Level One hospitality and catering students explored the connection between nature and food during a unique cooking experience. Led by the team from Artemisia, a community interest company specialising in plant knowledge and herbal education.
Students took part in a guided foraging session, where members of the Artemisia team introduced them to a variety of edible plants growing in the woodland. Students learned how to safely identify different species and understand their culinary uses.
Led by Jo, Katy, and Penny from the Artemisia team, learners had the opportunity to discover common plants and ingredients. As well as gaining a deeper understanding of the knowledge and care needed to forage safely.
Alongside the practical skills, the group also learnt more about the legal side of foraging, including legislation around uprooting plants and Schedule 8 species, which are protected.
After gathering selected plants, students returned to the College, where they used the ingredients in the production kitchen to prepare a range of dishes inspired by the plants they had discovered.
The experiences gave students the opportunity to see how locally sourced and foraged ingredients can be incorporated into modern cooking, while also highlighting the importance of sustainability and a deeper connection to food sources.
Artemisia, founded in 2022, works to help communities access knowledge about plant medicine, cultivation and sustainable environmental practices. The organisation aims to empower people to take responsibility for their health and local environment while building practical skills and understanding around plants.
Adam Burns, Course Director, said, “This was a fantastic opportunity for our students to learn directly from experienced foragers and develop their knowledge in such a practical and engaging setting. Experiences like this help bring learning to life, build confidence and encourage students to think differently about the natural world around them.”
Katy Fulillove, herbalist and director of Artemisia, added, “We are really excited to be working with the College of West Anglia on this! As well as adding a raft of interesting flavours, textures and colours to our plates, learning how to identify and prepare wild food and medicine is hugely beneficial for health. Getting out in nature and harvesting seasonally encourages us to observe changes in the landscape as the year goes on, which is great for wellbeing. It really connects us with the ecosystems around us and helps safeguard our wild spaces, as when people understand the importance of what is growing locally, they are more likely to forage sensitively and protect habitats from harm.”
The hands-on experience created a valuable opportunity for learners to gain knowledge and confidence through practical learning sessions. As well as enabling them to deepen their understanding of the relationship between food, nature and sustainability.