Armed with your forager’s basket, following a breakfast of wild teas and coffee with scones and wild jams, you will head out with James to discover the vast array of wild edible species that can be found on the Estate. James will first teach you how to accurately identify each species, including tips on avoiding potential look-alikes, and share his insight into how seasonal foraged ingredients can be used in a variety of recipes and dishes.

You will then harvest a range of wild and fresh ingredients. After which you’ll have the chance to enjoy a selection of pre-made wild food tasters, from jams to pickles, syrups, chutneys, cordials, alcohol infusions and salt pickles.

The afternoon session, back at the School, will be dedicated to cooking with the wild ingredients you’ve found. You will be guided through the process of sorting, cleaning, chopping, boiling, baking and mixing your wild ingredients to create a delicious seasonal meal for the whole group to enjoy. At the end of the course you will be provided with basic foraging information and the recipes from the day. Refreshments will be provided throughout the day.