Wild Food and Foraging Day

Forage for Wild food and Cook on a Fire

Our woodlands, fields and hedgerows contain a wealth of food if you know when and where to look. There are also hazards to avoid such as poisonous plants. On this course you will learn how to find and identify seasonal wild foods. You'll then have the opportunity to cook your foraged ingredients on an open fire, and enjoy an outdoor lunch together.

Learn about sourcing, preparing, and cooking food using traditional bushcraft methods. You will start by foraging for fruits, greens and roots, prepare game such as fish and/or other game (depending on availability), as well as basic bushcraft fare such as bannocks (flat bread). 

The course provides plenty of hands-on, practical know-how about foraging, cooking and eating outdoors!

Learning Outcomes

Here are some of the key skills you will learn:


  • Identification and collection of roots, leaves, fruits, fungi and nuts (depending on season)

  • Safety and legal aspects of foraging

  • Fire lighting with natural materials and sparks

  • Preparing fish and/or game

  • Preparation of food, cooking and eating!

  • Baking bannock bread (flat bread)

More Details

Price: £90 per person

Locations: Lindfield in Sussex, or Scottish Highlands

Duration: 1 day  09.00 - 17:00 

Group size: usually 5 - 12 people 

Facilities: Group tarp, drinking water, basic provisions, fish and foraged food available.  One foraged meal will be provided

What to bring:  course-specific kit list

Upcoming Dates​

"Easy atmosphere... nudged along when we needed it especially when we were cooking. Leon is VERY knowledgeable and shared that knowledge in a 'quiet' sort of way, very befitting the woodland experience, and was very open to answering all questions...


"...A really good day. I learned a lot. Just think of all the foods that we have collected, cooked and eaten! Soup made with bullrush roots, burdock roots, wild garlic and nettles. Sautéed beefsteak mushroom and sautéed burdock chips with wild garlic. A bit of a hazel nut ... nettle and blackberry tea ... ash cakes ... trout with blackberry and elderberry coulis ... posh nosh!"  - C. Blakeman


from £80





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