The day includes:
Coffee and refreshments
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
Nettle and wild garlic pesto
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 sitting down together during the day to eat the dishes you’ve created. We’ll also provide wine and soft drinks.
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.