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The Spring Forager – Wild Food & Wilderness Cookery

Wild edible plants have occupied a space in the mind, stomach and socialization of the human animal since time immemorial. The search and discovery of food plants for nourishment and sustenance is profoundly enmeshed  within human history. Many wild edible spring plants contain powerful restorative properties, full of micro-nutrients often missing from our modern diets, they restore vitality and health following the long dormant winter.

Learning how, what, and where to forage from knowledgeable educators, you will identify and harvest wild food from the Lake Districts’ waysides, hedgerows and woodlands, bringing the traditions of foraging for food into both your indoor and outdoor life.

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“Excellent course, the staff were all excellent, Fergus added that extra zest to the course. As ever you guys were the reason I got back into the outdoors, and that hasn’t changed, looking forward to seeing you all again on future courses. Oh and by the way, an absolutely huge thank-you, as I haven’t had to do the gardening since I got back as Yvonne is rummaging through the “weeds” to see what we can eat!” – John Duxbury, 2012
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Backwoods/trail cookery is a fundamental part of wilderness bushcraft. This 2-day course utilises a myriad of backwoods and traditional cookery techniques, that can be adapted and applied to your own circumstances. The Spring Forager focuses on methods for cooking seafood, fish and spring plants. We will take time out from the hectic pace of modern living to enjoy the time-honoured and rewarding activities of foraging and cooking in the open air.
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On both Wilderness cookery courses you will learn about how to manage fires for cooking and make improvised ovens for baking. Both courses are a triage of trail methods, backwoods techniques, expedition considerations and the forager’s kitchen recipes.
You Will Learn:

  •     Identify wild edible plant & tree species
  •     Nutritional properties of plants
  •     Crustaceans, molluscs, & seaweeds
  •     Fresh water & sea fish
  •     Aboriginal/ back-country cookery
  •     Identify dangerous plants
  •     Historical folk-knowledge
  •     Seasonal hedgerow ingredients
  •     Backwoods salads & soups
  •     Backwoods beverages
  •     Backwoods ovens and improvisations
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“The course exceeded my expectations. Didn’t expect to learn so much in a short space of time.  I felt nourished in stomach and mind. There was such a variety of cooking techniques, not to mention the quantity of food!!  It was excellent. I have already had a go at the beech leaf noyaeux, dandelion tempura and even had kids cooking bannocks at work. I feel inspired to take more time when forage in walking in my local area, and to experiment and learn more about how I can cook with the foods on my doorstep. Wow!! What a feast……I’m still stuffed!” – Raz Rasmussen, 2013
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“Thanks for a cracking Spring Forager course last weekend, you really spoiled us! As ever, super enjoyable, relaxing and particularly filling! Great enthusiasm, skills and dedication from the Woodsmoke team – we were grinning all the way home.” Tim Bull 2012.
2017 Dates: 28 – 30 April 
VENUE: Claife Heights
Price: £295.00 per person (inc. All food, beverages, courses equipment, camping fees & VAT.)
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