Wild food cookery weekend in Scotland

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Responsible tourism: Wild food cookery weekend in Scotland

Environment

Our course has been especially designed to have a very low impact on the surrounding area. We offer wild camping and the use a compost loo, which helps us all get a little closer to nature! As much of the food as possible is foraged locally and the rest is bought from local shops, so our food miles are very low. We encourage our guests to use public transport and arrange our weekends so it is possible to catch the train up to us instead of flying.

We are teaching ancient techniques of cookery using local sourced ingredients which require little or no packaging, minimising waste. We recycle or compost (on site) as much of our waste as is possible. The wood we use on our fires is from Crochail Wood, which we are managing with low-impact, sustainable woodland practices. We are reducing the area and density of coniferous plantations and encouraging Silver Birch, Rowan, Scots Pine, Hazel and other native trees to re-establish themselves. We are also protecting, improving and expanding niche habitats and food sources to protect rare species including pine martin, red squirrel, black grouse and pearl-bordered fritillary butterflies.

Community

As well as offering wild camping for the weekend our guests can choose from a range of local B&Bís, we have carefully selected in the area. As well as using local B&Bís we use local shops to buy any extra ingredients we need for our workshops, we are regulars at the deli, butchers and greengrocers in nearby Beauly. We encourage our guests to use public transport to get to us, which in rural areas is really important as it helps keep the local bus network busy and therefore viable.

We are committed to using local services wherever possible. All the accommodation we use on our family holidays is owned by local families. Virtually all the food we serve is locally produced and the experts involved live in the area. We generate employment and revenue for local people and businesses including farmers, market stall holders, fishermen, artists, craftsmen, cafes, restaurants and shops. We hope that many of our guests will return to the area in the future.

Reviews of Wild food cookery weekend in Scotland

You can trust Responsible Travel reviews because, unlike many other schemes, reviews can ONLY be written by people who we have verified have been on the holidays.

I am reborn! Simply the best holiday I have ever been on
Some great stories to tell the grandchildren. Would recommend to a friend
Very enjoyable
It was OK
A bit disappointing really

Reviewed on 29 Jul 2013 by

1. What was the most memorable or exciting part of your holiday?


The best part of the holiday was sitting down to enjoy the fruits of our foraged and pit-roasted labors with a glass of nettle beer! It was so satisfying having seen the cooking process through from start to finish and to then be able to relax and enjoy eating it.

2. What tips would you give other travellers booking this holiday?


Bring bug spray - hiking and being outside during the hot parts of the day you need insect repellent.

3. Did you feel that your holiday benefited local people, reduced environmental impacts or supported conservation?


I think that this holiday really gave us an insight as to how we can each work to reduce our impact on the environment whether it be home grown produce, responsible farming or simply buying local.

4. Finally, how would you rate your holiday overall?


Exceeded my expectations by far! An amazing holiday for anyone with an interest in history, archaeology, food and agriculture.

Reviewed on 27 Jun 2011 by

1. What was the most memorable or exciting part of your holiday?


The most memorable and exciting part of the holiday was drinking nettle beer as the sun went down on the Saturday night. We'd had a busy day digging, foraging and cooking, so seeing it all come together at the end of the day with a crackling fire and that beautiful view of the valley below was truly memorable. The company and the food were great.

2. What tips would you give other travellers booking this holiday?


The holiday is mentally very relaxing and you will feel rejuvenated after, but is it physically quite busy. Apart from digging and building the oven we were always walking, finding and collecting. This along with the fresh Highland air induced some of the best nights sleep we'd had in a while. The weather was changeable but this didn't spoil the weekend at all. Alex is expert at lighting a fire in the rain, but go prepared with walking boots and a waterproof jacket.

3. Did you feel that your holiday benefited local people, and minimized impacts on the environment?


Absolutely. We were drawn to the area by the course, but Rosie and Alex introduced us to lots of other great aspects of this area in the Highlands: a local organic guest house, a great local pub and some beautiful walks. All the food we cooked was locally sourced or foraged and cooked over the fire.

4. Finally, how would you rate your holiday overall?


The holiday was great. I booked it for my husband's 40th birthday because he's interested in cooking and the great outdoors. It exceeded both our expectations. Rosie and Alex are a fantastic team and couldn't have been better hosts, keeping us busy, fed and entertained the whole weekend. The other thing to say is that Rosie is an excellent cook and has designed some brilliant dishes with foraged ingredients. The quality of what we made from what we gathered was surprisingly good. On leaving, Rosie gave us some foraging bags of our own and recipe cards for us to try at home. The setting is absolutely beautiful and will revive the most frazzled of minds. We'd love to go again and try another season as my husband was a big fan of Rosie's sloe vodka.

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