September is high fungi season in the Trossachs, 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, plus a 1.5 hour cookery/tasting workshop session, we will explore the fascinating world of fungi. While our focus for the day 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 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 and Scottish Natural Heritage.
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 Strathyre. Ticket holders have been notified by email of our exact meeting place in the week before the event
Date: Thursday 16th September 2021
Start time: Arrive in time for a 1pm start
Finish time: Around 5.00pm
Cost: Adults £60 Children aged 12 to 16: £30
Expect: Up to 1.5 miles gentle walking on well made paths over 3 hours followed by and informal al-fresco cook-in of our finds (not a full meal). There will be wild treats and tasters to enjoy throughout.
- The important role fungi plays in nature
- How to go about identifying important families and species of fungi
- 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
When time and weather allow, we lay out and label our finds to serve as a souvenir and aide-memoire of the afternoon’s discoveries.
Covid 19 Policy: Please see here for the latest GWF policy around events, social distancing and what happens in the event of cancellation due to C19 . This event is fully risk-assessed and very low risk in terms of transmission.
Eat/drink: Due to Covid 19 social distancing measures, I have adapted my usual wild cookery session at the end of this event so it is now more like a picnic, with pre-prepared boxes of wild treats for each person that serves as both a forest feast and a demonstration of how to use and prepare some of our finds. Expect wild mushroom paté, tart, pickled wild mushrooms, ferments, tipples and lots more. All dietary requirements can be catered for, provided you let me know when you book.
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!
Galloway Wild Foods gift vouchers can be used to pay for this event by applying the voucher code at the checkout.