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Foraging with 16 Hospitality

Foraging with 16 Hospitality

On Tuesday we were joined a by a group from 16Hospitality, owners and operators of pub, bar, hotel and restaurant businesses in North Wales and Cheshire. We had been approached by Operations Manager Matt Parker to create a unique foraging and wild foods training day for their trainees from The Hub, a hospitality training programme they run – and we leapt at the chance. We have a passion for wild food, and working with enthusiastic and engaged clients who share our passion is our idea of a good day in the woods!

16hospitality private foraging dayWe began with a foraging and plant identification walk along the banks of the Afon Clywedog (and a short lecture on paleoanthrobotany!) before climbing the hill to our woodland camp and classroom. Here we covered firelighting, safe use of cutting tools and simple game preparation before handing it over to the 16Hospitality team to prepare a meal over an open fire. Rabbit, trout, sorrel, rumex, nettles, wild garlic, golden saxifrage, marsh samphire, herb robert and other spring greens and herbs were all on the menu.

16hospitality foraging dayAfter lunch we had micro-lectures on foraging law, ethics and foraging guidebooks then moved to the clearing to build a hot-smoker and finishing off with a bit of competitive spear-throwing to test out their primitive hunting skills, with 16Hospitality Managing Director Edward Barlow as official adjudicator.

16Hospitality operate two of my favourite North Wales restaurants – The Oystercatcher at Rhosneigr and The White Eagle at Rhoscolyn, and their ethos and and quality of service can be seen in the trainees from The Hub. The entire team were a joy to work with throughout the day, and their chefs taught me a few new techniques that will hopefully improve my own culinary skills!

Original Outdoors can create bespoke training days and events for a wide variety of outdoor skills and activities – if you have an idea or think we might be able to help you, your group or business then please get in touch.

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