Learning with experts

Cooking with Wild Food

Taught by Miles Irving

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Course outline

  • Stalks and Stems

    Join us in foraging for delicious wild plants and exploring the culinary potential of the best of the season's offerings. In the Spring, native wild edibles are growing stems which are tender like asparagus and offer us a wealth of culinary possibilities.

    This lesson includes commentary from some of the top chefs Miles works with and covers;

    • Foraging in the wild woods and fields for edible plants
    • Exploration of different plant growth stages & identification top tips
    • Practical skills to get hands-on with the use of wild stems and stalks
    • Creating different wild dishes to try and explore wild flavours
    • Finding your own wild plants and literature to continue to experiment

    The course will first take you into the wilds of the Kent countryside to forage for delicious wild plants and explore the diverse flavours of the wild landscape.

    Once you’ve shared Miles’s insights into the foraging, he will talk you through how to prepare your stalks and stems in the Forager kitchen whilst highlighting the flavourful characteristics of foraged delights. Miles will talk you through how to use stalks, stems and leafy parts of the wild plants harvested, in dynamic and delicious ways.

    Exploration and fearless innovation will push our dishes into new places and highlight the diverse culinary potential of this often overlooked aspect of the plants.

    You will be encouraged to forage for your own mix of plants in your local habitat, in order to experiment further as well as advised on literature to delve deeper into the topic of wild food.

  • Wild aromatics

    In this lesson we explore the aromatic culinary potential of the wild British landscape with us.

    This lesson includes:

    • Introduction to around twenty wild aromatics
    • Discussion of the historical use of native spices
    • Comparing flavour chemistry with reference to well-known herbs & spices
    • Cooking with wild spices in a variety of ways to explore culinary potential
    • An immersive aromatic journey of discovery

    In this course, you will glean insights into the Forager kitchen with unique commentary through our wide selection of wild native spices. We will immerse ourselves in the smells, tastes, and history of these incredible spices; each with its own story and its own distinct flavour.

    With Miles’s guidance he will walk you through tasting and cooking with around twenty-different wild aromatics. We will uncover the connections between wild species such as sea arrow grass and the common culinary herb coriander. Together we will discover that our native wild spices can also be exotic culinary complements.

    By referencing well-known herbs and spices we can trace back how these lesser-known spices became lost in history; when the idea of flavouring your dish with the ground seeds of native species was less attractive than the exoticism of international trade and the voyages of discovery through world cuisine.

    You will discover the potential of wild aromatics and explore with them in a number of ways; including preparation of dishes, drinks, and preserves.

    Whilst examples are UK based, classroom discussion is encouraged and aromatics from all over the world will be welcomed into your classroom

  • Seaweed

    In this lesson you will journey with us through flavour and sensory stimulation with the help of the delicious food source from the deep; seaweeds.

    This lesson includes:

    • Introduction to red, brown and green edible algae
    • Foraging in the intertidal zone and identifying different native species
    • Investigating the flavour chemistry of different seaweeds and how to use them
    • Practical uses for a variety of seaweeds in delicious healthy meals
    • Using umami synergy principles to enhance savoury meals with seaweeds

    You will be immersed in the world of edible algae as we explore the fabled intertidal zone of the Isle of Thanet beaches foraging for different seaweed species.

    Miles Irving details characteristics - both botanical and culinary - of our native species of seaweeds

    You will become familiar with a variety of wild harvested seaweeds, and Miles will take you through both raw and cooked to explore the potential of this tasty resource. We have found through experience that by eating wild food you gain confidence in integrating it into your diet; becoming just a bit more wild with every bite.

  • Edible Flowers

    This lesson explores our wild wonders through the eyes of a bee, seeking the beauty and bounty of our wild flowering plants!

    Flowering plants bring a sense of abundance and decadence to any dish, and with internationally renowned forager Miles Irving as your guide, you will soon be identifying edible plants out in the wild to bring back and adorn your dinner table.

