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The Autumn Harvester – Wild Food & Wilderness Cookery

Through the centuries the wild food larder has always been with us, but our knowledge of how to identify, harvest and prepare these natural products is slowly fading. By ignoring the huge variety of wild seeds, nuts, fruits, berries, edible roots, tubers, fungi and hedgerow salads our diets have narrowed to utilise foodstuffs available only through cultivation and farming. Through the centuries the wild food larder has always been with us as a source of free, tasty and nutritious food, but our knowledge of how to identify, harvest and prepare these natural products is slowly fading.

If you fancy a cracking autumnal weekend of baking berry bannocks, succulent game pies, fungal forays and seasonal liquors – come and join some kindred spirits around the Woodsmoke fire and toast to great seasonal, wild food!

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Backwoods/trail cookery is a fundamental part of wilderness bushcraft and learning the tricks and tips of the open-air kitchen and the outdoor cook-fire is a welcome addition to any camp. 
Coupled with the time-honoured pleasures of seasonal harvesting for wild food, your forays into nature’s store-house will quickly become an habitual seasonal activity, both locally at home, and equally for those more remote adventures.
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“Just a quick thanks again for last week’s Autumn Harvest course. Brilliant stuff and quite delicious! Just like the Woodlander in so much as extremely well done and well run, and accessible for all: simply one of the best ways to spend a September weekend!” – Tim & Gem
You will learn:

  • Wild fowl & game birds
  • Drawing, plucking & jointing
  • Seasonal hedgerow ingredients
  • Fungal foray
  • Wild fruit jellies & syrups
  • Native cooking techniques
  • Game & wild meat
  • Gutting, skinning & jointing
  • Steam pit cookery
  • Techniques for roasting & planking
  • Dampers, twisters & Johnny cakes
  • Edible & poisonous plants, trees & fungi

 

Read this course review in Lancashire Magazine and in the Bushcraft Journal

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“Another great course from the team at Woodsmoke, thank you! Looking forward to booking my next course already. The course was great value for money; ate like a king and the instructor/student ratio meant you were always able to ask the questions you wanted and get the help you needed. Would have happily stayed for longer! Tuition was great with plenty of hands on practical, balanced with the theory. The whole team were superb and made everyone feel included no matter their level of experience!” – Dr. Tim Potter, A. Harvest, 2014
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“I thoroughly enjoyed the course and learnt a lot in a relatively short amount of time through the great instruction of the staff. The camp was very scenic and had all the amenities we needed. The knowledge shared by the instructors comes under the ‘priceless’ bracket in my opinion, the tuition I received was first rate and all of the instructors were friendly, vastly knowledgeable and hospitable. We covered so much during the two days – a good indication of how much is when you get home and realise you’ve almost filled your notepad with notes! The instructors always encouraged us to ask further questions as well. It was great to just chat with the instructors around the fire at the end of the day. The site was brilliant. It was very scenic and the shared areas like the kitchen were extremely well stocked and very made the small things like washing up very convenient. The food was fantastic and I ate better than I normally do at home! The range of meals we had was huge and the ingredients were as fresh as you can get! The venison was a particular highlight as was sampling the hedgehog mushrooms we foraged earlier in the day! It was really inspiring to cook with so many natural foodstuffs. I would Like to thank the Woodsmoke team for a great weekend. See you soon!” – Jack Warson, Autumn Harvester, 2014.
2017 DATES: 25 – 27 Aug. – 2 Places Remaining
PRICE: £295.00 (inc. All food, beverages, courses equipment, camping fees & VAT.)