Join the River Cottage Cookery School for an edible adventure along the beautiful Jurassic coastline.
The British seaside can be a wonderful source of free food, if you know what you're looking for – which is where our Seashore Foraging course comes in. Led by resident foraging guru John Wright, author of the River Cottage Handbook Edible Seashore, the fun one-day masterclass will teach you to safely identify, gather and cook food from the beach and sea.
Depending on the season, you might find shellfish, crabs, edible seaweed and a variety of seashore plants. It’s the perfect chance to explore the beautiful Devon/Dorset coast, as well as the famous River Cottage farm. After dining on your seashore finds you’ll leave us feeling informed, inspired – and full!
View all foraging courses.
09:30 - 17:00
Arrive at River Cottage at 9.30
You will meet your host, John Wright, and start the day with a snack and one of our famous ‘forager’s nips’ before heading off to the foraging site.
You will spend the morning exploring the local seashore and collecting anything wild that can be eaten. John will teach you how to safely identify, pick and prepare your harvest.
We’ll keep your energy levels up with tasty snacks on location, before journeying back to Park Farm.
Demo session one
Back at River Cottage HQ, you’ll get the lowdown on the plants and creatures you have foraged. John will teach you simple ways of identifying plants, how to spot poisonous species, conservation issues and the laws of foraging too.
Demo session two
To whet your appetite before dinner, John will demonstrate some of the delicious dishes you can create with typical seashore-foraged ingredients.
Your supper will include your foraged harvest, along with local and seasonal fare prepared by the River Cottage team.
If you would like to go into the sea above welly-level, please feel free to bring a pair of hip waders or a wetsuit. However, these are not essential.
Depending on the tide times, we may stay at River Cottage HQ in the morning and then go off-site later in the day, before returning for your foragers' supper.
Please note: 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 seasonal availability.
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 course you are interested in, please call us on 01297 630302.
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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.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
If you need local accommodation we have a full list available.
We would advise that this course is only really suitable for 12 years of age 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.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018