Wild About Food
Chef: Chris Bax
Duration: One Day
Foraging for wild ingredients from nature’s larder is becoming ever more popular. Nothing beats the excitement of finding for your own wild ingredients, collecting them at the peak of freshness, and then turning them into a delicious, gourmet dishes.
Knowledge is everything, however, as it is essential to know what is safe to eat and what is not. Well know foraging expert Chris Bax joins us on this course to give us the benefit of his expertise. You will spend the morning foraging for ingredients in the Swinton Estate parkland with Chris, then return to the cookery school to prepare a range of dishes with your finds, under the guidance of cookery school Chef Director Stephen Bulmer – eating your dishes as they are made during the afternoon.
In the spring you will gather ingredients like Wild Garlic and Elderflower, as well as more unusual flavourings like Sweet Cicely and Wood Sorrel.
In the Autumn, the focus is on wild mushrooms and also the delicious flavours of rowan berries and ground ivy.
This course can be booked online:
Alternatively, contact the Cookery School:
Tel: 01765 680969