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Cook on the Wild Side

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Cook on the Wild Side

5 (8)

£245.00 Inclusive

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03 Apr
£245.00
17 May
£245.00
10 Jul
£245.00 £196
30 Aug
£245.00 £196
27 Sep
£245.00 £196
1 day
Adult
Close
10:00 - 17:00

Discover the Joys of Cooking with Wild Foods at River Cottage Cookery School

Spend the day exploring the art of cooking with wild foods at River Cottage, guided by our expert tutors. This hands-on course will introduce you to the seasonal ingredients nature provides and show you how to turn them into delicious dishes.

Your day begins with foraging for seasonal wild produce, from greens like nettles and wild garlic to fungi, fruits, and nuts. You’ll also get hands-on experience with wild meats such as rabbit and venison, and may even prepare locally caught seafood, discovering techniques to bring out their best flavours.

After your foraging and cooking, enjoy a delicious River Cottage lunch made from organic, seasonal ingredients, showcasing the dishes you’ve created.

This hands-on wild foods course will transform the way you cook with ingredients from the natural world. With expert tuition, inspiring recipes, and practical skills, you’ll leave with the confidence and knowledge to cook creatively with wild foods at home.

Is this course suitable for me?  Due to the varied content, this course isn’t suitable for those with allergies or specific dietary requirements. However, we do offer other courses that cater to gluten-free, vegetarian, and vegan diets. We recommend this course for participants aged 12 and up. Under-16s must be accompanied by a paying adult. These guidelines are in place to ensure the safety, comfort, and enjoyment of all our guests. Please feel free to get in touch if you have any questions or need more information.

ARRIVE

If you choose to walk, enjoy a 10–15 minute stroll from the car park along scenic pathways to the farm, taking in the stunning valley views. A Land Rover lift is available in poor weather or if you prefer not to walk. Once at the cookery school, meet your host and start the day with tea, coffee, and freshly baked treats.

SESSION ONE

First, you'll prepare your game. Depending on the season, you may learn how to pluck a wood pigeon or skin a rabbit before preparing it for cooking.

SESSION TWO

Next, we'll take you on a tour of River Cottage HQ, foraging in the fields and hedgerows for edible treats. Depending on the season, you might find sorrel, parasol mushrooms, sloes, or hawthorn berries.

SESSION THREE

Back in the cookery school, you’ll prepare lunch using some of the freshly foraged ingredients.

LUNCH

Enjoy a hearty lunch made by our River Cottage chefs using your creations.

SESSION FOUR

Using the game you prepared earlier, you’ll cook a dish to take home with you. To end the day, you’ll enjoy a delicious sweet treat from the kitchen.

DEPARTURE

There will be plenty of time to chat with fellow bakers and the River Cottage team, sharing tips and stories, before heading back up the hill at 5pm.

Highlights

  • Hands-on cooking with expert River Cottage chefs lets you prepare wild game like pigeon and rabbit
  • Experience the essence of Hugh’s first River Cottage TV show and immerse yourself in the true River Cottage way of living
  • Venture out on a forage across the stunning River Cottage farm
  • Gain confidence cooking with wild, seasonal ingredients sourced from both land and sea
  • Enjoy a delicious, seasonal lunch featuring the ingredients you’ve freshly foraged
Artisanal SkillsClassic CookeryForaging CoursesMeat CoursesRiver Cottage Courses
Can’t find the right date? Click here to receive an alert
when new dates are released for this event.
10:00 - 17:00
|
from £245.00
A woman foraging in the River Cottage Kitchen Garden under clear blue skies.
Pigeon and fig salad being prepared
A winding dirt road surrounded by greenery, leading into the distance under a clear blue sky.
A group of people picking to various herbs in the River Cottage Kitchen Garden.
Woman cooking in the River Cottage kitchen.
Two individuals stroll along a path beside a stone wall, surrounded by greenery and natural scenery.
A woman foraging in the River Cottage Kitchen Garden under clear blue skies.
Pigeon and fig salad being prepared
A winding dirt road surrounded by greenery, leading into the distance under a clear blue sky.
A group of people picking to various herbs in the River Cottage Kitchen Garden.
Woman cooking in the River Cottage kitchen.
Two individuals stroll along a path beside a stone wall, surrounded by greenery and natural scenery.

Proudly Accredited & Award-Winning

Proud to hold the ICSA Centre of Excellence award, we uphold the highest standards in culinary education.

Discover the Joys of Cooking with Wild Foods at River Cottage Cookery School

Spend the day exploring the art of cooking with wild foods at River Cottage, guided by our expert tutors. This hands-on course will introduce you to the seasonal ingredients nature provides and show you how to turn them into delicious dishes.

