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The Great Mushroom Forage, Ardanaiseig Hotel, Argyll, Scotland

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Ardanaiseig Hotel, Kilchrenan by Tavnuilt
Join us for a wild food weekend foraging for mushrooms - where the crystal waters of Loch Awe meet the remote foothills of Ben Cruachan at the wildly romantic Ardanaiseig Hotel.

Our lush and unspoilt land is a mushroom lover’s dream; studded in October with Scottish culinary treasures: cepes, chanterelles and hedgehog mushrooms. We invite you to join wild food expert and TV regular, Dick Peebles and hotel chef, Gary Goldie for an autumnal weekend of foraging, cooking and gourmet dining.

While Dick imparts his unrivalled knowledge of wild Scottish foods chef Gary will be cooking up a storm with the delicious findings. For atmosphere we have thrown in sightings of skipping roe deer, heather-clad mountain views and toasty real fires, too.


Friday 2nd October
1.00 pm. Arrive mid afternoon to Afternoon tea served in the Drawing room.
7.00 pm .Champagne and Canapé reception and an introductory briefing by Dick Peebles
7.15 pm. 5 Course gourmet dinner

Saturday 3rd October
8.00-9.00 am. Full Scottish Breakfast served in the restaurant
9.30 am. Depart Ardanaiseig to forage for mushrooms at a carefully selected site. A gourmet packet lunch will be served mid afternoon.
4.00 pm. Arrive back at Ardanaiseig.
4.30 pm. Fry off and tasting; Gary will cook a selection of mushrooms to taste, that you have hand-picked.
7.00 pm. 6 Course mushroom banquet

Sunday 4th October
8.00-9.30 am. Full Scottish Breakfast served in the restaurant.
11.00 am. Check-out time. Dick will be exploring new areas around. All welcome to join him.

About the experts
Dick Peebles
has been working with wild food for over 20 years, and is principally interested in what Scotland has to offer. Having appeared on Nick Nairn’s ‘Wild Harvest’, and as a wild food specialist on ‘Reporting Scotland’, he is undoubtedly the source of all knowledge for the weekend.
Acclaimed chef of the moment, Gary Goldie, will be on hand to transform each day’s discoveries into a foragers feast. Gary was placed top in a survey of the best five Hotel Restaurants in Scotland, as well as being Highly Commended at the Scottish National Hotel Chef of the Year awards.
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