FORAGING & WILD COOKERY CLASSES
Foraging is all the rage with restaurant menus being peppered with wild ingredients, but how as a home cook do you incorporate easily identifiable wild foods into your meals speedily and confidently? These classes will show you how.
SEAWEED: WINTER/SPRING
Little used by the home cook, in this class, you will be given an intro into the; what where, why and how of seaweed. Using both freshly picked and dried seaweed from Kent we’ll make a stock base, a seasoning mix and a ‘noodle’ that can be used in broadly and independently in your own cooking, but for all intensive purposes will amalgamate in a bowl of ramen highlighting each preparations versatility.
WILD GREENS: SPRING / SUMMER
Wild greens abound in most terrains and are commonly overlooked or simply trampled over. Nutritious and surprisingly delicious when you know what to do with them. Many cultures treasure this wild food source, cramming them into pies, dumplings mezze and tapa. In this class, we’ll take the most common and create 3 delicious dishes easily replicable in your home.