Connect with nature and understand your landscape on this foraging walk with Cowdray’s Forager, George.
On this summer foraging 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, what’s not and how we can protect these habitats for future generations.
On this walk you will be focusing on the identification and uses of a range of wild vegetables and herbs that can be found all around us. This is a fantastic time to forage and identify a huge variety of wild edibles. Many edible plants can be found in flower, as well as in more sheltered patches, in its vegetative state. Having both of these allows us to look closer at each plant and understand how position can affect species season. This also allows George to demonstrate how flavours of one species can change as a plant moves through its life cycle.
Walks will be circular beginning and ending at Benbow Pond and will last approximately 2 hours.
Please wear footwear that is suitable for undulating terrain.Click here to find out more about Foraging at Cowdray. 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.
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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