What an amazing adventure to remember and one worthwhile for Dundream guests and local people to try. Wild food foraging is something that Elaine wished to try so when her family were staying at Dundream she booked Mark Williams from Galloway Wild Foods for a day’s outing shore and forest foraging. Mark chose an area near Portpatrick where there would be variety of edible wild food.
We could not have wished for a more beautiful day as we met up with Mark at the pretty village of Portpatrick where we were briefed on the day ahead.
As we climbed the hill heading out of Portpatrick one of the first edible bushes to sample was the fruit of the sea buckthorn. The little orange berries tasted like sour orange with a hint of mango! The berries are high in vitamin c, carotenoids and omega fatty acids. The berries can complement game or seafood.
In the forest at Dunskey Glen we all foraged for fungi and realised there are many different types of fungi and not to eat any unless 100% sure. It has taken Mark years to differentiate the more common fungi identified such as oak bug milkcap, saffron milkcap, porcini and chanterelles.
As we were all getting hungry and it was lunchtime we headed for Port Mora bay.
Mark was well prepared with his stove, kettle and utensils. We munched some tasty local artisan bread from The Earth’s Crust Bakery and drank infused freshly picked pineapple weed which is a member of the chamomile family whilst Mark made our starter using freshly picked sweet cicely.
This delicious starter of “wild mushrooms with sweet cicely” was followed by “smoked haddock and barley with sea beet and sea aster” The foraged ingredients enhanced the overall flavours. What an amazing day out and thanks to Mark from Galloway Wild Foods for introducing us to wildwood foraging in the Rhins of Galloway.