Forage & Fermentation Course - Hampshire
Get ready for an adventure with a Totally Wild UK professional forager and wild fermentation expert Rachel de Thample! Foraging is not only free and the perfect way to connect with
Get ready for an adventure with a Totally Wild UK professional forager and wild fermentation expert Rachel de Thample!
Foraging is not only free and the perfect way to connect with nature, gathering wild ingredients also provides you with some of the best kick starters for vivacious ferments as their deeper perineal roots can access a richer source of bacteria to get your kimchis, krauts and kombuchas bubbling with gut-friendly goodness.
Any Voucher can be used towards this event.
This masterclass touches on the basics but also delves a little deeper with more adventurous recipes such as lacto-fermented olives made with hedgerow sloes or summer cherries, English damsons fermented like Japanese umboshi, a probiotic take on Elderflower fizz using water kefir grains, homemade apple cider vinegar made with crab apples, a kombucha ketchup made with hawthorns and rosehips and a pate made with fermented wild mushrooms and foraged nuts.
This brilliant event marries wild food with wild fermentation. On this session, you’ll venture out to learn what to forage in each season and then Rachel de Thample will show you how to transform your wild things into delicious gut-health ferments.
WHAT TO EXPECT
The foraging experience will last approximately 5-6 hours, giving you ample time to learn about foraging, explore the area, and enjoy a hands on wild fermentation workshop.
You will be guided by a professional forager who will teach you about the rules and ethics of foraging. You’ll receive tips on how to confidently identify different plants, including their edible, medicinal, and herbal uses.
The foraging experience will involve a slow-paced walk with frequent stops to discuss and identify various plants, fruits, fungi, seaweeds, and tubers. The species you encounter may vary depending on the location, whether it’s an inland or coastal walk, and the season, but they’ll always be epic.
During the day, you’ll have the opportunity to sample an assortment of pre-made wild food items, including syrups, flavored salts, and alcohol infusions. These wild treats will give you a sneak peek into the incredible flavors that nature has to offer.
After the event, you will receive an email detailing everything you foraged during the day, including harvesting tips, edibility and the best ways to get these tantilising ingredients into your everyday diets.
WHAT TO BRING
- Suitable clothing for the predicted weather, such as long trousers to protect against nettles and brambles.
- Sturdy footwear, preferably closed-toed shoes for off-path exploration.
- A drink, as some wild flavors may be strong, and it’s advisable to have water for the day.
- Snacks for the foraging walk.
- A pad or paper if you wish to take notes.
- A blanket or chair for the workshop, as seating options may vary depending on the venue.
- Course details, including the specific meeting location and an introduction to your forager, will be sent via email on the Monday before the event. Ensure you check your inbox (and junk folder) for these details.
- The foraging experience is dependent on seasonal availability, so what you see and eat may vary from season to season and location to location.
- Children are welcome, and children under 12 can attend for free with one ticketed adult. While we cannot cater specifically for children, you are welcome to share your portion with them. Be sure to check the venue information for any age restrictions.
- You can inform us of any dietary requirements or medical conditions during the booking process, and we will do our best to accommodate your needs. However, we may not be able to cater for severe allergies.
RACHEL DE THAMPLE is an award-winning author who has worked in food, health and sustainability for more than 20 years. She teaches fermentation and seasonal nutrition courses at River Cottage in the United Kingdom. She served as Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course, was the Head of Food for the organic retailer Abel & Cole and Commissioning Editor of Waitrose Food Illustrated. She’s written six books including More Veg, Less Meat, Tonics & Teas, River Cottage Fermentation Handbook, which won a Guild of Food Writer’s Award. She studied sustainable food systems at University College London and was instrumental in setting up an award-winning food market in London. Her latest book is Winter Wellness: Nourishing recipes to keep you healthy when it’s cold (Bloomsbury; 2023).
(Sunday) 10:00 - 16:00(GMT+01:00)
Black Chalk Vineyard & Winery
Fullerton Rd, Andover SP11 7JX