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Foraging package on West Coast of Scotland

The West Coast of Scotland is a larder ripe for foraging in late September: trees heavy with fruit, wild mushrooms on the forest floor, wild herbs still plentiful.  In Argyll, at the heart of Scotland’s land of plenty, Airds Hotel & Restaurant in Port Appin near Oban is offering a foraging weekend from Friday September 23 to Sunday September 25 led by local expert Gary Goldie. 

Internationally acclaimed foraging expert Gary Goldie and chef Chris Stanley will host Airds’ champagne reception on arrival to meet guests and plan a foraging trail to accommodate tastes and interests.  After the expedition, while guests enjoy a hot bath and a dram beside the fire, Gary and Chris will create a seven-course gourmet dinner with the ingredients gathered.   

Gary Goldie recently went to Copenhagen to forage for Noma - four times voted Best Restaurant in the World.  But Argyll is his favourite territory for its diversity, quality and profusion.  In the countryside surrounding the hotel, expect to find dozens of mushroom varieties, herbs such as sweet cicely, lady’s smock and ground elder, and numerous berries.  You will also discover the chef’s secret locations and learn what is good, what is best left alone and how much to pick, leaving enough for the wildlife and others.

Priced from £435 per person (2 nights ½-board, champagne reception, foraging day and gourmet dinner incorporating the day’s harvest).

Airds Hotel & Restaurant is a member of the prestigious Relais & Chateaux, Pride of Britain and Scotland Connoisseurs portfolios.

Airds has featured in the Good Food Guide for 40 consecutive years and held 3 AA Rosettes for over 25.

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