How to organise a foraging workshop

A foraging workshop needs more than a walk and a basket. Start by securing permission for the land, checking the route yourself and confirming which plants are edible or toxic at the time of year. Then plan the cooking or tasting session around the group size, equipment and dietary requirements. This order helps you avoid the problems that are usually discovered on the day: an unsuitable route, missing safety information or ingredients that cannot be used.

Organize this event for free with Lizzt

The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Record date and route
2
Reserve the venue and grounds
3
Arrange permission for foraging
4
Scout the foraging route in advance
2 people
5
Inventory edible plants
2 people
6
Mark toxic plants
2 people
7
Send invitations
8
Process registrations
9
Collect dietary requirements
10
Send participant information
11
Check the weather forecast
12
Set up alternative program
13
Check stock and shelf life
14
Do the shopping
2 people
15
Sort picking materials
2 people
16
Print menu and recipe cards
17
Prepare ingredients
2 people
18
Set up tables and chairs
3 people
19
Set up workstations
2 people
20
Set out cooking and tasting materials
2 people
21
Chill drinks
22
Place route and safety signs
2 people
23
Set up the reception table

Event

24
Receive participants
2 people
25
Register attendance
26
Give safety instructions
27
Explain wild foraging rules
28
Demonstrate plant identification
2 people
29
Guide participants during picking
3 people
30
Check the harvest catch
2 people
31
Wash and sort the catch
3 people
32
Prepare workshop dishes
4 people
33
Serve drinks and snacks
2 people
34
Serve dishes
3 people
35
Refill drinks
36
Assist with tasting
2 people
37
Hand out recipes and harvest tips
38
See participants off
2 people

Aftercare

39
Collect waste
2 people
40
Wash dishes and cookware
3 people
41
Clear tables and chairs
3 people
42
Clean work area
2 people
43
Remove route signs and ribbons
2 people
44
Let materials dry
45
Inventory materials
46
Return borrowed materials
2 people
47
Store leftover food safely
48
Leave the grounds tidy
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 6
Chairsqty 24
Worksheetsqty 4
Waste binsqty 3

Equipment

Coolersqty 3
Gas burnersqty 4
Gas cylindersqty 4
Kettlesqty 2
Hot platesqty 2
Extension cordsqty 3

Kitchen

Cutting boardsqty 8
Chef's knivesqty 8
Paring knivesqty 12
Mixing bowlsqty 8
Measuring cupsqty 4
Measuring spoonsqty 4
Pansqty 6
Cooking spoonsqty 8
Colandersqty 4
Serving plattersqty 8
Kitchen tongsqty 4
Water jugsqty 4

Tableware

Platesqty 30
Bowlsqty 30
Drinking glassesqty 30
Coffee cupsqty 24
Cutlery setsqty 30
Teaspoonsqty 30

Picking equipment

Picking basketsqty 24
Cotton picking bagsqty 24
Gardening glovesqty 24
Plant guidesqty 8
Magnifying potsqty 12
Labelsqty 100
Waterproof markersqty 8

Safety

First aid kitsqty 2
Reflective vestsqty 6
Flashlightsqty 6
Phonesqty 2

Presentation

Flip chart
Flipchart markersqty 8
Clipboardsqty 24
Pensqty 30
Recipe cardsqty 30

Cleaning

Tea towelsqty 12
Drying racksqty 2
Bucketsqty 3
Hand broomsqty 2
Dustpan and brushqty 2
Reusable tableclothsqty 6

Catering

Groceries

Tips

Scout the route before inviting anyone. Allow time to check access, walking conditions and the plants you expect to find, then mark toxic plants and place route or safety signs where participants could take a wrong turn.
Arrange foraging permission before you publish the date. Keep the written confirmation with the event information, and send participants the meeting point, route conditions, clothing guidance and what they should bring in advance.
Collect dietary requirements during registration, not on the morning of the workshop. Use the responses when choosing recipes and preparing ingredients, especially if the group will cook or taste what has been gathered.
Plan the practical session as separate workstations. Set out cutting boards, knives, bowls, pans, burners or hot plates, serving dishes and water before participants arrive so the group is not waiting while equipment is unpacked.
Check the weather forecast several days beforehand and prepare an alternative programme. Reconfirm the decision close to the start time, because rain, heat or unsafe ground can affect both the route and outdoor cooking setup.

Frequently asked questions

How far in advance should I plan a foraging workshop?: Start at least 4 to 6 weeks ahead. That gives you time to reserve the venue and grounds, obtain permission, scout the route, open registration and order or check the cooking and picking equipment.
How do I make a foraging workshop safe?: Only include plants you have positively identified, and mark or explain toxic plants along the route. Give participants written safety information before the event, keep the group together, and never serve a plant unless its identification is certain.
What should I prepare for a cooking session after foraging?: Set up one workstation for every 4 to 6 participants, with shared bowls, boards, knives, pans and serving materials. Prepare basic ingredients in advance and allow at least 30 minutes before the start for tables, burners, water and waste bins.
When should I send information to foraging workshop participants?: Send the route, meeting point, clothing advice, safety notes and timing at least 7 days before the workshop. Send a weather update and any final changes 24 hours before the start.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.