Foraging in Sussex: Hunter:Gather:Cook School 2011
Written on November 11, 2011
WHAT A YEAR its been- I never expected when I started this website 4 years ago it would go from an online world of posting recipes, experiments and experiences and turn into something, real, interactive and informative.
Photo by Nick Weston
The first year of HGC school has been great fun and a I feel I have learnt almost as much as all those who have attended the courses (I think the best tip I received was from one Alan Paterson who told me to use washing powder to soak and clean burnt eggy pans- works a treat)! I cannot thank those who attended enough for making our first year a great success.
Throughout the Spring, Summer and Autumn I was consistently pleased to see that I had really found the perfect place for the school, the flora & fauna of the surrounding landscape not only provided rabbits, squirrels, pigeon, fallow deer and carp for the HQ kitchen’s meat store (even allowing a few attendees to dispatch them on the day), but the plants and fungi were just as forthcoming: Giant puffballs, bay boletus, parasols and chicken of the woods all put in a timely, yet surprising appearance.
2011 saw HGC doing privately booked bespoke courses as opposed to days you ‘book on to’, this will still be the case for 2012- But fear not! In 2012 we are organising a series of group days, which you CAN book onto. These will have a predetermined structure and a bit cheaper than the private days.
Continue reading this article @ HUNTER:GATHER:COOK–Adventures In Wild Food
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Foraging in Sussex: Hunter:Gather:Cook School 2011
WHAT A YEAR its been- I never expected when I started this website 4 years ago it would go from an online world of posting recipes, experiments and experiences and turn into something, real, interactive and informative.
Photo by Nick Weston
The first year of HGC school has been great fun and a I feel I have learnt almost as much as all those who have attended the courses (I think the best tip I received was from one Alan Paterson who told me to use washing powder to soak and clean burnt eggy pans- works a treat)! I cannot thank those who attended enough for making our first year a great success.
Throughout the Spring, Summer and Autumn I was consistently pleased to see that I had really found the perfect place for the school, the flora & fauna of the surrounding landscape not only provided rabbits, squirrels, pigeon, fallow deer and carp for the HQ kitchen’s meat store (even allowing a few attendees to dispatch them on the day), but the plants and fungi were just as forthcoming: Giant puffballs, bay boletus, parasols and chicken of the woods all put in a timely, yet surprising appearance.
2011 saw HGC doing privately booked bespoke courses as opposed to days you ‘book on to’, this will still be the case for 2012- But fear not! In 2012 we are organising a series of group days, which you CAN book onto. These will have a predetermined structure and a bit cheaper than the private days.
Continue reading this article @ HUNTER:GATHER:COOK–Adventures In Wild Food
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