Forage and Cook€150

Autumn is upon us and as the late summer evenings turn slightly cooler Howth Castle Estate teems with Autumn produce. Blackberries, hawthorn berries, puff ball mushrooms, rose hips, nettles and elderberries are some of the produce available around the estate at this time of year.

Under the guidance of our tutor Mary Bulfin, also known as Wild food Mary, we embark on our forage and cook journey. The next two hours or so will be spent foraging amongst woodland, walled gardens and the waterways of Howth Castle Estate. Upon returning to the cookery school the class will start cooking with the wild produce attained. From homemade liquors, jams and chutneys, Mary’s expert knowledge on cooking meals from wild produce is not to be missed.

This full day course includes a light lunch followed by supper with wine .

Description

Autumn is upon us and as the late summer evenings turn slightly cooler Howth Castle Estate teems with Autumn produce. Blackberries, hawthorn berries, puff ball mushrooms, rose hips, nettles and elderberries are some of the produce available around the estate at this time of year.

Under the guidance of our tutor Mary Bulfin, also known as Wild food Mary, we embark on our forage and cook journey. The next two hours or so will be spent foraging amongst woodland, walled gardens and the waterways of Howth Castle Estate. Upon returning to the cookery school the class will start cooking with the wild produce attained. From homemade liquors, jams and chutneys, Mary’s expert knowledge on cooking meals from wild produce is not to be missed.

This full day course includes a light lunch followed by supper with wine .