Fire, Forage, Fermentation

What could be better than spending time in winter outdoors?

A cup of wild spice mulled wine, Raclette cheese, melted on an open fire and served with artisanal sourdough breads and wild pickles and lactoferments, enjoyed outdoors in the gorgeous surroundings of one of Edinburgh’s most beautiful country parks after a foraging walk and a lesson on fermentation, of course!

Come and join me for an awesome day of foraging, fire making, wild food and fun at Vogries Country Park.

We’ll start the day with a welcome drink and a foraging walk to see which species of wild edible plants and fungi we can find this time of year - you might be surprised at the bounty of Scottish nature even in the middle of winter. We’ll discuss similar toxic species, foraging laws and ethics, and focus on preparation and preservation methods. Our main focus will be on fermentation as a way to preserve and transform foods. You will learn how to use wild and purchased yeast to make alcoholic beverages featuring foraged ingredients, lactoferment wild foods, make kombucha out of readily available wild ingredients, and have a look at sourdough breads, kefir, and cheese.

We will finish the day with a lesson in fire making, and a tasting meal of fire toasted sourdough breads, gooey melted Raclette cheese, various wild pickles and lactoferments, fermented alcoholic and non alcoholic beverages, and finish off with desserts featuring wild flavours and fermentation.

I aim to send you home happy and inspired, full of cheese, wine, information, and ideas, smelling of wood smoke and fresh air and with a sourdough starter or kombucha scoby and the wild edibles you foraged to help get you started to try out fermentation at home.

Also check out other Workshops in Pathhead.