Foraging is very close to our hearts here at River Cottage and we've been championing wild food since the early days. Every spring, the start of the River Cottage foraging season is keenly welcomed - why not come and share the joys of nature with us?
Spend a day with our foraging expert, John Wright, discovering the bounty found in British hedgerows. You'll spend the morning on an enjoyable foray into the beautiful Devon countryside with John helping you identify and gather your crops, before returning to River Cottage HQ to study, cook and feast upon your finds. The day will end with a supper that includes some of your foraged finds created for you by the River Cottage chefs.
Head to the seaside for a day with John Wright. You'll discover the delicious delights of the Dorset/Devon coastline and learn how and where to find shellfish, crabs, edible seaweed and a variety of seashore plants. Afterwards, you will return to River Cottage where John will share his foraging knowledge before the day concludes with a foragers supper, prepared by the River Cottage chefs using your harvest.
MUSHROOM FORAGING October is the best month for Mushroom foraging. The season is short-lived and our courses run for just one month a year. Under the expert guidance of John Wright, our Mushroom Foraging course will teach you how to identify mushrooms safely and includes a fungi-focussed feast. FIND OUT MORE
Discover the practical, medicinal and well-being value of wild herbs and plants and the part they can play in our lives today. Choose from either the Summer or Autumn course each with their own seasonal difference. FIND OUT MORE
At this time of year, some of the best things to forage are nettles and wild garlic. There are lots of recipes to choose from but this Nettle Ravioli from the River Cottage Hedgerow Handbook comes highly recommended.
WILD GARLIC PESTO This recipe is the stuff of River Cottage legend. Every year our chefs make as much as they can, but it is very simple and easy to be made at home.
NETTLE SOUP This recipe is an old one, also from the Hedgerow Handbook. While the recipe stands the test of time, John's choice of measure does not. Please use something a little more sustainable!
Foraged finds are often found on the menu at our Dining Experiences, if you would like to see just how fantastic wild food can taste, join us for a feast over the coming weeks.
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