October brings a huge diversity of fungi in SW Scotland and this event is designed to make the most of it. Over the course of about 1.5 miles of easy walking over 3 hours we will explore the fascinating world of fungi. While our focus will be on wild mushrooms, we will not ignore the delightful array of edible woodland, and hedgerow plants that we find along the way.
Your host for the day will be Mark Williams of Galloway Wild Foods. Mark is a passionate mycophile, wild gastronomer and professional wild food educator, who has been teaching about wild mushroom identification and edibility for over 25 years. Mark is a font of knowledge and enthusiasm on wild fungi, specialising in making this often daunting subject fun and accessible to novices, while providing solid foundations for a lifetime of discovery, enjoyment and worry-free wild eating. Mark writes widely on this subject and works closely with leading mycologists, landowner/conservation organisations such as The National Trust, The Woodland Trust and Nature Scotland.
Check out Mark’s free online wild fungi guide here
Read, listen, watch more about Mark Williams and Galloway Wild Foods
Please note that while this date and location will be selected to maximise the potential range of fungi we encounter, it is not possible to guarantee what we will find.
Location: Within 30 minutes drive of Creetown (SW Scotland), about 2 hrs drive from Glasgow, 55 mins West of Dumfries. Ticket holders will be notified of the exact location in the week prior to the event.
Date: Saturday 15th October 2022
Start time: Arrive in time for a 1pm start
Finish time: Around 5.30pm
Expect: Up to 1.5 miles gentle walking on well made paths over 3.5 hours followed by a wild picnic
Our focus on the walk will be on learning about fungi in general, with key themes including:
- Key terminology for understanding and identifying wild mushroom
- What fungi is, and how its nutritional lifestyles
- The important roles fungi plays in nature
- How to go about identifying important families and species of fung
- How to home in on the most rewarding edible species
- How to recognise dangerously poisonous species
- Medicinal and utilitarian uses
- Sustainable harvesting practices
- Preservation and cooking techniques
- Key resources for taking your personal learning forward
- Other autumn woodland wild foods
Eat/drink – Wild Food Tasting Picnic: At the end of the walk you will be served a pre-prepared picnic box full of wild treats. This serves as both a forest feast and a demonstration of how to use and prepare some of our finds. Expect wild mushroom paté,chanterelle tart, pickled wild mushrooms, ferments, tipples and lots more. All dietary requirements can be catered for – you can include details of this when you book.
This event includes a wild food tasting picnic. This typical example includes: Chanterelle and parmesan tart with cep & seaweed pastry; 8 mushroom paté; chanterelles pickled with wild herbs and spices; lacto-fermented wild garlic; wild mushroom arancini; wild leek, Galloway goat cheese & hazelnut pesto; pickled marsh samphire; wild plant sushi with egg wrack capers, pickled magnolia and sweet elderberry vinegar.
Essential: Stout footwear, weather-appropriate clothing, drinking water
Optional: A small basket or cloth bag, notebook, camera, fungi field guide if you have one. If you make any foraged delights at home and would like to share them with the group, please bring them along!
Please read the IMPORTANT INFORMATION tab on this page before booking and again before setting off for the event.
Please note: I do not recommend this event for children under 12 years old. Dogs by prior arrangement only.
Summer Cep, boletus reticulatus
Please read the following information before booking a Galloway Wild Foods event.
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 firstname.lastname@example.org and email@example.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 – firstname.lastname@example.org.
Any cancellation must be sent by email to email@example.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.
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 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 firstname.lastname@example.org, or if you are running late on the day.