Money makers: Forage and Feast Days

By Pubfood

- Last updated on GMT

Money makers: Forage and Feast Days
Menu and event ideas to help you boost business.

Where: ​Gurnard’s Head, Zennor and Old Coastguard, Mousehole, Cornwall

Website:​ &

Twitter: ​@gurnardshead @leroundhouse

The idea: ​Coastal foraging walks with three course lunch.

How it works: ​Two seasonal foraging events are held at each of the pubs between May and September. ​For £50 per head, guests enjoy a circular coastal walk from the pub, looking at wild edible plants, before heading back to the pub for a three course lunch.

Marketing:​ The foraging events are promoted through the websites of both pubs and local cookery school Fat Hen; via social media; targeted email newsletters; brochures, as part of the promotion of parent company EatDrinkSleep Ltd’s event packages and on site, via blackboards and word of mouth. 

Be prepared:​ Local forager and ecologist Caroline Davey, of Fat Hen Cookery School, hosts the events.

Pay-off:​ Demonstrates the pubs’ support and love of the local countryside; attracts guests with different interests; reinforces the pubs’ relationships within the West Cornwall community; promotes sustainable tourism in the area.

Key benefits: ​Reflects the interests of the business and ties in with its ethos; allows guests to get one step closer to the pubs’ chefs and the ingredients they use.

Advice​: Marketing manager, Eavan Armstrong, says: “Use great people to host your event: Caroline is the best in her field and is passionate about creating fabulous food from nature's humble ingredients. Create a fun and engaging menu that your guests can get excited about. Choose your dates carefully, according to season, to allow guests to gain the most from their foraging experience.”

Best outcome:​ The first event of the year was a sell-out.

Related topics: Menu Ideas

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