October 25, 2015
12:00 pm - 4:00 pm
Please note, this is not an introduction to foraging. This workshop is suited to those who are already able to identify and know how to sustainably harvest common wild foods. The session will be giving more in depth detail into foraging, applied cooking techniques and sustainability issues surrounding harvesting
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Discover the art of foraging wild and edible foods such as wild flowers, herbs, walnuts, berries, mushrooms and garlic.
The Nádúr Collective present an afternoon linking forgotten skills with a ‘modern mindset’ towards wild food.
Nádúr wants to share our passion for wild food and we will be covering a range of ingredients, and different cooking methods. We will be explaining how to implement these ingredients into your kitchens, whilst discussing further Nádúr’s approach to wild food and sharing our experience and thoughts on foraged ingredients.
Please let us know of any intolerances or allergies in advance. you can do so by emailing firstname.lastname@example.org
This workshop is limited to 15 places.
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The Nádúr Collective is a collaboration of three link minded chefs (Niall O’Sullivan, Paul Quinn and Dave Gallagher) with a passion for wild ingredients. They aim to use traditional food production methods with as many wild, natural or found ingredients where possible.
Niall O’Sullivan is head chef of Bang restaurant on Baggot Street while Paul Quinn is co-owner of the Three Q’s restaurant in Greystones.