Spring Foraging with Fred the Forager

There are many good sources of wild food that become available in the spring… tasty vitamin enriched green salad plants, nutty underground tubers, delicate tasting shoots and flower heads and early soft fruits. Some good edible fungi also occur in the spring and summer, like St. George’s mushroom and chicken of the woods. Some are gourmet foods all by themselves, served by the best restaurants in the country, and with a little knowledge you can learn to harvest them for yourself too.

Fred has over three decades of foraging experience to bring foraged wild goodness to your table. he has taught thousands of people how to forage. He is also the author of “Poisonous Plants in Great Britain”, this is a great opportunity to gain confidence in foraging safely as well as learning how to avoid all the harmful look-alikes, making sure you take home only fresh gourmet ingredients!

On the day we will explore various areas of Eastbrook Farm, a 1,500 acre organic mixed farm, and learn about the different foods you may find at this time of year. April is a fantastic time of year for foraging as a predominantly brown landscape is broken open with fresh new shoots! We can expect to find species such as Common Mallow, Hogweed, Chickweed, Hop as well as a few spring mushroom possibilities! 

Tea and coffee are provided on arrival. Lunch is not provided but can be purchased from the Royal Oak on the day.