A Foraging Journey by the River Boyne with Jenny Boylan

A Foraging Journey by the River Boyne with Jenny Boylan

Join forager Jenny Boylan for a guided walk along the River Boyne and discover the abundance of wild, edible plants.

By Centre of Food Culture Boyne Valley

Date and time

Saturday, May 31 · 11am - 1pm GMT+1

Location

Rossnaree Walk Carpark

Gilltown Meath Ireland

Refund Policy

No Refunds

About this event

Join forager Jenny Boylan for a guided walk along the River Boyne and discover the abundance of wild, edible plants that have sustained communities for generations. This hands-on experience will explore the flavours, health benefits, and heritage of foraging in Ireland.

You’ll learn how to confidently identify plants like meadowsweet, wood sorrel, angelica, and elder, using simple tools and keys. Along the way, we’ll explore the cultural and ecological importance of wild food — and how it connects us more deeply to the land.

Foraging is one of the oldest food traditions in Ireland — from seaweed on the coast to wild greens in the hedgerows, our ancestors relied on the landscape to nourish and heal. These practices were passed down through generations and remain an essential, though often forgotten, part of Irish food heritage.

The walk will be followed by a seasonal wild food lunch, with drinks and dishes prepared using some of the plants encountered on the trail — a true taste of place.

This event is part of the Centre of Food Culture Boyne Valley’s seasonal programme, celebrating the traditions, landscapes, and people that shape our food culture.

Organized by

Centre of Food Culture Boyne Valley

The Centre of Food Culture, Boyne Valley, believes preserving and celebrating our food culture, past, present and future, we will enhance people’s relationship with food, connect them to the source of their food and the people who produce it. When we speak about food we also include our rich heritage in brewing, distilling and drink production. Our purpose is to facilitate greater connectivity between food, people, soil and sea. We plan to do this by creating the first national Centre of Food Culture, based in the Boyne Valley.

We will leverage our connections nationally to create satellite locations and build international partnerships over time. This centre will facilitate education, discussion, enterprise and advocacy of our food culture for current and future generations. We will strengthen the connections between all stakeholders be they consumers, food producers, food professionals, state agencies, communities, academic institutions locally, nationally and internationally.