Foraging is a traditional, age-old skill that we are passionate about at the Cookery School, offering the opportunity to harvest and eat the most delicious, seasonal ingredients from nature’s larder for free.
This full-day course will give you a fascinating insight into the best wild foods available on our doorstep.
Begin the morning exploring the Daylesford estate on a guided foraging walk, where you will gather ingredients that will later be cooked for lunch. The estate has a bountiful wild larder from game birds to crayfish and wild garlic to meadowsweet. Throughout the year our foraged finds change with the seasons, sometimes including wild salads and greens, edible flowers, herbs, wild berries, crayfish or game. After your adventure outside, return to The Cookery School for a well deserved cup of tea or coffee accompanied by delicious nibbles, while our tutors introduce you to your menu for the day and demonstrate how to craft your wild bounty into a series of imaginative dishes. You can expect to get hands-on creating recipes using foraged ingredients such as crayfish and rabbit, blackberries, nettle or venison.
Full-day course includes practical and demonstration cookery sessions, lunch, refreshments and all course material. Guests of The Cookery School also enjoy a discount of up to 25% in our Farmshop after their course.
Plants are central to life on earth and we depend on them in so many ways, but do we really understand and appreciate them enough? How can thinking ecologically and working in partnership with plants help us face the challenges of the climate crisis and biodiversity loss?