Eating seasonally is not only the most sustainable and flavourful way of eating, but it is also the most nourishing. This inspiring day-long course illuminates how you can get the most out of seasonal ingredients with tips on how to sprout or ferment grains, seeds and pulses to make them more digestible and also how to grow nutrient dense microgreens which give each meal an energetic, as well as a flavour intense, boost. Wild foods are a large feature of the day, where you’ll forage a salad to accompany lunch and you’ll clock up much of the 30 different plants you need for a week of healthful eating. You’ll also learn how to make sweet treats without refined sugar.
Tutor Rachel de Thample has authored many leading books on fermentation and healthy eating and has been a tutor at River Cottage and elsewhere for over a decade.
Dietary requirements happily catered for.
£245 per person
