Groobarbs Field Kitchen has announced a collaboration with Forage Box to offer diners a one-of-a-kind experience on Thursday 4th May. The special event, led by Jim Parums, founder and lead forager of Forage Box Ltd, and David Fryer, owner and farmer of Groobarbs Field Kitchen & Wild Farm, will introduce guests to the world of foraging and the diverse wild produce that can be found in the local environment.
The event will begin at 10:30am with a two-hour foraging session on the grounds of Groobarbs Wild Farm. Guests will receive hands-on guidance on what produce to look for, including wild chervil, burdock, and stinging nettle. These ingredients will be used to complement the guests’ own lunches, demonstrating the potential for incorporating foraged items into everyday meals.
Following the foraging session, a five-course lunch will be served at 12:30pm at Groobarbs Field Kitchen, prepared by head chef Mark Price. The menu will feature freshly harvested ingredients from Groobarbs’ market garden and surrounding fields, along with products from local artisans and producers, as well as the ingredients foraged earlier by Jim.
Fryer commented on the collaboration, saying, “Jim and the team at Forage Box believe that nature offers us ingredients that are tastier, healthier, and more sustainable than anything you could find in a supermarket. It’s a belief that we very much share and the reason we founded Groobarbs Wild Farm and, in turn, Groobox and Groobarbs Field Kitchen.” The event aims to showcase the abundance of flavours that can be found not only from local producers but also in the fields, riverbanks, coastal paths, and forests of the North-West.
Reservations for the event cost £45 per person, which includes the two-hour foraging session, a talk, and a five-course set lunch.
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Forage & Feast with Forage Box
Where: Groobarbs Field Kitchen, Wild Farm, Mag Ln, High Legh, Groobarbs WA16 0AA
When: Thursday 4th May 2023, 6-9pm
Price: £45
