This course will introduce participants to the wealth of wild aromatics found in the British landscape.
The day will be entirely kitchen based, starting with an overview of 20 different wild aromatics, tasting smelling and discussing the flavour chemistry of these ingredients, with reference to more widely known herbs and spices.
After a light lunch we will roll our sleeves up and use the wild aromatics in a number of ways in order to demonstrate their potential as ingredients in meals, beverages and preserved products such as pickles.
All the ingredients will be on sale if you want to continue your learning experience in your own kitchen.
Details: 10am - 3pm | £90 | Meeting at Forager Map