Wild food cooking

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.

When you book this on this course you will receive an email inviting you to also join a local wild food walk on Saturday 23rd June, if that appeals to you, for an additional cost of £20.

Course details

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
Cost: £95.00

Or contact us to book offline/or where course already started

What we'll make
What will I learn?
What to bring
More about this course
Reviews + feedback

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)