Trudy Turrell- Experienced Forager
Having worked in conservation in the South Hams for many years and foraged in woodlands, seashore and fields, Trudy has a wealth of knowledge and ideas to share and loves to use wild foods in her favourite easy-to-cook dishes.
Wild Garlic Themed Spring Forage
In the Spring time Trudy leads some foraging walks and wild food feasts with a distinctly garlicky theme; using the abundance of wild garlic as well as many other wild edible plants on site, to create wild garlic bread, soups, pesto, salts and ferments which everyone prepares, cooks and eats in the Deer Wood Outdoor Kitchen.
An Autumn Abundance of Nuts
Come and gather nature’s wild autumn harvest, learn to identify and gather berries, nuts, seeds and leaves and find out how to preserve wild foods for the coming winter.
In the outdoor kitchen, come and co-create a shared lunch, which may include a hot roasted savoury sweet chestnut main dish, wild teas and acorn ‘coffee’, a wild preserve and a sweet treat.
Learn to make a wild soup or nettle pesto bread, a stovetop crumble- made with windfall apples, blackberries and with a pan-toasted topping of oats, and even a medicinal sloe cordial to chase away with colds and flu.
THE DEER WOOD TRUST C.I.C.
Company No: 14810543