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Thursday 17th September 10.30am - Half day walk and workshop
A responsible foraging walk & lunch with Rob Gould, The Cotswold Forager.
With almost 30 years foraging experience under his belt, Rob has a wealth of knowledge and a passion for the outdoors that goes far beyond what is simply edible, but also how to preserve your harvest; using the flavour profiles of wild foods in your kitchen, the natural history of the landscape and folklore relating to many edible wild species.
Meeting Rob in Thyme’s cook school for a short introduction to sustainable foraging, guests will then head out to the gardens and meadows of Thyme for an informative walk on the wild, edible plants to be found and the opportunity to forage some of nature’s harvest, without plundering the environment.
Returning to the cook school, Rob will show guests how to make a syrup from their edible plants, that can be used for sauces, salad dressings and tonics. Followed by a short masterclass with the Thyme team, on how to use the syrup to make a refreshing botanical tonic or cocktail, before heading to lunch at the chef’s table in Thyme’s Ox Barn restaurant, created using a variety of foraged and garden grown ingredients.
If you have any questions please email reservations@thyme.co.uk.
Inclusions: Guided foraging walk & talk, set menu Chef’s Table lunch in the Ox Barn, foraged syrup making workshop and botanical tonic masterclass.
Please Note: Dress appropriately for the weather and wear sturdy boots or wellingtons (a selection is available from reception on request).
Cancellation Policy: Please note our happenings are non-refundable, however, if you are no longer able to attend, please let us know 72 hours prior to the event, and we can transfer your deposit to another schedule or to a voucher.
Please note, we have a minimum capacity of 14 guests to run this event.
Thursday 17th September 10.30am - Half day walk and workshop
A responsible foraging walk & lunch with Rob Gould, The Cotswold Forager.
With almost 30 years foraging experience under his belt, Rob has a wealth of knowledge and a passion for the outdoors that goes far beyond what is simply edible, but also how to preserve your harvest; using the flavour profiles of wild foods in your kitchen, the natural history of the landscape and folklore relating to many edible wild species.
Meeting Rob in Thyme’s cook school for a short introduction to sustainable foraging, guests will then head out to the gardens and meadows of Thyme for an informative walk on the wild, edible plants to be found and the opportunity to forage some of nature’s harvest, without plundering the environment.
Returning to the cook school, Rob will show guests how to make a syrup from their edible plants, that can be used for sauces, salad dressings and tonics. Followed by a short masterclass with the Thyme team, on how to use the syrup to make a refreshing botanical tonic or cocktail, before heading to lunch at the chef’s table in Thyme’s Ox Barn restaurant, created using a variety of foraged and garden grown ingredients.
If you have any questions please email reservations@thyme.co.uk.
Inclusions: Guided foraging walk & talk, set menu Chef’s Table lunch in the Ox Barn, foraged syrup making workshop and botanical tonic masterclass.
Please Note: Dress appropriately for the weather and wear sturdy boots or wellingtons (a selection is available from reception on request).
Cancellation Policy: Please note our happenings are non-refundable, however, if you are no longer able to attend, please let us know 72 hours prior to the event, and we can transfer your deposit to another schedule or to a voucher.
Please note, we have a minimum capacity of 14 guests to run this event.