NEW FOREST : Mushrooms and Wild Fruit Foraging.

This course will last between three and four hours, during which time you will learn how to safely and sustainably forage for early season wild mushrooms, wild plants and autumn fruits. With the specific focus of this morning being late summer to early autumn fruits, berries and mushrooms, what exactly is and isn’t available depends very much on the weather over the summer, but regardless of which, there is always plenty to forage. Peter will show you how to identify and harvest numerous wild species, depending on location this could include wild plums, black or white mulberries, blackthorn aka sloes, wild strawberries and raspberries, hawthorn berries, black berries, strawberry tree fruit, cherry plums, crab apples, medlars, wild currents, gooseberries…and some of the other edible wild plants and mushrooms that are in season at this time of year. During this walk we will also touch or related topics ranging from edible and historical uses of plants and mushrooms, sustainability, harvesting,  cookery and preservation techniques.

Group Sizes

At Forage London you will never be part of a herd of 20 or 30 other people. Foraging is a mindful practice, looking at small details as well as the big picture, slowing down and taking time to enjoy the natural world. Always ask about group size if booking on to a foraging or wild food walk.

We offer intimate foraging walks for small groups, usually 12 or at most 16 participants. It makes for a more enjoyable experience with better communication within the group.

Smaller groups minimise the impact on the environment, reduce over-harvesting and ensure sustainability is pivotal in what we teach and practice. Additionally, we find that smaller group sizes allow for more personalised learning, as members can more easily share their stories and any tips on identifying edible plants and mushrooms.

This approach balances safety, efficiency, and environmental stewardship, making foraging a more rewarding and sustainable practice.