{"id":374,"date":"2017-04-14T15:09:22","date_gmt":"2017-04-14T14:09:22","guid":{"rendered":"http:\/\/www.nourished.eu\/blog\/?p=374"},"modified":"2020-02-26T11:56:43","modified_gmt":"2020-02-26T11:56:43","slug":"gourmet-foraging-at-fat-hen","status":"publish","type":"post","link":"https:\/\/www.nourished.eu\/index.php\/2017\/04\/14\/gourmet-foraging-at-fat-hen\/","title":{"rendered":"Gourmet Foraging at Fat Hen"},"content":{"rendered":"

April saw a weekend of Gourmet Foraging at Fat Hen in Penwith, I’ve known of Caroline since she began her business in 2009. Back then she taught from her farmhouse kitchen, these days we all pile in to a lovely converted barn which caters for groups of up to 16. The aim is to source as much as possible from the hedgerows and seashore around her home in St Buryan.<\/p>\n

\"\"
Fat Hen Family<\/figcaption><\/figure>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

This year I will be teaching at two Gourmet Weekends along with Top T.V. Mark Devonshire.<\/p>\n

I’ve narrowly avoided meeting Mark for years. He was Rick Stein’s Development Chef for years and taught at the Cookery School in Padstow where I have spent many a day. I have also done some stages at the Seafood Restaurant in Padstow so it’s amazing that we haven’t met until now. Upon meeting it was Chefy love at first sight and along with Jill and Poppy we ploughed on with then extensive Mise list for the weekend.<\/p>\n

 <\/p>\n

\"\"
Watership down massacre<\/figcaption><\/figure>\n

Caroline takes our keen foragers out for the morning where they scour the leafy Penwith lanes for salads before heading to the beach. Back at Fat Hen Mark and I prep our “Here’s one I made early” assortment of goodies. My Favourites this year have been Potato Cakes with Dulse, Venison Carpaccio with burnt Hazelnuts and Orange and Carragheen Pannacotta. The group return at lunchtime for a sit down meal of Soup, Breads, Crackers, Potato Cakes and Salads before embarking on an afternoon of skill based tasks like filleting fish, preparing crab and skinning rabbits. Later Mark demonstrates the art of pasta making avec green colouring from the luminous tips of nettles. I prep the basics for the Rabbit Stew.<\/p>\n

\"\"
Brown Crab<\/figcaption><\/figure>\n

On Saturday evening we cook a celebratory meal for our amateur foragers and their partners, everyone relaxes with a Buckthorn Fizz and canapes followed by all the best from our stunning Penwith Pennisular.<\/p>\n

The course ends after lunch on Sunday. It’s tremendously hard work and there have been injuries, notably the black eye and cuts that I sustained after tripping in the garden when hunting for the Rosemary bush at dusk, but, I always learn so much on Caro’s courses<\/p>\n

Mark and I have become firm friends and I was delighted when he invited me to help judge at the 18th International Pasty Championships at the Eden Project. He and his partner run a catering company in Cornwall\u00c2\u00a0www.markdevonshire.co.uk<\/p>\n

Poppy runs a highly regarded Supper club in London and Caroline continues to wander the verdant lanes of Cornwall thinking up new and exciting recipes.<\/p>\n

www.fathen.org<\/p>\n

www.facebook.com\/troughsupperclub<\/p>\n

\"\"
Fat Hen Foragers<\/figcaption><\/figure>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

April saw a weekend of Gourmet Foraging at Fat Hen in Penwith, I’ve known of Caroline since she began her business in 2009. Back then she taught from her farmhouse kitchen, these days we all pile in to a lovely converted barn which caters for groups of up to 16. The aim is to source … Continue reading “Gourmet Foraging at Fat Hen”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":415,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,46,49],"tags":[],"class_list":["post-374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookery-school","category-foraging","category-gourmet"],"_links":{"self":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts\/374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/comments?post=374"}],"version-history":[{"count":15,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts\/374\/revisions"}],"predecessor-version":[{"id":1253,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts\/374\/revisions\/1253"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/media\/415"}],"wp:attachment":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/media?parent=374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/categories?post=374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/tags?post=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}