Field to Fork Foraging: Spring Fungi, Herbs and Blossoms Picnic Feast @ Cowdray

Join George for a day of Foraging as you safely learn how to gather a wide range of seasonal salads, fungi and vegetables.

Guests will harvest and prepare these seasonal treasures before enjoying a wild food picnic among the trees in a scenic spot. The aim of this walk is give people a chance to truly get immersed in nature tasting and cooking your surroundings in a welcoming and engaging celebration of the season.

Walks will be circular, beginning and ending at Benbow Pond.

Please wear footwear that is suitable for undulating terrain.

Sample Menu:

Wild pickles and preserves with locally sourced cheese

St Georgeʼs mushrooms in a garlic and cream sauce

Wild garlic and stinging nettle pesto on sourdough

Wild foraged salad

Hogweed bhajis

Served with a range of seasonal drinks

Meet George, Cowdray’s Forager:

George has been foraging and using wild foods for some years, supplying the freshest foraged wild edibles to some of the country’s top restaurants, chefs and food establishments.

After years of being immersed in the ‘wild’ himself, George now focuses on encouraging others to appreciate the significance of our native countryside, and how we can enjoy and protect it for future generations.

Over his years of foraging George has accrued an in-depth knowledge of our countryside, its diverse habitats and the variety of plants and fungi each contains. He has covered the length and breadth of the country from the Scottish Highlands to the moors and coasts of Cornwall, in search of new native edibles as well as sustainable sources to pick them. Working closely with chefs consulting on what, when and how to use each ingredient to best showcase them has led George to be featured on programmes like BBC’s Saturday Kitchen, following the journey from the forests and fields to fork. George now hopes to inspire you on your own adventure of discovery.