Programme Description | 1-Day Courses

09:30    Start: Tea and coffee
Welcome and introductions.

10:00    Introduction Session: Setting the scene.
The course structure is explained - our aim (by the end of the day) is to ensure that participants are confident about collecting and eating some wild mushrooms and plants. The focus will be on the food experience, not the survivalist approach to wild food.      

Plants: Slide presentation on 18 species, focusing on some of the
best edible plants, using fruits and a few species to avoid. How to collect, the hazards and necessary precautions.

Activity: Plants – matching the photos to names and edibility.

11:00    Tea and coffee break

Mushrooms: Slide presentation on 18 species, covering the very best edible mushrooms and some poisonous ones.

Activity: Mushrooms – matching the photos to names and  edibility.

Safety advice on mushroom collecting.

12:30    Lunch
This will incorporate wild mushrooms and plants. It will consist of soup and bread, main course and wine to complement the meal; dessert to finish (45 minutes). There will be a vegetarian option if booked in advance. 

Please let us know of any special dietary requirements that you may have.

1:30    Activity
Foray around the site, identifying and collecting plants and mushrooms.
The identification and collection techniques will be discussed.

3:30    Return to the training centre: Tea and coffee break

3:45    Concluding Session

The course participants divide into two groups.

Group A.  Clifford shows how to check collected material for edibility and condition and how to prepare mushrooms for later use.

Group B.  Peter gives a demonstration of how to prepare and cook a simple wild mushroom dish.

(A and B groups will alternate with each other and so will attend both demonstrations).

A course evaluation questionnaire will be given. There will be an opportunity to give verbal feedback.

A training pack which includes course handouts and identification guide will be provided. 

5:00    Approximate finish.

Seasonal Foods

Summer 2016

June was one of the wettest on record. July was cooler than average but quite dry. August is hotter so far but dry. Plants have responded by growing fast but fruit has not matured as quickly as might have been expected. There was an early flush of edible mushrooms in June, Parasols in particular, but not much thereafter. Should the weather turn wet, look out for Boletus edulis, (Ceps or porcini). There is every chance of them appearing soon.

Our Foraging Courses begin soon. The first are two Taster Days on Saturday the 27th of August and Sunday the 28th, these will be in Surrey and are intended to be an introduction to foraging for beginners. We will hold two more Taster sessions later on in Essex on the weekend of the 8th and 9th of October. The cost is £25 per person for each session.

Foraging 2016


Dates & Venues

Wild Harvest Day Course New Forest

Come join us on one of our courses in the wonderful English countryside for a day of foraging, identifying, cooking and fun...