Foraging Workshop: Kimchi Making and Wild Soup

We’re thrilled to invite you and your team to join us for an unforgettable culinary adventure blending nature, creativity, and connection. Perfect for a friends day out or date! Our upcoming wild food foraging events are designed to foster collaboration, spark inspiration, and create delicious memories. We will be enjoying + discover the wealth of seasonal plants and fungi of Hackney Marshes, as we forage to create seasonal lacto-ferments and tasty soup.Please meet us by 11am at the entrance to the Middlesex Filter beds nature reserve (west side entrance), accessible on the Canal Towpath opposite Millfields park (see attached picture for entrance front). So, to give a bit more detail, on this fun and engaging workshop, we will go out with Fergus in Hackney Marshes and identify different seasonal wild plants and herbs, learn how best to work with them (not just for soup, but in loads of different ways), as well as gather plants relevant to lacto-fermentation and the making of a delicious seasonal soup.Commonly made foods which utilise fermentation include yoghurt, kimchi and pickles. We will discover which plants are best suited for fermentation, and each gather a unique combination, however we will all have a common base with which to start, for example: hogweed. We will then, with Fergus’ guidance, be able to customise our lacto-fermentation with the other plants collected during our forage, such as cow parsley, wild garlic, even some fungi perhaps.We will also be foraging together to gather ingredients for a communal soup, which Fergus will prepare.As we enjoy our soup and sourdough bread, we will also feast on any foraging questions you have for Fergus, and for Tevin and his unique Herbivore creations.Fergus will give clear instructions on how to monitor and adjust the lactoferment you will have prepared in the weeks after taking it home from the workshop.Feel free to bring your own wine or beer :) Their own fresh lacto fermentation to take home and use, and a meal consisting of wild soup prepared by Fergus Drennan. Read more details