Upcoming events.
Scroll down for a full list of current events.
Can’t see what you want here?
Why not book a private walk?
Prices start at £200 for a 2.5 hour weekday walk, covering up t0 4 people.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Bush to Bottle collab with The Cirencester Distilling Co.
Join me for a relaxed, hands-on day exploring the landscapes around Cirencester and the craft of small-batch gin making.
The day begins with a guided walk, led by myself, across the Royal Agricultural University campus, where you will learn how to identify and sustainably gather wild botanicals. From hedgerow herbs to seasonal flavours, you will discover what is growing locally and how it can be used.
After the walk, we will head to Cirencester Distilling Co. for an introduction to gin making. Using a selection of botanicals, including some of your foraged boumty, you will create and distil your own unique bottle of gin to take home.
Whether you are curious about foraging, interested in craft spirits, or simply looking for a different kind of day out, Bush to Bottle is designed to be informative, practical, and enjoyable throughout.
We have 6 stills available, which can be used either by 1 person, or 2 people sharing. If sharing you have the option to leave with 2 x 35cl bottles of your gin.
Whats included:
A guided wild foraging walk
Expert tuition in gin distillation
Your own 70cl bottle of bespoke gin
A light lunch, soft drinks & gin cocktails
Event details
Location 1: RAU Campus
Location 2: 11 The Woolmarket
Date: 17th July 2026
Time: 11:30am to 5:00pm
Spaces available: 6 to 12
PLEASE NOTE: You will need to make your own way to the meeting point at the RAU Campus for the guided walk, and then down into central Cirencester for the lunch & distilling. Transport can be arranged at a further cost if required.
Fermentation @ Harts Barn
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that for 2026 I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During the workshop, you will learn about the variety of fermented foods available, how to store and use them, and the many health benefits these nutrient rich foods can offer.
This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments.
Some topics discussed are:
Fermentation basics, salt percentages, times and temperatures & storage.
Sauerkraut
Kimchi
Seasonal fermented vegetables
Fermented tomato/chilli sauce.
Throughout the session there will be a variety of samples related to the course.
By the end of the course, you will have the skills and knowledge to make a selection of delicious, fermented food in the comfort of your own home.
You will take home a selection of products that you will make during the class.
All ingredients, aprons, hot and cold drinks will be provided
Please inform us of any allergens or food intolerances when you book.
Duration: 3 hours
Price: £95 per person, purchased via Harts Barn Cookery School.
Forage and Feast @ Harts Barn
A selection of Autumnal bounty
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.
After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.
We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.
Duration: 5 hours
Price: £120 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Forage and Feast @ Harts Barn
A selection of Autumnal bounty
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.
After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.
We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.
Duration: 5 hours
Price: £120 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Fermentation @ Harts Barn
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that for 2026 I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During the workshop, you will learn about the variety of fermented foods available, how to store and use them, and the many health benefits these nutrient rich foods can offer.
This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments.
Some topics discussed are:
Fermentation basics, salt percentages, times and temperatures & storage.
Sauerkraut
Kimchi
Seasonal fermented vegetables
Fermented tomato/chilli sauce.
Throughout the session there will be a variety of samples related to the course.
By the end of the course, you will have the skills and knowledge to make a selection of delicious, fermented food in the comfort of your own home.
You will take home a selection of products that you will make during the class.
All ingredients, aprons, hot and cold drinks will be provided
Please inform us of any allergens or food intolerances when you book.
Duration: 3 hours
Price: £95 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Forage and Feast @ Harts Barn
A selection of Autumnal bounty
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.
After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.
We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.
Duration: 5 hours
Price: £120 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Forage and Feast @ Harts Barn
A selection of Autumnal bounty
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.
After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.
We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.
Duration: 5 hours
Price: £120 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Fermentation @ Harts Barn
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that for 2026 I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During the workshop, you will learn about the variety of fermented foods available, how to store and use them, and the many health benefits these nutrient rich foods can offer.
This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments.
Some topics discussed are:
Fermentation basics, salt percentages, times and temperatures & storage.
Sauerkraut
Kimchi
Seasonal fermented vegetables
Fermented tomato/chilli sauce.
Throughout the session there will be a variety of samples related to the course.
By the end of the course, you will have the skills and knowledge to make a selection of delicious, fermented food in the comfort of your own home.
You will take home a selection of products that you will make during the class.
All ingredients, aprons, hot and cold drinks will be provided
Please inform us of any allergens or food intolerances when you book.
Duration: 3 hours
Price: £95 per person, purchased via Harts Barn Cookery School.
Fermentation @ Harts Barn
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that for 2026 I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During the workshop, you will learn about the variety of fermented foods available, how to store and use them, and the many health benefits these nutrient rich foods can offer.
