27th November 2026: FORAGE & FEAST PICNIC in East Sussex (Brighton)

This course is designed to get you as involved as possible - this includes identifying, picking and tasting a range of wild species that will be found on the day. There will also be samples of wild food and drink for everyone to get stuck into and a pre-made wild snack!

The focus with all of our workshops is on the 4 'F's of Foraging: Fungi, Fruit, Flowers and Foliage. We aim for an array of these elements on every session we run (weather and season permitting!)

We like to keep some elements a surprise for the day, but here is what you can expect from your foraging workshop:

• a short introduction regarding the safety and format of the day
• discussions around foraging tips, safety, ethics, etiquette, sustainability and the law
• a circular walking route taking in different growing environments around the site. Expect a route of around 2-3km predominantly on footpaths
• a closer look at edible wild species and any poisonous lookalikes by a professional forager
• a chance to slow the pace of modern life down, meet new people and immerse yourself in a soul-nourishing activity, reconnecting with nature and discovering new flavours
• small tasters of wild food - this may even include freshly-picked items straight from the wild
• our workshops are run in a welcoming and informal fashion, where attendee questions and contributions are encouraged
• after the event, you will be sent a follow-up email containing a list of everything we found on the day. Please do not expect photos or descriptions in this email - it is purely a list for reference purposes, and we find it helps people do further research in their own time.

Sample Menu

See a sample 'Forage & Feast' picnic box below with a sample menu from a Forage & Feast events in 2024:

🍴 Wild Pesto made on the day with sweet cicely, common sorrel, himalayan balsam seeds and ground elder;

🍴 Nettle seed sourdough with chanterelle duxelle, wild garlic preserved in honey and grated egg yolk;

🍴 Wild Sushi: sea coriander, guelder rose sweet chilli, sea radish pods, sea plantain, fermented blackberry, fermented wild garlic;

🍴 Pickled hop shoots in cow parsley vinegar;

🍴 Damson umeboshi;

🍴 Beefsteak fungus jerky;

🍴 Alexanders and wild garlic kimchi;

🍴 Fresh nasturtium leaf 'wonton' with pickled rock samphire seeds, marigold flowers, kelp seaweed syrup and sea buckthorn hot sauce;

🍴 Wild mushroom broth (porcini, parasol, honey fungus, chicken of the woods, turkeytail) with himalayan balsam flowers;

Essential Information/On The Day

Before the day