Learning with experts

Foraging

Taught by Miles Irving

Watch the course preview

Course outline

  • The Edible Doorstep

    In the first lesson, Miles debunks the myth that foraging requires access to wild places. He starts the course by exploring the edible plant possibilities on your doorstep, cooking and eating rich wild pickings which are available all around us. There are around 800 species of wild edible plants in the UK, produced by the land with zero-input from humans. Wherever you are in the world, you are likely to be surrounded by edible plants that you didn’t even know were there..

    Learning outcome: You will gain an understanding of the richness and diversity of edible plant life on your doorstep

  • Understanding Diversity

    In the second lesson Miles challenges students to find as many edible plants as they can and helps identify them. Wherever you are in the world the culinary potential of wild food is ripe for exploration and discovery. Miles offers extensive knowledge of wild flavours and with almost twenty-years’ experience in the food and drink industry, he has guided innumerable chefs and mixologists through the burgeoning world of wild food and drink.
  • Soups, Salads, Sauces and Ferments

    In the third part of this course, Miles will show students how they can process the fruits of their labour, turning their finds into soups, sauces, salads and ferments. As well as the amazing flavours and nutritional properties, in the third part of the course, Miles will also show you the superfoods in your garden and how they can improve health and well-being. He believes that the eco-system offers organisms all the things they need to be healthy. It is the fact that many people’s diets are disconnected from their environment that is behind many nutritional issues and even serious illnesses.
  • Organisms in Context

    Through his explorations in the environmental, culinary and spiritual domains, Miles ultimately seeks to make us happy, healthy and environmentally friendly all at the same time. He believes that through reconnecting to the land by gathering, preparing and cooking with wild food we can once again feel at home in our landscapes, communities and our own bodies. Miles will go through some practical examples of specific plants which directly impact your health and well being

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.

Whilst examples used in this course are in Miles’s own food web, a habitat which happens to be in the UK, the principles of this course apply to foraging all over the world. You are encouraged to share your own environments and discussion on wild foods throughout the course, wherever you’re located

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

Our community loves us

As recommended by