Wild Harvest - Foraging & Woodland Lunch
Saturday 26th September 2026 9.30am - 3.30pm
Join us for a very special, immersive day in the Wasing woodlands, guided by chef Joe Cathers.
The morning begins with a warm welcome around the fire, with cacao and a light snack, before setting out into the ancient woodland for a guided foraging walk.
Over two hours, Joe will share his knowledge of wild, seasonal plants and how they inform his approach to cooking, encouraging a deeper connection to the land and its natural rhythms.
Returning from the woods, guests will gather for a relaxed, seasonal lunch inspired by the day’s foraging and cooked over fire. Dessert is served around the fire, with time to sit, reflect and enjoy the surroundings before the day draws to a close.
Places are limited for this intimate gathering in the Wasing woodlands.
We hope you can join us for this unique experience in the heart of Wasing’s woodlands. The group will be kept small to allow space for connection and conversation.
The day
9.30am
Arrival at the woodland venue
10.00am-10.30am
Welcome circle by the fire with cacao and a light snack
10.30am-12.30pm
Guided foraging walk through the woodlands
12.30pm
Seated lunch under the stretch tent
After lunch
Dessert by the fire
Finish: approximately 3pm – 3.30pm
Example of menu (please note this is subject to change)
Foraged mushrooms with hand cut pasta, and walnut and wild garlic pesto
Venison ragout with mustard mash king edward potato, grilled hisbee cabbage
Pumpkin pie spiced cheesecake with pumpkin jam
Your Host:
Joe Cathers is a chef, and forager, and has been exploring the woodlands of Wasing for many years now.
‘From a young age, I found myself drawn to the forest. At first a playground. Chasing a flutter of butterflies, peaking the tallest trees, collecting cobnuts, wild strawberries, raspberries and black ones too. The forest always gifted us a snack to continue following the deer trail.
The vast layers of knowledge that lay on these trails would not open up until many years later when I found myself an accomplished chef in search of harvesting the perfect ingredient.
I started my journey in the kitchen at a young age for pocket money. Before long I found myself at Johnson and Wales University studying Culinary Arts in Charleston South Carolina. After graduation, I trained at the highly acclaimed Keswick Hall in Virginia. Working here increased my desire to become fully immersed in all sensual aspects of modern cooking. Wanting to increase my knowledge I bound for England to work for one of the most upcoming chefs, Heston Blumental at the Fat Duck. From here I went to the Montague Arms to work with Adrian Coultard before leading the kitchen at the Running Horse in Winchester. Here I became recognized for creating award winning food but also connecting with local farmers, fisherman and foragers. Provenance became everything to me. Developing relationships with the folk producing the food encouraged me back to the deer trail. In search of a better work life balance, I found myself at Wasing Park Wedding venue. Here I unstilled the same philosophy-Field to Fork. Feeling ever more drawn to the forest, I left the wedding venue to head the woodland kitchen so I could continue my quest to become more entuned with what lies on the deer trail.
There must be mushrooms in this forest, I would tell myself. After hours becoming days and days becoming weeks. My first Porcini had disclosed is location to me. The memory of my Cheshire smile still lives with me. Then came my first troop of winter chanterelle. They were everywhere!
Wanting to share some of my knowledge, I took my son out on a forage one day. His first question was about some green weed that we walked past. I had no idea what it was, and I then found myself on another quest of understanding Weeds and what they had to offer.
Our forests and hedgerows have supplied humans with medicine and food for as long as we have walked along the deer trail.’
Please note:
This event is suitable for participants aged 12 and over.
This event is run outdoors and will take place come rain or shine. Please bring appropriate clothing and shoes.
Please note that this is an outdoor event and will take place in all weather conditions, where it is safe to do so. Appropriate attire and footwear are recommended.
T&C’s apply.
For any enquiries please email wellbeing@wasing.co.uk
PAYING IN INSTALMENTS:
Klarna's Pay in 3 / Pay in 30 days are unregulated credit agreements. Borrowing more than you can afford or paying late may negatively impact your financial status and ability to obtain credit. 18+, UK residents only. Subject to status. Ts&Cs and late fees apply
Ticket options
Saturday 26th September 2026 9.30am - 3.30pm
Join us for a very special, immersive day in the Wasing woodlands, guided by chef Joe Cathers.
