Wild Mushroom Foraging

There is huge interest in the field of foraging for wild mushrooms at the moment. Few people realise that with our warm, damp climate we are better suited for mushrooms than either Italy or France, where gathering wild fungi is a national obsession. The area around the Pot Kiln is abundant during the months of October and November, during which time we can pretty much guarantee to find a diverse range of species, including ceps, chanterelles and blewits.

As wild mushrooms have a very short season indeed, you need to be quick off the mark in booking a place. We only run the course for a few weeks in October and November and we are very lucky to have Matthew Dorich, a local mushroom expert, teaching the courses. The morning is spent down in the woods, learning to identify the edible varieties, with a quick stop for a camp fire and elevenses; then its back to the school to apply the techniques for cleaning, cooking, drying and pickling your finds, followed of course with a chance to sample the fruits of your labour.

We believe that no feast is complete without a glass of wine, however if you require more than this, wine is available to buy on the day.