Experience Cornwall fishing at its best, learning about the variety of local fish and the different techniques to reel them in. Then forage for local ingredients including wild mushrooms, berries, nettles, sea beet, sorrell and marsh samphire before enjoying a cooking Masterclass with a Michelin star chef.
Partnering with the stunning boutique Driftwood Hotel in Portscatho, the adventurous weekend package is only available for four weekends across August and September.
The Cloudy Bay forager weekend includes a morning of foraging with a local expert where guests can expect to find wild ingredients, followed by a woodland picnic of Cloudy Bay and a selection of food from the Driftwood Hotel menu, guests then take a trip out to sea with local fishermen to net the catch of the day. Guests will then be taken back to the Driftwood Hotel to enjoy a cooking Masterclass experience with the hotel’s Michelin starred chef Chris Eden, who will use guests’ foraged ingredients to create a natural and delicious meal that can be enjoyed with Cloudy Bay wine. The day of adventure ends with a four-course dinner in the Driftwood Restaurant, where each dish is paired with a different wine from the Cloudy Bay portfolio to ensure guests experience the full variety of the wines and their famed foodpairing abilities.
This unique luxury experience is designed to introduce wine lovers and beginners alike to the concept of foraging, food and wine pairings, and exploration. The rugged beauty of Cornwall is the perfect backdrop for this adventure filled experience. Cornwall’s abundance of locally sourced produce is a perfect match for Cloudy Bay’s tradition of foraging for edible ingredients the local environment, which was begun at the New Zealand Maison and continues each year in new and fascinating areas.
Guests are able to book this weekend package through Driftwood hotel, contact details are 01872 580644.
The Cloudy Bay Forager Weekend is £870 if booking as a couple and £700 if booking individually:
2 nights at Driftwood
Breakfast both days
Transfers from station to hotel and back
3 course Friday dinner with wine
Saturday picnic with wine
3 course Saturday dinner with wine
Foraging (half day)
Fishing (half day)
Masterclass with Michelin starred chef