The morning begins with a warm welcome around the fire, with cacao and a light snack, before setting out into the ancient woodland for a guided foraging walk.
Over two hours, Joe will share his knowledge of wild, seasonal plants and how they inform his approach to cooking, encouraging a deeper connection to the land and its natural rhythms.
Returning from the woods, guests will gather for a relaxed, seasonal lunch inspired by the day’s foraging and cooked over fire. Dessert is served around the fire, with time to sit, reflect and enjoy the surroundings before the day draws to a close.
Places are limited for this intimate gathering in the Wasing woodlands.
We hope you can join us for this unique experience in the heart of Wasing’s woodlands. The group will be kept small to allow space for connection and conversation.
The day
9.30am
Arrival at the woodland venue
10.00am-10.30am
Welcome circle by the fire with cacao and a light snack
10.30am-12.30pm
Guided foraging walk through the woodlands
12.30pm
Seated lunch under the stretch tent
After lunch
Dessert by the fire
Finish: approximately 3pm – 3.30pm
Example of menu (please note this is subject to change)
Foraged mushrooms with hand cut pasta, and walnut and wild garlic pesto
Venison ragout with mustard mash king edward potato, grilled hisbee cabbage
Pumpkin pie spiced cheesecake with pumpkin jam
Your Host:
Joe Cathers is a chef, and forager, and has been exploring the woodlands of Wasing for many years now.
‘From a young age, I found myself drawn to the forest. At first a playground. Chasing a flutter of butterflies, peaking the tallest trees, collecting cobnuts, wild strawberries, raspberries and black ones too. The forest always gifted us a snack to continue following the deer trail.
The vast layers of knowledge that lay on these trails would not open up until many years later when I found myself an accomplished chef in search of harvesting the perfect ingredient.
I started my journey in the kitchen at a young age for pocket money. Before long I found myself at Johnson and Wales University studying Culinary Arts in Charleston South Carolina. After graduation, I trained at the highly acclaimed Keswick Hall in Virginia. Working here increased my desire to become fully immersed in all sensual aspects of modern cooking. Wanting to increase my knowledge I bound for England to work for one of the most upcoming chefs, Heston Blumental at the Fat Duck. From here I went to the Montague Arms to work with Adrian Coultard before leading the kitchen at the Running Horse in Winchester. Here I became recognized for creating award winning food but also connecting with local farmers, fisherman and foragers. Provenance became everything to me. Developing relationships with the folk producing the food encouraged me back to the deer trail. In search of a better work life balance, I found myself at Wasing Park Wedding venue. Here I unstilled the same philosophy-Field to Fork. Feeling ever more drawn to the forest, I left the wedding venue to head the woodland kitchen so I could continue my quest to become more entuned with what lies on the deer trail.
There must be mushrooms in this forest, I would tell myself. After hours becoming days and days becoming weeks. My first Porcini had disclosed is location to me. The memory of my Cheshire smile still lives with me. Then came my first troop of winter chanterelle. They were everywhere!
Wanting to share some of my knowledge, I took my son out on a forage one day. His first question was about some green weed that we walked past. I had no idea what it was, and I then found myself on another quest of understanding Weeds and what they had to offer.
Our forests and hedgerows have supplied humans with medicine and food for as long as we have walked along the deer trail.’
Please note:
This event is suitable for participants aged 12 and over.
This event is run outdoors and will take place come rain or shine. Please bring appropriate clothing and shoes.
Please note that this is an outdoor event and will take place in all weather conditions, where it is safe to do so. Appropriate attire and footwear are recommended.
T&C’s apply.
For any enquiries please email wellbeing@wasing.co.uk
PAYING IN INSTALMENTS:
Klarna's Pay in 3 / Pay in 30 days are unregulated credit agreements. Borrowing more than you can afford or paying late may negatively impact your financial status and ability to obtain credit. 18+, UK residents only. Subject to status. Ts&Cs and late fees apply
Our payments are processed using : Payyo
