Join Fergus for 3 full days exploring the woods, wilds and fantastic foraging potential of both the beautiful and extensive grounds of Westcott Barton as well as the nearby coast. - the perfect place to immerse yourself in the wonderful plants, fungi and seaweeds that abound, as well as take some time to relax!
Fergus is one of the UK’s most experienced and knowledgeable foraging and wild food experts. Drawing on 30 years of hands-on practical ethnobotanical research inspired by both historical, contemporary, and cross cultural sources, he is passionate about sharing his knowledge and inspiring you to deepen yours, no matter where you find yourself on the wild food path.
Fergus started off his wild food journey as a 3-year-old collecting dandelions for his beloved pet tortoise. It was 20 years later after a 2-years chef training that he started to fully grasp the huge potential of wild foods, learnt how to balance textures and flavours, as well as dive deep into the nutritional aspects of both plants and fungi. With a keen interest in all aspects of health and wellbeing, Fergus will take you beyond the importance of wild foods as physical nourishment, into an exploration and understanding of the meditative, nature connective, ancestral movement aspects, and soul nourishing potential of foraging.
Fergus’s foraging work and adventures have taken him all over the country, and beyond, as both a course facilitator and botanical explorer. He has written regularly for BBC Countryfile magazine, The Ecologist, and other publications, and regularly appears on the radio to talk about foraging. Similarly, he has appeared many times on television, although his favourite appearance was on an hr-long Japanese show dedicated to his love of seaweeds.
Please visit Fergus’s website for further information , recipes and general foraging inspiration.
There are many foraging teachers, but who taught the teachers? Fergus has been around so long he intimately knows his way around all aspects of wild plants and fungi, and is so passionate and generous in the way he so clearly and engagingly communicates that wealth of experience. I was privileged to learn from him many years ago before taking inspiration to begin my own foraging business. I have learnt so much from Fergus over the years, from the wild and windy coasts of Wales to the deep depth of the mushroom covered forests of the South East. If you are starting out on your wild food journey or are a seasoned forager, Fergus has a lot to offer and I highly recommend him. Anna
Upon arrival on Friday afternoon, students will be greeted by the team at Westcott Barton.
The retreat will begin in a relaxed way, settling into the accommodation, meeting fellow students, and exploring the grounds. The group is limited to 12 students to ensure that everyone has a full opportunity to get the most out of the weekend.
Breakfast will be served at 8:30am and students will then gather in the studio at around 9:30am.
Tea coffee and biscuits are freely available to help yourself to during studio sessions.
Lunch will be served at 1pm with afternoon tutorials commencing from 2-5pm, followed by a group dinner at 6.30pm.
Our courses are limited to around 12 participants per retreat to ensure your tutor has the ability to provide you with personal advice and support during your time here.
Saturday: Trees
Through a morning of meeting trees, tasting many homemade wild foods derived from them, as well as foraging from the trees themselves, we take a deep dive into understanding trees to sustainably, playfully and mindfully unlock their full food foraging potential. That will range from eating whole trees (yes it is possible to eat 10 or more at once quite easily!), to a detailed understand of how to work with leaves, fruit, seeds, cones, sap, pollen, bark and roots. We will get to know many trees on location including pine, birch, beech, oak, sycamore, rowan, elder, sloe and many more.
Preparation and cooking techniques will include historical, contemporary and cross-cultural techniques. Crucially too, we will discover the wider ecological roll each tree plays in supporting a wide range of life from fungi to insects and larger animals. How, as foragers, can we give back as opposed to merely take is a question we will also explore.
Sunday: Herbaceous Plants and Fungi
In Great Britain one could easily eat a different wild food plant every day of the year. The scope is far vaster than that. Indeed, when we think of a plant, where applicable, in terms of root, leaf stem, immature leaf, mature leaf, leaf veins, flower stem, immature flower bud, flower, seed, pollen, sap, immature fruit, mature fruit, immature seed, and mature seed, combined with a cross-cultural and historical knowledge of how to work with Great Britain's abundant wild species, the potential is infinite. We will tap into this wealth of knowledge and understanding based on the range of wonderful plants discovered in and around the beautiful setting of Westcott Barton.
Although the main season for the majority of fungi is the autumn, given the right conditions, each season produces a unique range of fungi, from grassland species to mycorrhizal woodland species, and wood decomposers, and the spring is no exception. If the mushroom gods look favourably upon us, we will explore our finds from both an edible and medicinal perspective.
Monday: Seaweeds and Coastal Plants
With a coastline in comparable length to Japan, the greatest seaweed loving culture on Earth, and with as great a range of species, the stage is set for unlocking the full potential of this delicious and health promoting food. Excursion to Rockham Beach/Broadoar Bay will provide access to an amazing range of incredible seaweeds or sea vegetables. Here, as with our approach to the trees, we will meet the seaweeds (and unique coastal plants), tasting many homemade wild foods derived from them, as well as foraging for them to work with in detail later in the day.
Preparation and cooking techniques will include historical, contemporary and cross-cultural techniques. Crucially too, we will discover the wider ecological roll that different seaweeds play in supporting a wide range of marine life.
- Tuition, accommodation and meals during your stay, including an evening meal on day of arrival and breakfast on day of departure.
Please click here to view a sample menu (PDF opens in new tab).
Single occupancy in secure room, with own bathroom facilities: £770 per person.
Single occupancy room or shared room (twin or double), but sharing bathroom facilities: £725 per person (minimum booking for two and both must be participating in the retreat).
Non-participating partners sharing a course participant's room are welcome: £450 per person (includes meals) . This option is subject to availability.
We welcome non-residential participants on our retreats/courses - please enquire for further details.
The form can either be printed and completed by hand or filled out on your computer (Adobe PDF reader required). If the latter, please make sure you save the PDF once you have added your details and then email this back to us.
RETREAT BOOKING FORM (PDF) - please right click and save to your computer.
If you are travelling to Westcott Barton by car, please refer to our Location page for directions.
We suggest you download what3words and then use Google Maps within the app to provide you with directions to us. Please enter our full address and not just the postcode.
It is possible to pre-book a taxi from Barnstaple station. Please contact either VIP Taxi on 07868 311 773 and speak to Martin, or B-Line Taxis on 01271 322117.
If you are planning to travel by another means of transport please contact us for assistance.
