68 The Esplanade, Weymouth, Dorset, DT4 7AA
Telephone +44 (0) 1305 761190
Come and join John Wright, River Cottage’s foraging expert and author of the Edible Seashore Handbook, for an seashore adventure along the beautiful Jurassic Coast.
John Wright, an expert mycologist and keen seashore forager, will take you on voyage of discovery fishing for razor clams and hunting for Venus clams around Portland Harbour. This area is rich in seashore plants and the morning will continue with a hunt for March Samphire, Wild Rocket, Wild Fennel and Sea Beat. A packed lunch, supplied by Aidan Chapman, master baker at The Phoenix Bakery and regular on River Cottage will be enjoyed on the world famous UNESCO World Heritage Site of Chesil Beach.
The afternoon will be spent at Bowleaze Cove retrieving lobster pots, set out the previous evening and foraging for more seashore plants including: Dulse, Pepper Dulse, Kelp and Carragheen.
Then it’s back to the B+B Weymouth to enjoy a culinary lesson with John Wright, where he will demonstrate how to make Carragheen pana cotta in the kitchen / dining room.
|From 2 pm||Check In|
|4 pm - 6 pm||Welcome drinks in the lounge. This is a chance to meet your fellow attendees and the course tutor over drinks.|
|8 am - 10 am||Hearty Dorset Breakfast at B+B Weymouth|
|10:30 am||Depart via minibus to Portland Harbour|
|11 am||Razor & Venus Clam fishing and seashore plant foraging|
|1 pm||Packed lunch provided by The Phoenix Bakery
|2:30 pm||Transport from Portland Harbour to Bowleaze Cove for lobster pot retrieval and more seashore plant foraging|
|4:30 pm||Return to B+B Weymouth for John Wright carragheen panacotte demonstration|
|7:30 pm||Flavours of Dorset Table d’Hote enjoyed in the convivial atmosphere of B+B Weymouth - Click here for the menu|
|8 am - 10 am||Full Cooked Breakfast at B+B Weymouth|