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Mushroom Foraging

Explore the beautiful Devon and Dorset countryside on our Mushroom Foraging course, before returning for a fungi feast at River Cottage HQ.

One of our signature courses and a beloved River Cottage tradition, our mushroom foraging day is legendary. Join us and take the opportunity to get closer to nature and the local environment, exploring the woodlands and fields around River Cottage during the peak autumn fungi season.

Led by our foraging expert John Wright, author of the River Cottage Mushroom Handbook, you will hunt for a wide range of mushrooms, learning how to identify and gather your crop. In John’s trusted and experienced hands, you will understand how to forage responsibly and safely, only picking what you need. On our forays we take just two baskets for the entire group – one for edible finds and the other for interesting discoveries. We never pick anything rare or the same species twice.

On your return to River Cottage HQ our chefs will prepare a delicious two course seasonal forager’s lunch before John hosts the afternoon masterclass, 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.

  • Mushroom Foraging

    A really wonderfully interactive and informative day in beautiful surroundings. Incredibly well organised with each small detail catered for from start to finish. The food was sublime as one would expect; fresh, delicious and impeccably presented. The day couldn’t be faulted...

    Mal Attended 8 October 2018

    5.0 out of 5

Your day

09:30 - 17:00

  • Arrive at River Cottage at 9.30

    You will be greeted on arrival 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

    Your forage begins in the surrounding 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.

  • Snack 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 locally and back at River Cottage HQ.

  • Late lunch

    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

    The afternoon session will include a cookery demonstration from one of our resident chefs and a display of finds which John will discuss further.

  • Departure

    At the end of the day you’ll be whisked back up the hill by our tractor and trailer at 5pm (approx. a 5 minute journey), full of confidence to get the most out of your field and woodland walks.

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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Further information...

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 an 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