Spring foraging with John Wright
Join River Cottage’s foraging expert, John Wright, as we head into the hills surrounding the restaurant for a springtime foraging masterclass.
After a pastry and coffee at the restaurant, John will lead the small group along the Thames and up in the foothills of the Chilterns. On the way, John will guide the group into the edibles that can be found at this time of year, from blossom in the hedgerow to the first of the year’s mushrooms. After a picnic lunch, with flasks of coffee and perhaps a nip or two of sloe gin, the group slowly winds its way back to town with more foraging, tastings and tales from John. Once back at Five Little Pigs, there will be a two-course spring supper, with foraged ingredients used throughout.
The team from the Wallingford Bookshop will be on hand too selling copies of John’s foraging handbooks.
Join River Cottage’s foraging expert, John Wright, as we head into the hills surrounding the restaurant for a springtime foraging masterclass.
After a pastry and coffee at the restaurant, John will lead the small group along the Thames and up in the foothills of the Chilterns. On the way, John will guide the group into the edibles that can be found at this time of year, from blossom in the hedgerow to the first of the year’s mushrooms. After a picnic lunch, with flasks of coffee and perhaps a nip or two of sloe gin, the group slowly winds its way back to town with more foraging, tastings and tales from John. Once back at Five Little Pigs, there will be a two-course spring supper, with foraged ingredients used throughout.
The team from the Wallingford Bookshop will be on hand too selling copies of John’s foraging handbooks.
Join River Cottage’s foraging expert, John Wright, as we head into the hills surrounding the restaurant for a springtime foraging masterclass.
After a pastry and coffee at the restaurant, John will lead the small group along the Thames and up in the foothills of the Chilterns. On the way, John will guide the group into the edibles that can be found at this time of year, from blossom in the hedgerow to the first of the year’s mushrooms. After a picnic lunch, with flasks of coffee and perhaps a nip or two of sloe gin, the group slowly winds its way back to town with more foraging, tastings and tales from John. Once back at Five Little Pigs, there will be a two-course spring supper, with foraged ingredients used throughout.
The team from the Wallingford Bookshop will be on hand too selling copies of John’s foraging handbooks.