After 18 years of running this course, it is as popular as ever. We forage in and around woodland, field, hedgerow, riverside, salt marsh, and by the sea, for the best wild ingredients, the season has to offer. Utilising our natural capacity to sensually engage with the world, we hone our sense of sight, touch, and taste to safely identify and gather wild plants, seaweeds and fungi, ever mindful of best sustainable harvesting practices, as well as potential unseen hazards. Lunch and dinner are both delicious 3-course wild food events, the first inside, and the second on the beach over 3 open fires. Throughout the day a wealth of unique wild food preparations including biscuits, candied items, pickles, drinks, and cocktail ingredients will be shared, including detailed instructions on how to prepare them. We will also make a seasonal pickle, as well as an alcohol-base drink that you can take home. The course is suitable for those new to foraging and wild food as well as those with years of experience. This fully immersive and practical hands-on course will stimulate a new and rich awareness of wild food possibilities and a deepened appreciation of habits and place. This full-day, at 12-13 hrs in length really is full, and yet so diverse and engaging that the time will seem to rush by.
2021 Full-day Forage And Feast dates:
April Sat 24th, Meeting at The Goodshed in Canterbury
May Sat 16th, Meeting at Herne Bay train station
July Sat 25th Meeting at Herne Bay train station
Sept Sun 19th Meeting at Faversham train station
Foraging is a life-long learning process, and Fergus has been at it for 30 years. Not only does he have great depths of knowledge in all the key aspects of identification, processing, use and best sustainable practice, but he combines it with a fun and engaging manner that brings the craft to life and makes it accessible to all. He has been described by his foraging instructor peers as "the Starship Enterprise of foraging". Forager Mark Williams enthused: "We need gastronauts like Star Fleet Commander Drennan to chart new worlds..." His favourite was when he was described as "Heston Blumenthal, Rene Redzepi, and Pascal Bauder, rolled into one.”
He is inspired to offer this string of courses because there is often the misconception that, in order to really get to know wild plants, you need to visit wild places, or at least the countryside. Certainly that is good to do, but it doesn't fully appreciate the incredible biodiversity to be found in cities, and London parks and green spaces in particular. Here biodiversity simply means a unique wealth of plants. Many will be generally wild, others more feral or ornamental, yet from a foraging perspective, whatever their pedigree, they offer unique learning experiences. And, wild food knowledge is usually best developed near to where you live, and in places it is convenient to visit regularly throughout the year.
Strengths you may develop
Public Liability Insurance
First aid training
First aid kit
Please note it is the responsibility of the booker to satisfy themselves about the adequacy of the safety measures. This platform is merely an introducer and does not verify the items listed here.
My experience consists of a leisure activity, on a specific date(s), and therefore the 14-day ‘cooling off period’ under the Consumer Contracts Regulations 2013 does not apply.Cancellation process
Refunds up to 30 days before event.
Wild food experimentalist, course faciliator, forager, the ever-curious Fergus Drennan, aka Fergus The Forager, has been gathering and learning about wild plants, seaweeds, and fungi for over 40 years, beginning on Wimbledon Common, aged 3 years, collecting dandelions for the family’s pet tortoise. Since those early days, and through much creative and experimental exploration he has continued his foraging practice, not only as a means to understand and to discover the practical relevance that foraging has in the modern developed world, but also in terms of what it means to be an environmentally conscious human in relation to the natural world. “Can foraging ever be considered a truly sustainable practice, and if so how?”, is a question that always orchestrates his foraging activity, as does a pursuit of foraging’s playful and creative possibilities, whether they be found in novel recipes using plants, fungi, and seaweeds, or unlocking the possibilities that wild botanicals offer for other non-food-based creative pursuits. That includes, among other things, the making of baskets, mushroom paper, and natural dyes and pigments. Fergus has a huge amount of wild food knowledge to share, and an array of imaginative ways of doing so. After even only an afternoon with him, the natural world around you will never look the same again.