A River Cottage mushroom foray is all about engaging in the beautiful Dorset/Devon countryside with the added bonus of discovering a broad selection of fungi.
This day is all about identifying, gathering responsibly, and cooking wild fungi. We will be foraging in woodland and fields during late autumn.
You will be accompanied by John Wright, our wild food and mushroom expert.
Your day at River Cottage
Arrive and welcome: Meet your host for the day, John Wright and enjoy a morning tea or coffee and tasty River Cottage treats before heading off to the foraging site.
Foraging morning: The day begins with a forage in the beautiful West Dorset/East Devon countryside.
John will teach you how to safely identify, pick and prepare these fungi with pleasure and confidence.
We cannot guarantee what we might find on the forage but we should still have plenty to talk about and identify back at HQ which may also form part of your delicious mushroomy supper.
Lunch: You will have a delicious picnic lunch on location before returning to River Cottage HQ.
Arrive back at HQ
Demo: Once in the converted barn, join our resident River Cottage chefs for a mushroomy cookery demonstration.
Following a talk from John about the varieties gathered that morning both edible and poisonous, you will then be served a forager’s supper.
Supper: Your sumptuous forager’s supper, could include your edible foraged mushrooms along with local and seasonal fare prepared by the River Cottage team.
This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on the season as well as the group’s interest.
Location: This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
Wine/drink: We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
Accommodation: If you need local accommodation please click here.
Age: We would advise that this course is suitable for children aged 12 and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Time: 10.00am - 5.0pm
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the school you are interested in, please call us on 01297 630302.
If you are interested in a private forage with John, please email firstname.lastname@example.org
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