The Autumn Harvester
Wild Food & Wilderness Cookery
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 sorce of free, tasty and nutritous food, but our knowledge of how
to identify, harvest and prepare these natural products is slowly
fading.
For many years we were the only bushcraft outfit running wilderness cookery courses, and the first to pioneer 'seasonal' wild food courses way back in 2003; we have been dedicated to improvising our mouth-watering menus ever since. 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!
Wild Food & Wilderness Cookery
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 sorce of free, tasty and nutritous food, but our knowledge of how
to identify, harvest and prepare these natural products is slowly
fading.For many years we were the only bushcraft outfit running wilderness cookery courses, and the first to pioneer 'seasonal' wild food courses way back in 2003; we have been dedicated to improvising our mouth-watering menus ever since. 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!
“ Today as we march through seasonless supermarkets picking packages
from shelves, our brothers and sisters of remote regions are foraging
for wild foods.” Ray Mears
- 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
| "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 |
Most people who attend this course often book onto its companion course, the Spring Forager - Wild Food & Wilderness Cookery Course as well.
Heads Up... Whilst not essential, if you are keen on doing a bit of pre-course reading, we would recommend the following books - Wild edible mushrooms pickers code of conduct (free download)
Edible Molluscs of Great Britain & Ireland (free e-book)
Please Note: This course is fully catered but is not suitable for vegetarians.
Documents for download
- edible_mollusks_of_great_britain_&_ireland.pdf (22/03/2009)
- edible_mushroom_pickers_code.pdf (22/03/2009)