Friday 18th October
£60 per person
Events
Embark on a wild culinary journey
Friday 18th October
| Before | Option to arrive early for lunch |
| 2.00 pm | Welcome tea, coffee and snacks |
| 2:30 pm | Flavour led coastal foraging walk |
| 4:15 pm | Fermentation |
| 5.30 pm | End |
| After | Option to stay for our post-beach dinner |
This event is open to all levels and abilities. All equipment is provided. Please alert us of any allergies.
What to expect
Are you ready to connect with nature in a whole new way? Join George from Flavour Fred for a unique coastal foraging and fermentation workshop.
The afternoon starts with tea, coffee and snacks at the Gallivant, before walking across to Camber Sands beach where you will discover the wild edibles that flourish in our coastal surroundings. Learn how to identify various plants, berries, and greens that can become the stars of your culinary creations. As humans, our senses have evolved to help us thrive in the wild, allowing us to identify the ripest fruits and distinguish between edible and poisonous plants. This immersive workshop will tap into that ancestral knowledge, reigniting your innate ability to connect with nature and enjoy the bounty it has to offer.
Return to The Gallivant, where you’ll transform your freshly foraged ingredients into a delicious vegetable-based ferment. With George’s guidance, you’ll create a unique ferment to take home, bursting with flavour and health benefits. Whether you’re a seasoned forager or a curious beginner, this workshop will provide you with techniques and knowledge to continue your culinary journey in the wild.
Questions? 01797 331 580
Please email here to be placed on the wait list if this event is full or you are trying to book a group of you
£60 per person
George (Flavour Fred) is a professional Forager with 20 years experience in Wild Flavours in particular culinary uses, preservation, distilling and the history surrounding them. Having had his own wild food pub/restaurant for 10 years with appearances on Countryfile, Food Unwrapped and in The Times. Since then George has travelled Eastern Europe to learn about traditional methods for wild flavours whilst working closely with low-impact farms, permaculture specialists and sustainable building practices in the wild.
