Spring Forage & Wild Food Cooking Demo 18 March

Discover Nature’s Spring Larder & get the taste of the wild in your diet.

Spring is the time of vibrancy in nature when green plants burst into growth, packed full of vitamins and minerals, providing a tonic for the body after the cold dark days of winter.

Our Spring Forage Days focus on the best wild vegetables and herbs including wild garlic, alexanders, hogweed, water cress, broom, cleavers, cow parsley and even the common nettle.

Join local chef Carl Shillingford and plantsman Matthew Rooney for a wonderful morning forage around the woods and heathland of Arger Fen and Tiger Hill and learn all about Nature’s Spring Larder before enjoying plenty of delicious tasters created using the foraged ingredients.

Tickets cost £75 which includes a full two hour guided forage followed by an hour long cooking demonstration (held in a local village hall approximately a seven minute drive away) when Carl turns the foraged finds into delicious lunchtime treats including the best wild salads, hedgerow pestos, spring soups and lots more.

Every forager also receives a Goodie Bag complete with recipes, foraging calendars and a selection of wild food products including hedgerow pesto, wild soup and sour dough bread.

This really is a very special way to spend a Sunday and tickets make an ideal and unique Christmas or Birthday Gift. All our courses sell out quickly and are limited to 20 spaces maximum, so please book your tickets soon to avoid any disappointment.

Please Note:

* Dates may be transferable after booking but only with 6 weeks' notice.

* Foragers Feast and Suffolk Market Events are not responsible for accidents or illness. Whilst we will do our very best to cater to individual physical restrictions and dietary requirements, the forage takes place outdoors in all weathers and the cooking demonstration takes place in 'field kitchen' conditions rather than a purpose-built catering kitchen. Please inform us of any medical conditions, allergies, food intolerances or dietary requirements well in advance, or you may wish to discuss with us in further detail before you book.