We are so excited about the first Scottish Wild Food Festival, taking place on our doorstep, on Saturday 14 September!





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The Scottish Wild Food Festival is a brand new festival focusing on foraging and wild food, taking place at Cardross Estate in the Loch Lomond and Trossachs National Park 

This exciting one-day festival,  funded by Forth Valley and Lomond LEADER as part of the #Wildwonders project, is a first for our area, and as far as we know, the first ever festival in Scotland dedicated to foraging and wild food!
Visitors to the festival will be able take part in an extensive range of free and paid-for events and activities throughout the day, with something to suit every age.

This relaxed and inspiring festival offers an excellent opportunity to learn the skills to responsibly and safely gather a wild harvest and cook with a wide range of plants and fungi. The day will be punctuated by two impressive long table feasts prepared by some of Scotland’s top chefs.

Tickets are available now on the website.

Central to this exciting day are the 12 local participants of the #Wildwonders Wild Food Business Training Programme.  The training was devised by Mark Williams of Galloway Wild Foods, in partnership with Forth Valley and Lomond LEADER, as part of a trans national project with partners in Finland, Latvia and Lithuania. Mark is leading a fungi foraging walk at the festival, followed by a cookery workshop delving into the delights of wild fungi! 

The festival line up continues to grow but includes:

• A Wild Food and Chocolate Pairing Challenge from award-winning chocolatier, Charlotte Flowers
• Taste Wild, Taste Local Picnic: the chance to sample tasty nibbles at a picnic of locally produced foods intertwined with wild ingredients with Ruth Glasgow
• Jam & Curd Making Demonstration from jamming expert Kate Thornhill of Perthshire Preserves
• Fire lighting - how to build and light fires safely for wild food cookery with Jim Riach
• Mindful Wild tea tasting with Joanne Dick of Green Tree Remedies - the opportunity to sample a range of wild teas infused from foraged ingredients, learn about their properties and how to make them.
• Winter Health Walk - Lauren Lochrie from Herbal Homestead will help to identify medicinal plants and show how to make the herbal remedies at home and stay healthy over the colder months.
• Happy Hedgerow: Rokhsaneh Madeira will reveal how being surrounded by nature improves mood and general wellbeing. Participants will hunt for Scottish superfoods and find out how they can have positive effects on overall mental wellbeing.
• Hedgerow Spirit - Wild Cocktails - a short foraging walk sampling drinks along the way, learning about ancient fermentation processes.
• Wild Crafted Cocktail Tasting from Marysia Paszkowska, Executive Head Chef at Monachyle Mhor will demonstrate how to prepare and serve wild crafted cocktails from foraged chanterelles, brambles, wild sorrel and crab apple.
• Wild Ices of Achray - the chance to taste brand new wild ice cream and sorbets with Nicola Hornsby, and even meet some of the friendly goats from Achray Farm.
• Wild Way Points: An interactive, family-centred session linking both geocaching and foraging with Matt Woodthorpe. Children and adults will learn all about the world of geocaching, how to use and navigate with a GPS and discovery a variety of edible and fascinating plants along the way!
• A fireside workshop with chef, Roy Revie, showing guests how to cook and eat their own foraged flatbread and soup.
• Picture it with Pickles – a chance to sketch, create, and mindfully explore wild plants in detail with Sarah Fraser

For those wanting to 'taste the wild' in an immersive way... there are exciting opportunities to do just that!

A lunchtime feast will be prepared by foraging and fermenting experts from Buck & Birch. Head chef Rupert Waites and creative partner Tom Chisholm invite you to join them on their flavour journey through a specially developed three-course wild menu and accompanying wild drinks, showcasing the very best from the seashore, forest, fields and hedgerows. 
Later that evening, a separate banquet will be hosted by acclaimed Monachyle Mhor known for its locally foraged and farmed produce. With head chef Marysia Paszkowska at the helm, this one-off dinner focuses on key ingredients sourced within a 30-minute radius of the estate. Served with a dram from the nearby Glengoyne Distillery, this meal costs £55 per person.

in addtion to all of this, there will be food and information stalls relating to wild food and responsible foraging, all amidst the stunning environment of Cardross Estate.