This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments.
Some topics discussed are:
Fermentation basics, salt percentages, times and temperatures & storage.
Sauerkraut
Kimchi
Seasonal fermented vegetables
Fermented tomato/chilli sauce.
Throughout the session there will be a variety of samples related to the course.
By the end of the course, you will have the skills and knowledge to make a selection of delicious, fermented food in the comfort of your own home.
You will take home a selection of products that you will make during the class.
All ingredients, aprons, hot and cold drinks will be provided
Please inform us of any allergens or food intolerances when you book.
Duration: 3 hours
Price: £95 per person, purchased via Harts Barn Cookery School.
Fermentation @ Harts Barn
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that for 2026 I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During the workshop, you will learn about the variety of fermented foods available, how to store and use them, and the many health benefits these nutrient rich foods can offer.
This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments.
Some topics discussed are:
Fermentation basics, salt percentages, times and temperatures & storage.
Sauerkraut
Kimchi
Seasonal fermented vegetables
Fermented tomato/chilli sauce.
Throughout the session there will be a variety of samples related to the course.
By the end of the course, you will have the skills and knowledge to make a selection of delicious, fermented food in the comfort of your own home.
You will take home a selection of products that you will make during the class.
All ingredients, aprons, hot and cold drinks will be provided
Please inform us of any allergens or food intolerances when you book.
Duration: 3 hours
Price: £95 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Fermentation @ Harts Barn
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During the workshop, you will learn about the variety of fermented foods available, how to store and use them, and the many health benefits these nutrient rich foods can offer.
This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments.
Some topics discussed are:
Fermentation basics, salt percentages, times and temperatures & storage.
Sauerkraut & kimchi,
Cultured cream, butter & yogurt.
Seasonal fermented vegetables, fermented tomato chilli sauce.
Moroccan/blackened limes and garlic.
Yuzu kosho - what is it and how to use it.
Throughout the session there will be a variety of samples related to the course.
By the end of the course, you will have the skills and knowledge to make a selection of delicious, fermented food in the comfort of your own home.
You will take home at least 4 products that you will have made during the class.
All ingredients, aprons, hot and cold drinks will be provided
Duration: 4 hours
Price: £95 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Forage and Feast @ Harts Barn
A selection of Autumnal bounty
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.
After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.
We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.
Duration: 5 hours
Price: £100 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Forage and Feast @ Harts Barn
A selection of Autumnal bounty
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.
After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.
We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.
Duration: 5 hours
Price: £100 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Fermentation @ Harts Barn
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During the workshop, you will learn about the variety of fermented foods available, how to store and use them, and the many health benefits these nutrient rich foods can offer.
This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments.
Some topics discussed are:
Fermentation basics, salt percentages, times and temperatures & storage.
Sauerkraut & kimchi,
Cultured cream, butter & yogurt.
Seasonal fermented vegetables, fermented tomato chilli sauce.
Moroccan/blackened limes and garlic.
Yuzu kosho - what is it and how to use it.
Throughout the session there will be a variety of samples related to the course.
By the end of the course, you will have the skills and knowledge to make a selection of delicious, fermented food in the comfort of your own home.
You will take home at least 4 products that you will have made during the class.
All ingredients, aprons, hot and cold drinks will be provided
Duration: 4 hours
Price: £95 per person, purchased via Harts Barn Cookery School.
Forage and Feast @ Harts Barn
A selection of Autumnal bounty
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.
After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.
We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.
Duration: 5 hours
Price: £100 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Forage and Feast @ Harts Barn
A selection of Autumnal bounty
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.
After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.
We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.
Duration: 5 hours
Price: £100 per person, purchased via Harts Barn Cookery School.
A Forage in The Cotswolds
Please read the full listing before purchasing.
Join Rob for a wonderful foraging experience and see what wild edibles you can discover whilst exploring the beautiful Cotswold countryside.
This is a great opportunity to see what forageable delights you might find when you venture out into nature. You will spend around two and a half hours exploring a beautiful area of The Cotswolds (precise venue will be confirmed in the week leading up to the event) where Rob will introduce you to an array of wild edibles, as well as discussing some of the many other interesting items you see. Whilst you walk he will explain some key principles of foraging, plus matters of safety, and will also talk about the laws regarding harvesting wild food.
As this is primarily a learning event, please do not expect to take a huge amount of items away with you. However, there will be plenty of opportunities to discuss the plants you see, including how they can be used, plus a chance to talk about any further information required regarding suitable books, tools and equipment.
