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Foraging & Fire

September 24 @ 9:15 am - 5:00 pm


Throughout the year Belmont is home to a diverse mix of wild mushrooms, plants, nuts, fruits, herbs and berries. Our guided foraging and fire course will cover identification and medicinal uses, in addition to safe preparation and cooking by fire.

After a warm welcome to the estate, with handmade pastries served in the Carriage House, your guide will take you up into Belmont’s historic woodland to search for wild edibles. After exploring the Coombe, you will learn about wood selection for fire building, then how to tie and truss a lamb for an Argentinian asado, slow cooked over fire. The day will end with a wild feast and biodynamic wine pairings.

Your experience
Before heading out into the estate, you will be given an overview of what we can expect to find growing wild at this time of year, so that you know what to look out for as we explore together.

We will journey up the Coombe to the plantation, which lies at the very heart of the Belmont woodlands. Your instructor will point out wild herbs and plants along the way, whilst also sharing some of the history and woodland management ethos incorporated here at Belmont. Our plantation is populated by chestnut, beech and larch trees. These trees create the perfect habitat for mushrooms so your instructor will talk you through some of the fungi species found here at Belmont and how you can find them.

Late morning you will be served some Belmont Biltong and warm botanical tea, then we will begin our session about fire building. With trimmings and cuttings, we make all of our own charcoal and firewood here on the estate. You will see our charcoal kiln, then we will head down to the Walled Garden for an introduction to cooking over fire, the Belmont way.

Our chef will talk you through a wood selection process and explain some of the different fuel types and kit that we find helpful for successfully cooking with fire. He will teach you how to tie and truss a lamb for an Argentinian asado to be slow cooked over fire. This will become the centre piece for our afternoon’s feast.

As part of the cookery section, you will be given an introduction to cooking with the Big Green Egg. With it, you will experiment in creating some unique dishes using heritage vegetables from the garden, meat from our pastures and woodland, in addition to some sustainably sourced fish.

Our team will provide side dishes, breads and dressings, to pair beautifully with the smoky, earthy flavours that you have created. Once the lamb has been tended to, our chef will show you how to break down the whole carcass and carve. The day will conclude with a feast, enjoying sharing dishes from the flames, paired with natural and biodynamic wines.

Take home
At the end of the day, you will leave Belmont with a goody bag, including cuts of meat to cook at home, charcoal to keep you fuelled, soap made from our rare breed tallow and an assortment of Belmont recipe cards.


September 24
9:15 am - 5:00 pm