Cample Fungi Foray with Mark Williams (Galloway Wild Foods) + Foraged Nibbles

Thursday 21 September
1-5pm, starting and ending at CAMPLE LINE
Booking required
Tickets available on a sliding scale:
Full price £35
Concession price: £25
Accessible price: £10

Book to attend
Join us for a guided fungi foray through woodland around Cample, led by foraging teacher and wild food expert Mark Williams of Galloway Wild Foods.
 
Beginning at CAMPLE LINE with an introductory chat over wildflower champagne, we will then car-share a short 1 mile journey to nearby mixed woodland that is likely to have a wide quantity and diversity of mushrooms at this time of year.
 
We will explore autumn forest and hedgerow fungi and plants, from their identification, ecological roles, ethnobotanical history, mindful harvesting, expert tips, folklore/traditional uses, modern gourmet and medicinal uses, nutrition, processing, recipes and cooking tips.

After the walk we will return to CAMPLE LINE to prepare and cook some wild mushrooms – pre-picked by Mark, plus any choice edibles found on our walk – then enjoy with a slice of sourdough bread to round off the day. 
 

Meet: CAMPLE LINE, Cample Mill, Cample, Dumfriesshire DG3 5HD
Date: Thursday 21st September
Time: Start 1pm and finish around 5pm
Cost: £35 / conc. £25 / accessible rate £10 (3 available)
Please refer to our sliding scale ticket guide to choose a ticket price based on what you can reasonably afford

Expect: Up to 1.5 miles gentle walking through mixed woodland over 3 hours. The terrain will be mostly level but will involve some walking off-track and may be muddy and uneven in places. Walking boots and outdoor, waterproof clothing are recommended. Please email us if you would like more details about the planned route and to let us know if you have access requirements. 

Refreshments: We will have refreshments at CAMPLE LINE. Please let us know if you have any dietary requirements when you book. After the walk, everyone will have the opportunity to cook and sample some Galloway-foraged edible mushrooms with freshly baked sourdough bread.

Suitable for both novices and experienced foragers alike.

Mark’s workshops are recommended for ages 12 yrs+ but please be in touch with us if you have younger children so we can advise about length and terrain. 

Any questions? 
Email us: info[at]campleline.org.uk
Call us: 01848 331000