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New Forage and Feast series at Acton Scott Historic Working Farm (19th January 2015)

New Forage and Feast series at Acton Scott Historic Working Farm

Foraging is a truly satisfying experience: not only are you finding food for free out in the fresh air, but you are treating your tastebuds to something completely new!

Among dozens of traditional rural courses offered by Acton Scott Historic Working Farm this year is a new series called “Forage and Feast”, led by expert forager, Liz Knight.

Liz, who hails from Herefordshire, has her own business making flavours and seasonal treats from wild ingredients she gathers around her farm. So who better to guide and inspire you as you forage for hedgerow delicacies and then transform them into tasty dishes using Acton Scott produce?

The “Forage and Feast” series tracks the seasons with courses in April, June and August – you can come to all three or just try one. In spring, you will be making fresh herb butters, soft cheeses and beautiful milk puddings; in summer, there are sour fruits, perfumed flowers and aromatic herbs to preserve; in autumn, preparations for winter are under way, bottling syrups and infusing liqueurs with fruit, nuts and spices.

You will find more information about “Forage and Feast” and many other fascinating courses at the farm at www.actonscottmuseum.com or call us on 01694 781307.

“Forage and Feast” will run on Sunday 19th April, Sunday 14th June, and Sunday 23rd August, from 10am to 4pm. Each course costs £80, which includes lunch and treats to take home.