It comes around every year, we have to say goodbye to summer! Trading hot sunny days for cool, dark evenings can be tough. However, we made the transition much easier with a Foraging Event for Autumn 2022. A beautiful crisp day greeted us at Studland in Dorset last weekend and we shared everything we love about the season. There were clear skies, changing colours along the coast, local produce and of course foraging with plenty of happy humans.
Foraging Event 2022 – The Walk
Firstly, head forager and founder Dan Scott led the group on a foraging walk around Studland to sample nature’s larder. Berries like sloes, hawberries, rosehips, sweet chestnuts are plentiful in the autumn, and are a great place for the novice forager to begin. We identified Ground Ivy, Nettles, Sorrel and more and their uses and benefits explained before heading to the beach. Coastal wild vegetables like Sea Beet and seaweeds are abundant in our patch and Dan’s always happy to get wet feet to showcase the best of the oceans bounty!
Afterward, the group headed up to the feast. Based in a pavillion overlooking Studland Bay where they were greeted with a welcome cocktail, foraged and made by local mixologist Rebecca Bird. A combination of her homemade rosehip and yarrow syrup with Dorset Conker gin, likewise Rebecca provided an alcohol free version using her own handmade willow bark tonic.
Whilst the guests took in the stunning seascape, wild cocktail in hand, our resident chef was putting the finishing touches to the starter. Guests took their seats at our table to enjoy Hot Smoked Trout, Roasted Beetroot and seaweed, wild fennel and Horseradish Cream. It was a very tasty beginning to a delicious meal.
Main course was Local Purbeck Venison from the Salt Pig in Swanage, Wild Berry Jus, Potato Fondant, Nettle & Parsnip Purée and Poached Wild Pear. Garnished with fresh Three Cornered Leek, and featuring Sloes, Haws and Rosehips in the jus, it was easy to feel the joy of autumn! Our vegetarian and vegan guests didn’t miss out – they enjoyed a Mushroom, Butternut Squash & Sage Pastry Parcel, with a Vegan Wild Berry Jus, and all the foraged trimmings!
No feast is complete without an epic pud, and the chef certainly delivered with a very autumnal Pumpkin and Sweet Chestnut Cheesecake Pot.
Foraging Event 2022 – Find Out More
We clearly love sharing our knowledge and our table at our seasonal Forage and Feast events – and don’t worry, there’s still one more to go before the year is out! Our Festive Forage and Feast is taking place on December 3rd and will feature a wintery foraging walk and a deliciously warming feast. There’s just a handful of seats left so book yours today.
If this sounds like the perfect way to spend an afternoon don’t forget we can host private Foraging events for groups of friends or for corporate parties. Our intimate venue provides the perfect place to bring your team together to say thank you for their work efforts. Or why not celebrate a birthday or special occasion with family and friends. See our Foraging page for the options we have on offer or our corporate page for more details.
Foraged Cocktail Recipe
Want to try your hand at recreating Rebecca’s gorgeous wild cocktail to wow your friends at home? Here’s the recipes, read on to find out how to make your own cordial and tonic.
Alcohol Free Rosehip & Crab Apple Fizz
- 50ml Rosehip & Crab Apple cordial
- 12.5ml Willy’s Apple Cider Vinegar
- 12.5ml Citric Acid
- 100ml Soda water
Conker With Autumn Foraged Tonic & Rosehip & Crab Apple
- 25ml Conker Dorset Dry
- 25ml Rosehip & Crab Apple cordial
- 15ml Foraged tonic syrup (willow bark, yarrow & Rowan berries)
- 75ml Soda water
The difference between making a tonic and syrup is in the amount of sugar you use. A cordial is thicker like a syrup and tonic is more watery with less sugar.
Willow Bark, Yarrow and Rowan Berry Tonic Recipe
- Boil 1 cup of willow bark with 3 cups of water for 10 minutes
- Add 1/2 cup of Rowan berries & 1/2 cup of yarrow flowers
- Boil for a further few minutes
- Leave to steep for 1/2 hour then strain
- Add 150g of sugar and lemon juice
Rosehip and Crab Apple Cordial Recipe
- Cover rosehips and crab apples with boiling water (plus a bit more)
- Boil for 20 minutes and then blend
- Allow to cool, then strain
- Weigh and add the same amount of sugar to liquid
- Warm to dissolve sugar and then put in a sterilised jar.
If you want to learn more about coastal foraging, we have lots of foraging courses on offer from Middle Beach in Studland. Whether you fancy Coastal Foraging, Kayaking, a Pizza Making Workshop, or a seasonal Forage and Feast, we’ve got it all. Join a Foraging Event 2022. Keep an eye on our new venture – SAE SEAWEED. We will be launching our new products in time for Christmas. Follow along on Instagram @saeseaweed