New! Healthy eating Wild food course at Taste the wild.


We are very excited to be teaming up with healthy eating author Hanna Sillitoe to run an inspirational course showing how to include Taste the wild’s favourite wild foods in super healthy ‘Free from’ recipes.

Hanna is the food blogger behind the website which gained a worldwide following when she began sharing her journey to health on her blog, as well as Instagram and Twitter.  She has recently published her first book ‘Radiant-Recipes to heal your skin from within

‘Very inspiring, informative and helpful with nutritious, easy-to-follow recipes to make you beam from the inside out.’ Lucy Bee

All the recipes on this course will be free from gluten, sugar, dairy and meat.

Think ‘Chia seed hedgerow berry jam’ ,‘Wild herb Chickpea bread’ and Vegan pesto.

During the day there will be foraging trips with Chris and Rose from Taste the wild as well as cookery demonstrations and nutrition advice from Hanna. Some of the cooking sessions will be ‘hands on’ so you can all get involved.

Come and join us for a day of healthy eating in the wild!

This course will open your eyes to world of exciting ingredients bringing delicious new healthy dishes to your repertoire. The course is held in the barn in our wood please dress for the outdoors and bring an apron.

Course Information

£135 per person  Click here to book

9.30am – 4.00pm

Cider making course

cider 1

If you have ever fancied making cider at home but were never sure where to start, we have created an October day course which gives you a fun day of learning, 5 litres of apple juice in a fermenter, yeast and the skills to turn it in to cider!

Our one day cider making course is a day of emersion in to the world of cider: chopping, pressing, brewing and bottling. Date Weds 12th October 2016

We visit the local cider making cooperative and learn how different types of apples are used to create a good flavour balance and see the techniques used to produce a great quality product. The apple chopping machine and press will be in action and we can help in the apple juicing. Our guide Cameron Smith has a wealth of knowledge and experience. He will explain processes and techniques with us and we will be able to see how the village community produces enough cider to fund lots of local projects.

We have lunch back at the barn in our wood and taste some local ciders. The afternoon is spent with passionate homebrewer Steve, he will show you how to make reliably great cider on a small scale in your own kitchen. You’ll learn about different types of cider making equipment from the very basic household items to more purpose made devices — and have a go at using it. Steve will share his tips and techniques to make successful cider and give everyone a step by step guide. Along with the guide you will take home a 5 litre fermenter full of apple juice an airlock and yeast…all ready to turn into cider

The course starts at 10.00am and finishes at 4pm. The course will run in Taste the wild’s woodland kitchen. (Nr Boroughbridge, North Yorkshire) directions will be sent with course booking confirmation. We will have a 15 minute drive to our local cider makers in the morning.

To book visit our website here

The cost of the course (£95.00) includes:-

  • all tuition
  • lunch
  • cider tastings
  • 5L apple juice
  • a fermenter
  • an airlock
  • yeast

Courses in Aquaponics

Picture1.pngAlthough the Wild Food Aquagarden will produce delicious food for us to supply to local people and businesses, we are setting it up so that we can use it as a teaching facility as well. We want to teach about Aquaponic growing, we have been inspired by what we’ve learnt and want to spread the word. Our core business has always been teaching, our customers are intelligent, environmentally aware people who love nature, food and doing things …

People say “what can we do now… we’ve done foraging, coastal, fungi, what else can we do?”

Well join us in The Wild Food Aquagarden!

We have set up a small Aquagarden at home in our kitchen and this has taught is lot, when we have set up the Wild Food Aquagarden we will  run courses to teach at a day course level. Advanced courses will be run by The Aquaponics lab at our site and hosted by us. We want to inspire people and teach them how to set up their own Aquaponic garden. Whether it’s in a garage or a basement, or it’s a large enterprise or a little fish tank, the principle is the same.Picture7

The day course in Aquaponic growing will explain how the system works and how to set it up, where the components can be purchased, how the monitoring works, when and what to plant and how to keep your fish happy and healthy. This kind of gardening is easy and clean once the system set up, it’s undercover so there’s no wind and rain, and no bending down because the grow beds are at waist height. On the course we will look at possible problems that people could encounter and how to sort them out.

Aquaponic gardening can produce delicious food in a small space using very little power, whether you’re growing wild or cultivated plants. We think it is time the world looked at food production and the environment together, hopefully with your support we can do our little bit. Please have a look at the rewards and see if there is a way you can join with us to create our goal. Thank you.Picture2




Wild Plants for First Aid and Wellbeing

Following the success of this great course, we have invited Sarah back for another one!!!

