Wild Garlic Weekend: 26-27 April
Posted 15th April 2014
This April 26 and 27 the National Trust in Bristol will be celebrating and show-casing wild garlic with a weekend of activities at Tyntesfield and Leigh Woods.
The weekend will include creative dishes on the Cow Barn Kitchen menu, cookery demonstrations using wild garlic, question and answer sessions with knowledgeable chefs, recipe hand outs and tasters for all. For those feeling a little more adventurous there is the opportunity to join a foraging walk at Leigh Woods.
The wild garlic menu at Tyntesfield’s Cow Barn Kitchen will use wild garlic foraged from the estate and include dishes such as seasonal soup with wild garlic pesto, savoury tart with wild garlic & cheddar or slow cooked shoulder of Somerset lamb with wild garlic crust.
The weekend is the brain child of James Blakemore, Sous Chef at National Trust Tyntesfield, who said: ‘I am really looking forward to cooking the Sunday Roast sharing menu, a chance for families to have that Sunday Lunch experience without cooking or doing the dishes, and they know all the food is locally produced with most of the veg coming from our very own kitchen garden. I also can’t wait to see people enjoying the delicious wild garlic bread and butter pudding we will be making. It tastes as good as it sounds!’
Throughout the weekend cookery demonstrations will take place at Tyntesfield and there will be the chance to talk to chefs about what they are creating and to take away the recipes to try at home. As well as the Tyntesfield team there will be demos and question times from Friska chefs, the Story Organic team and Jon Thorner’s Butchers amongst others.
As part of the weekend a family friendly foraging walk will run at National Trust Leigh Woods on Saturday 26 April starting at 2.15pm. The walkers will then be joined by the Tyntesfield chefs who will use ingredients foraged to create dishes in an outdoors kitchen. Nicole Armitage, Engagement Ranger at Leigh Woods will be running the walk. She said: ‘Spring is the perfect time of year to learn to forage so we will collect all the edible treats on offer to us, including wild garlic. These will then be handed over to the chefs who will create some delicious dishes using these ingredients for us to taste. The walk will be family friendly but quite challenging for really little legs as we have quite a lot of ground to cover as we walk to Burwalls Wood and back again.’
All events are open to all general public and the Cow Barn Kitchen and Home Farm at Tyntesfield are free to enter. Advance booking is required for the Leigh Woods Foraging Walk on 0844 249 1895 or via the website, £5 per head.
For more information about the events and Tyntesfield and Leigh Woods in general, visit