Our full day foraging courses begin in the springtime when the new growth of plants produces an abundance of choice for the forager. From the versatile ramson (wild garlic), to the unique flavour of hogweed and the sweet hawthorn buds spring is a busy time of year. As the seasons progress we move through successive flourishes of different plants and mushrooms, often with several different harvests from some species as they move from young growth to flowers to fruit. We have come to know our foraging sites intimately, allowing us to be in the right place at the right time to make the most of what nature offers us. We use this knowledge to show you just how abundant nature can be and our days end with a wild food feast made with your foraged harvest.