Wild Mushroom & Bushcraft Camp, Perthshire


Thursday, 3 October 2024

An immersive long weekend of mycology, mushroom hunting, wild camping, fire cookery and wild gastronomy in Perthsire forests, with two of Scotland’s leading wilderness educators.



Wild mushrooms – Wild camp – Wild cookery

Three days of deep forest immersion exploring all thing fungi

Join foraging guide Mark Williams of Galloway Wild Foods and Steven Hanton of The Wilderness Folk School for an immersive fungi-themed 3 days of mycology, mushroom hunting, wild gastronomy, outdoor cooking, camp craft and bushcraft skills in the stunning woodlands of Perthshire.

This long weekend consists of talks, forays, presentations, workshops, hands-on cookery, fungal medicine-making, mushroom crafts, wild living skills and relaxed camp living. We will be based in a stunning private riverside oak woodland campsite. Expect wood smoke, parachute shelters,  and deep immersion in Perthshire’s spectacular forests in all their autumn glory.

While our main theme for the course is fungi, we will also take an interest in plants and their uses.

The event is suitable for fungi novices, though those with a basic understanding of fungi looking to improve their ID skills and connect more deeply with mycology will also enjoy it.

Steven Hanton

Meet Your Guides…

Steven Hanton is a bushcraft expert with over 20 years’ experience in wilderness skills, bushcraft and remote travel. He has spent extensive time with indigenous peoples across the globe for whom bushcraft is still a way of life, but he is no more at home than when exploring the fantastic woods, rivers and mountains of his native Scotland. A resident of highland Perthshire, Steven is passionate about the natural history and wildlife of the area and brings a wealth of experience to this exciting collaboration. As well as sharing years of practical fungi foraging knowledge, Steven will run the expedition style camp, bring some bushcraft magic and teach some exciting campfire cookery techniques.

Mark Williams.

Mark Williams of Galloway Wild Foods is a passionate mycophile, wild gastronomer and professional wild food educator, who has been teaching about wild mushroom identification and edibility for 30 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. Mark’s wild mushroom cookins are legendary! Mark is also a member of the Association of Foragers and the British Mycological Society.

Steven and Mark share a love of the outdoors and the natural world,  and know how to make it fun and accessible.  You will leave with new skills, knowledge and insights into the remarkable world of fungi, as well as outdoor living and fire cookery skills.

Our camp for the course will have sheltered fire cookery and workshop areas


Aberfeldy area. Our camp will be in a privately owned oak woodland. Ticket holders will be notified of the exact meeting point and kit list a month prior to the event.


This is a holistic and immersive weekend based around a fully provisioned wild camp, with food included in the ticket price. You should bring your own camping gear, but full camp infrastructure including fire-pits, sheltered social spaces, hygienic outdoor toilet and shower and lots more will be set up for you.

Steven and Mark will set up and provision a well stocked wild kitchen

The weekend is designed to give a full and rounded insight into the fungal kingdom and to help those with a basic grounding in fungi identification and usage take their skills to the next level. While we will certainly take an interest in edible fungi, and eat plenty, the weekend is about exploring and understanding ALL fungi. Camp life and outdoor skills will also be a core part of the weekend, and you can expect plenty of expert guidance around wild camping and cookery skills throughout.

The course includes slide presentations, hands-on workshops, wild food cookery using open fires,  discussion of the most useful fungi textbooks, and exploration of a diverse range of (very mushroomy) forest habitats.

While our focus for the weekend is fungi, we will certainly not ignore the useful and delicious wild plants we encounter along the way!

Chaga and hen of the woods tea. We will explore medicinal and utilitarian uses of fungi on the course.


The event takes place from 6.30pm on Thursday 3rd October to  4.00pm on Sunday 6th October.

You should be happy camping in autumn conditions, and have your own camping gear (a full kit list will be issued prior to the event).

You should be prepared to contribute (with guidance/training) to camp life with such tasks as fire-tending, food preparation and washing up.

You should be of moderate fitness and comfortable outdoors in all weathers.

Chanterelles hot-pickled with pineapple weed. We will explore pickling and other mushroom preservation techniques on the course.

What is Included in the Ticket Price?

  • Breakfast,lunch and dinner from Thursday evening until Sunday lunch. Cooking and eating together are integral parts of the weekend and the event is catered to a high standard using a wide range of wild mushrooms/herbs and wild meat.  Most dietary requirements can be accommodated, though if you don’t eat wild meat you will miss out on some of the highlights. While Steven and Mark will lead the cooking, you will be expected to be an active participant in food preparation and cleaning up afterwards (ie. don’t expect to be waited on!).


