“Fine dining slow food” is how Tom Bean describes the 2-day foraging workshop at Llys Meddyg in October.
October and March are the months for harvesting wild food in Pembrokeshire. This year Llys Meddyg have teamed up with local enthusiasts Tom Bean and Lara Bernays to create the ultimate foraging introduction. The foraging workshops are planned annual events at Llys Meddyg, which can also be hired exclusively, therefore a great incentive idea for the corporate market. Other corporate event options are available including adventure activity team building events.
A special three night, 2-day package has been created to introduce you to seashore, woodland, and hedgerow foraging. At night you will enjoy a 3-course Llys Meddyg fine dining experience with a wild flavour and a luxurious nights sleep in one of our rooms.
Tom Bean and Lara Bernays are local legends who spend every spare moment scrabbling around in damp Welsh woods for fungi, up on the hills collecting berries to ward off winter ills or out at sea stocking up on fine protein. Tom is a passionate, and I mean passionate, gastronomer and forager. This autumn Tom has one thing on his mind having just returned from a weeklong mushroom forage in France with a chef and Roger Philips (THE mushroom man, author and photographer).
Lara a Medicinal Herbalist and Ethno-botanist, practices in our village, researches with Kew Gardens and lectures in Chelsea Physic Garden. Lara’s enthusiasm focuses on how all these native plants can enrich our health. She works to collect and share our rich Celtic heritage of using plants as home remedies, with the philosophy ‘Let food be thy Medicine, Medicine be thy food’. Having just returned from Ireland Lara’s new passion is seaweed.
Spending time with these two is very inspiring and I cannot stress how exciting and accessible they make foraging! You be sure to learn something new every day and surprised at what delicacies can be found on your doorstep.
The workshop mornings will be spent out in the local landscape identifying plants and foraging. Collecting your harvest.
Afternoons will involve getting into the kitchen and learning how to preserve, create and cook with your bounty. Tom will be showing you how to prepare for eating, while Lara will show you how to access and prepare the super food element of the autumn harvest following tradition.
October is one of the most abundant times of year for eating in the wild and the ingredients you will likely be gathering include mussels, prawns, sloes, mushrooms, elderberries, bilberries, blackberries, apples, rosehips, nuts, seaweeds and so much more!
[Maximum 16 people on the workshop]