Connect with nature and understand your landscape on this foraging walk with Cowdray’s Forager, George.
On this spring walk you will be guided through some of West Sussex’s beautiful countryside in search of wild foods. You will learn about what is edible, and what’s not, and how we can protect these habitats for future generations.
On this walk you will be focusing on identification and uses of a range of wild vegetables and herbs as they start getting into full spring. Generally spring is considered the best time to forage for wild greens because the plants are full of the stored sugars used to kick start their growing season. At this time of the year more and more species are emerging as the days grow warmer. George will show you how to forage safely and encourage you to use this knowledge to get a little closer to nature to select the very best flavours the wild part of our countryside has to offer.
Walks will be circular beginning and ending in the Cowdray Farm Shop overflow car park and will last approximately 2 hours. George will vary walk locations around the Estate to give you the best walk which encapsulates the season. Please see the reminder email sent out before the event to get exact start location to your walk.
Please wear footwear that is suitable for undulating terrain. Click here to find out more about Foraging at Cowdray.
Meet George, Cowdray’s Forager:
George has been foraging and using wild foods for some years, supplying the freshest foraged wild edibles to some of the country’s top restaurants, chefs and food establishments.
After years of being immersed in the ‘wild’ himself, George now focuses on encouraging others to appreciate the significance of our native countryside, and how we can enjoy and protect it for future generations.
Over his years of foraging George has accrued an in-depth knowledge of our countryside, its diverse habitats and the variety of plants and fungi each contains. He has covered the length and breadth of the country from the Scottish Highlands to the moors and coasts of Cornwall, in search of new native edibles as well as sustainable sources to pick them. Working closely with chefs consulting on what, when and how to use each ingredient to best showcase them has led George to be featured on programmes like BBC’s Saturday Kitchen, following the journey from the forests and fields to fork. George now hopes to inspire you on your own adventure of discovery.
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