Spring Forage and Feast: Foraged Foods Supper club in Dorset

Apr 12, 2018 | Land Adventures, Foraging And Feasting, Forage And Feast, Outdoor Activities Special Events

Spring Forage and Feast:

We began our Forage & Feast events some 4 years ago now. As a result, they have become such a lovely way for us to mark the seasons. Subsequently celebrating the changes that take place in Studland and along the coastline here in Dorset. A few weeks back we said hello to Spring, on our first Forage & Feast supper club of the year. It was a truly special evening with wonderful company and fabulous food with our guest chef charlotte Pike on hand to help. Here’s some snippets and more on the inspiration behind these events.

spring forage and feast daffodil table flowers

Outdoors Family:

Most of our ideas have come from our own enjoyment of time spent outdoors. How we live as a family and enjoy spending time together outside. Firstly our love for food and foraging underpins everything we do. The supper clubs, similar to the Spring Forage and Feast, are just another way to enable people who perhaps wouldn’t normally connect with nature. To do so in a different way than the normal ‘adventure’ route.

gorse bush smell yum

What to expect:

Firstly, on forage and feast events we begin with an introduction to foraging, it’s a way of people getting a taster for the subject without committing to a course. We help the guests learn to identify wild plants and teach them how to harvest them. What to do with them, plus share what their medicinal properties are. Meanwhile, the walk ends at our feast location. We have a few in the area, some are outside depending on the weather but our favourite is a beautiful pavillion overlooking the sea. As guests arrive, you are welcomed with a wild cocktail and take part in wild food demos with chef and have a go at some simple bushcraft skills.

wood woodland walk walks walkingvenue fore foodfire lighting bushcraft forage and feast spring

Foraging:

To ensure that we forage sustainably our foragers hold a minimum of a NCFE level 4 in Ethnobotany and plant identification.  We ensure that if we take plants that we forage in a sustainable way. By only taking what we need. We don’t take from triple SSI sites, the wild ingredients we use don’t make up the whole meal. But provide enough for additions to the menu like the sauces, syrups and garnishes. See below for our Spring forage and feast menu…

Fore wild garlicFore spring forage and feast wild garlicforage and walk feast spring guide guided

The seasons:

Designed on the seasons the menu is heavily influenced by the wild ingredients that are growing at the time of year. As an illustration, for our Spring forage and feast we have wild garlic on the menu! Furthermore, we incorporate some of the plants that we have shown the guests on the walk. So that they can see and taste for themselves how they can be used in cooking and take these skills away with them. Being on the coast we regularly use seaweeds and sea vegetables in our menus for our forage and feasts with the inclusion of hedgerow greens and edible flowers (particularly in Spring).

cocktail gorse syrup gin fizz recipe

Our Spring Forage & Feast Menu:

 

Gorse Gin Fizz Cocktail

Wild Garlic Soup with seaweed Focaccia

Spring Lamb with Wild Garlic Aioli, foraged salsa verde and new potatoes

To conclude…

Irish moss seaweed pudding with Sorrel sugar

gorse syrup smell beautiful

The Atmosphere of our Forage and Feasts:

As often as we can we cook on open fires and bbqs, we find that these methods enhance flavour and create a sense of theatre and camp camaradie. The feasts take place at a shared table usually with around 20 guests to keep it intimate. Styled to reflect the season and we dine by candlelight. There is always a soundtrack of laughter and shared stories. New friendships form more often than not, that last longer than the night!

Fore spring forage and feast fire

Join Us:

We do run various other foraging courses on and off the water. Some guests come back to try them all and gain an understanding of seasonality and different harvests. Plus how the plants can be identified and have different uses throughout the year.  Another favourite feasting experience is our signature kayak, fish, forage & feast. Where we spend the day exploring our beautiful jurassic coast by kayak, fishing and foraging as we go and stopping by Old Harry Rocks. To navigate the caves and archways before heading back to our beach base with our ingredients to cook up a wild storm.  One experience not to miss!

Kayak, Fish, Forage and Feast:

See our what’s on page for our upcoming kayak, fish, forage & feast dates and our seasonal forage and feast supper club. We also run corporate events in Dorset and can host private parties and celebrations, get in touch with us to discuss your requirements.

 

* With thanks to continu-um for the photography.

 

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Starting with four Kayaks and a hut on the beach, Fore has evolved to include, sea, shore and solid ground adventures to get big and small humans in the great outdoors. Read our story.

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