The Wild Food Stage - feature, fur, fin & Funghi
*sessions are subject to change as the programme develops for our evolving festival.
Wild Food has been around forever but is something that has been growing in popularity over the last few years, with more and more chefs taking to foraging (or at least incorporating foraged ingredients into their menus) and embracing native British produce. on the ‘un-plugged’ Wild Food Stage, we will explore truly wild food from around the UK with expert speakers and demonstrations.
Exploring native UK game birds, what’s in season and when, how to prepare. and what to look out for in terms of quality and deliciousness.
Keep yours eyes peeled...somethings flying this way soon!
Feather
Of all the foraged ingredients we have access to in the UK wild mushrooms seem to be the one chef’s get most excited about.
Whether it be the first Scottish Girolles or Penny Buns (old English name for Cepes) from the New Forest we are intrigued with the mystery and magic that surrounds ‘shrooms.
Our expert will venture into the world of edible (and the not so edible) funghi including identification and what to watch out for next time you're tramping through the woods.
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Keep your eyes peeled...somethings growing this way soon!
Funghi
When we talk about wild food we often overlook fish and seafood. But we are an Island nation and the coastline around the UK is an abundant and rich source of fabulous and diverse fish and seafood varieties.
In this session our experts will explore the benefits and challenges of wild fish vs farmed and showcase what’s in season where, and when it’s at its best, and, how to prepare it – get the filleting knives out!
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Keep your eyes peeled... somethings swimming this way soon!
Fin
Exploring native (and non native) UK deer species, what’s in season and when, how to prepare and how to cook to get the best results out of this wonderful and abundant meat which is truly ‘free range’.
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Keep your eyes peeled...somethings running this way soon!
Fur