Description
CORONA VIRUS: THIS EVENT IS POSTPONED DUE TO CORONA VIRUS LOCKDOWN MEASURES
Ticket holders will be emailed information about rearrangement.
Please see information on Corona Virus and Galloway Wild Foods Events
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A guided low tide forage exploring coastal greens, seaweeds, succulents and herbs, with a wild cook-in of our finds afterwards.
“When the tide is out, the table is set”
Coastal greens and seaweed stir-fry
The coast offers a remarkable range and abundance of healthy, gourmet wild foods to foragers. Succulent plants of the salt marsh, maritime herbs and tasty, nutritious seaweeds are in plentiful and at in their prime in May.
This event is designed to help you make the most of them all and is timed for a low tide to allow us to explore the full range of seaweeds. Both novice and more experienced foragers will find this an inspiring, fun, informative and a truly memorable afternoon connecting with nature in a beautiful location. There will be treats and tasters throughout. Wellies are essential.
Over the course of the walk, you will receive expert tuition on how to find, identify, mindfully harvest, preserve, cook and enjoy 30+ wild edibles.
As with all Galloway Wild Foods events, this walk is guided by Mark Williams who has been teaching about foraging for over 25 years.
Learn to identify, harvest, preserve and cook with seaweed
Time/Date: Thursday, 7th May, 4.30 pm – 9.00pm. (These timings allow us to catch the low tide at 7pm, then cook some food on the beach after).
Meeting Place: Galloway Coast, between Kirkcudbright and Gatehouse of Fleet. Ticket holders will be emailed our exact meeting place in the week before the event.
Expect: About 1.5 miles of gentle walking over mixed coastal terrain. The route is suitable for anyone of moderate fitness who is comfortable moving over rocky foreshore, slippery rocks and muddy sand flats.
Learn: Coastal plants of sand, shingle and salt marsh; seaweeds; maritime hedgerow plants. Finding, identification, poisonous lookalikes, mindful harvesting, expert tips, folklore/traditional uses, modern gourmet/medicinal uses, nutrition, processing, recipes, cooking tips. Inevitably, the wider politics around foraging and food will come up too. When time and weather allow, we lay out and label our finds to serve as a souvenir and aide-memoire of the afternoon’s discoveries. Shellfish are out of season in May, but we will still discuss them.
Eat/drink: I think it is important to bring the wild foods we encounter to life by not just talking about them, but by eating and drinking them. I carry a very hefty bagful of lovingly prepared treats, tasters and tipples to share during the walk. These are both tasty and educational, and the walk is more like guided grazing, a gentle imbibing of the landscape, than a route march! The cook-in afterwards serves as both an al-fresco cookery demonstration and a social time to eat together and digest the evening’s discoveries with new friends in a beautiful location, hopefully beneath a setting sun! While I don’t bill this as a full meal most people leave well filled. All dietary requirements can be catered for, provided you let me know when you book.
Sea Arrowgrass Spears
Bring: Wellies (essential – expect to get wet feet if you don’t have them), weather-appropriate clothing, water. Your learning and enjoyment may also benefit from bringing camera, notebook, field guide (plants/seaweed), small basket/cloth bag. If you make any foraged delights you wish to share with the group, please bring them along!
Places are limited and events usually sell out fast – booking is essential.
Gift vouchers are available here and can be used to book this event.
If you already have a gift voucher it can be used to pay for this event (in whole or in part) at the checkout.
