Wild Food Foraging - Cultivating Skills &
Confidence through Inspiring Forays in Nature

Inspirational Forays for Chefs

Enliven your Team's Skills from Countryside to Kitchen.

A 1/2 day local foray to open your eyes, taste buds and hands to the potential of locally foraged ingredients.

Includes; Plant identification of up to 10 plants; Leaves, shoots, flowers, seeds, nuts, fruits, seaweeds (subject to seasonal availability).

Prices: From £40 per person (minimum 4 persons or £160), plus travel expenses

Optional Extras (£50-100 inclusive)

  • Follow up document including essential notes on each plant, foraging guidelines, legalities & suppliers.
  • Additional 5 Plants.
  • Kitchen demos to illustrate cooking, preparation and preserving qualities of plants.
  • 5 follow up phone calls or emails.

*Please note: Permission from the land owner is required for commercial foraging

Previous clients include;
Tresco Estate, Hell Bay, Tresanton Hotel, Rosevine, The Cornwall, Old Town Inn, Bordeaux Quay

Read the latest Blog Post:

How I got into Foraging

Rachel and a chef with their findsDandelion RootsForaging for yarrow and sorrel leavesBasket of foraged finds
Rachel's knowledge & enthusiasm has opened our eyes to the abundance of ingredients out there & the different ways in which they can be used Tim Pile, Head Chef, Rosevine

Upcoming events

Nature And Body Retreat Day ~ lungs/breath/environment - Sat 3rd Mar, 10-5pm

Seaweed Foraging Course With Tasters - Sun 4th Mar, 11am-2pm

Early Spring Foraging Course With Tasters - Fri 23rd Mar, 2-5pm

For more information on events, see the calendar.

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