11am Welcome and Introductions – enjoy a refreshing freshly picked herb tea or something a bit stronger – foraged nettle beer.  Along with some garden foraged nibbles.

Each event can be tailored to your own preferences. However, as a guide here is the programme for a typical 2022 event:

11.30am Introduction to foraging – where, when, how, safely and legally.  What is available now and a look at the various books and identification guides and resources.

12.00 – Garden and forest garden, foraging tour – explore the garden to find wild, edible plants and learn about the ones not to pick– collect wild salad ingredients for lunch.
Have a look at fruit and perennial vegetable growing with a safe look at the potentially dangerous Apiaceae family with cultivated sweet cicely.

Options – depending on the groups wishes on the day and weather etc :
Garden Tour – of cultivated areas.  Free plants – propagation. Perennial growing. No dig.  Sustainability.
Introduction to bee keeping – opportunity to see inside a hive. Extracting the Spring honey crop with the chance to bottle a jar to take home.

1.30pm ish BBQ Lunch and Drinks

Nettle Ravioli – made by our local Hungarian pasta expert Viki from her company Twiddlefood, `who will talk and demonstrate her wild food pasta skills.

Whole rack of Moss Valley Pork roasted with wild garlic, herbs and sourdough crumbs.

Sides of garden picked St George’s mushrooms (subject to weather)

Served with

Potato salad with horseradish sauce

Foraged wild herb garden salad with elderberry vinagrette and early summer edible flowers

Finsh 3.30pm