Explore our foraging tent with demonstrations, talks and a fascinating & informative display of foraging and wild food as well as campfire cooking demonstrations. Discover all about foraging for wild food in the countryside and how to cook it. Learn to identify the wide variety of edible plants and fungi available in the wild and take away a better understanding of food in the wild and how to use what’s just outside your doorstep.
Foraging expert Michael White who regularly leads Brogdale’s foraging walks in the Kent countryside will be in the tent to answer all your foraging and wild food questions throughout the day. Michael will also be giving demonstrations on campfire cooking & foraging as well as guiding you though the foraging display.
Michael White was born and raised in the country and loved it so much that he stayed to build a self-sufficient life for him and his family. The skills and techniques he teaches are those he uses daily to sustain his way of life. His knowledge and enthusiasm for the subjects ensures an inspirational and informative day. Just to prove that it really is possible to live off the land, in 2009 Michael walked in excess of 300 miles from St. David’s, Wales to his home in Kent living exclusively on wild foraged foods.
Cooking Demonstrations from The Red Sails Restaurant
Chefs from the Red Sails Restaurant will be demonstrating cooking techniques & methods in instructive sessions. Using ingredients from Brogdale Farm and other Kent suppliers the chefs with create dishes with a with a yummy Cider theme to showcase some wonderful dishes that you can cook at home.
The Red Sails Restaurant at the Faversham Creek Hotel has been awarded an AA Rosette for culinary excellence in 2016 plus numerous other accolades from its many happy visitors.
Learn how to make the most of your own barbeque from Wade, owner of the Woodchurch Smokery.
Find out more about the School of Cookery to expand your barbeque skills!
Canterbury Baking School
Watch and sample the delights of apples in baking demonstrations that include a sweet yeasted brioche apple and walnut loaf. Talk to Vicky about upcoming bakery courses at the festival