Forage & Feast

Please note that the menu for 2020 will change from one below.

The day includes:

Introduction

Coffee and refreshments

~

Forage Walk

Gin Spring cocktail, a heady mixture of gin, herbs and spring water

~

Demonstration Dish – Al Fresco

Smoked fish in the garden with horseradish and lemon

Yealands Estate (New Zealand) white wine

~

Hands on Cookery Session

Wild garlic focaccia

~

Demonstration Dish in the Kitchen

Sea beet frittata, pesto and goats curd

Cider and Apple juice shandy with allspice

~

3 Course Lunch

Starter – Cockles, alexander and sea purslane with dulse

Local dry cider

~

Main – Roast venison with a wild garlic sauce & potato terrine

Yealands Estate (New Zealand) red wine

~

Dessert – Rhubarb pannacotta with a sloe gin syrup

Penderyn sherry cask single malt whiskey

We recommend that participants on this foraging course organise a taxi / collection if you wish to enjoy all the paired drinks.

(Please note, we reserve the right to alter the dishes covered in the course, given the seasonal availability of some ingredients. We may also need to do so occasionally to meet the dietary requirements of our guests, as well as seasonal availability). 

Your chef tutor

This interactive day will be led by Tim Maddams, former River Cottage Head Chef before becoming a freelance chef, writer, presenter, and cookery teacher. He is a regular on high profile shows such as BBC Food and Drink and Sunday Brunch on Channel 4.

Tim writes numerous newspaper columns and published the ‘River Cottage Game Handbook’, which is a bible for anyone looking to learn more about game and how to make the most of different species throughout the seasons.

About your day on our foraging course

Our foraging course takes place on the Catton Hall Estate. On the picturesque Derbyshire and Staffordshire border, we are only minutes from the A38. We also have plenty of free parking.

You’ll have the support of our “kitchen fairies” who’ll ensure you have everything you need. We’ll provide an apron for the day, and all the equipment and ingredients.

You’ll be out and about foraging on the Catton Estate first thing & then enjoy a spot of hands on cookery & some chef demonstrations before sitting down together to enjoy a three course lunch cooked by Tim.   Every dish of the day will be paired by a different beverage – spring gin cocktails, local cider & some amazing wines & whisky.

Our day courses run from 10.15am to 4pm. Join the team for early morning refreshments from 10am.

Find and cook your own food

As you can imagine, Tim’s time is much in demand and his Forage & Feast days, in particular, fill up quickly. All equipment and ingredients are provided on this foraging course, along with lunch and refreshments throughout the day. We recommend booking early to avoid disappointment.

If you do have any allergies, special dietary requirements, or are vegetarian, please inform us when booking onto the course. We will do our best to cater for your needs but do need to know upon booking.

The course takes place at our centrally-located cookery school on the Catton Hill Estate in South Derbyshire which has excellent links to the M6, M1 and M42. There is also plenty of free parking.