Forage and Cook Courses

Forage and Cook Courses

wireweed, japweed
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'Just to say it was a super day. Feel very confident now to identify and prepare and cook with Alexander’s. Please thank again Penny for use of her beautiful kitchen. Such a great space.' Linda, Cheltenham



A small, relaxed and informative course in a beautiful farmhouse kitchen in west cornwall, here we focus on just one plant per course and really get to know it - how to preserve, dry, transform it into desserts, soup or savoury treats. I offer 4 hour courses in step-by-step tuition on how to; identify, cook, process, dry and get the best out of each wild ingredient.

There are 4 seasonal courses to choose from, and each course focuses on one wild ingredient, with the exception of the seaweed cooking course. All run in a beautiful, well-equipped farmhouse kitchen in West Cornwall.

Courses are currently run on Mondays.

Prices: £50 pp
Numbers: 4-8 persons only

TO BOOK, or for more information, please go to the forage and cook calendar.

Dates for courses: 9th Apr | 16th Apr | 10th Sep | 1st Oct 2018.

9th Apr, Alexanders - Soup, frittata, sweets and more.
16th Apr, Nettles - Soups, pakoras, cordial, drying and more.
10th Sept, Seaweeds - Soup, bread, dips, fried treats and more.
1st Oct, Sloe and Hawthorn berries - Savoury sauce, syrup, sweets and more

Each course will include;

  • Foraging walk (*with the exception of the seaweed course)
  • Cooking demos
  • Foraged lunch
  • Cooking together (3-4 dishes)
  • Dishes to take home
  • Information about the nutrition, identification, storing and growing environment



I am available to led private, bespoke events, either leading on the cooking myself, or with a professional chef, please contact me to discuss.