Seaweed Foraging at Portencross

20oct9:00 am12:00 pmSeaweed Foraging at PortencrossExplore North Ayrshire's rocky coastline and the amazing resource that is seaweed with Scotland's favourite wild food suppliers.

Event Details

These coastal walks focus on the wonders of seaweed; in the deep rockpools at the low tide, a huge wealth of delicious edible seaweeds can be found.

Humans have incorporated seaweed into their diet for millennia, it only having fallen from favour within the last century. Amazing textures and umami flavours await those bold enough to look past the decomposing washline on the beach and dive into the fresh, crisp seaweeds which thrive in Scotland’s cold, turbulent seas.

Journey with Coeur Sauvage into the depths and learn about the past and future of seaweed as food.

While we will be nibbling as we go, no substantial food will be provided. Please eat well beforehand and bring any snacks you may fancy, as well as ample water.

As you may have experienced, seaweeds and the rocks around them can be extremely slippery. Your foraging guide will show you the best way to traverse the rocks, but a basic level of fitness and surefootedness is required. While not entirely required, wearing wellies with good grip will most certainly improve the experience!



20 October 2024 9:00 am - 12:00 pm(GMT+00:00)



Portencross Castle Portencross KA23 9QA

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Foraging Courses Leader at Coeur Sauvage

Sam is the natural bard of the company. He joined in 2021. Sam was a bartender and competitive mixologist in Scotland’s exciting gastronomical and cocktail world; the Coronavirus pandemic allowed him to assess hospitality’s impact on his health and well-being. He had taken great solace in the quiet of the forests in contrast to the chaos of the bar and found inspiration in the new flavours he was discovering and so, when the opportunity to join forces with Coeur Sauvage, Sam jumped at the chance. 

Sam is a determined fungiphage, and well on his way to having identify and eaten 100 species of fungi. The child of two educators and with previous experience running whisky and gin tasting sessions, Sam is more than ready to share his experiences in the field of foraging. 

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