WILD SUPPERCLUB: Fireside Dining and Foraging Workshop near Lancaster

An EXCLUSIVE foraging event, where our lucky guests will be welcomed with a guided foraging session before heading back to our amazing fireside dining space, where our finds will be cooked up alongside other amazing wild ingredients to create a feast like no other!

Event sold out or can't make this date? Head to www.foragebox.co.uk/workshops or view our Eventbrite profile to browse all available sessions.

This course is designed to get you as involved as possible - this includes identifying, picking and tasting a range of wild species that will be found on the day, which will then be included in your evening meal!

The focus with all of our workshops is on the 4 'F's of Foraging: Fungi, Fruit, Flowers and Foliage. We aim for an array of these elements on every session we run (weather and season permitting!)

"This is the absolute pinnacle of my foraging year. It takes me months to prepare for it and I absolutely love the celebratory experience our guests have." - Jim, Forage Box Founder and your chef for the evening

Events like these don't happen all the time and we want to make it as special as possible for those attending. This is undoubtedely the highlight of our workshops calendar, giving us an opportunity to flex our culinary skills, show off the finest foraged ingredients and enjoy a celebratory atmosphere!

DURATION: 7+ hours (3 hours of foraging, followed by an extended sit-down dining experience)

After the event, you will be sent a follow-up email containing a list of everything we found on the day and a full menu. Please do not expect photos or descriptions in this email - it is purely a list for reference purposes, and we find it helps people do further research in their own time.

2025's Menu:

Aperitifs:

Kelp and Birch Martini

Sparkling Sea Buckthorn Wine

‘Spicy Weiss’ by Earth Ale (4.5% ABV)

Drinks with dinner:

 ‘Care’ Garnacha Blanca Nativa, Spain (2023)

‘Château de Ricaud’ Bordeaux Supérieur (2018) 

‘Strawberries On Sea’ Gose Beer by Earth Ale (5.4% ABV)

Non-alcholic options:

Sparkling Elderflower Kombucha

Japanese Knotweed Shrub and Soda

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Canapé:

American signal crayfish tail, 

fermented rosehip juice, 

fennel flower,

fennel emulsion

pineappleweed flower, 

nettle seed, dock seed, chestnut sourdough cracker

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‘Wild Mezze’

Ox eye daisy, noble fir and sweet gale focaccia; 

Sloe 'olives'; 

Wild ‘erbe in stagione’ - dandelion, sow thistle, ribwort plantain, ground elder;

Pickled ash keys in apple and lemon balm kombucha;

Smoked green hogweed seed and honey popcorn;

Dandelion capers in elderflower vinegar;

Pan-fried sea aster with honey.

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Garden snails smoked with noble fir,

wild garlic butter, 

fermented wild garlic seeds,

parmesan and lacto-fermented wild garlic salt crisps

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Filo pastry nests with 

siberian honey garlic-cured egg yolks, 

bolete mushroom jam, 

nasturtium flower and leaf, 

wild garlic fermented in honey

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Smoked wild fish bone broth (cod, sea bass, rainbow trout, mackerel),

kelp crisp,

fresh sea coriander

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Grey squirrel, acorn and gruyere croquettes, 

lacto-fermented blackberry jam, 

blackened wild garlic seed oil,

fresh sea purslane

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Wild pickle back shooter:

pickled garden cucumber, algerian wild cucumber brine, cucumelon brine, mugwort, alexanders seeds,

smoked beech vodka,

algerian wild cucumber,

lovage straw,

 fresh tansy flower;

 Devilled black eggs with dried gutweed, lacto-fermented hen of the woods and porcini powder.

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Himalayan balsam flower salad, 

 hazelnut, lacto-fermented fig juice and stickyweed kombucha dressing

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Flame-cooked venison loin brushed with lacto-fermented porcini glaze, 

Smoked game demiglace (wild boar, red deer, grey squirrel),

Laver seaweed potato rosti cooked in venison tallow,

Chanterelle mushroom duxelle,

Steamed marsh samphire,

Fresh sea spray

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Grand fir meringue pie (blow-torched swiss meringue), 

sweet pickled spruce tips in elderflower vinegar, 

fresh lemon balm,

 fresh wood sorrel, 

dulse marmalade.

