Join me in 2026 for at Horsenden Hill. My “Flavour-Led Foraging” walks run for 2.5 hours are an introduction to foraging for flavour in order to teach on the rules and regulations, identification techniques, risks, responsible & respectful foraging.
Les événements de cette collection
Flavour-Led Foraging, History & Folklore (FUNGI FOCUSED)
Tomorrow at 2:00 PM
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Flavour-Led Foraging, History & Folklore (FUNGI FOCUSED)
Sun, Nov 22, 9:30 AM
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Flavour-Led Foraging, History & Folklore (FUNGI FOCUSED)
Sun, Nov 22, 1:00 PM
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Flavour-Led Foraging, History & Folklore (FUNGI FOCUSED)
Sat, Sep 19, 2:00 PM
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Flavour-Led Foraging, History & Folklore (FUNGI FOCUSED)
Sat, Sep 19, 2:00 PM
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Flavour-Led Foraging, History & Folklore (FUNGI FOCUSED)
Sat, Aug 29, 2:00 PM
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Flavour-Led Foraging, History & Folklore (FUNGI FOCUSED)
Sat, Aug 29, 10:00 AM
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Flavour-Led Foraging, Wild Plants, Mushrooms, History & Folklore
Sat, Jul 18, 2:00 PM
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Flavour-Led Foraging, Wild Plants, Mushrooms, History & Folklore
Sat, Jul 18, 10:00 AM
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Flavour-Led Foraging, Wild Plants, Mushrooms, History & Folklore
Sun, Jun 28, 2:00 PM
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Flavour-Led Foraging, Wild Plants, Mushrooms, History & Folklore
Sun, Jun 28, 10:00 AM
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Flavour-Led Foraging, Wild Plants, Mushrooms, History & Folklore
Sat, May 30, 2:00 PM
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Flavour-Led Foraging, Wild Plants, Mushrooms, History & Folklore
Sat, May 30, 10:00 AM
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Flavour-Led Foraging, Wild Plants, Mushrooms, History & Folklore
Sat, Apr 18, 2:00 PM
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Flavour-Led Foraging, Wild Plants, Mushrooms, History & Folklore
Sat, Apr 18, 10:00 AM
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Flavour-Led Foraging, Wild Plants, Mushrooms, History & Folklore
Sat, Mar 21, 10:00 AM
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Flavour-Led Foraging, Wild Plants, Mushrooms, History & Folklore
Organisateur de Horsenden Hill, Ealing
London Walks
Professional Forager with 20 years experience in Wild Flavours in particular culinary uses, preservation, distilling and the history surrounding them.Having had my own wild food pub/restaurant for 10 years with appearances on Countryfile, Food Unwrapped and in The Times my interest is how to effectively & responsibly make wild food and drinks utilising local ingredients.Since then I have travelled Eastern Europe to learn about traditional methods for wild flavours whilst working closely with low-impact farms, permaculture specialists and sustainable building practices in the wild.
