Explore the beautiful Devon and Dorset countryside with a day of fungi foraging, cooking and feasting at the River Cottage Cookery School.
A taste of true River Cottage tradition, our Mushroom Foraging course is a chance to get back to nature and explore the woodlands and fields around Park Farm during the peak fungi season, late autumn.
Led by foraging expert John Wright, you’ll hunt for a wide range of fungi and learn how to identify mushrooms safely, gather them responsibly and cook them for the most delicious results. You’ll end the day with (what else?) a mushroom feast back at River Cottage.
We always forage responsibly and advise our guests to do the same and only pick what they need. On our forays we take just two baskets between the whole group – one for edible and one for interesting finds. We never pick anything that is rare and we never pick the same species twice.
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill and transported to River Cottage HQ by tractor and trailer.
Make yourself at home
You will meet your host, John Wright, and start the day with tea, coffee and snacks before heading off to the foraging site.
A morning forage
The day begins with foraging in the beautiful west Dorset/east Devon countryside. John will teach you how to safely identify, pick and prepare different fungi. We can’t guarantee what you will find on the forage, but there will always be plenty to talk about.
Food is always the focus at River Cottage, and you’ll have a delicious picnic lunch on location before returning to Park Farm.
Once back at River Cottage HQ, you’ll join our resident chefs in the beautifully restored barn for a mushroom cookery demonstration. After a talk from John about the varieties gathered in the morning, you’ll finish the day with a forager’s supper.
You’ll sit down to a local and seasonal feast prepared by the River Cottage chefs, which might just feature some of your foraged mushrooms.
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.
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 Reader Awards 2014
- The British Cookery School Awards 2014