Forage, Cook, Feast: A Seasonal Adventure

Vegetarian, nut-free
Easily adjusted to accommodate vegan, gluten-free and dairy-free diets by request

Immerse yourself in the landscapes, flavours and traditions of wild food on our Wild Food Foraging & Cookery course at Ground Up Cookery School. Set in the heart of the Devon countryside, this relaxed yet hands-on day combines guided foraging with practical cookery, finishing with a shared seasonal feast.

This expert-led foraging course in Devon is designed to be informative, inclusive and enjoyable for cooks of all abilities. Whether you are completely new to foraging or looking to deepen your understanding of wild ingredients and how to cook with them confidently, the day balances knowledge, creativity and real-world skills.

The Day at a Glance

Morning: Guided Foraging Walk

We begin the day at Ground Up Cookery School with refreshments and introductions before setting off on a guided foraging walk. Travel to the foraging location is by foot or a short car journey (maximum 15 minutes).

Afternoon: Wild Food Cookery

Returning to the cookery school, guests work in pairs to transform their foraged finds into a selection of seasonal dishes. Learn practical techniques and adaptable ideas that can easily be recreated at home.

The day finishes with everyone sitting down together to enjoy the food they have cooked, accompanied by a glass of wine. There may be extras to take home, so please bring containers with you.

Always Seasonal

Foraging is shaped entirely by the seasons, meaning no two courses are ever the same. Ingredients and locations may vary throughout the year, ensuring each experience reflects what is growing naturally at that moment in time.

Schedule of the Day

09:30 – Arrival, refreshments and introductions
09:45 – Travel to foraging location and guided foraging walk
12:30 – Return to Ground Up Cookery School for refreshments
13:30 – Cookery session (working in pairs)
15:30 – Finish and share dishes, eat together and discussion/Q&A
16:00 – Wrap-up and handouts, including recipes and field guides

Skills You Will Develop

• Identification of seasonal wild ingredients
• The principles of safe and ethical foraging
• How to use and substitute wild ingredients in your own kitchen

What You Might Prepare

The dishes on this course are all designed as practical, achievable home cooking — food you could realistically prepare for friends and family. Dishes may include pasta, frittata, bhajis, tabbouleh, snacks, starters and complete meals, depending on the season.

Adding even one foraged ingredient is one less plastic bag.

Accessibility

The foraging element takes place across mixed terrain. If you have any accessibility concerns, please contact us in advance to discuss options. We are very happy to explore ways to adapt the experience wherever possible.

What to Wear and Bring

We recommend sturdy walking shoes or boots, with wellingtons and wet-weather gear just in case. Please also bring containers for any food you may wish to take home.

About the Tutor

As seen on BBC Marcus Wareing: Tales from a Kitchen Garden, Colin Wheeler-James is recognised as a leading voice in cooking with foraged ingredients. He trains chefs internationally, encouraging a deeper, more creative approach to flavour, sustainability and whole-ingredient cooking. Exploring new flavours and unexpected uses is his forte.

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FAQs

How is the day structured?

Courses are hands-on and interactive. Most recipes are prepared in pairs, with guidance and support available throughout. Guests with more experience may be gently encouraged to take their dishes further.

Although many guests attend on their own, most cooking is done in pairs, which helps keep sessions relaxed and sociable. If working in a pair might be an issue for you for any reason, please contact us in advance and we’ll always do our best to accommodate where possible.

The course concludes with a shared meal around the table and a glass of wine, a relaxed way to celebrate what you’ve cooked together.

Can you cater for dietary requirements?

The key dietary details are noted at the top of each course listing, there may be other accommodations that we can make. Please let us know of ALL dietary requirements at the time of booking. We will always aim to accommodate where possible.

Can children attend this course?

Yes, children are welcome as full paying guests.

• Children under the age of 15 must be accompanied by a full paying parent or legal guardian, who remains responsible for them throughout the class.
• Young people aged 15–18 may attend without a parent or guardian. A completed parental consent form is required for all attendees aged 15–18. These courses are aimed at adults, and young people must be able to participate independently and behave appropriately without requiring additional supervision.

Please indicate ages at the time of booking.

Do I need to bring anything?

Everything needed for the course, is provided. Guests will be emailed approximately one week before the event with any final information, including whether there is anything specific to bring or any changes to arrangements.

For some courses, there may be food to take home. Where relevant, we recommend bringing containers, this will be noted in advance.

What time will we eat?

Meal times are often unconventional and usually take place towards the end of the class, once the cooking is complete.

Throughout the session there will be tastings, and you’ll be encouraged to taste as you cook. Tea, coffee and biscuits are available throughout the day to help yourself.

Schedules are illustrative and timings/content may vary slightly. End times are given as a guide only. As these are hands-on, experiential courses, timings may vary slightly depending on the size and pace of the group and the season.

Is the course accessible?

Accessibility needs vary, and we’re always happy to discuss individual requirements in advance.

We have a portable ramp available and can allocate designated parking spaces where needed. Any adjustments are best discussed ahead of time so we can explore how to accommodate you wherever possible.

Foraging sessions, will involve mixed terrain. Please contact us before booking if you have any accessibility concerns.

There can be a lot of standing on hard floors, please contact us if you are concerned about this. There may be adjustments that can be made.

Can I buy this course as a gift?

Our courses make great gifts.

When booking, you can also purchase:
•    a physical gift card sent by first class post
•    a physical gift card sent by second class post

Alternatively you can simply print and present the booking confirmation. If undecided, you can purchase a monetary-value gift voucher, which can be redeemed online against this or any other course.

What is your cancellation and rescheduling policy?

We operate a strict four-week cancellation policy. Cancellations or requests to reschedule within four weeks of the course date are not refundable. However, bookings are transferable and someone else can come in your place, we just ask that you let us know.

Please refer to our Terms and Conditions of Booking for full details.

Can I be added to a waiting list for future events?

If a course is fully booked or the date doesn’t work for you, please email us and we’ll notify you when new dates or related events are released. Even better still, subscribe to our newsletter and we will send sporadic updates or follow us on social media @GroundUpCookery for top tips, foraging and fermentation news and event details.