Name: Wild Wreath Making Workshop
Price: 45 GBP
Availability: InStock

Caldicot

We've teamed up with the fantastic expert forager Chloe from Gourmet Gatherings to offer you a unique afternoon of foraging ingredients and learning how to preserve them, by fermenting your own wild kimchi and a fizzy, soft drink!

This will be a fabulously fun, informative and tasty afternoon! You'll meet Chloe at an incredibly bountiful foraging site on the Severn Estuary, just outside Chepstow, where you'll spend two hours exploring seasonal wild foods abundant in the meadows, hedgerows and coastal flats. Chloe will teach you how to find, identify, sustainably harvest, and ultimately use, an incredible flavoursome array of wild ingredients in delicious food & drink recipes. Along the way, you'll pick ingredients suitable for your kimchi such as wild cabbage, wild garlic, and salt marsh herbs and vegetables. You'll also select flavours that excite you for your soft drink, such as tangerine and blood orange from pine needles, pink grapefruit vibes from Alexander shoots, or fresh fruity blossoms such as Elderflower and Flowering Currant, to name but a few!

You'll then take a short drive to the Crafty Pickle headquarters in Crick, Monmouthshire where you'll be greeted by us, along with some tasty samples to quench your thirst and hunger after your forage. We'll teach you how to make a fantastic wild vegan kimchi, and a tasty fermented soft drink for you to take home and enjoy, so you will learn two very different preservation techniques, which you can then apply to other ingredients in future, with your new-found fermenting skills! 

Any dietary restrictions will happily be catered to as far as possible. If you have any serious food allergies, please email hello@thecraftypickle.co.uk before booking, to check that we can safely accommodate you.

The Crafty Pickle Co.

Food & Nutrition

Food & Drinks

Health & Nutrition

Foraging

Nutrition & Diet

Foraging & Wild Food

Fermentation

Join us for a unique afternoon of foraging with expert forager Chloe from Gourmet Gatherings, near Chepstow. Learn to identify wild ingredients and use them in delicious fermentation recipes, including a wild kimchi and a fermented soft drink. Perfect for food enthusiasts looking to explore sustainable harvesting and ancient preservation techniques!

Forage & Ferment Workshop

General Admission

Bristol 

Join us for a day of foraging &amp; fermentation with local herbalists Annwen Jones &amp; Becs Griffiths, and forager Martin Bailey. During the day you will learn how different foods and herbs can support your digestion, which is the foundation to health &amp; wellbeing.&nbsp;We will begin the morning in Eastville Park &nbsp;learning about the spring herbal medicines and foods growing all around us.The focus will be on medicinal plants that support digestion and nourish our microbiome. We will then head to CoExist in Easton for a seasonal lunch.In the afternoon we will make medicines. Annwen and Becs will take you through making herbal bitters and a herbal fermented drink. Martin has years of experience making wonderful wild foraged ferments so will lead you in making a delicious ferment for you to take home. The afternoon session will also give us a chance to discuss the topics of the day in more detail, and for us to answer any questions you might have.&nbsp;You will go away with a herbal digestive bitter tonic, your own fermented food, and a herbal fermented drink.&nbsp;We will provide a seasonal delicious lunch including plenty of exciting fermented dishes to sample. It will be vegan and include gluten free options.Date: Saturday March 16th 10-4 pm. More details on the day will be sent once you have booked.Cost: &pound;100, &nbsp;&pound;90 and &pound;80 sliding scaleThis event is a collaboration between Go Foraging and Rhizome Herbal Clinic.&nbsp;

Join us for a day of foraging & fermentation with local herbalists Annwen Jones & Becs Griffiths, and forager Martin Bailey. During the day you will learn how different foods and herbs can support your digestion, which is the foundation to health & wellbeing. 
We will begin the morning in Eastville Park learning about the spring herbal medicines and foods growing all around us.The focus will be on medicinal plants that support digestion and nourish our microbiome. We will then head to CoExist in Easton for a seasonal lunch.
In the afternoon we will make medicines. Annwen and Becs will take you through making herbal bitters and a herbal fermented drink. Martin has years of experience making wonderful wild foraged ferments so will lead you in making a delicious ferment for you to take home. The afternoon session will also give us a chance to discuss the topics of the day in more detail, and for us to answer any questions you might have. 
You will go away with a herbal digestive bitter tonic, your own fermented food, and a herbal fermented drink. 
We will provide a seasonal delicious lunch including plenty of exciting fermented dishes to sample. It will be vegan and include gluten free options.
Date: Saturday March 16th 10-4 pm. More details on the day will be sent once you have booked.
Cost: £100, £90 and £80 sliding scale
This event is a collaboration between Go Foraging and Rhizome Herbal Clinic. 

Rhizomeclinic

Collaboration of local herbalists and forager to show you local wild herbs to support digestion. We will explore a local wild place in the morning, go back to CoExist for lunch and to make herbal medicines and ferments. 

Spring Herbs, Foraging & Fermentation 

Middle waged

Low waged/unwaged

Bristol

Come and enjoy a festive few hours making beautiful wild wreaths. We use a natural living moss base and foraged foliage, as well as dried wildflowers and seedheads I've grown and collected, to create beautiful and unique wild wreaths. The base can be reused every season to create more lovely wreaths, as wreaths are not just for Christmas! Plenty of hot drinks, mulled wine and festive homemade cakes will be available throughout. Please bring your own secateurs if you have some.

Come and enjoy a festive few hours making beautiful wild wreaths. We use a natural living moss base and foraged foliage, as well as dried wildflowers and seedheads I've grown and collected, to create beautiful and unique wild wreaths. The base can be reused every season to create more lovely wreaths, as wreaths are not just for Christmas! Plenty of hot drinks, mulled wine and festive homemade cakes will be available throughout. Please bring your own secateurs if you have some.

Educators providing Courses in Bristol

Courses matching "forage"

Forage & Ferment Workshop

By The Crafty Pickle Co.

Spring Herbs, Foraging & Fermentation

By Rhizomeclinic

Wild Wreath Making Workshop

By These Two Hands

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