Easter Low Spring Tide Coastal Foraging & Wild Food Picnic A, Galloway, SW Scotland

£45.00£85.00

Friday, 7 April 2023
15.30 - 20.30

A guided forage exploring coastal spring greens, seaweeds, shellfish, succulents and herbs. Timed for a very low spring tide.

Clear

Description

A guided forage exploring early coastal spring seaweeds, shellfish, succulent plants and maritime herbs.

Spoot clams

Coastal foraging in the spring offers perhaps the best range of healthy, gourmet wild foods of the year.

Over the course of the walk, you will receive expert tuition on how to find, identify, mindfully harvest, preserve, cook and enjoy 30+ wild edibles. Highlights include shellfish, seaweeds, coastal succulent plants and maritime herbs. This is a fun, informative and truly memorable afternoon and evening. Both novice and more experienced foragers will find this event inspiring, fun, and hugely informative. Wellies are essential.

Note: The late timing of this event allows us to catch a very low spring tide which allows us an excellent chance of harvesting razor clams.

As with all Galloway Wild Foods events, this walk is guided by Mark Williams who has been teaching about foraging for over 30 years.

Read – watch – listen to more about Mark’s events

Time/Date: Easter Friday 7th April 2023, 3.30pm – 8.30pm. The walk is timed for a super-low tide to maximise our encounters with seaweed and shellfish. It will finish after sundown.

Meeting Place: The exact location will be emailed to ticket holders during the week before the event – but you should plan to be near Gatehouse of Fleet in the postcode area DG6 4UE. More info about visiting and staying in Galloway here.

Expect: About 1.5 miles of gentle walking over mixed coastal terrain. The route is suitable for anyone of moderate fitness who is comfortable moving over rocky foreshore, slippery rocks and muddy sand flats. Our route is exposed and can it can get cold if the wind is blowing – bring lots of layers!

Learn: Seaweeds, shellfish and maritime plants: Finding, identification, poisonous lookalikes, mindful harvesting, expert tips, folklore/traditional uses, modern gourmet/medicinal uses, nutrition, processing, recipes, cooking tips. Inevitably, the wider politics around foraging and food will come up too.

Eat/drink: I think it is important to bring the wild foods we encounter to life by not just talking about them, but by eating and drinking them as we learn, so I come with a hefty bag of lovingly prepared treats and tasters to share throughout the walk.  These are not only tasty treats, but serve to illustrate how to use the wild foods we are exploring. During the walk we will pause to enjoy a wild food tasting picnic, comprising dozens of lovingly foraged and prepared treats served in your own bento box (see the short film below for a sense of what to expect). All dietary requirements can be catered for, and these can be noted when booking.

Bring: Wellies (essential – you will get wet feet if you don’t have them), waterproofs,  warm clothes, water. It can get pretty cold by the sea in April so bring plenty of layers. Your learning and enjoyment may also benefit from bringing a camera, notebook, field guide (plants), small basket/bucket. If you make any foraged delights you wish to share with the group, please bring them along!

Places are limited and events usually sell out fast – booking is essential.

Gift vouchers are available here

If you already have a gift voucher it can be used to pay for this event (in whole or in part) at the checkout.

Seaweeds laid out to reflect tidal zonation

Please read the following information before booking a Galloway Wild Foods event.


EVENT LOCATION

The general event location is provided in the event description, and in your booking confirmation. For general information on visiting Galloway for events, see here. This location is general (eg. “Within 30 minutes drive of XXX”, so that you can consider and plan the area you need to get to prior to booking.

Detailed event information, including exact meeting place, will be sent to the email address you provide on booking in the week prior to the event. This allows me to account for the often fickle nature of wild plants and fungi and select the optimum location for our walk – which can be especially important for fungi forays.

It is important that you add mark@gallowaywildfoods.com and markleewilliams@googlemail.com  to your email contacts/whitelist or the information email may get caught in your spam filters. This is extremely important if you have a .hotmail email account as they are notorious for having very sensitive spam filters.

The detailed event information email will be sent in the week before the event – sometimes as little as 3 days prior to the event. There is no need to badger me for it – I will send it! If you haven’t received it by within 3 days of the event, check your spam folders. If it isn’t there drop me an email – mark@gallowaywildfoods.com.


CANCELLATION POLICY

Any cancellation must be sent by email to mark@gallowaywildfoods.com, quoting the event title, date and order number (viewable on your booking confirmation.

Galloway Wild Foods is under no obligation to refund, rebook or reinstate vouchers for no-shows or cancellations within 14 days of the event. If I can refill the place at short notice, I will pay a full refund less 10% to cover admin & PayPal fees, or send a voucher to the full value of the tickets. Please state your preference in your cancellation email.

If you cancel or amend a booking giving 14 days or more notice, you will receive a full refund less 5% to cover Paypal fees, or a Gift Voucher to the full value of your booking.Please state your preference in your cancellation email. Information on using gift vouchers is here.

In the unlikely event that an event is cancelled by GWF you will receive full refund, exchange or voucher.

Galloway Wild Foods is not liable for any travel, accommodation or other costs you might incur if an event has to be cancelled.

The only weather that causes events to be cancelled is dangerous wind. In these instances you will be notified as early as possible.


INFORMATION YOU PROVIDE ON BOOKING

Please provide  the following information for all members of your party in the “Additional Information” box on the payment page :

  • Relevant medical conditions
  • Mobility issues
  • Eating restrictions – differentiating between preferences (e.g. vegetarian), intolerances (e.g. gluten intolerance) and serious allergies (e.g. peanut allergy), and clearly stating if an allergy is potentially life-threatening. All requirements can usually be catered for, but these differentiations are required for risk assessments.

It is your responsibility to provide accurate information about all memo if your party. If you write “None” in the additional information box, I will assume all attendees are omnivorous and have no relevant medical conditions or mobility issues.

All information is kept private, securely, and in line with GDPR – more information on this here.


WHAT TO BRING ON A WALK

Please ensure that  all members of your party come suitably dressed for the weather, season and event.

On all walks, for your comfort and safety, walking boots/wellies, waterproofs and spare clothes are necessary. I always recommend wellies for coastal foraging events – you are likely to get wet feet if you don’t have them!

Please bring your own drinking water.

Your learning and enjoyment may also benefit from bringing a camera, notebook, field guide, small basket/cloth bag. Feel free to bring along any of your own wild food preparations to share and talk about.


DOGS

Some events are not suitable for dogs. We tend to move slowly as we learn, and often dogs get bored/agitated/cold by the slow pace. If you would like to bring a dog, please note this on the booking form un the “Additional Information” box.


FURTHER INFORMATION

Further information on Galloway Wild Foods Terms and Conditions can be found here.

If you have specific questions that are not answered here, please contact mark on mark@gallowaywildfoods.com, or if you are running late on the day.

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