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Foraging for wild food

Date:
10 May 2014
Cost:
£75 including wild or home-made food and all other refreshments.
Time:
10 - 4

This is a one-day course foraging for food available at this time of the year, with the emphasis on how to cook and eat wild food.

You will be led by Carl Shillingford, a former chef who has worked in Michelin-starred restaurants, and also for Michel Roux.  Click on his name to see more about him.

 

COURSE  CONTENT

Make up sour dough loaves to serve with the meal later.

Explain what you are likely to find at this time of the year.

Out in the fields explaining what to look for in different environments, types of land, soil etc.

Small break to have soup and a sandwich and discuss the identify the things you will have found.

After lunch, we will make dishes from the things we have picked or dug up.

Demo of rabbit skinning, pigeon plucking, and making pasta.

 

COMMENTS  FROM  STUDENTS:

What I did not put down was my enjoyment of the day, and how having the foraging combined with cooking what we found added an enormous amount.  We have been enjoying chicken of the woods in stroganoff and today we will have mixed mushrooms with our steak. Have also foraged locally with a grand bag of one parasol and a handful of small puffballs. Ah well.

Group size, setting, arrangements, booking, welcome were all good. 

Carl was great, knowledgeable, approachable.

I thoroughly enjoyed the course. Carl was great - excellent knowledge of the 'free food' available and also with the cooking credentials to make the most of what nature had to offer. The addition of Matthew's encyclopaedic knowledge of mushrooms was an added bonus. 

I can't believe we found 19 species of edible mushroom on the farm!

It was amazing.  Already made pesto from various herbs and rocket plus some leftover basque cheese brought back from holiday, prepared the sourdough starter for trying tomorrow and am looking forward to cooking the mushrooms for tomorrow's meal.  Thoroughly inspired!  Maggie M.


Pete and I have nothing but good things to say about Carl's course. Friendly and easy to follow instruction, and we have (on his recommendation) purchased the River cottage Mushroom handbook which is great for beginners. We also really liked his cooking demonstration and have since tried a similar dish ourselves with great success. I would gladly recommend the course to anyone interested in mushrooms/foraging and cooking with the results.

 

Materials

Provided by Carl.

What to Bring

Warm and waterproof clothing

Wellies (best) or strong boots

Basket or trug

Photos

Foraging for food at Assington Mill
Chicken in the woods, a delicious mushroom found on the foraging course
Carl Shillingford, leader of the foraging course at Assington Mill
Rabbit-skinning demo on the Foraging for Food course at Assington Mill
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