26th April - Spring Foraging with David Winnard

£30.00

Sunday 26th April
10am - 12pm
Your ticket includes a snack from Hawarden Estate Farm Shop, plus tea or filter coffee on arrival.

Join local nature expert David Winnard on a guided foraging walk around Hawarden Estate.

This event is an ideal introduction to foraging, but will also be a great session for more experienced foragers, too. David will guide you into how to safely and sustainably forage for some of the commoner species of plants (and maybe some fungi) in the spring. We will be looking at a variety of species, learning about their habits, how to identify them as well as understanding which might be edible, medicinal or even poisonous.

At this time of year, the countryside comes alive with spring flowers and foliage. During the event you will get to grips with some common species like Nettle and Dandelion, but also a range of plants that you may never have used before. You will be able to try some plants (should you wish) - you can literally graze on some wonderful wild plants as we walk through the estate.

Take home some key facts and inspiration to take you forward into an abundant spring and summer.

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About the day:

10am: Meet at The Walled Garden School. Meet David for an introductory talk.

10-12pm: Walk through lesser known and beautiful areas of Hawarden Estate.

12pm: Goodbyes.

About David Winnard

David Winnard created Discover the Wild whose background in wildlife started when he was 5. David gained first class honours degree in wildlife photography before starting Discover the Wild, where his aim is to share his passion for identifying species and to help people forage safely and sustainable for wild foods.

He is one of the most respected foragers and naturalists in the North of England and Wales, having worked with and for organisations including the BBC, RSPB, Lancashire Wildlife Trust, City of Trees, Groundwork, Brockholes as well as many local councils, groups and organisations. He also works closely with a number of gin companies helping them use wild plants and fungi in their drinks.