Food Foraging Holidays Could Be Next On The Menu

Hell Bay, Bryher

We’ve been hearing more about special interest holiday promotions in Scilly recently, from painting holidays with artist Steven Morris to Del Thompson’s plan to bring over anglers.

Now journalists have been asked to sample Scilly’s wild food sources in the hope that their articles will encourage foodies to come to the islands and pick their own supper.

Food foraging expert Rachel Lambert from Madron in West Cornwall has hosted a team of writers and secured articles in publications including the Lady magazine.

She’s worked in partnership with the public relations team that handle the Hell Bay Hotel publicity.

The growing interest in food provenance means she’ll be hosting two food-finding breaks on Bryher this year, after last spring’s initial event.

On April 21st and September 21st Rachel will help up to twelve guests find ingredients that will add a twist to their chef’s meals during their 3-day foodie break.

Rachel says they don’t have to find the entire meal as they are still on holiday and she’d like them to feel relaxed.

Food foraging offers a chance to experience Scilly from the inside, although Rachel is keen to encourage guests to be respectful and take just what they need.

She enjoys the reaction she gets from visitors who have their first taste of fiery Sea Radish, although her journalist guests appeared most impressed with the gorse flower brulee they were served.

And Rachel offers this tip for locals; the seaweed by St Martin’s Hotel quay makes a tasty broth.


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