THE

WILD PLATE

Foraging, Folklore & Food through the Nordic Seasons

A SIX PART IMMERSIVE JOURNEY

Dive into Nordic food traditions taught by plant chef Rebecca as you harvest your own wild edible plants, learn recipes and experience the stories handed down to us through traditions, reconnecting with the wisdom of the changing seasons.

⬤ IN-PERSON EVENTS ⬤ ONLINE GATHERINGS ⬤ LEARN FROM A CHEF ON HOW TO COOK WITH PLANTS ⬤ OUTDOOR COOKING - LEARN TO COOK WITH FIRE ⬤ EMBRACE YOUR COMMUNITY ⬤ DISCOVER FOOD TRADITIONS AND FOLKLORE FROM THE NORDICS ⬤ FORAGE WILD EDIBLES ⬤ LEARN LOCAL INGREDIENTS ⬤ PLANT FOOD RECIPES ⬤ PRESERVE FOOD FOR WINTER

JOIN THE COMMUNITY TODAY

MAY - FORAGING

25/05/25 - Time & Location TBC

  • This is an in-person event. Location will be confirmed closer to the date. Will be in Oslo, Norway

  • Before the agricultural revolution we looked to see how forefathers (and mothers ;) ) were living. This way of living off the land with all that was abundant and how the yield of nature supported us in regulating our own bodies. Sharing economy - how our ancestors would live in tribes where the gathering of foods were used to feed and support all of those within the community. Sharing was a method of survival and shows our innate longing to connect with one another, feel seen and supported through the means of communal meals and cooking. This part of the course looks to share knowledge about wild edible plants and their benefits in the season of nordic spring. This event is an in person opportunity to learn through the sensual experience of picking your own plants and learning how to utilise them for taste and health. How to forage safely and sustainably. Guided foraging in a local area. Harvesting techniques and ethical practices.

JUNE - FOLKLAW

21/06/25 - Time TBC

  • This is an online gathering. Details on time and link to the call will be provided closer to te date.

  • Sacred foods to mark the season - Longest day of the year celebrations. Folklaw and tradition surrounding this. Sharing circle and artistic expression. Recipes for this time.

JULY - NORDIC INGREDIENTS

28/07/25 - Time & Location TBC

  • This is an online gathering. Details on time and link to the call will be provided closer to te date.

  • Nordic alternatives to ingredients - Acid, proteins - How food ties to identity and community building in Nordic countries. How regenerative agriculture and the focus on growing plants for a sustainable future for areas previously only used for animal raised agriculture. Uses of wild foods, and uses of seaweed as a food source. These we will explore more in the in person in August.

AUGUST - HARVEST

31/08/25 - Time & Location TBC

  • This is an in-person event. Location will be confirmed closer to the date. Will be in Oslo, Norway

  • From field to table. Identification of different cultivated foods and varieties. The different taste profiles of plants for heat, drying, sour and to add depth to dishes. A celebration meal cooked together on the land. Cooking with the elements of fire and methods of cooking food that relate to our past.

SEPTEMBER - PRESERVE

16/09/25 - Time

  • This is an online gathering. Details on time and link to the call will be provided closer to te date.

  • Checking in on the online preserves, a lesson in different methods of preservation. Wild drinks, pickles, sauerkraut and drying techniques to save vegetables over the coming winter season. Recipes included. 

OCTOBER - ELEMENTAL COOKING

25/10/25 - Time & Location TBC

  • This is an in-person event. Location will be confirmed closer to the date. Will be in Oslo, Norway

  • Halloween and traditions around the death of the growing season - Folklaw and stories shared. Returning to earth. The process of letting go in order to create abundance. The end of a season. Preserving the plants for the winter as the ground freezes over.

ABOUT

REBECCA HAWKES

Rebecca Hawkes is an artist working with food, often referred to as a chef—though her work extends far beyond the kitchen. She acts as a bridge between the natural world and the people she feeds, curating immersive dining experiences where guests gather around long tables, surrounded by plants, sharing conversation across generations. Rebecca facilitates inclusive events for diverse communities and educates guests on how to engage with the edible landscape around them.

With a background in professional kitchens, she has worked as a head chef, designed menus for restaurants, had her work featured in publications around the world and, most recently, published a cookbook. Her passion lies in creating meaningful connections through food, and her work is a reflection of that deep purpose.

PLANT TATTOOS : GINKO & NASTURTIUM ⬤ DREAM DINNER GUESTS : A MIX OF POETS, GRANDMOTHERS & CURIOUS STRANGERS ⬤ FAVOURITE SEASON : AUTUMN ⬤ KITCHEN HACK : ADDING FRESH GARLIC AT THE END OF THE DISH FOR SHARPNESS ⬤ LOOKING FORWARD TO : LEAVES RETURNING TO THE TREES IN SPRING

WHY THIS COURSE IS DIFFERENT

Review of past events ‘This event really is a pearl in the ocean. A bright, shining diamond. A lighthouse for the sad. When I am here I feel at home. Amongst friends. My heart feels safe and welcomed.’ - SIMEN

This isn't simply a ‘cooking course’ but a deep dive into Nordic plant food culture with hands-on experiences in foraging, seasonal eating and folklore. You’ll be guided on recipes, skills to make you a better chef and leave with practical skills on integrating ancestral eating into your modern life. Food will be cooked around a fire, while your ears are told the stories from days of old. You will harvest alongside your community and learn to cook together with the abundance that nature provides. You will gain skills in preserving the best of the season to nourish yourself and loved ones as the calendar turns from one page to the next.

Review of past events ‘So wonderful to see your creative and amazing food in your own unique loving way. Obviously the food was so good! Will be back.’ - SUNNIVA

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IN-PERSON EVENTS

The in-person events are the most sacred offering this course has to offer as you will gather with a community of like-minded folk in nature to learn, cook and feast. Learn hands on how to identify edibles in your local city environment, how to cook with them and preserve the bounty of the season. We will feast around a long table in summer, cooking our food over fire and preparing unique recipes that you can save for years to come. You will have the opportunity to ask any and all questions that come to mind, and learn to experiment with flavours unique to Nordic cuisine. There will be food provided at every in-person event and so much information shared that you will not want to forget your sketchbook to note down ideas, draw the plants you gather and save the knowledge of how to cook with plants.

ONLINE EVENTS

These events are to gather the community of fascinated folk who are longing to learn more as the seasons change. In these gatherings we will share our own findings of nature changing throughout the six months and I will share the stories of folklore that pertain to the Nordic elders. These events are perfect for those that are unable to make in-person events but want to strengthen their ties to their plant intrigued community and learn wherever you are in the world. In these guided calls Rebecca will also share knowledge of flavours and plants found in Nordic cuisine and environments and resources on how to preserve and cook with them.

PRICING

BENEFITS

+ COMMUNITY +LEARN TO FORAGE +PRESERVE YOUR INGREDIENTS +KNOWLEDGE OF PLANTS +RECIPES +NORDIC INGREDIENTS +LEARN TO COOK WITH THE ELEMENTS OF EARTH, AIR & FIRE +INTUITIVE & TRADITIONAL EATING

EXTRAS

+READING LIST +RESOURCE LIST +PDF OF PLANT FOOD RECIPES