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Parasol mushroom icecream, 

japanese knotweed puree,

wild strawberry,

wild gooseberry,

bilberry,

 toasted hogweed seed and alder catkin brittle,

lilac syrup

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Mushroom turkish delight (jelly ears soaked in beefsteak fungus gin)

Chaga fungus espresso

At the end of the session, there may be a small selection of our wild products and workshop vouchers available to purchase (card and cash accepted). This is a recent element of our events after enough attendees made enquiries about it - there is no pressure to buy anything having already bought tickets but sometimes people want a souvenir to take with them! Please speak to your tutor about this at the end.

Who Is This Workshop For?

An element of the day will be spent on your feet, covering a fair distance, often up to 2km on uneven ground, so consideration for mobility issues will be required before buying tickets. Children are not able to attend this event. No previous foraging experience is required for this event.

We strongly believe that foraging is for everyone, with all demographics welcome, regardless of age, ability, gender or ethnicity.

Please read our FAQs further down the page to find out about dogs, children and mobility.

IMPORTANT INFORMATION

In advance of your foraging workshop, we thought you might be interested in the following:

Our Field Notes website page

'What will I find on my Forage Box workshop?'

A guide to our workshops formats

Trustpilot reviews from previous workshop guests

Forage Box TV, our YouTube channel

Our website FAQs

Workshop Safety Policy, Cancellation and Other Relevant Information

Our Safeguarding Policy

KIT LIST: What to bring with you

You may also wish to bring cash/card, something to change into for dinner and a foraging basket!

DIETARY REQUIREMENTS: You will be asked for any dietary requirements when completing your booking. Please note that our workshops may not be entirely suitable for vegans and coeliacs unless you inform us of these dietary requirements in advance - we may use butter or bread, for example. Bookings made within 48 hours of the event start time may not allow for your tutor to cater for specific dietary requirements - please get in touch if this is a concern.

Attendees are encouraged to walk, cycle or use public transport to get to the destination.

EXACT MEETING POINT: Land + Sea outdoor kitchen and dining space (go past the skydiving centre, over the small hump and cattle grid and to the far end of the farm past the holiday cottages). There is a big sign on the wall saying 'Out Barn' next to our meeting point.

Google Maps: https://maps.app.goo.gl/x4eVK3FTxjKqBqij6

What3Words: https://w3w.co/doubts.bleach.mailbox

PARKING: There is plenty of free parking at this venue. Please be considerate when leaving your car and do not block gates or access for other road users. Kindly park by the Out Barn and not in the sky diving centre.

TOILETS: Toilets are available at this venue.

Please arrive well in time for the start of the workshop, allowing extra time for the distance from your parked car to the meeting point and any toilet trips - we don't tend to wait for late-comers!

Your foraging guide for the day should arrive on site at least an hour before the start and will start gathering the group together approximately 15 minutes before the official start time. If you cannot find your tutor around that time, there is a chance you are looking in the wrong place, so please check the event information for the exact location (not the postcode)

Signage can sometimes be limited, so keep an eye out for anyone with a foraging basket!

Minimum number of guests for this event to go ahead: 10 people

PLEASE NOTE: We do not provide guests with a contact telephone number for your tutor. This is for privacy purposes but also because it is impractical to do so - your tutor simply wouldn't be able to take a call whilst with a group. If you need to get in contact, please use the email function via eventbrite or our website.

Need a place to stay?

Make a weekend of it! There are lots of self-catering spaces to hire on site, from glamping pods to 4* cottages. Click here for more information.

Alternatively, campervans are welcome on site providing that you make the venue owners aware that you are staying - please contact them directly to arrange this.