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.