“Keep it Wild”: Forage and feast
THE PIG-at Bridge Place | 12 May 2025 to 12 May 2025Throughout the day, you’ll learn about how and why we’re obsessed at THE PIGs with homegrown, wild ingredients to make our signature dishes. You’ll wander the patch we call home to find the best in season pickings, enjoy a freshly foraged lunch prepared by THE PIG team in the heart of nature, and ask questions with the best in the field. Here's all you need to know...
From £815 for 2 overnight
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If you go down to the woods today…
At THE PIG, we have always championed simple, fresh and honest ingredients growing right on our doorstep – it’s our way of life! Creating rustic, hyper-local recipes that celebrate the seasons and use everything up is what we love, with the help of the best farmers, fishermen and foragers we know.
We couldn’t be more excited to be teaming up with internationally renowned wild foods teacher, author and expert, Miles Irving, for a special woodland foraging experience followed by a warming, locally gathered feast in the heart of nature over at our Kentish PIG. This hands-on, helpful course is perfect for those curious about what’s in season and where to start with your surroundings to find delicious, hidden gems that can be enjoyed straight from forest to fork.
So, pull on your wellies, wrap up in your woolly scarf, and get ready to venture into the wild for a day of serious foraging with a rustic gatherer’s lunch on the go, led by wild food expert, Miles Irving.
Dig into the workshop
Throughout the day, you’ll learn about how and why we’re obsessed at THE PIGs with homegrown, wild ingredients to make our signature dishes. You’ll wander the patch we call home to find the best in season pickings, enjoy a freshly foraged lunch prepared by THE PIG team in the heart of nature, and ask questions with the best in the field. Here's all you need to know...
When, where, how much...
When?
Monday 21st October 2024 & Monday 12th May 2025
Where?
How much?
From £815 per room, based on two people sharing our characterful Hop Pickers' Huts (subject to availability), or from £570 for one.
Fancy staying the night before as well?
If you want to go the whole hog and tag on an extra night before, you can enjoy 20% off of your room booking. Please get in touch with us at reservations@thepighotel.com to book any additional nights.
Please note the 20% applies to room only. All other food, beverages and treatments are additional.
What to expect on the October workshop?
Arrive at 11am at THE PIG-at Bridge Place where you’ll meet Miles and your fellow foragers. Spend the morning picking across the patch we call home, where Miles will teach you everything he knows about the wild, edible treats growing around us – some of which, you may not know even existed! He’ll share his best tips for knowing what to look for and where, and how best to use your foraged fayres when you get home.
After you’ve worked up an appetite, you’ll tuck into a rustic and hearty “Keep it Wild” lunch in the great outdoors, packed full of freshly foraged, local ingredients and prepared by our PIG team. Afterwards, you’ll keep wandering into local woodlands, which is just a short drive away, and while away the autumn afternoon picking a higgledy-piggledy mix of seasonal mushrooms. If you haven't popped to see us in a car, we can give up to 6 people a lift in our Land Rover
In the evening at 7pm, head down to the restaurant at THE PIG-at Bridge Place, for a three-course dinner cooked by our Head Chef Andy and hosted by Miles Irving. You’ll be knees up with your fellow foragers, swapping stories of the day’s finds as you dine together at our big chef tables to the side of the restaurant. The menu will be packed full of locally foraged and homegrown goodies from wild fish to game dishes.
When you’re ready to turn in for the night, check in to your cosy and characterful Hop Pickers' Huts, nestled in the water meadows away from the main house and set along a boardwalk. You’ll find lots of rustic reclaimed textures, a cosy log burner and a super-king bed so comfy you won’t want to leave (did we mention the large bathtub in the bedroom?).
Wake up in the morning to a full, hearty PIG breakfast in the main restaurant where you can dig into our PIG grazing breakfast tables, pick something hot (or tuck into both!)
What's included?
- Keep it Wild Foraging course
- Tea, coffee and fresh pastries on arrival
- Hearty “Keep it Wild” lunch in the great outdoors
- Three-course dinner cooked by Head Chef Andy and hosted by Miles
- Overnight stay in a Hop Pickers' Hut (subject to availability) or alternative room category if unavailable
- Breakfast
THE PIG-at Bridge Place
Make a wild night of it
October 2024
Make a wild night of it
May 2025
Meet your host
Miles Irving has been writing, teaching and publicly speaking about wild food for over 15 years and is sought out all over the country for his wisdom about our place in the wild and the emerging future of food production, source and supply. His book “The Forager Handbook: A Guide to the Edible Plants of Britain” was published in 2009 and takes a deep dive into the secret world of edible possibilities, freely available, right on our doorstep.
He is the founder and director of Forager Ltd and the host of the WorldWild Podcast, where the wild things are talked about among foragers, foodies, educators and authors alike.
