Foraging days with our Cookery School
Our Wild and Foraged courses at our Cookery School are always popular at the farm, but never more so than in springtime. To the trained eye, our grassy banks and woodlands offer the opening of a whole new larder of ingredients, and to the foodies who join us, a whole array of new and inventive dishes to be created.
We were therefore so thrilled to welcome photographer, writer and blogger Catherine Frawley to our latest Wild & Foraged course and wanted to share with you some of her beautiful photos from the day. You can read more about Catherine’s day with us via 91 Magazine here.
Bluebell meadows in the woods and a bunch of fragrant wild garlic.
A bagful of Wild Celandine
Basketfuls overflowing with wild garlic and delicate wood sorrel.
Jelly ear fungus.
The kitchen awaits!
Beautiful wild flower butter before dinner is served – the foraged nettle ice-cream is one of our favourites.
See here for our 5 favourite ingredients to forage now or why not try making our Foraged Nettle Gnocchi with Wild Garlic Pesto.
** Please only forage for wild ingredients with the guide of an expert. Incorrect identification can be fatal.