Join us for an edible adventure along the beautiful Jurassic coastline, before returning to River Cottage HQ for a forager’s feast.
River Cottage is only 15 minutes from the seashore and is the perfect location to explore this abundant source of wild food.
Expert forager and author of the Never Mind the Burdocks book series, Emma Gunn will show you how to safely identify and gather food from the shoreline, beach and sea with respect and responsibility for the environment. Depending on the season and location, you may find shellfish, several varieties of edible seaweed including sea lettuce and dulse, and various edible seashore plants, such as sea spinach, samphire and Alexanders.
You’ll also enjoy a delicious two course seasonal forager’s lunch at River Cottage HQ prepared by our chefs. During your time at the farm, Emma will tell you more about the seasonal bounty you have picked, the rules of foraging and conservation, and how to find, identify and use some of the more unusual and lesser found species.
There will also be a cookery demo and tasting using some of the bounty you have picked.
10.00 - 17:00
Arrive at River Cottage
Depending on the tide, you’ll either spend the morning or afternoon at HQ, and the other at the coast. We’ll let you know the plan in advance of the day.
You will meet your host, and start the day with tea, coffee and treats fresh from the kitchen.
A morning forage
You will explore the local seashore and collect wild edible treats. Emma 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 see and to talk about.
Take a Break
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
Emma will teach you simple ways of identifying plants, how to spot poisonous species, conservation issues and the laws of foraging too.
Demo session two
Next we'll 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 there will be time to get your book signed by Emma and you’ll head back up the hill at 5pm to our carpark with a copy of one of Emma's books in hand, full of confidence to get the most out of your seashore strolls.
As mentioned, due to 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.
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.
Stay in our famous Farmhouse, click here. For other local accommodation click here.
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.
We’re afraid this course isn't typically suitable for those with fish and seafood allergies, however please do get in touch before booking to see if we can accommodate you.
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