What’s it about?
This 2 day autumn fruits & fungus foraging course brings together some of our own passions, namely the British countryside, fresh, sustainable ingredients, cooking and great food!
If you share any of those passions, or simply want to know more about the fantastic edible nuts, roots, berries and fungus that mother nature has gifted us, then this is the weekend for you.
What will you do?
On the first day of this fabulous foraging weekend, we’ll take you for a gentle stroll around our woodland and neighbouring fields and hedgerows and collect various plants, nuts and berries. Of course, we’ll also show you those that are to be avoided.
You’ll also be able to try out different backwoods cooking techniques and cook dishes with venison and pigeon using grills, skillet, dutch oven, pit oven, bin oven and embers.
On day two we switch the focus to fungus foraging. We’ll be joined by mushroom foraging expert Geoff Dann, author of ‘ Edible Mushrooms: a forager’s guide to the wild fungi of Britain, Ireland and Europe’. Geoff really knows his stuff and this is a brilliant opportunity to learn from one of the best out there. After our fungi forage we’ll return to camp and cook them up!
If time permits you’ll get the opportunity to make some jams, jellies, cordials and syrups to take away.
We’ll also cover some basic fire lighting.
By making a booking you confirm that you have read and agree to our Terms & Conditions.
You can see dates for all of our courses here.
Location: Westwell, Kent
Duration: 2 days
Start: 6pm Friday
End: 4pm Sunday
Course size: Maximum of 10
Catering: Fully catered
Note: There is a short walk from the meeting point to the camp. We’ll transport your bags in our 4×4.
You might also find these Frequently Asked Questions useful.
What our customers say
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I attended the October 2019 foraging course. As I've come to expect from Jack Raven courses, it was really well organised, very informative and had plenty of opportunities for practical application of what we were learning. Lot's of fruit picking on the Saturday leading to a fantastic venison meal with Haw-sin sauce (made from hawthorn haws), creamed nettles, herbed flatbreads and a bunch of other delicious foraged goodies. The Sunday was all about fungi and was led by Geoff Dann under whose guidance we learned how to spot a broad range of fungi both edible and not. We gathered a fantastic range of fungi and had a tasting followed by a great lunch of field mushrooms which were plentiful in the fields surrounding the Jack Raven base camp. This is the second foraging course I've attended, and hopefully won't be the last. Each time I find my eyes opened a bit more to what's available in the hedgerows and fields that we would normally miss. Gary and Nicola are brilliant guides and teachers to this world, and I would strongly recommend this course to anyone with an interest in wild foods.
Attended the Autumn foraging course in October 2019. What a fabulous weekend, Gary and Nicola are so creative and passionate about what they do and are excellent hosts. We really enjoyed foraging for various ingredients and then pitching in with cooking some delicious dishes. We learned several woodland cooking methods, including using hot rocks in a hole in the ground to cook a joint of venison and blackerry and apple crumble cooked in a pot with embers on top and underneath. Geoff Dan the mushroom man was also extremely knowledgeable and energetic, and we found an enormous array of edible mushrooms which Nicola and Gary cooked for us to try. It was also great to meet such lovely people on the course.
Oct 2019. Very enjoyable course. We enjoyed camping in their lovely woodland and were well looked after. This course is about learning to notice whats growing. Learnt a great deal about plants followed by a fascinating half day spotting and eating an incredible variety of fungi. Thoroughly recommended. And then we made cordial and jams from the berries we had collected!
Fantastic two days foraging coarse plus additional information on many aspects about bushcraft & cooking techniques, we will both be making a fire pit as this is a great way to cook. Will no doubt be attending further courses. Should have done this years ago!
The depth of knowledge that Gary and his team brought to this course made it a real privilege to be in their company. This was also reflected in the incredible knowledge and experience of Geoff Dann, who joined us for the mushroom foraging on Sunday. What made the weekend truly stand out was the warmth and patience with which Gary, Nicola, Geoff and Jules looked after me and all the other guests. I hope to join another course soon to continue the fun.