Ballymaloe House may have availability during this course and there is plenty of alternative local accommodation.
Accommodation is not available at the Ballymaloe Cookery School during this course.
Foraged foods from local woods, fields, hedgerows and seashore have been an important part of Myrtle Allen’s menu at Ballymaloe for over forty years, quite a long time before the current trend for foraging emerged.
Darina, who has also been an enthusiastic forager for decades, will take you for a walk in the countryside in search of wild and foraged foods. You’ll be amazed at what can be found even within walking distance.
In just one day, you’ll learn how to identify and use over forty wild food plants, flowers, seaweeds and shellfish in season as well as many foraged food from the hedgerows. Free ingredients that are fresher and tastier than almost anything you will find in the shops.
Why forage?
Wild foods have vitamins, minerals and trace elements that have been lost from many of the processed foods that we consume today: they are a really beneficial addition to our modern diet.
But apart from the skill of identifying wild foods accurately, one needs to know what to do with them in the kitchen.
So after a light lunch, you will spend the rest of the day with Darina, learning how to prepare your foraged harvest.
Depending on what we’ve gathered, we might make several delicious soups; tasty salads from summer greens; You will have the opportunity to taste all the dishes prepared during the course.
A walk in the countryside will never be the same again. Where you previously saw weeds, you’ll now see dinner!
Suitable for chefs, professional foragers or for anyone with an interest in foraging for pleasure.
Please note gallery is a selection of images but may not represent actual dishes featured on the course.
Terms and Conditions
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.
