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

My approach has always been to start with the fungi that can’t be confused with anything that will dissolve your internal organs…like what almost happened to Mr.Horse whisperer a few years back. If you arn’t certain of what the mushroom is, then don’t put it anywhere near your lips! Simple as that.

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As the Britannic tribes stood on the coast ogling the arrival of Julius Caesar in 55BC, they probably weren’t under the impression that this band of invaders would be a good thing. Although the first recce was short and sweet it wouldn’t be for another 100 years till the Roman presence was truly felt in Britain.

The Romans did plenty for Britain and the rest of the empire, as pointed out by the People’s front of Judea in Life of Brian. Big pimpin’ Villas sprawled across the South Downs with swanky mosaics, baths and hypocaust systems (that’s under floor heating to you and me). Along with the latest in swanky household installations from I-Claudius (before the Scandinavians renamed it IKEA), the Romans were also responsible for some new culinary sensations that our ancestors would never have seen, let alone tasted before.

Continue reading this article @ HUNTER GATHERING: Wild & Fresh Food

Photo by Nick Weston

I received an email last week from one of my readers; it was concerning the picking of wild garlic bulbs and the legality of such activities.

In the email it was mentioned that it is illegal to pick the bulbs of wild garlic. This is not strictly true, under the Wildlife and Countryside Act it is illegal to dig up a plant by the root, however common it is, unless it is on your own land or you have the landowner’s permission. My favoured wild garlic harvesting spot is on a Friend’s farm and there is more of it than you could shake a stick at.

The other point that was raised was how essential it is to set good sustainable standards where our wild foods are concerned. Quite, I couldn’t agree more. So what are the rules of engagement when it comes to foraging?

Continue reading this article @ HUNTER GATHERING: Wild & Fresh Food

The fully foraged meal / Photo by Nick Weston

I wouldn’t say it is the best time of year to be grubbing through the hedgerows with the hope of creating a meal solely upon what Mother Nature can provide, but there are, thankfully, a few signs that spring is slowly emerging from hibernation. Wondering about the woods, I noticed on the trees that the buds are slowly fattening up ready to burst and the wild garlic is peeking through the soil down by the river- finally winter is drawing to a close. In fact, according to the diary, British Summertime begins on the 29^th March-just over a month away!

Continue reading article @ HUNTER-GATHERING: Wild & Fresh Food