Coastal Foraging Walk with an experienced forager in North WalesRead more... →
Our foraging course has been by far our most popular public skills course for a decade now. Alongside those public course dates we have been training chefs, outdoor instructors and group leaders in the basic skills of foraging – plant and fungi identification, use of guidebooks, how to use and process plants and the laws that cover foraging and the picking of wild plants in the UK. We have also covered the acquisition of wild protein – both inland and on the coast, including shooting, fishing and how to cook and prepare what you gather. Continue readingRead more... →
In this blog post I will do my best to explain it, pick out the relevant parts of the legislation and steer a forager, bushcrafter or ethnobotanist in what is (hopefully) the right direction.
At the bottom of this blog post is the shortened explanation (a tl;dr), but for those who want to know exactly where that came from here are some blocks of legal text:
Back in November 2018 I spent a couple of days working on two articles for VICE – one was taking renowned sandwich chef Max Halley foraging for edibles on a North Wales beach, and for the other I wandered around a damp forest with writer Angela Hui and photographer Elijah Thomas. Each piece was part of a wider project promoting the idea of ‘microgapping’ in the UK. Continue readingRead more... →
Extreme Low Tide foraging is becoming popular and one of the increasingly common requests we get for a private coastal foraging course over here in North Wales. It’s easy to understand why – when all of the most interesting and edible parts of the beach are under the water for part of every day then there’s a lot more to see when the water has retreated to its lowest point.
The UK is home to one of the biggest tidal ranges in the world – the Severn Estuary can have a difference of as much as 15m (49ft). The tidal range of one particular spot can be dependent on several factors, ranging from the shape of the bay, inlet or estuary where the range is being measured to the underwater geology and topography, and even the direction it is facing relative to the prevailing winds. Continue reading
When you teach people about foraging and ‘wild food’ you often run the risk of sounding negative or over-cautious about the potential hazards that come from eating shellfish, or fungi,or whatever else it is that you are solemnly warning people about. I do this with good reason – people are paying to attend on of our North Wales foraging courses to learn more about the subject, and I have a duty of care towards them as an instructor, and just as a (mostly?) decent human being. That said – there IS a difference between laying out the potential risks and telling somebody that they shouldn’t/can’t do something. Continue readingRead more... →
We want your outdoor questions!
Pretty much every week we receive an email, Facebook message, Twitter DM or comment somewhere that is asking for advice, information or just somebody asking for help with their own adventure.
Of course we try to help as much as we can, and it’s not unusual to find ourselves on the phone for quite a while talking through one subject or another.
This has given me an idea – why not make this more of a public process? The questions we get are often very similar to each other and I know that more people would possibly benefit from those answers.
So this is the idea – you can submit your questions to us via one of the following sources, and we will do our best to answer them in our upcoming videos: Continue readingRead more... →
For a decade our foraging and wild foods courses are filled – but why?
My name is Richard Prideaux, and I am a forager.
It’s not much of a confession really – through Original Outdoors I have been leading foraging courses and walks for a decade or more, as well as working as a supplier of foraged plants from a local organic estate and working with chefs and restaurants to find new ways to use wild plants, fungi and lichens in dishes served to the most discerning of clients. It is safe to say that a large part of my working life outdoors has been linked to foraging and wild food, even if peripherally on our bushcraft courses. But none of that would have been possible if there hadn’t been such a demand for information and training in this ancient activity – so with shops and food suppliers all around us, why is there such a cultural draw towards edible plants and fungi?
I have two theories on this, and they require a little unpacking. They may also be complete cobblers, but allow me to explain… Continue readingRead more... →
The 2018 Courses are now live! Around this time of year I normally find myself pretty much locked in the office working out course dates and descriptions for the courses next year. We’ve found that a good number of our course participants attend our courses after receivingRead more... →
A ban on foraging? Bristol Council proposes ban on blackberry picking That is one of several mildly alarmist headlines and post titles that I have seen today regarding the proposed plans by Bristol City Council to introduce new byelaws in the parks and some of the openRead more... →
Microadventure No.4 Porth Llechog to Beaumaris It’s difficult to determine what constitutes a ‘microadventure’, particularly when your job involves wild camping, exploring mountains and rivers and enjoying trips into wet, muddy and remote places a few times a month at least. For me it is something outRead more... →
Ten Coastal Foraging books you need in your life For the last few years we have made a name for ourselves with Foraging and Wild Foods courses, and we have led hundreds of clients through woods, fields and along beaches looking for food for free. Something thatRead more... →
Coastal Foraging Course Report May 2015 As the years have passed here at Original Outdoors we always try to offer new things, new courses and and new experiences. We have been running Coastal Foraging trips and tuition for chefs for a number of years, but in 2015Read more... →
Seaweed – Benefits and how to use it… One of the benefits of living on an island is that we generally have good access to seafoods. The cold waters surrounding the British Isles are teeming with fish, crustaceans, molluscs and cephlapods, but our diet has become restrictedRead more... →