If you are keen to get out and make the most of foraged food available on your doorstep come and join us for two days of foraging, cooking and preserving.
Foraging will take place in different habitats so as to increase the variety of species, including woodland and coastal (leaves, flowers, seaweed, berries and roots) we can use. The course will include recipes cooked over a campfire and also we will have an indoor cooking component to taste more recipes. We will also try out preserving and flavouring techniques.