Wild Food Course including Foraged Lunch

With the larger tides provided by the full & new moons each month, we take to the Atlantic coastline throughout the year to explore some of our favourite local edibles from the cliffs, beach and gardens in the picturesque village of Azenhas do Mar (Sintra) before creating delicious and nutritious foraged dishes to taste together. This half day course will begin with an introduction covering safety, best practices and tips on identifying key species. The group will then seek out and respectfully harvest ingredients, before cooking and preparing a light lunch to enjoy together, experiencing the freshest mussels and percebes you’re ever likely to eat. Vegan options are also available.

Dates & Times: Various dates and times to be announced throughout 2022, during the months of January, February, March, April, September, October, November and December.

Duration: Half Day

Price: €45

Note: The group is limited to a maximum of 14 adults, and we must confirm a minimum of 6 attendees to operate. The workshop will cover; dandelion, nettle, nasturtium, wild carrot, wild leek, rock samphire, shrubby orach, malva, fennel, mussels, goose barnacles (percebes), green purslane, common plantain, New Zealand spinach, and more. This course is an introduction to foraging, focusing on local species, and is within the scope of our knowledge and seasonality, it is not an extensive course into the in-depth and multi-faceted world of all foraging.

Once you have selected and confirmed your preferred workshop date, the following Terms & Conditions apply: 1) Should you need to cancel your reservation you will be offered a credit towards a future workshop of the same value, if cancelled 5 days in advance of the workshop start date. 2) If for any reason the organiser cancels the workshop you will be offered a full refund or credit for a future workshop of the same value.