Where Are We

We are completely immersed in nature here on our peninsula in Studland on the Jurassic Coast in Dorset, watching our heath, shoreline and woodland change throughout the seasons is a constant source of inspiration for us. We have designed our foraging and wild food adventures to get you close to nature and to let us guide you through what makes this area of Dorset so special and unique.
Fore / Adventure
The Hutquarters, Middle Beach, Studland
01929 761515 | 07933 507165
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01929 761515 | 07933 507165

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A few of our favourites ~ Spring green foraging guide

foraging courses dorset

A few of our favourites ~ Spring green foraging guide

Natures larder is delivering green goodies to our fingertips this spring and we want to share with you a few of our foraging favourites.

foraging courses dorset

Clock wise from top left,

Sea purslane ~ this has to be one of our absolute favourite coastal plants to forage in Dorset. It grows in the marshes and seems to soak up all that seaside saltiness that you taste on your lips after a day by the sea. Wonderful added to risotto or such like to enhance flavour.

Sea beet ~ a super seashore plant to forage, much like spinach and just as delicious. This can be found growing along the shoreline above the tide mark. You can wilt it down or blanche it, it also makes an incredible soup. See our recipe here…

Ground Ivy ~ look down low to lift your soul high, this clever plant is pleasing on the eye. One to learn for it’s energising & rejuvenating properties, it makes a favourite morning cuppa at hutquarters! Just add water

Wild garlic ~ it wouldn’t be spring without it. Everyone’s favourite forage and probably easiest to spot. Perfect for pesto or throwing into sauces at the end, we also love making wild garlic butter and freezing it en mass so we can taste spring all year round! The buds as shown here are perfect for pickling too.


Alexanders ~ forage for them in hedgerows, by roadsides, ditches and coastal cliffs, they have a really distinct flavour, rather like a concentrated celery.ย  Now is the perfect time to pick Alexanders as the stems are young and tender, we only used the stems for our chutney but you can use the whole plant, stems and leaves are a good alternative to spring and winter vegetables, like spinach, flowers and buds can be cooked like broccoli.

Pepper dulse ~ our very own truffle of the sea…this seaweed may be small in size but boy does it pack a punch in flavour. It clings to rocks and can be best found at low tide when they are exposed or high tide if you’re happy to get wet or happen to be in a kayak! We love to surprise our clients on our kayaking foraging trips with this hidden gem.

Wild chives ~ These common greens are an excellent addition to salads, soups and stocks and grow amongst grassy spots. Easy to spot once you get your eye in and there’s no mistaking that flavour.

Penny wort ~ also known as navel wort is an easy spot when you’re searching with your tummy in mind,ย  this little plant grows in abundance on our patch, climbing along the rock face. It’s got a crispy crunch to it and makes a delicious substitute for mangetout.


So there you have it, this is only a few but there’s so many many more, keep following along our blog as we share seasonal wild edibles and foraging tips throughout the year with you.

If you want to learn first hand and experience foraging for yourself and tasting these amazing plants then join one of our foraging courses in Dorset.

We run heaps of wildfood workshops and foraging courses on the seashore or in the woods and host seasonal forage & feast events where you get to learn about the wild plants and then sit down to a wonderful handcrafted supper.ย  Our Spring forage and feast is this coming weekend and there’s a few spaces still left at the table. Have a look at our forage & feast page for more details, images of past events and sample menus.

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