Who doesn’t love a bit of free food? Vegetarian, nut-free, gluten-freeAble to accommodate vegan and dairy-free diets by request One of a series of short, seasonal events celebrating foraged ingredients. Designed to help you discover the benefits of local, sustainable ingredients. In spring, the Chudleigh area is bursting with wild garlic (Allium ursinum), fresh, abundant, delicious and completely plastic-free. This relaxed evening workshop introduces you to one of the easiest and most rewarding wild ingredients to forage and cook with. The Evening at a Glance Foraging knowledge, demonstrations and tasting This short, engaging session focuses on helping you confidently identify wild garlic and understand how to use it in simple, everyday cooking as well as more complex and creative way. Through a series of demonstrations and tastings, you’ll see just how versatile this ingredient can be. The atmosphere is informal and interactive, with plenty of opportunity to ask questions, share tips and discuss local foraging spots. No cooking experience is required, this session is about accessibility, curiosity and enjoyment. What You’ll Explore The session includes:• How to confidently identify wild garlic• Key safety considerations when foraging• Five simple demonstration recipes you can recreate at home• Tasting a range of wild garlic dishes• Discussion around seasonality, sustainability and local sourcing About the Spotlight On… Series This event forms part of our Spotlight on… series, which highlights individual wild ingredients at their seasonal peak. You may also be interested in other sessions in the series, including: Edible Wild Flowers Needles & Cones Wild Berries Wild Seeds Nettles About the Tutor As seen on BBC Marcus Wareing: Tales from a Kitchen Garden, Colin Wheeler-James is recognised as a leading voice in cooking with foraged ingredients. He trains chefs internationally, encouraging a deeper, more creative approach to flavour, sustainability and whole-ingredient cooking. Exploring new flavours and unexpected uses is his forte. Please note: These events are dependent on the natural availability of ingredients. If timings shift due to weather or seasonal changes, we will contact you in advance to discuss options. - FAQs How is the day structured? Demonstration-led with tasting and open discussion. Each session offers a focused introduction to a single ingredient and is ideal for beginners or those curious to learn more. No prior foraging or cookery knowledge required. Suitable for all abilities. Can you cater for dietary requirements? The key dietary details are noted at the top of each course listing, there may be other accommodations that we can make. Please let us know of ALL dietary requirements at the time of booking. We will always aim to accommodate where possible. Can children attend this course? Yes, children are welcome as full paying guests. Children under the age of 15 must be accompanied by a full paying parent or legal guardian, who remains responsible for them throughout the class. Young people aged 15–18 may attend without a parent or guardian. A completed parental consent form is required for all attendees aged 15–18. These courses are aimed at adults, and young people must be able to participate independently and behave appropriately without requiring additional supervision. Please indicate ages at the time of booking. Do I need to bring anything? Everything needed for the course, is provided. Guests will be emailed approximately one week before the event with any final information, including whether there is anything specific to bring or any changes to arrangements. Will we eat? There will be tastings throughout the session, you will probably go home replete! Tea, coffee and biscuits are available throughout the session to help yourself. Schedules are illustrative and timings/content may vary slightly. End times are given as a guide only, timings may vary slightly depending on the size and pace of the group and the season. Is the course accessible? Accessibility needs vary, and we’re always happy to discuss individual requirements in advance. We have a portable ramp available and can allocate designated parking spaces where needed. Any adjustments are best discussed ahead of time so we can explore how to accommodate you wherever possible. There can be a lot of standing on hard floors, please contact us if you are concerned about this. There may be adjustments that can be made. Can I buy this course as a gift? Our courses make great gifts. When booking, you can also purchase:• a physical gift card sent by first class post• a physical gift card sent by second class post Alternatively you can simply print and present the booking confirmation. If undecided, you can purchase a monetary-value gift voucher, which can be redeemed online against this or any other course. What is your cancellation and rescheduling policy? We operate a strict four-week cancellation policy. Cancellations or requests to reschedule within four weeks of the course date are not refundable. However, bookings are transferable and someone else can come in your place, we just ask that you let us know. Please refer to our Terms and Conditions of Booking for full details. Can I be added to a waiting list for future events? If a course is fully booked or the date doesn’t work for you, please email us and we’ll notify you when new dates or related events are released. Even better still, subscribe to our newsletter and we will send sporadic updates or follow us on social media @GroundUpCookery for top tips, foraging and fermentation news and event details.
