COASTAL FORAGING DAY
Now a one day retreat 30th May
Spend a day at Lunga Pier split into four activities exploring the shoreline, woods and wild larder around Lunga, guided by an experienced team of foragers and cooks. Learn to identify seasonal coastal plants, seaweeds and edible species, gather and prepare food together, and enjoy wild swimming, yoga, sauna time and long shared meals shaped by the rhythm of the estate.
A relaxed, hands-on day rooted in place, season and the richness of Argyll’s coast.
Book your tickets though www.fieldprojects.co.uk/events
MATTHEW WATSON
FORAGING CHEF
Matthew is a foraging chef and founder of Funcho Catering, known for his thoughtful, practical approach to cooking with wild ingredients. His work centres on coastal foraging, seaweed cookery and seasonal preservation, helping people turn what they gather into simple, flavour-led dishes. Through hands-on cooking, shared meals and clear instruction, he brings confidence and generosity to working with wild food, grounded in respect for landscape and ingredient.
TAMARA COLCHESTER
FORAGER, WRITER AND FOUNDER OF PLANT LISTENING
Tamara is a forager, writer and founder of Plant Listening, a project exploring how people can develop deeper, more attentive relationships with plants and landscapes. Her work brings together ecological knowledge, sensory awareness and traditional gathering practices, with a particular interest in seaweed and coastal plants. Through guided walks, shared cooking and quiet observation, she invites participants to slow down, tune in and learn from the living systems around them.
BLAIR DUNCANSON
LOCAL FORAGER AND WOODSMAN
Blair is a local woodsman and forager with an intimate knowledge of the peninsula and surrounding woods. His work focuses on trees, woodland health and biodiversity, alongside identifying edible plants and understanding how landscapes function through the seasons. With experience in invasive species management, including rhododendron, he helps participants learn to read the land, forage responsibly and recognise the wider ecological story behind what they gather.
LEARNING THE WILD COASTAL LARDER
Over one day, you’ll build a grounded understanding of coastal foraging in Argyll, from reading tides and habitats to confidently identifying edible plants and seaweeds. Through guided walks, shared cooking and hands-on sessions, you’ll learn how to gather responsibly, prepare what you find, and bring wild ingredients into everyday meals in ways that feel practical, nourishing and achievable.
This is learning rooted in place, season and shared experience; not rushed, not theoretical but very much real and in Lunga's stunning landscape.
WHAT YOU'LL LEARN
- Identifying common coastal plants, seaweeds and shoreline species
- Understanding tides, habitats and safe gathering
- Ethical foraging and sustainable coastal practice
- Preparing and cooking wild coastal ingredients
- Exploring underwater seaweed habitats while swimming and snorkelling
- Reading the shoreline as part of nature’s wider larder
HOW WE'LL WORK
- Guided shoreline walks and gentle coasteering
- Hands-on gathering, preparation and shared cooking
- A guided wild swimming and snorkelling session exploring seaweed underwater
- Learning through demonstration, practice and conversation
- Small-group teaching with time for questions
- A relaxed, supportive pace throughout the weekend
WILD SWIMMING AND SNORKELLING
EXPLORE LUNGA'S COASTAL WATERS WITH DAN THE MERMAN
Join Dan the Merman, a local open-water swim coach and wild swim guide, for a morning's guided exploration of Lunga’s coastal waters. Through a calm, confidence-building swim and snorkelling session, you’ll discover underwater seaweed habitats, learn how to move safely in the sea, and experience the coastline from a completely different perspective.
Dan’s sessions are welcoming, people-centred and rooted in deep local knowledge, offering a rare chance to connect with the marine environment through curiosity, care and play.
Tamara will also join in to help you explore and discover the beauty of seaweed in it's natural environment.
FOOD, GLORIOUS FOOD!
Guests will also take part in gathering and preparation at various points, with guidance throughout.
You can join for the whole day or pop in for whichever section appeals - ticket holders only
MORNING
from 10am
Swim and Suana with DAn the Merman. an intrudcution to the water. Tamara will take you through some of the eaweeds you will encounter.
Warm uo in the Sauna
Lunch
Coastal meal
A relaxed two-course seasonal lunch. Good food, good company, and time to sit and take it all in. The menu draws on foraged ingredients and local produce.
Afternoon
from 3pm
Foraging walk
heading out into the woodlands and coast to. learn what is edible and what is definatley not.
Led by Tamara and Blair
EVENING
from 6.30pm
Feast & Mocktails
A three course feast alongside a Lunga Island iced tea.
TO TAKE HOME
Guests will leave with a small selection of what we’ve made together, including:
- Unfrozen ice cream in sealed ice-cube trays
- A kilner jar of seaweed kimchi
- A bottle of Lungamaro
A BRIEF NOTE ON DIETARY REQUIREMENTS
Full details on dietary requirements will be gathered ahead of the retreat, and menus will be adapted to ensure everyone is well fed, comfortable and included.
WHERE ARE WE?
Lunga House and Pier is near Craobh Haven on the Craiginsh Peninsula in Argyll & Bute. Our what three words location is ///estimated.overgrown.onions
The simplest way to reach us from the South is to go via Glasgow where you will then take the M8 towards Glasgow Airport, cross the Erskine Bridge and follow the A82 along the banks of Loch Lomond until it reaches the A83 where you turn off for Inveraray. Follow this road through Lochgilphead after which you will turn right onto the A816 until you reach the turn off for Craobh Haven and follow the signs to Lunga House.