Guests at The Forest Side hotel and restaurant Grasmere can immerse themselves in the Lake District this spring with the launch of a foraging package. The gourmet package enables guests to indulge in Head Chef Kevin Tickle’s acclaimed cooking and also join him and his team on a foraging excursion. Taking to the fields, fell tops and Cumbrian woodland, guests will help source the freshest Lake District produce. Born and bred in Cumbria, Tickle has an encyclopedic knowledge and life-long passion for sourcing edible, delicious species direct from the surrounding landscape.
Guests who book the one-night foraging package will be able to choose from The Forest Side’s 6-course “La’ l’Un” menu served at lunch and dinner and a 10-course dinner menu. Fresh seasonal produce is the underpinning of all that Chef Tickle and his team create, with a focus on not only foraged ingredients but also sourcing from local suppliers.
On a Land Rover tour of the surrounding countryside, guests will learn tips and tricks for eating on the wild side. Tickle will advise how to seek out and cook with spring plants including wild garlic, sorrel, scarlet elf cup mushrooms and sweet cicely. Later in the season, plunders include elderflower, wild cherries, and chanterelle. A Michelin-starred picnic lunch concludes the excursion.
During their stay, guests can also explore The Forest Side’s kitchen garden, which grows approximately 60% of the seasonal fruit and vegetables used in menus. A five strong team of expert gardeners tend to over 100 vegetable varieties and 25 types of herbs, with produce picked daily to ensure the freshest, most nutrient rich food. Produce is pickled and fermented for year round use with ingredients also used to infuse liquors and garnish a selection of 'Kitchen Garden Cocktails' such as the Peashoot martini and Apple and fennel margarita.
I'm Gilly, award winning journalist, travel writer and author of 11 books. My byline appears in national and regional newspapers and magazines. See website gillypickup.co.uk