Foraging favourite wild edibles along the beautiful River Frome.

Go Foraging share some favourite recipes for pickles, ferments, herbal infusions, Japanese wild dashi stock making, marinades and more. We’ll discuss wonderful flavour combinations, nutritional benefits of plants and historical and modern day uses of wild foods. We’ll also cover how to best approach foraging and how to get the most from this incredibly rewarding, age old activity.

£40.