  • Camping Thursday, Friday and Saturday nights.  We’ll be wild camping in a beautiful private oak woodland by a river for all three nights. You’ll pitch your own tent (we can help if required), but we’ll have great camp infrastructure set up for you, with a parachute shelter, a social fire area, a fire cooking areas, clean drinking water, an outdoor, private, rustic-but-hygeinic toilet, a camp shower, and a kettle always on the go. Don’t want to camp? While we recommend camping on site to get the most out of the course, you may also stay off-site, but this does not reduce the ticket price. The campsite is not accessible for campervans, but there are nearby off-site campervan options if required.


  • Tuition, presentations, guided walks, workshops and practical sessions on wild mushrooms, bushcraft and general outdoor skills  with Mark and Steven. The weekend will be full, but gently paced. After being talked through camp safety and etiquette, Mark will give a short presentation before we set off for a guided foray around the woodland around the camp on Friday. On Saturday we’ll have a short drive (car sharing) to a remarkably fungi-filled forest. Each foray will be followed by a workshop session back at camp, getting to know our finds using field guides before laying out and labelling them, then processing for for preservation, medicinal use, or dinner. The Sunday will be left flexible to respond to needs and interests of attendees. The guided forays move at a slow pace, covering under 2 miles over about 3 hours, but you will be on your feet for up to 4 hours and should be comfortable on pathless, boggy and hilly terrain.  The event is timed to allow us to encounter the widest possible diversity of fungi (expect over 100 species), but this can be a wet time of year.

We will spend time identifying, laying out and labelling our finds

Topics covered include:

Fungi Skills and Knowledge:

  • The important roles fungi plays in nature
  • How to go about identifying important families and species of fungi
  • How to make and use spore prints to help identify fungi
  • The role foragers can play in enhancing and recording fungal diversity
  • Multiple fungi habitats, including ancient oak, beech, conifers, birch and ancient pasture
  • Tree identification in relation to finding and identifying mushrooms
  • How to observe and record key features of fungi
  • How to home in on the most rewarding edible species
  • Responsible harvesting: ethics and sustainable harvesting practices
  • Important poisonous species
  • Medicinal and utilitarian uses of fungi
  • Psychedelic fungi
  • Preservation and cooking techniques
  • Key resources for taking your personal learning forward
  • Using fungi in wild cocktails
  • Fungi lore, tales and stories – by the campfire!

We will prepare food using a variety of fire cooking techniques

Campcraft and Wild Cookery:

Steven has a vast knowledge and experience of bushcraft and will be sharing his passion and insight throughout the course. In particular we will be exploring:

  • Fire lighting, management and specific fire lays for cooking
  • Wood choice for cooking fires, hot-smoking and poisonous woods to avoid
  • Underground (hāngī) cookery
  • Wilderness cookery techniques – planking, broiling and campfire breads
  • Making amadou and other utilitarian uses for fungi

Cooking wild mushrooms in the forest. Image ©GallowayWildFoods.com

Further Information: All ticket holders will be emailed full details of our meeting point and the kit you need to bring 1 month prior to the event.  To ensure you receive the email, follow the instructions that come with your booking confirmation. If you have specific questions that aren’t answered here, please email mark@gallowaywildfoods.com .

Learn about and enjoy fungi-themed cocktails

Please note that Due to the complex nature of fungi and mushroom identification, this event is not recommended for children under 16 years. All tickets are charged at full price and all under 18s must be accompanied by an adult who is also attending the course.

Sorry, this event is not suitable for dogs.

Please read the IMPORTANT INFORMATION tab on this page before booking and again before setting off for the event.

Wild Mushroom Paté


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. This location is usually an approximate location (eg. “Within 30 minutes drive of XXX”), so that you can consider and plan the area you need to get to prior to booking.

For general information on visiting Galloway for events, including recommended accommodation, see here.

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.


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. We recommend that you take out travel insurance if your financial commitment to travel/accommodation is substantial.

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


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 members of 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.


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.


Most GWF events are suitable for one dog on a lead.

Even on walks that are suitable for dogs on leads, because we tend to move very slowly as we learn and forage,  dogs often get bored/agitated/cold by the slow pace. One thing we absolutely can’t have is an unhappy noisy dog on an event.

Where events are suitable for dogs, I restrict it to one per event as there is no way of knowing whether dogs will get on with one another. Dog places are offered on a first-come-first-served basis.

With all this in mind, if  you would like to bring a dog, please note this on the booking form in the “Additional Information” box (along with human dietary, mobility, medical info) and I will get contact you to let you know suitability and availability.

If being able to bring your dog is a deal-breaker for you, please email me before you book.


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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