Learning with experts

A sense of place - wild dining

Taught by Valentine Warner

Cheffing is an aspirational & skilled craft. But it shouldn’t solely be about the final dish – it's about food and nature taught together

Course outline

  • Rabbit and sweet melliot

  • Trout with wild garlic

  • Venison with dittander

  • Lamb with cockles and kale & mussels with sea greens

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Valentine Warner

    • Start course whenever you like
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Valentine Warner
    • Certificate of completion from Valentine Warner
    • 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
  • 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 whenever you like
    • 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

Course Description

Wherever you are in the world, immersing yourself in nature, will provide a menu that needs little superimposed upon it i.e rabbit and sweet melliot, trout with wild garlic, venison with dittander, lamb with cockles and kale, mussels with sea greens.

During the course, Valentine will introduce Miles Irving who has published one of the most important and complete books on foraged greenery. Forager Handguide (published)

In four different settings, Valentine and Miles take you through how the context of your environment guides your recipe choices and together they teach you how to make on location tasty dishes. You will come away understanding how to create a fully contextual and immersive foraging, cooking and dining experience. Four different recipes will be used as examples of how to use this natural and progressive approach to dining based on the natural world around you.

About Valentine Warner

Valentine Warner (born 1972) is a chef. He started his television career on the BBC in Autumn 2008 with What to Eat Now, a cookery programme based on his book of the same name. Valentine Warner trained as a portrait painter before putting down the brush to pick up the spoon. He worked in London restaurants for eight years under such chefs as Alastair Little and Rose Cararina, before setting up a private catering company Green Pea. With a strong focus on robust, flavoursome food, Valentine believes that a real understanding of excellent ingredients, producers and the natural history of food contributes as much to the plate as the cooking. A very keen outdoors man, Valentine can often be found seeking new adventures outside the kitchen and, most likely, fishing. Valentine’s first hit series What to Eat Now (BBC Two) on the best food that Autumn has to offer was closely followed by a second series focusing on Summer. He presented Valentine Warner: Coast to Coast(Good Food), in which he travelled the country fishing and cooking his catch, as well as Ration Book Britain (Yesterday) and Valentine Warner Eats The Sixties (Yesterday). Valentine has been a chef for Great British Food Revival (BBC Two),Love Your Garden with Alan Titchmarch (ITV 1), Country Show Cook Off (BBC Two), Perfect… (Good Food) and My Kitchen (Good Food). Recently Valentine presented Valentine Warner Eats Scandinavia (Good Food) and two series called Hook It Cook It and Valentine Warner’s Wild Table: Canada (Fox). Valentine has written two best-selling books accompanying What to Eat Now. These were followed by The Good Table: Adventures In and Around My Kitchen and his most recent book What to Eat Next, published in 2014. Valentine has written for the Times, Independent, Countryfile magazine, Great British Food magazine, Delicious, Waitrose Food Illustrated and Olive magazine, to name a few. Valentine is one of the Founders of the Moorland Spirit Company who make Hepple Gin in the wilds of Northumberland on remote moorland where its hard to find wifi. He would generally prefer to be found in a field rather than an office and is most likely to be holding a spoon, a fishing rod or a mossy stick. Warner attended Bedales School in Hampshire from 1985 to 1990 and in 1994 studied at the Byam Shaw School of Art. Warner's father was diplomat Sir Frederick Warner who was British Ambassador to Japan from 1972 until 1975.

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