Spend a Sunday afternoon and early evening cooking with wild food and eating it. Here Lisa, of Edulis Wild Foods, will welcome you with a wild food cocktail (or mocktail) on arrival and then provide you with a selection of foraged ingredients including wild meat, seaweed, seafood, fungi, nuts and seeds from her wild food walks so that you can learn how to recreate her inspirational dishes. At the end of your cooking session you will all sit down together to enjoy a wild food feast as your Sunday dinner.
If you would like to go on a foraging walk with Lisa to see the plants in their habitat and learn how to identify wild edibles for yourself , you get a £15 discount on any Edulis courses running this spring after booking on this wild food cooking workshop.
Start date: 24th June 2018
Duration: Afternoon / early evening event
Times: 1.00pm – 7.30pm
Venue: Gate 3, 43a Springfield Centre, Bagley lane, Farsley, Leeds LS28 5LY
The exact menu for the day will be decided nearer the time. To give you an idea here’s some sample recipes from previous & planned courses:
fresh hand-made cheeses, made from scratch with goat’s milk, flavoured with foraged greens and decorated with edible leaves & flowers
raised pies using wild herbs & spices, foraged flowers and your choice of wild fillings such as game, wild mushrooms and seasonal vegetables
double-ended forager’s pasties, savoury one end, sweet the other, made with your choice of foraged fillings, such as game, wild mushrooms, seasonal vegetables, damsons/blackberries/elderberries & cloveroot, strawberries & elderflower, apple & hogweed seeds, Japanese knotweed & sweet cicely
forager’s frittatas with foraged greens, sea vegetables, wild mushrooms with organic waxy potatoes and local free-range farm eggs
The menu will be suitable for vegetarians, as well as people who enjoy wild meats (such as venison, pheasant, wood pigeon, rabbit) for each recipe there will be a choice to include meats or not.
It’s our hope you’ll come away from this course:
– inspired by wild food and new flavours
– feeling confident to identify a few key wild ingredients you can collect for yourself, and
– having step-by-step, adaptable recipes to start using them in.
– experience of free, organic, nutritious, local, seasonal food at its best!
We can provide with a ‘small’ alcoholic drink otherwise its bring your own wine / beer. You may also wish to bring a container or two in case of any food left over you would like to take away!
People booking on will receive an email nearer the time inviting you on a local foraging walk that will take place the day before, for an additional cost of £25.
A perfect balance of a day with a foraging walk, a great lunch and an amazing cooking session (Kate, October 2016)
I had a great time on the Foraging and Wild Food day (Sue, October 2016)
I was surprised how much edible food was on our doorstep! Plants that I thought were weeds were delicious! (Emma, July 2016)
I’ve been weeding for years thinking the plants were useless, after Lisa’s course I am now eating them in salads. I am also more aware of seasonality and appreciating food more. (Alan, June 2017)
Finding my own mushrooms with Lisa’s expert help was so exciting, and to be able to cook them straight away afterwards was amazing! (Robin, October 2016)
It’s lovely to be able to go with the rhythm of the seasons, not expect everything to be available all year round as is the case in the supermarket. (Oliver, October 2016)
I loved making my own cheese and it looked so gorgeous with the edible flowers on it. (Emma, July 2016)
I had no idea I could eat so many flowers! (Sarah, June 217)
Absolutely loved the double ended sweet and savoury pasties, pigeon and pudding in one handful was great! (Andrew, June 2017)
We had so much fun, what a brilliant day. It exceeded all expectations. (Steve, October 2016)
Simply book online using our secure payment system and you will receive an automated email. Or if preferred, email (or ring) with details of the course you wish to book onto & we will send you an invoice with payment details. We confirm bookings once payment is received.
People are always welcome to join any of our weekly class courses that have already started subject to available spaces. Get in touch to find out more.
Just email us with the voucher details & course you wish to book onto and we will register you on. If the cost of the course is more than the value of your voucher we will send you an invoice for the difference.
Yes – there is a large free secure car park at Springfield Mill Commercial Centre where we are based.
We are just a minutes’ drive from the Outer Ring Road/ A6120. Turn off at Rodley Junction, as you head towards Rodley village turn right onto Bagley Lane (by The Owl). The car park to Springfield Mill Commercial Centre (Gate 3) is a few yards on- on your right. Or click here for address, map & more travel information.
We can adapt our dishes for most requirements but please do let us know when you book or drop us an email to discuss. We advise those particularly with a food allergy to read our Allergy policy.
Yes there is wheelchair access to the cookery school, a wheelchair accessible toilet and two of our workstations can be lowered for wheelchair use – just let us know at the time of booking.
If you are aged 16 and over you are welcome to book on any of our courses. We usually suggest that those under the age of 16 join a course specifically designed for their age group.
We would not normally take any more than 10 bookings per course (sometimes less).
Yes absolutely. We welcome everyone on our courses whether you are an experienced or inexperienced cook. We provide extra support to whoever might need it!
Please don’t hesitate to ask any questions. We will get back to you as soon as we can. Email email@example.com or drop us a text on 07595510039.