Foraging and Wild Food with 16 Hospitality

Last year we teamed up with 16 Hospitality for their first external training course – a day of foraging and wild food cooking in the woods.

For 2017 they wanted to push things forward a little and really challenge their learners with something even more challenging. Time for some creative thinking on our part!
After a bit of planning I came up with the following task – create a three-course meal (with two dishes per course) from 90% foraged/wild ingredients.

Oh, and cooked in the woods over an open fire.

And served in a dining room they had to build…

After a short briefing on what they needed to accomplish the group was split down into teams to light the fires, erect the dining area and start identifying the wild plants. From there it was straight into preparing the first ingredients, the game (rabbit and trout) and improvising and problem-solving as they went.

Cooking outdoors over an open fire is always a little challenging. Unpredictable cooking temperatures (and times), a lack of flat working surfaces and just keeping everything clean and maintaining food hygiene standards all need to be worked out. We have been cooking fairly complex meals in the middle of nowhere for over a decade and it’s always good fun to share our experience with those who are more used to working in kitchens and restaurants – but in this case the learners from 16 Hospitality really took to the tasks and were finding solutions to the problems quickly and without prompting.

We love working with companies like 16 Hospitality that really embrace the idea of finding new ways to teach, and of course we will always champion the idea of learning in the outdoor environment.

If you think that we can help with a training day or event for you and your team then please get in touch.

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