Join us for an edible adventure along the beautiful Jurassic coastline, before returning to River Cottage HQ for a forager’s feast.
At River Cottage we are lucky to be nestled in the most stunning countryside and yet only 10 minutes from the coast. So whether you want to forage in hedgerows, woodland or along the seashore, we have the course for you.
The British seaside can be a wonderful source of free food if you know what you're looking for and where to find it. Led by our resident wild food expert John Wright, author of our River Cottage foraging handbooks including Edible Seashore, this one day course is a beach filled joy. Join John for a masterclass in seashore foraging, learn how to safely identify and gather food from the beach and sea with respect and responsibility for the environment. Depending on the season, you might find shellfish, crabs, edible seaweed and a variety of seashore plants.
On your return to River Cottage HQ our chefs will prepare a delicious two course seasonal forager’s lunch. John will host the afternoon sessions, Learn more about the seasonal bounty you have picked, the rules of conservation and the harder to find exotic, lesser found species followed by a wild food cookery demo. At the end of the day you will leave with a new found skill and an eye on foraging opportunities!
View all foraging courses.
09:30 - 17:00
Arrive at River Cottage at 9.30
On arrival you will be greeted by our friendly front of house team with tea, coffee and treats fresh from the kitchen. Your host John Wright will introduce the day and pour out our famous ‘forager’s nips’ before setting off on your forage.
A morning forage
You will spend the morning exploring the local seashore and collecting wild edible treats. John will teach you how to safely identify, pick and prepare your harvest. We can’t guarantee what you will find on the forage, but there will always be plenty to talk about.
We’ll keep your energy levels up with tea and coffee and some delicious snacks on location.
A further forage
After your snack, there will be further foraging opportunities along the shoreline.
Food is always the focus at River Cottage, and a delicious seasonal two-course lunch will be one of the highlights of your day.
Demo session one
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
John will demonstrate some of the delicious dishes you can create with typical seashore-foraged ingredients and you’ll get some tasters along the way too.
At the end of the day you’ll head back up the hill at 5pm, full of confidence to get the most out of your seashore strolls.
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 to HQ.
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.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018