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STAFF REVIEW: FORAGING AND WILD COOKERY COURSE

Sep 12, 2022
Days Out , Staff Reviews
Connor Howling

The Foraging and Wild Cookery Course was an experience that taught me a lot of knowledge about how many natural products in the wild can be made into scrumptious meals!

This experience takes place in various locations across the UK, offering everybody a taste of what it’s like to survive in the wild. Our experience took place at the scenic Buckland Park Lake, where there are plenty of sights to see. Driving into the park, we were able to see the enormous lake that glistened against the sun. It was a perfect day for this outdoor experience, with the sun beaming down on us.

This experience started with foraging, followed by cooking the wild food items we had learned to locate. To kick start our course, we were introduced to our guide, Alastair, and the rest of our group. First off, it was time to make our way around the lake and learn about all the possible items we could scavenge to use for food later in the day. It was such a fascinating setting in which to enjoy this experience.

At our first stop off point, were educated about a water mint plant. This plant grows by the water’s edge and is distinguishable by its square stem. We learned that the stem is the part of the plant that contains the most oil and is used in the procedure of creating ice cream and sorbet. Not only this, but it makes a great addition to a perfectly mastered mojito. After learning that, I suddenly had an interest in this plant.

Once Alastair had taught us about the water mint, it was on to the next. What I found the most fascinating was his ability to instantly recognise the type of plant and how it could be used. Once he notified the group of how to notice this, it made a lot more sense. A large amount of natural growth occurred by the water’s edge of the lake, which made for a perfect spot to forage some great plants during the day.

Before we knew it, we had made our loop around the lake and learned about countless plants that are suitable for foraging. Hogweed, sloe, meadowsweet, elder and brambles were just a few different specimens that we encountered along our journey. I can also proudly state that I picked a stinging nettle and ate it (safely, of course.) You simply must firmly grip the plant, and ensure that its squished enough that its natural oils drip from the leaf itself.

After we had been educated about the different type of wild plants out there that are edible, we were encouraged to venture off with our partners and collect as many plants as possible using our new-found knowledge. We’d then be using this in the wild cookery part of the course.

This was what I was most excited about, as we were given a basket to collect all that we could. Caly and I managed to locate some carrot plants that we collected, and some pinecones from a nearby tree. On our return, Alastair carefully analysed what we had gathered to ensure it was safe to eat and we were thrilled to find out that it was.

Next, it was time to put all our ingredients together to concoct a meal. With the fire burning, we sat under a canopy where we watched our plants sizzle away. Once ready, it was time to make summer rolls for our starter, and a noodle dish with vegetables for the main course. It was satisfying to be able to state that we made our own meal with our bare hands – literally!

The Foraging and Wild Cookery Course is an experience perfect for those foodies who are looking to experience with cooking in the wild, or somebody looking to try out something new around the UK!