A Taste of Autumn - Foraging
We were delighted to once again be teaming up with professional, wild food forager and creative chef, Craig Worrall, of Edible Leeds & 4 Wild Seasons, to celebrate the rich diversity of fantastic, seasonal produce that Lancashire has to offer.
Craig, one of the UK’s leading experts on wild foods and a highly respected wild food chef met the group of inquisitive foragers at the Gisburn Forest where they enjoyed a hot cup of tea or coffee and delicious traditional Italian sfogliatella pastries handmade by Maurizio.
The group led by Craig, went in search of a wide range of seasonal wild foods adorning the hedgerows, meadows and woodland at this time of year, including; berries, fruits, roots, shoots, seeds, fungi and aromatics.
An abundance of Wild Foods
There was certainly an abundance of edible and medicinal things to forage, such as hogweed seeds, wild sorrel, beech nuts, blackberries, wound wort, and a kaleidoscope of wild mushrooms including Fly Agaric and the ultimate prize, Porcini!
Craig also discussed safe identification features, cooking and preserving techniques and some ancient folklore with regards to the wild edibles.
The happy foragers then sampled a simple wild mushroom soup with homemade bread before heading off home.
A Dinner of Foraged Wild Foods
Later in the evening, at the Sapore d’Autunno dinner, wild ingredients were prepared and cooked by Maurizio and Craig using berries, fruits, roots, shoots, seeds, funghi and wild aromatics, and herbs adorning the hedgerows, meadows and woodland at this time.
Several of the foraging group were joined by other guests at the restaurant where they were welcomed with a special aperitivo made from Birch spirit, plum, Propolis and seeds and a canapé of Stuzzichino made with bread, Porcini and Burrata.
The atmosphere was relaxed with diners seated together at long tables so that they could discuss the events of the day. The 5 course meal plus a couple of surprise additions, was full of foraged delights, prepared and cooked by Maurizio and Craig and paired with some of La Locanda’s finest selection of Italian wines.
The Menu
On arrival, our guests were treated to an aperitivo of birch spirit, plum, and propolis, served with ice & soda and a hand crafted walnut bread filled with a cep duxelle and truffle pate/ purée.
Al Tavolo
Hand-Crafted Walnut Bread, Porcini Grissini, Pickles Mushrooms, Extra Virgin Olive Oil Decugnano from Orvieto in Umbria, a blend of Moraiolo and Leccino olives, with an elegant structure.
Once seated, guests were treated to pickled chanterelles and Penny buns and mushroom powder, grissini breadsticks.
Antipasto
Porcini, Watercress, Pear, Pine Nut, Crème Fraiche, Parmighiano Cheese, Evoo Decugnano.
Vino – Barbera d’Asti DOCG 2020 Castello del Poggio – Asti – Piemonte
100% Barbera – 14% – intense bouquet, cherry, fresh and fruity with hint of spice
Secondi Piatti di Pesce
Kelp baked cod, sorrel sauce, potato crisps and wood ants.
Vino – Monteoro Vermentino di Gallura DOCG Superiore 2020 Sella & Mosca – Gallura – Sardegna
100% Vementino – 14% – complex bouquet, qpple, honey and berry fruit, mellow on the palate
Pasta
Wild Mushroom handmade Cappelleti pasta with wild mushroom sauce.
Secondi piatti di Carne
Venison, wild mushroom, and Acorn stew with buttery creamy Parmesan and horseradish mash and Hairy Bittercress.
Vino – Passocroce Logrein DOC 2016 Corvee – Cembra Lisignago – Trentino
100% Lagrein – 13% – well structured, rubin red, ribes, blueberry, anise, cocoa and tobacco
Sorbetto
A palate cleanser of Sea Buckthorn and Blood Orange.
Dolci
Greengage, Frangipani and cream.
Plus…
Damson purée, sweet chestnut/ chocolate/ hog seed soil/ damson curd, Pepperkakor, CEP creme, birch syrup, and Himalayan Honeysuckle.
Vino – Vin Santo del Nonno Dielle – Firenze – Toscana
Blend of Grillo and Insolia – Vino liquoroso 16% – golden yellow, aromatic, intense with smooth honey aftertaste
Everyone thoroughly enjoyed their foraging experience whether in the forest or at the restaurant and guests were already discussing the next event.
Our competition winner (in partnership with Visit Lancashire) Lyndsay Hargreaves from Clitheroe said “The foraging was a great experience and very interesting. The things we learnt with Craig were amazing, from different smells to tasting wild food, which we would never would have known we could eat, especially ants … I have picture evidence!”
We hope many more people will come and join us on our wild journey through food and discover Lancashire’s natural larder, right on our doorstep.
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