This foraging masterclass is part of our 'VIP Series', working with experts who are renowned in their field.
The class will include:
A foraging walk to identify seasonal wild food
How to identify and cook wild plants like sweet chestnuts, elderberries, shepherd’s purse, hawthorns, fig leaves, goosegrass, nettles, crab apples, wood sorrel, sumach, blackberries, rowan berries, chickweed, dandelion and mallow
Healthy, sugar-free preserving tips to help you capture seasonal, wild food gluts
Sampling wild food dishes such as a Fig leaf dolmades with wild greens and dried elderberries, Sumach raita, Wild chestnut and maple biscuits, Blackberry kombucha and Hedgerow fruit leathers
Tips on where and how to forage, the health benefits of wild foods, and how to incorporate them into your everyday meals
A delicious organic plant based lunch and recipes to keep
Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. Rachel is the author of Less Meat, More Veg, FIVE, Tonics & Teas, and has served as the Head of Food for the pioneering organic box scheme Abel & Cole, where she developed a number of foraging guides and recipes. She’s also supplied local chefs and Crystal Palace Food Market, which she helped set up, with wild food. She currently teaches preserving and fermenting courses at River Cottage HQ in Devon.
Fee: £118 (£90 Concession**) inclusive of VAT, includes a delicious plant based organic lunch
* This fee is used to fund our programme of free courses to vulnerable and low-income community groups.
** Concessionary rate available for students, pensioners, unemployed and low waged
Refunds: We require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class
For information: email@example.com / 020 8442 4266
Location: Victoria Park, Hackney (meeting point and on the day contact number will be advised via email)
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.