Foraging events in woodland around Hurley
PUBLISHED: 13:45 13 December 2016
Â© Maureen McLean. All Rights Reserved
Maureen McLean follows the hunt for some edible treasures in the woodlands around Hurley
It’s great to get out there and do some mushroom foraging… but of course you need to know what you are doing! One of the recent Hind’s Head Bray events was a trip deep into the woodlands to go in search of edible mushrooms. Under the watchful eye of foodie expert Matt Dorich, 15 guests donned their wellies and headed off towards Hurley.
Matt’s children enjoy going out foraging with him. He recalls one trip where his son Desmond found a mushroom so huge that he could carve his name in it. David Ashton-Hyde, manager for the Hind’s Head and The Crown at Bray also joined the party.
They returned to the Hind’s Head with a magnificent haul of mushrooms. The common thread for the day was, of course, food and in the Vicars Room, the guests enjoyed private dining of a specially mushroom inspired lunch. The starter was a stunning mushroom soup with brioche followed by Beef Wellington, with thick tasty gravy, veggies and macaroni topped with truffles.
I managed to get a sneaky peek behind the scenes at the Michelin star Hind’s Head and watched Senior Sous Chef Peter Gray and his team hard at work preparing this specially created menu.
As it was a Sunday we also spotted some other yummy dishes heading on their way to the restaurant, including scallops and of course the traditional Sunday roasts.
Canadian born Lynn Healy lives in Windsor and put the Hind’s Head as number one on her list when, many years ago, she found out they stock her favourite blended whisky, Crown Royal.
And Gail Head laughed as she told me: “My son calls the Hind’s Head his Birthday Pub. We always have our birthday meals here and my niece had her 18th birthday here.” Gail’s hubby David once had a tour of the kitchen and was shown how to plate up a dessert. They loved that personal touch. Gail and David have brought some French business guests to the pub over the years, knowing this British pub can certainly hold its own with any French cuisine.
Guest comments on the day included “Brilliant, very informative”, “This will change the way I walk through the woods and I won’t feel too bad about pottering.”
Other recommendations for the foraging events were: “The course has given me more confidence to go foraging” and “Matt was great and we loved his old battered reference book of mushrooms”.
To find out more about the Hind’s Head Bray, to make a reservation or book one of their special events see hindsheadbray.com.