WILD SUPPERCLUB: Fireside Feast and Foraging Workshop in Lancashire with Forage Box

**Please note this is even is produced by Forage Box, when booking a ticket you will be redirected away from The Rewilding website.**

An EXCLUSIVE foraging event, where our lucky guests will be welcomed with a guided foraging session before heading back to our amazing fireside dining space, where our finds will be cooked up alongside other amazing wild ingredients to create a feast like no other!

This workshop is designed to get you as involved as possible - this includes identifying, picking and tasting a range of wild species that will be found on the day followed by a wild-inspired feast at the end of the event!

The focus with all of our workshops is on the 4 'F's of Foraging: Fungi, Fruit, Flowers and Foliage. We aim for an array of these elements on every session we run (weather and season permitting!) Who is this session for?

Considerations must be taken for those with mobility issues - please get in touch to discuss. Whilst children are welcome on lots of our events, this is a child-free event (no under 18s). No previous foraging experience is required for this event.

We strongly believe that foraging is for everyone, with all demographics welcome, regardless of background, ability, gender or ethnicity.

Please read our FAQs further down the page to find out more about dogs, children and mobility.

You will be asked for any dietary requirements when completing your booking - it is vital you keep us updated with any changes to this.

What to expect

Events like these don't happen all the time and we want to make it as special as possible for those attending. This is undoubtedely the highlight of our workshops calendar, giving us an opportunity to flex our culinary skills, show off the finest foraged ingredients and enjoy a celebratory atmosphere!

Duration: 6 hours +

What to expect: 1 5:00 - Meet at the venue for the start of the guided walk, which will include:

• a short introduction regarding the safety and format of the day
• several discussions surrounding foraging tips, safety, ethics, etiquette and the law
• a circular walking route taking in different growing environments around the site. Expect a route of around 3-4km predominantly on footpaths but with some off-road requirements.
• a closer look at edible wild species and any poisonous lookalikes by a professional forager
• a chance to slow the pace of modern life down, meet new people and immerse yourself in a soul-nourishing activity, reconnecting with nature and discovering new flavours.
• small nibbles of wild food, freshly-picked straight from the wild. The tastiest ingredients will go into our baskets for including in our feast later on!
• each course is run in an informal fashion, where attendee questions and contributions are more than welcome.

1 8:00 - Return to our dining and kitchen area. There will then be an hour long break for those looking to get a drink, freshen up or just chill out for a bit before the party gets started. We expect there will be an informal gathering around the campfire. Please note that the dining and kitchen space is an outdoor covered space, so please take this into account when planning what to wear for dinner! 19:00 - The feast begins!

The menu will be based primarily on foraged items (both from the day and pre-made) with local ingredients filling the gaps. Expect 6-8 'courses' with table-toppers scattered throughout. Dietary requirements can be somewhat accommodated but the menu has been designed to allow for people to 'skip' elements they can't eat. Please note that there may be a butchery demonstration at some point - those not wishing to take part in that section are welcome to sit by the fire, which will be away from the butchery.

Some wild drinks will be served as part of the ticket price, with additional beverages available for purchase during the meal.

Sample menu, without giving too much away (subject to change):

Canapé: Fermented hen-of-the-woods mushroom with sea lettuce

Local sourdough with selection of pickles, tapenade, pates, chutney and ferments

Mayak korean eggs with a selection of wild umami companions

Chicken of the woods nuggets with alexanders & wild garlic kimchi ketchup

North Wales mussel broth with coastal vegetables, periwinkles and seaweed 'noodles'

'Anaemic Mary' palate-cleanser shooters

Fire-seared venison carpaccio with foraged herbs

Meadowsweet and sour cherry ice cream and hogweed seed parkin

At the end of the feast, there will be a small selection of our wild products available to purchase (card and cash accepted). This is a recent element of our events after enough attendees made enquiries about it - there is no pressure to buy anything having already bought tickets but sometimes people want a souvenir to take with them!