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4 Courses in Edinburgh

forageEdinburgh

Botanical Bookbinding

5.0(24)

By Bookbinding with Cass

Join Cass for a creative day of mark making and bookbinding inspired by local flora and fauna.

Botanical Bookbinding
Delivered In-PersonFlexible Dates
£110

Foraging Walks at Almondell Country Park

By Amy Rankine Forager

Wild food and foraging identification workshop, near Edinburgh.

Foraging Walks at Almondell Country Park
Delivered In-PersonFlexible Dates
£5 to £30

Riverside Foraging Walk

By Amy Rankine Forager

Wild food and foraging identification workshop, near Edinburgh.

Riverside Foraging Walk
Delivered In-PersonFlexible Dates
£5 to £30

Introduction to Botanical Ink

By Airtily

Join artist Julie Galante for an afternoon of homemade botanical inks made from foraged plants and kitchen scraps. In 2023 Julie dove into ink-making, producing more than 300 inks from over 100 different botanical sources. In this three-hour workshop, Julie will share what she’s learned from all these inky experiments, giving you the skills and knowledge to create your own library of botanical colours. She'll share her core learnings, including the best ways to extract colours, the best plants to use, and how to preserve and store your inks. We'll also cover different ways of finishing your inks depending on how you'd like to use them. Please note this workshop will take place in Julie's Stockbridge studio, which is accessible via three flights of stairs. We will also spend part of the workshop foraging outside, weather permitting, so please dress accordingly. Tea and coffee will be provided.

Introduction to Botanical Ink
Delivered In-PersonFlexible Dates
£70

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American Cuisine: Exploring the Flavors of the USA

4.3(43)

By John Academy

Embark on a flavorful journey through "American Cuisine: Exploring the Flavors of the USA" course. From the soulful Southern dishes to the bold Tex-Mex fusion, discover the rich tapestry of regional flavors and cultural influences. Immerse yourself in New England's maritime cuisine, savor the heartland's hearty fare, and explore the Pacific Northwest's culinary landscape. From Native American traditions to delectable desserts, join us for a culinary adventure celebrating the diverse tastes and traditions that define American gastronomy. Perfect for aspiring chefs and food enthusiasts alike.

American Cuisine: Exploring the Flavors of the USA
Delivered Online On Demand
£24.99

Educators matching "forage"

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Edinburgh Forage & Eat

edinburgh forage & eat

5.0(16)

Hillend

Melt two thirds of the butter over medium heat, add flour and stir until combined, and continue to stir and cook for a few minutes. Add half a litre of hot stock (I usually use hot water and chicken or vegetable stock cube) little by little, stirring well after each addition to make surer the water is blended thoroughly into the butter and flour mixture , this way avoiding lumps. However, since this is a smooth, blended soup, if you do end up with lumps don’t panic, they will be gone by the end. Cook the soup for a few minutes while washing and chopping your ramson leaves. Add them to the soup, allow to simmer briefly (just a minute; colour and flavour are best when the leaves are barely cooked). Take the pot off the heat and puree the soup until smooth and velvety (it’s easiest with a submersion blender, but a food processor is fine too). Add cream, the rest of the hot stock and the remaining cold butter and salt and pepper to taste, and blend until frothy. This is a light and foamy soup showcasing the delicate spring time flavour of young wild garlic. Pour immediately into cappuccino cups and decorate with drawings in the pale green foam, a sprinkling of gutweed powder, and a few wild garlic flowers if desired. Serve the soup with a savoury biscuit or crouton for a cute and tasty touch..

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Amy Rankine Forager

amy rankine forager

Edinburgh

I am a foraging instructor leading wild food walks and workshops for the past 8 years in the central belt. Through walks, courses and workshops I’m able to help people build skills in identification, beginning their foraging journey. My aim is to use wild food as a platform to help restore our connection with food at its source, through immersion in nature. As more of us return to forging, sustainable practice is at the core of what I do, and an integral part of a mornings’s adventure. As well as identification centred excursions I enjoy delivering workshops and exploring a variety of avenues to incorporate wild food in everyday life.

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