Spring’s Wild Harvest: Wild Greens, Edible Trees and Medicinal Herbs @ Cowdray

Join our Spring foraging course and explore wild greens, edible trees and medicinal herbs. As the first true warmth reaches the Downs, we will forage hawthorn buds, beech leaves, sorrel, and ground ivy. You’ll taste the tender greens of spring and celebrate nature’s quiet generosity through new and delicious wild flavours found across the English countryside. Walks will be circular, beginning and ending at Cowdray Farm Shop and will last approximately 2.5 hours. Please wear footwear that is suitable for undulating terrain.

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.