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Wild Food Cookery with Rachel de Thample
July 8, 2017 @ 11:00 am - 4:30 pm£75 - £99
This Masterclass is part of our new ‘VIP Series‘, working with chefs who are renowned in their field.
“Wild foods are incredibly delicious, sustainable and nourishing, as well as playing an important role in adopting a local, seasonal approach to eating. I’ll share all I’ve learned about wild food, both in the field and the kitchen, and how it benefits your health, the soil, and wildlife.”
Rachel de Thample
Made In Hackney Ambassador, Author, Chef, Forager & Preserver
The class will include:
- A foraging walk to identify seasonal wild food
- How to identify and cook wild plants like wild cherries, oxeye daisies, salad urnet, lime blossom, sorrel, horseradish leaves, fat hen, borage, wild mustard, mallow, lemon balm, yarrow, chamomile and more
- Healthy, sugar-free preserving tips to help you capture seasonal, wild food gluts
- Sampling wild food dishes such as Wild Herb Sushi Rolls, Edamame, with Wild Fennel Seaweed Salt, Elderflower Pickled Cherries, Umeboshi made with Wild Plums, Raw Brownies with Roasted Wild Cherries, a Wild Salad with Lime Blossom Dressing, and teas made with foraged leaves and flowers
- Tips on where and how to forage, the health benefits of wild foods, and how to incorporate them into your everyday meals
- A delicious organic plant based lunch and recipes to keep
Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is commissioning editor for Locavore magazine and teaches the preserve courses at River Cottage HQ in Devon. Rachel is the author of Less Meat, More Veg and FIVE, and has served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. She lives in Crystal Palace, London, where she has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market.
Fee: £99* (£75 Concession) includes a delicious organic lunch
* This fee is used to fund our programme of free courses to vulnerable and low-income community groups
For information: firstname.lastname@example.org / 020 8442 4266
Regretfully, the kitchen is not wheelchair accessible.