Wild food is just eating weeds right? Wrong! From wild herbs to lean meats, dried roots for spices, wild fungi and tasty fish. Let your inner chef learn some caveman tricks.

We’ll begin with a short foraging introduction, covering wild plant identification and the difference between edible and deadly plants. Next up will be a fire starting session, giving each participant the chance to create their cooking inferno from scratch, trying bow drill, flint sparks or friction methods. Finally we will help you to create a dish from exclusively wild ingredients, some gathered that morning during foraging and others supplied by our caveman larder.