The Autumn Forager; Autumn is one of the most evocative and sensory times of year; where the air is full of the heady mixture of ripe fruit combined with the earthy scent of fungi and the woods become a visual feast of blazing bracken and golden leaves.
Nothing is better than spending a late September or early October weekend wandering the woods with a foraging basket with kindred spirits, learning about wild food and fungi, whilst harvesting berries, nuts, seeds, fruit and mushrooms.
Through the centuries the wild food larder has always been with us as a source of free, tasty and nutritious food, but our knowledge of how to identify, harvest and prepare these natural products is slowly fading. This weekend is about redressing that balance as we indulge in the time honoured pastime of foraging and the enjoyment of cooking outside on a crackling campfire with the smell of woodsmoke in the air.
To be blunt, this course is a bit of a meat-fest with the focus of many sessions being on the preparation of game species, from ducks and pheasants to rabbits and deer. We have had very happy vegetarians and fungi fanatics attend the course, but it is not for the overly squeamish. We will also be baking bannocks, making wild fruit crumbles, soups, succulent game pies, terrines, roasting, pureeing, and sampling wild liquors as a toast to the wild!
- Days: Fri PM – Sun PM (2 Nights)
- Location: Oak Howe, Lake District, England
- Food & Accommodation: Fully catered and includes camping fees
- Activity: Seasonal Foraging and Wild Foods
- Group Size: 12-14
- Physical Rating: Easy
- 2023 Dates: 29 Sept. – 1 Oct.
- Mushroom safety guidelines
- Wild fungal foray
- Seasonal wild food identification
- Possible confusion with toxic species
- Drawing, plucking & preparing wildfowl
- Gutting, skinning & jointing small game
- Venison preparation
- Improvised ovens for roasting
- Terrines and improvised mincing
- Stocks and soups
- Techniques for baking bannock and crumble
- Wild beverages and infusions
- Fruit syrups, purees and leathers
- Jerky and biltong
- This course is fully catered throughout – we do our best to source food that is wild, local, organic, seasonal and nutritious. (This negates the need to buy food and bring stoves, fuel and cooking gear – it also maximises your learning time with us).
- The free loan of specialist bushcraft camping equipment – hammocks, tarps, laplander saws, fire-steels, billy cans, etc.
- Camping fees are included for two nights. This is a two day-long course with a start time of 19:30 on the Friday evening. This is to give folks time to get to us afterwork and to avoids you having to pay for a B&B, so that we can start teaching straight away on Saturday morning. The course concludes at about 16:00 on the Sunday afternoon.
- We offer a complimentary pick-up and drop-off service from and to the nearest railway station at set times.