This special workshop at the glorious Dunham Massey includes a two-hour foraging session, getting into nature and finding your ingredients, then enjoying the fruits of your labour in a wild-inspired afternoon tea. You’ll have the help of a professional forager who’ll guide you through what’s edible and what’s really not, plus an afternoon tea curated with your findings. Past eats have included bilberry coulis, chestnut jam, and a damson, elderberry and common hogweed seed compote, but of course, what you feast on depends on what you forage.
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