    This lesson includes:

    • An exploration of flower types to identify different wild plants
    • Use of loops (small hand lenses) to delve deeper into plant botany
    • Identifying wild edibles with the help of field guides
    • In-depth look at the characters of different plant families
    • A seasonal wild lunch which will highlight culinary uses for various wild plants

    Through direct interaction with the plants out in their natural settings, we will explore the characteristics of individual plants from a multitude of plant families. Using botanical knowledge and practical skills we will endeavour to understand how and why different wild plants thrive.

    Looking deeper with the use of small hand lenses we will see what others do not and delve into the micro-world of wild plants. With our wild bounty, we will explore further the culinary potential of the hyper-seasonal flowering plants we have collected in a light lunch prepared in our research kitchen.

    With unique access to our entire wild stock of the season's best foraged foods, this will not only be a nutritious and tasty meal; but also an insight into the possibilities of wild food.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Miles Irving

    • Start course anytime from March 1st 2020
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Miles Irving
    • Certificate of completion from Miles Irving
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $299.00
    Start anytime from March 1st 2020
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course anytime from March 1st 2020
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $99.00
    Start anytime from March 1st 2020

Course Description

Miles Irving is an internationally renowned wild foods expert, public speaker and the author of ‘The Forager Handbook’ - hailed by many as ‘the forager’s bible’. He has worked with some of the world’s best chefs and restaurants. These include Heston Blumenthal’s Fat Duck, Rene Redzepi, Magnus Nilsson and the Hix restaurants. He has been a pioneer in the Wild Food Renaissance and has extensive knowledge of the unique flavours and stories of wild foods.

Miles’ celebrates new yet ancient flavours, rediscovering the nutritional properties of wild plants and reconnecting with the land. This vital link means we thrive, eating well and working with the wild ecology of places.

During this course Miles has teamed up with some of his favourite chefs and together they will take you through the journey of foraging, cooking and tasting the following wild foods:

  • - Stalks and stems
  • - Wild aromatics
  • - Seaweed
  • - Edible flowers

About Miles Irving

Miles Irving, a lifelong forager who developed a taste for wild food aged six after going mushroom picking with his grandfather in Suffolk. A leading figure in the foraging movement, Mr Irving supplies more than 500 food products from around 300 plants online and to restaurants. Miles Irving, is one of the foremost professional foragers in the UK, author of The Forager Handbook, founder and director of Forager Ltd and host of the WorldWild podcast. Miles’s interest in foraging goes back to his childhood but a chance conversation led to him turning this interest into a career. Miles was able to start supplying restaurants with foraged plants and this quickly expanded, ultimately leading to him to supplying well-known chefs and restaurants such as Jamie Oliver, Mark Hix, Heston Blumenthal and The Ivy. His company Forager Ltd has expanded to source nearly 500 wild ingredients and Miles has grown to be one of the most respected professional foragers. Miles continues to push the boundaries of wild food and advocates the reintroduction of foraged foods into regular diets. His Foraging Manifesto is truly an innovation in this field, and a must read for aspiring chefs

Frequently bought as part of this collection

  • Foraging & Wild Food Collection

    Master the entire subject and SAVE 15% when you buy this collection

    2 Courses • Taught by 1 Expert Tutor

    Miles Irving is an internationally renowned wild foods and foraging expert, public speaker and the author of ‘The Forager Handbook’ - hailed by many as ‘the forager’s bible’. He has worked with some of the world’s best chefs and restaurants. These include Heston Blumenthal’s Fat Duck, Rene Redzepi, Magnus Nilsson and the Hix restaurants. He has been a pioneer in the Wild Food Renaissance and has extensive knowledge of the unique flavours and stories of wild foods.

    Miles’ celebrates new yet ancient flavours, rediscovering the nutritional properties of wild plants and reconnecting with the land. This vital link means we thrive, eating well and working with the wild ecology of places.

    During this collection you will gain a deep understanding about foraging and wild foods. You’ll learn the specifics of stalks and stems, wild aromatics, seaweed and edible flowers. You’ll be taken on a journey and gain a deep understanding of why foraging is important for the human race, right through to the practicalities of how to cook delicious recipes with the food you’ve located on your doorstep

    Learn more

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