11th June 2015.

herbs of summer cropped smlYou wouldn’t believe the healing properties of so many of our native wild plants. This course will show you how to identify and use over 30 of the plants in our woods and hedgerows. We are lucky to have Sarah Hughes Medical Herbalist teaching along with our very own Rose. The day is held in our private wood and involves short walks and talks, demonstrations and some hands on experience making herbal remedies. Together we will be making herbal ointment and a hair tonic for you to take home, poultices for you to try and detox drinks and teas for you to taste. There will be hot drinks supplied and a light lunch of Wild greens soup and herb bread. Places are limited to 12
SarahHughesSarah Hughes lectures part-time at Newcastle University on the MSc in Medicinal Plants and Functional Foods and is a truly inspirational teacher. She will show us plants that are pain killers, plants that heal wounds, even a plant that cures a nose bleed!
That’s in the morning, then after lunch we look at the benefits that can be gained by using wild plants in your daily life from natural sleep remedies to immunity boosters and a hair strengthener.
To book this course please follow the link back to our website www.tastethewild/one-offcourses
The course will be held at our own private wood near Boroughbridge, North Yorkshire. Directions will be sent to you on booking. Please dress for the weather and wear suitable outdoor shoes.

Wild Herbs for First Aid and Healing.

Our first course with herbalist Sarah Hughes was a great day…there was even a real wound to dress!!



Gillian didn’t hurt herself on the course but was eager to have her grazed knee looked at by our course tutor, medical herbalist Sarah Hughes.

The plant Sarah recommended for a healing poultice was Ribwort Plantain. It has the ability to draw out dirt or sand impurities and effectively clean the wound. Ribwort Plantain also has antiseptic properties which kills germs and create a clean environment for the wound to heal.

mashed up Ribwort PlantainRibwort Plantain Poultice
To make the poultice collect up a good handful of leaves, wash and dry, then chop well. Grind up in a pestle and mortar, then put the resulting green paste onto a gauze pad. Carefully place this poultice on to the wound then tie the dressing pad on with a bandage. Cover the whole dressing with cling film. Replace the dressing every 6 hours for 24 hours and then leave to heal in the open air. If the wound becomes inflamed or red see a doctor.

When we emailed to find out how Gillie’s knee was doing she replied “Knee doing very well…looking very clean and much less red. Complete convert.”

Gillies knee with Ribwort poultice






Identification notes
Ribwort Plantain flowering
Ribwort Plantain is a common plant of road side verges and field edges, waste ground and often along the edge of footpaths.

It has a strap shaped leaf with distinct ribs – hence the name. The flowering stems grow up to 60cm and are topped with black torpedo shaped buds which become brown as a ring of pollen covered anthers work their way up the flower. It is a perennial plant so can be found year after year.

Sweet Cicely sorbet, a great palate cleanser.

Here is a recipe from a couple of courses we ran last week in the beautiful Derbyshire peak district for Hartingtons School of Food, Bakewell.

It is always great to explore a different landscape and we thoroughly enjoyed a couple of days working in  and around Bakewell.

The weather was very kind on the second day which was lucky as we were being filmed for Central TV!  (I will post the video as soon as possible).

The intense aniseed scent of Sweet Cicely is captured in this simple sorbet recipe. It works well on its own as a palate cleanser but goes extremely well with rhubarb desserts. Give it a try, the Sweet Cicely is great right now.

As always, remember to be absolutely sure of your identification before eating anything from the wild!

TTW Woodland  094

Sweet Cicely sorbet.

300ml water

250g Sugar

8 sprigs of Sweet Cicely leaves , flowers or green seeds (add more if you need to to get a good flavour)


Put the water and sugar into a pan and heat to dissolve the sugar. Bring up to the boil and continue to let the syrup boil for 5 minutes. The syrup should now be quite clear.  Remove from the heat and immediately add the Sweet Cicely. Cover the pan with a lid or cling film to stop the aroma being lost. Allow to cool to room temperature. Once cool pass the syrup through a fine sieve to remove the Sweet Cicely and then if you have an ice cream machine churn it as per the machine instructions.

If you do not have a machine then whilst the syrup is cooling put a 1 litre ice cream tub in the freezer to thoroughly chill down. Once the container is very cold, pour in the sieved syrup and return to the freezer. Leave for 1 hour then take out of the freezer, stir in the frozen edges vigorously and return to the freezer. Repeat this hourly for three hours then leave in the freezer to fully freeze.



Extra Fungi day course at Lotherton hall

Lotherton Hall

This course will be held in part of Lotherton Hall’s woodland near Leeds. See below for location details. The day focuses on identifying many different types of fungi. We will teach participants how to make an accurate identification so that they can feel more confident in their ability to identify edible species on their return home.

We will look at the different habitats that fungi grow in, their different shapes, spore prints, features and family groups. We will have a walk through the woods collecting and recording our finds and back at base learn how to go about identifying them.

Gill attachment

We will provide hot, homemade mushroom soup and bread at lunchtime plus tea and coffee, but we suggest you bring some extra packed lunch to go with it. In the afternoon we set out on another foraging mission checking out a different area known to be particularly good for edible fungi. We return to base again and cook up some of the edible mushrooms that we have found for people to taste.

To book this course, please follow the link back to our website

Lotherton Hall is situated just off the M1 at junction 47. Click on the link for google maps

Exact details of our meeting point will be given out on booking the course. Please dress for the weather and wear good walking shoes or boots.

fungi on the table for id