Seasonal Wild Food
 |
 |
 |
“For me, learning how to glean the wild larder has never been an exercise in survivalism. We have a modern social famine to contend with – in quality of life. I believe that our lives will be better if we can achieve some closeness to the natural environment, and some understanding of the nature and origins of what we eat. Growing your own food fosters these aims to a considerable degree. But a knowledge and appreciation of the wild larder completes the picture.”
Hugh Fearnley-Whittingstall in The River Cottage Cookbook
In an age when so much of our food comes from a supermarket shelf, do you know how to prepare good quality food from the wild, from scratch?
If you care about where your food comes from and want to learn new skills in preparing fantastic outdoor meals, this is a deeply satisfying (and filling) course suitable for meat-lovers as well as fish-eaters.
The course programme is likely to include:
Friday:
- Arrive 18.00hrs
- Welcome, introduction & safety talk
- Set up camp
- Evening meal (provided)
Saturday :
- Fire craft for cookery
- Techniques for catching, preparing and cooking game
- Seasonal hedgerow foraging
- Techniques for catching, preparing and cooking fish
Sunday
- Seasonal plant/fungi id walk and cookery
- Preserves and syrups for autumn fruits
- Backwoods baking such as woodland quiche, game stews and pies, fruit crumble and campfire breads
- Final group discussions
- Break camp
- Depart 17.00hrs
The course venue is Old Wives Wood near Sicklinghall in beautiful Wharfedale. The wood is set on a gentle hillside above the River Wharfe and is ancient broadleaved woodland with a carpet of bluebells and wild garlic.
Accomodation is camping within the wood. All meals are included within the course.
2 Days
Date :15 - 17 May 2008 (arrive Friday evening)
Price: £185
Course Tutors: Dan Watson plus assistants
Maximum group size: 10 people
“Even in the rain the woods were beautiful and waking up to daylight through young beech leaves was magical. It was great to get away and do something very different and although we packed in loads of new skills and foods, the pace of the weekend was never pressured and left me wanting more.” Kate McNicholas, course participant, 2006.
