Course Duration: 13:00 Friday - 14:00 Sunday
Course Size: 16 Maximum
Course Age Range: 16+

Throughout the weekend we will include the safety aspects of using wild plants and animals as a food. We will also cover basic animal anatomy and biology, plant identification and food hygiene.

Our courses are designed to be a fun experience and at no point during the course will you be expected to do anything that you are uncomfortable with. Our helpful and friendly instructors are always on hand with help, advice and assistance.

We are not woodland romantics but practical and realistic. We work in harmony with our changing seasons; adapting our practices throughout the year for us, this is not an optional extra, but a way of life.

£300pp or book with a £60 Deposit


On arrival, it is straight into collecting and preparing all the ingredients which will make up your evening meal.

During this session and subsequent sessions our instructors will guide you through how to prepare a selection of wild food in a variety of ways. We will start by looking at birds as a food accompanied with some seasonal wild plants and use very basic techniques such as cooking in the embers of our fire together with an introduction to using cast iron Dutch ovens for cooking.

We will then begin finding, collecting and processing wild plants to accompany our evening meal. This will include processing available wild fruits into sauces, jams, and jellies.

The evening is spent dining round the fire with your fellow course members.


After a breakfast of damper bread cooked in a Dutch Oven, we will continue sourcing and collecting a variety of wild plants and begin processing them.

During the morning we will look at wild teas and coffees utilising a range of plants, and we will collect plants to form the basis of our lunch which will again incorporate wild game preparation and different cooking techniques such as plank cooking and grilling. Today we will focus on mammal preparation.

The afternoon will be spent looking at collecting and processing flour from wild plants and at sourcing other carbohydrates. The evening will see further game preparation of a larger mammal and the meal will be cooked in a ground oven.


On Sunday morning we will look at invertebrates as wild food including; insects, molluscs, worms, and crustaceans. Throughout the day we will continue to collect and process wild plants. For lunch, we will finish the game preparation by looking at fish and further cooking techniques such as ponassing and steaming and we will utilise any wild flour we have made.

The afternoon will be spent collecting fruit from the hedgerow and making products for you to take away at the end of the course