This is an indoor appearance for Mark and Rachel, at Dynamic Earth.

They’ll be joined on the sofa by a panel of some of Scotland’s most exciting outdoor adventurers:

Mark Beaumont, who holds the world record for fastest time circumnavigating the world on a bike.

Anna Fleming, climber and writer.

Judith Lamb, forager and chef, who has brought a selection of goodies foraged from the local radius.

And Iain Cameron, author and self-professed Snow Patch hunter.

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Early spring is the time when many seaweeds are at their best.  Bring scissors and we'll make use of the low tide to harvest some delicious and healthy seaweeds.

Afterwards, we'll look at some coastal wild Early Spring greens and fungi and gather around to sample some of those foraged flavours in a seaweed packed wild food lunch.

£35

Come and spend an exciting morning outdoors, learning how to tap birches in spring in a simple, low tech, and accessible way to enjoy their fresh and clean tasting  sap.  Find out about making birch sap syrup and other early spring treats, and discover many more of the beautiful wild edibles growing in Edinburgh now. Finally, gather around and enjoy some tasty foraged foods and drinks.

£30

Come along to a late summer seaweed forage!  Bring scissors and we'll make use of the low tide to harvest some delicious and healthy seaweeds.

Afterwards, we'll look at some wild greens and fungi, gather around and sample some of those foraged flavours in a wild food picnic..

£40

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Let's spend a late summer morning at the coast! Bring scissors and we'll make use of the low tide to harvest some delicious and healthy seaweeds.  Afterwards, we'll look at some coastal greens and fungi, forage some seabuckthorn, gather around a fire (weather permitting)  and sample some of those foraged flavours in a wild food lunch.

£45

Come and spend an exciting morning outdoors, learning how to tap birches in spring in a simple, low tech, and accessible way to enjoy their fresh and clean tasting  sap.  Find out about making birch sap syrup and other early spring treats, and discover many more of the beautiful wild edibles growing in Edinburgh now. Finally, gather around and enjoy some tasty foraged foods and drinks.

£30

Celebrate with an Art Walks Porty end of festival event on the beach, to include beach cooking and wonderful seasonal foraged ingredients from wild chef, Judith Lamb, inspired by our Vessel theme.

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Event sponsored by Bellfield Brewery.

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Donations welcome, suggested in region of £2-£4 per person.

Come and spend an exciting morning outdoors, learning how to tap birches in spring in a simple, low tech, and accessible way to enjoy their fresh and clean tasting  sap.  Find out about making birch sap syrup and other early spring treats, and discover many more of the beautiful wild edibles growing in Edinburgh now. Finally,  enjoy some tasty foraged foods and drinks to inspire your own creations.

£30

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Come and spend an exciting morning outdoors, learning how to tap birches in spring in a simple, low tech, and accessible way to enjoy their fresh and clean tasting  sap.  Find out about making birch sap syrup and other early spring treats, and discover many more of the beautiful wild edibles growing in Edinburgh now. Finally, gather around and enjoy some tasty foraged foods and drinks.

£30