Get your hands dirty on an action-packed day of wild meat butchery, hedgerow foraging and bramble beer brewing. It's all in a day's work for the chaps at Hunter Gather Cook
Nick Weston of Hunter Gather Cook will throw you in the deep end with a wild meat butchery field camp, teaching you how to skin, gut and joint meat in preparation for lunch. You'll then embark on a foraging walk in glorious Sussex woodland and meadows, learning how to identify seasonal wild edibles along the way. Then it's back to Nick's new treehouse HQ to smoke your food and prepare a wild banquet, before rounding the day off with a wild brewing workshop and stories around the fire. You'll also get a copy of our first printed issue, a few surprise thank you gifts and, of course, a treehouse high five from the Ernest team.
Expect a good dousing of wood smoke and an opportunity to learn outdoor skills that will stay with you forever. What on earth are you waiting for?
To whet your appetite for the wild day out, have a gander at Hunter Gather Cook's thirst quenching Bramble Brew recipe, as featured in print issue one:
Bramble leaves (carrier bag full)
21⁄2 gallons (12ltr) water
3lb (1.4kg) sugar
2oz (50g) cream of tartar
1⁄2oz (15g) brewer’s or beer yeast.
1. Pick your bramble leaves and give them a quick wash, then place in a big pot of water. Bring to the boil and simmer for 15 minutes. 2. Strain the liquid into another pan or bucket and discard the leaves.
3. Bring the liquid to the boil again and add the sugar and cream of tartar, simmer and stir. 4. Remove from the heat, transfer into a brewing vessel or bucket and allow to cool to body temperature.Then add the yeast and stir.
5. At this stage, most recipes suggest covering the bucket in muslin and bottling after 24 hours, which could well lead to exploding bottles. Instead, take a hydrometer reading every two days until the reading has dropped below 1.000.You are now safe to bottle your brew.
6. Leave to brew for 2-3 weeks before drinking.
7. Serve chilled in a jug with a sprig of mint.