Sark’s hedgerows, woodlands and seashore provide a wealth of wild food, as a group taking part in an autumn foraging workshop discovered last weekend. John Wright from television’s River Cottage led the forage from Stocks Hotel. John is an expert on fungi although freely admits that, with over five thousand species recorded in the British Isles, he isn’t always able to put a name to them all. The dry summer meant that fungi were a little thin on the ground but John found plenty of other edible plants, seeds and fruits in the fields and woodland around Dixcart Valley as well as four edible seaweeds on the shore at Dixcart Bay. The workshop continued with an early evening cookery demonstration where John cooked deep fried seaweed and made a vanilla pana cotta set with carrageen seaweed. The day was brought to a suitably delicious close with a fabulous meal featuring some of the wild ingredients collected. John will be running an autumn foraging workshop again next September. Contact Stocks Hotel for details.
Pictures by Sue Daly, clockwise from top left
John with the edible seaweed Dulce
Foragers gathering sea beet
The results of the morning’s foraging
John giving the cookery demonstration