Professional cookery and hospitality students at Coleg Ceredigion have been foraging at the beach learning about sustainability and food provenance. 

The group started at Wisemans Bridge looking for herbs and greenery then continued to Saundersfoot Beach.

Craig Evans from Coastal Foraging led the excursion which taught students which coastal herbs are safe to consume and how the landscape changes through each season.

He helped the group forage for mussels, soft shell clams, razor clams and cockles and explained the numerous forms of edible seaweed and how shellfish are an important nutrient.

Sam Everton, Coleg Ceredigion hospitality and catering lecturer said: “We gathered a variety of sea herbs and foliage including wild garlic, rock samphire and sea beets and Craig, who was really enthusiastic, cooked what we had caught on the beach.

“The trip taught the students where their food comes from as and some were unaware of what grew on our coast and how it could be used in restaurants.

“Sustainability is a highly influential and significant topic in hospitality at the moment so students understanding the value of locally grown products and the benefits of using such foods is vital for their future profession.”