Find, forage, ferment and feast

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This time of year is perhaps the most fruitful - in all senses of the word!
Fields, hedgerows and veg patches are abundant with fresh produce.

To make the most of this wonderful bounty we have a number of courses that will teach you what to look for, where to find it, but most importantly how to cook and eat it.

 
This September roll up your sleeves and go HEDGEROW FORAGING with John Wright and discover the wild food secrets of the countryside. You'll spend the morning in the Devon countryside learning how to identify and gather your crop. Later, you'll head back to River Cottage where the chefs will have prepared a tasty two-course forager's lunch. Then in the afternoon, John will teach you more about the seasonal bounty you have picked and the rules of conservation. At the end of the day, you will leave with a newfound skill and an eye on every hedgerow!

Join Dee Dade, a Dorset herbalist, and learn the practical, medicinal and well-being value of plants like dandelion, nettle and meadowsweet and the role herb craft can play in our lives today.

Your day will begin with a tasting before heading out to forage in the fields and hedgerows. You will discover more about responsible foraging, identification, seasonality and medicinal benefits before returning with your finds for the practical sessions. In the afternoon there will be hands-on tutorials covering amazing shrubs, elixirs and syrups, specifically designed for seasonal ailments. 

BOOK NOW

 

At this time of year when fresh fruit and veg are in abundance, preserving enables you to make the most of your gluts and ensures nothing goes to waste.

This course will teach you all the techniques and tips you need to feel confident bundling your precious produce into cordials, jams, chutneys, pickles, liqueurs, homegrown tisanes, gut-friendly ferments and more.

BOOK NOW


This ketchup can be used with a variety of hedgerow fruit - blackberries, elderberries, crab apples, haws, sloe - whatever you can find. It has a glorious deep red colour and is perfect with cold meats or cheese or even chips! 

GET THE RECIPE

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