Your day begins with foraging for seasonal wild produce, from greens like nettles and wild garlic to fungi, fruits, and nuts. You’ll also get hands-on experience with wild meats such as rabbit and venison, and may even prepare locally caught seafood, discovering techniques to bring out their best flavours.

After your foraging and cooking, enjoy a delicious River Cottage lunch made from organic, seasonal ingredients, showcasing the dishes you’ve created.

This hands-on wild foods course will transform the way you cook with ingredients from the natural world. With expert tuition, inspiring recipes, and practical skills, you’ll leave with the confidence and knowledge to cook creatively with wild foods at home.

Is this course suitable for me?  Due to the varied content, this course isn’t suitable for those with allergies or specific dietary requirements. However, we do offer other courses that cater to gluten-free, vegetarian, and vegan diets. We recommend this course for participants aged 12 and up. Under-16s must be accompanied by a paying adult. These guidelines are in place to ensure the safety, comfort, and enjoyment of all our guests. Please feel free to get in touch if you have any questions or need more information.

ARRIVE

If you choose to walk, enjoy a 10–15 minute stroll from the car park along scenic pathways to the farm, taking in the stunning valley views. A Land Rover lift is available in poor weather or if you prefer not to walk. Once at the cookery school, meet your host and start the day with tea, coffee, and freshly baked treats.

SESSION ONE

First, you'll prepare your game. Depending on the season, you may learn how to pluck a wood pigeon or skin a rabbit before preparing it for cooking.

SESSION TWO

Next, we'll take you on a tour of River Cottage HQ, foraging in the fields and hedgerows for edible treats. Depending on the season, you might find sorrel, parasol mushrooms, sloes, or hawthorn berries.

SESSION THREE

Back in the cookery school, you’ll prepare lunch using some of the freshly foraged ingredients.

LUNCH

Enjoy a hearty lunch made by our River Cottage chefs using your creations.

SESSION FOUR

Using the game you prepared earlier, you’ll cook a dish to take home with you. To end the day, you’ll enjoy a delicious sweet treat from the kitchen.

DEPARTURE

There will be plenty of time to chat with fellow bakers and the River Cottage team, sharing tips and stories, before heading back up the hill at 5pm.

Highlights

  • Hands-on cooking with expert River Cottage chefs lets you prepare wild game like pigeon and rabbit
  • Experience the essence of Hugh’s first River Cottage TV show and immerse yourself in the true River Cottage way of living
  • Venture out on a forage across the stunning River Cottage farm
  • Gain confidence cooking with wild, seasonal ingredients sourced from both land and sea
  • Enjoy a delicious, seasonal lunch featuring the ingredients you’ve freshly foraged
Artisanal SkillsClassic CookeryForaging CoursesMeat CoursesRiver Cottage Courses
Can’t find the right date? Click here to receive an alert
when new dates are released for this event.

Reviews (8)

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5 / 5 (8 ratings)
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  1. Ian
    –

    The Smoking & Curing course was delivered with great knowledge and experience. It met all my expectations and I left with confidence and excitement.
    I throughly enjoyed the day and have booked another course in September; can’t wait.

  2. Kate
    –

    “Chris was an outstanding coach. Super competent, friendly and professional. Also Arthur very helpful, fun and professional.”

  3. Zoe
    –

    Well organised, relaxed, great environment to learn – I enjoyed the course and it was inspiring too!

  4. George
    –

    Brilliant chef for the day, it was amazing thankyou, and really appreciate the hard work and effort that must go on behind the scenes everyday to organise all you do, as well as to do the day itself thankyou.

  5. Diana
    –

    “Our chef teacher was enthusiastic, friendly and very helpful and informed. I love cooking and I really enjoyed myself. However long you’ve been cooking you can always learn new things and the dishes we made were all delicious.”

  6. Debra
    –

    Connor is a born teacher he is happy to share his knowledge and is passionate about his work. This course was so interesting and I learnt a lot about the butchery of a pig and the cuts of meat and there uses this coupled with Conor’s experience in a French butchers gave us both Uk and French butchers techniques! The dishes we tasted were great particularly the Roasted Head and offal dishes. An opportunity to walk around the farm to talk about the pigs and also to see the gardens was an added bonus. All in all a great day Thank you.

  7. Jeanette
    –

    Great food and all fresh and local, fabulous staff, we picked up plenty of tips

  8. Catherine
    –

    Very good course – did exactly what I hoped (I really wanted to learn to skin and butcher a rabbit). Shame the weather meant our foraging needed to be short but discovered lots of new things to eat – especially pleased to discover yarrow and ladies smock.