South Shropshire News
Forage and Feast series launches at Acton Scott Historic Working Farm!
21st April 2015
Liz, who hails from Herefordshire, has her own business making flavours and seasonal treats from wild ingredients she gathers around her farm. So who better to guide and inspire a day’s foraging, cooking and eating?
The meal started with smoked trout with crème fraiche and horseradish with flowering currant flowers, pine tips, sweet cicely, apple and rhubarb, served in tulip and magnolia petals. This was followed by slow-cooked wild boar and pork belly stuffed with wild garlic pesto, served with spelt and wild green salad. Sweet omelettes infused with wild blossoms and buds made a delicate dessert.
Liz returns to Acton Scott in June and August for her summer and autumn forays: in summer, there are sour fruits, perfumed flowers and aromatic herbs to preserve, and in August, preparations for winter are already under way, bottling syrups and infusing liqueurs with fruit, nuts and spices.
You will find more information about “Forage and Feast” and many other fascinating courses at the farm at www.actonscottmuseum.com or call us on 01694 781307.
“Forage and Feast” will run on Sunday 14th June and Sunday 23rd August, from 10am to 4pm. Each course costs £80, which includes lunch and treats to take home.