Wild botanicals are a source of inspiration for a lot of bartenders, brewers, distillers and those developing cocktails and non-alcoholic drinks. This course will immerse you in wild flavours as we experiment with these possibilities.
Spend the day with internationally renowned forager and author of The Forager Handbook, Miles Irving, as we invite you to delve into the wild Kentish woods and fields in search of wild aromatics and flavourings.
You will spend the day both gathering wild plants and experimenting us back at our research kitchen. A light wild lunch will be served and you will see first hand the diversity of the season's offerings.
With access to our full stock of wild flavourings you can push the boat out with experimentation and create something entirely new. You will create cocktails and non-alcoholic drinks with the unique flavours of wild plants.
Course outline:
- Foraging for wild botanicals in the wild woods and fields of Kent
- In-depth exploration of wild flavours
- Experimenting with our wide-selection of foraged tastes to create tasty drinks
- Creation of new and unique flavour combinations in both alcoholic and non-alcoholic beverages
Details: 10am - 3pm | £90 | Meeting at Forager in the Kent countryside map
About Miles Irving
Foraging expert Miles Irving has been writing, speaking and teaching on the topic of wild food for over fifteen years. His book The Forager Handbook was published by Ebury Press in 2009 and is considered to be one of the 'must-haves' for budding and experienced foragers alike.
He is the founder and director of Forager Ltd, and the host of the WorldWild Podcast connecting foragers, foodies, and philosophers from around the world. His travels in the world of wild food and in search of further knowledge have taken him to the depths of the Brazilian Amazon and the outback with indigenous communities in Australia.
Miles has led foraging workshops at Kew Gardens, the MAD symposium (organised by NOMA in Denmark) and for many of the top restaurants across the country (Dinner by Heston, Hix group, Restaurant Flat Three to name a few). He has been featured in the BBC 4 Food Programme, The Telegraph, Guardian Food Monthly, The Financial Times, at the Biohacker Summit, and is regularly sought out for his wisdom on a wide range of current ecological issues pertaining to our place as humans in the wild and the emerging future of food production and supply.