Please wear sensible footwear. We will undoubtedly encounter muddy footpaths and potentially slippy hillsides, as well as - at some locations - crossing streams. There will also be areas of long grass and the odd exposed tree root. Similarly please dress for the weather, as there's a very good chance this event will go ahead whatever the conditions. And don't forget water and snacks, plus of course your camera and notebook if you wish.
Location details will be emailed out/shared a few days prior to the event, and venues will always be selected to provide the best foraging experience based on what is growing, and the previous and current weather conditions. Sites will generally always be within an - approximately - 20 minute drive of Cheltenham, unless absolutely necessary.
Fermentation @ Harts Barn
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During the workshop, you will learn about the variety of fermented foods available, how to store and use them, and the many health benefits these nutrient rich foods can offer.
This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments.
Some topics discussed are:
Fermentation basics, salt percentages, times and temperatures & storage.
Sauerkraut & kimchi,
Cultured cream, butter & yogurt.
Seasonal fermented vegetables, fermented tomato chilli sauce.
Moroccan/blackened limes and garlic.
Yuzu kosho - what is it and how to use it.
Throughout the session there will be a variety of samples related to the course.
By the end of the course, you will have the skills and knowledge to make a selection of delicious, fermented food in the comfort of your own home.
You will take home at least 4 products that you will have made during the class.
All ingredients, aprons, hot and cold drinks will be provided
Duration: 4 hours
Price: £95 per person, purchased via Harts Barn Cookery School.
Fermentation @ Harts Barn
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. Every class offers a hands-on element and focus on gaining practical skills and knowledge, as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that this year I will again be working alongside the cookery school, as part of their ever expanding selection of classes, and will once more be covering both Foraging and Fermentation/Preserving classes, having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent over 25 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During the workshop, you will learn about the variety of fermented foods available, how to store and use them, and the many health benefits these nutrient rich foods can offer.
This will be a course with both demonstration and hands-on sections, and you will get to have a go at making a good selection of seasonal ferments.
Some topics discussed are:
Fermentation basics, salt percentages, times and temperatures & storage.
Sauerkraut & kimchi,
Cultured cream, butter & yogurt.
Seasonal fermented vegetables, fermented tomato chilli sauce.
Moroccan/blackened limes and garlic.
Yuzu kosho - what is it and how to use it.
Throughout the session there will be a variety of samples related to the course.
By the end of the course, you will have the skills and knowledge to make a selection of delicious, fermented food in the comfort of your own home.
You will take home at least 4 products that you will have made during the class.
All ingredients, aprons, hot and cold drinks will be provided
Duration: 4 hours
Price: £95 per person, purchased via Harts Barn Cookery School.
Forage and Feast @ Harts Barn
A selection of Autumnal bounty
Harts Barn Cookery School is all about cooking for all – all ages and skill levels are catered for, teaching everything from banquets to basics, and offering a huge range of regular classes, workshops, supper clubs and events. All classes offer a hands-on element and focus on gaining practical skills and knowledge as well as being enjoyable.
Like me, they view cooking as an essential life skill. Their ethos of ‘cooking for all’ means offering classes that are accessible, practical, affordable, give confidence and are lots of fun. At their heart, they believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen or sitting down and enjoying the soiree.
I’m really happy to announce that I will again be working alongside the cookery school in 2023, on part of their their ever expanding selection of Fermentation and Preserving classes - having originally been enthused by a preserving class at Harts Barn many moons ago. Whilst some events may still occasionally be run by the wonderful cookery school principal, Yvette Farrell, I’m really looking forward to again be working alongside Joe Parke, in his role as Chef Manager. Joe comes with a huge pedigree, having spent 26 years as a professional chef, and like me, has a huge passion for local and seasonal foods, plus the delicious products from the array of amazing small scale producers we are fortunate enough to be surrounded by. In his own words, he is ‘big on sourdough and baking, fermenting, and a complete chilli head’. He also openly admits that he is a ‘small-time home brewer, big time stout lover’. Definitely my kind of guy.
During this class you will join me for a forage around the immediate environment surrounding the Cookery School - along the hedgerows, through woodland, orchards and nearby meadows. What we find - and later go on to cook - will very much vary depending on the time of year, but you can probably count on wild garlic and freshly growing greens in the Spring, and nuts, berries and mushrooms in Autumn… but rest assured, there will always something to make a feast from.
After our walk we will return to Harts Barn, where we will sort through your foraging finds, before going on to work on creating a wonderful feast to dine on – a challenge for Joe, yourself and I, based on what we find.
We will make a range of foraging inspired drinks and dishes such as infused teas and syrups, breads and pastas, savoury dishes and finally something sweet to finish.
Duration: 5 hours
Price: £95 per person, purchased via Harts Barn Cookery School.
