Cooking With Wild Food

We have designed this course to give you real taste of seasonal wild ingredients. During the day Chris will teach you, as if in your own kitchen, how to cook great dishes that will bring new flavours to your table.

Cooking With Wild Food

We have designed this course to give you real taste of seasonal wild ingredients. During the day Chris will teach you, as if in your own kitchen, how to cook great dishes that will bring new flavours to your table.

Cooking With Wild Food

We have designed this course to give you real taste of seasonal wild ingredients. During the day Chris will teach you, as if in your own kitchen, how to cook great dishes that will bring new flavours to your table.

Cooking With Wild Food

We have designed this course to give you real taste of seasonal wild ingredients. During the day Chris will teach you, as if in your own kitchen, how to cook great dishes that will bring new flavours to your table.

Cooking With Wild Food

We have designed this course to give you real taste of seasonal wild ingredients. During the day Chris will teach you, as if in your own kitchen, how to cook great dishes that will bring new flavours to your table.

Cooking With Wild Food

We have designed this course to give you real taste of seasonal wild ingredients. During the day Chris will teach you, as if in your own kitchen, how to cook great dishes that will bring new flavours to your table.

Cooking With Wild Food

Course Description

The course is run at the Wolds cookery school which allows us to explore some more refined recipes than we could do over an open fire in the woods. Chris has created dishes that make the most of the season’s bounty and teach you some great core cookery skills. We will look at fish or game preparation, curing and preserving and the processing and cooking of interesting foraged ingredients.

The day will be a mixture of demonstrations from Chris and plenty of hands on cooking sessions in the schools beautiful teaching kitchen.  Lunch will be cooked as part of the course and you will also take away a goody bag and a comprehensive set of recipes for all the dishes.

The venue for the course is The Yorkshire Wolds cookery school, near Driffield, which gives us all the facilities we need for a fabulous day of cooking and eating. (Unfortunately we cannot cater for special dietary requirements on this course.)

Accommodation is available at the Yorkshire Wolds cookery school and this can be booked directly with Highfield farm.

We are strong advocates of responsible and sustainable foraging and food production techniques and we will talk about how this can be achieved.

Food Hygiene is an important concern and this will also be covered on the course.

Course Tutors. Chris Bax, Rose Bax

Course Dates

Cooking With Wild Food

Course information

Testimonials

"A belated thank you so much for a fantastic day out last Sunday on the Introduction to Foraging course. It was really interesting, fun and the food you made was all so delicious. Thank you for your dedication to sharing your immense knowledge, it was truly inspiring. We are going to make a fish smoker this weekend, and I have spent the week scanning lime trees in Ealing in case there are still some flowers left over!"

Sophie - 2013

"First of all, a huge thanks for such a brilliant weekend. Calum and I had a really fun, eye opening and never to be forgotten couple of days. And then there was the food! Can't wait for this weekend to come so I can over in the forest and have a good forage!"

Angie - 2011

"Dear Chris, can’t thank you enough for a fantastic day at Swinton Park yesterday. It really was the best day. A morning foraging and identifying mushrooms, which I have always wanted to do, followed by a 4 course gastronomic meal, which, as a gastronaut, is one of my passions, is hard to top. You’ve set the bar high for any future days out."

Robert - 2011

"Just to say a big thank you for last weekend. I thoroughly enjoyed the course, your hospitality and the company of all of your other guests. What a great bunch of people and how easy it was to get on with everyone. In particular I felt I'd known the two of you for ages."

Dave - 2011

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