Summer Online Foraging Course With Robin Harford

This unique online event includes:

The Foundation (video)

An essential 15-minute introduction to Domei. Robin's unique embodied, sensory approach to foraging.

Online Foraging Workshop (video)

Covering fourteen plants found in July and August in city and countryside. This recorded guided foraging walk is the closest to coming out with Robin in person.

60-Minute Live Zoom Q&A

This will take place on Monday, 27th July 2026, from 6.30pm to 7.30pm.

You can chat with Robin and ask any questions you might have.

The Q&A session will be recorded if you cannot make the event.

What The Media Say About Robin's Foraging Courses

'Highly rated' – The Guardian

'One of Britain's most dedicated foragers' – The Lady

'A revelation!' – BBC Good Food Magazine

What you'll get

• Two years of access to the complete course materials
• Two video lessons (1 hour 25 minutes total): Introduction to the Domei sensory practice and summer foraging walk exploring 14 wild edible plants
• Botanically accurate photo galleries for confident plant identification
• Ethics and safety protocols you can trust

How much?

£14.95

About Robin Harford

Robin Harford is not a theorist. For over twenty years, he's foraged for his meals and has spent fifteen years teaching thousands of people to identify and gather wild plants safely.

His field guide, Edible and Medicinal Wild Plants of Britain and Ireland, has sold over 65,000 copies and is used, mud-stained and dog-eared, by foragers and plant lovers across the country.

BBC Countryfile featured his foraging courses at the top of their recommended list. The Times listed his website in their top 50 for food and drink.

He has conducted ethnobotanical research across four continents, documenting traditional plant knowledge from Southeast Asian jungles to remote parts of India and the African bush.

Robin is a member of the Society of Ethnobotany, the Botanical Society of Britain and Ireland, the Herb Society, and the Association of Foragers. He brings scientific rigour to traditional knowledge.

His work has been featured on national television and radio, and in publications including The Guardian, The Telegraph and BBC Good Food.

He lives in Devon with his sweetheart, daughter nearby, and two grandchildren.