Acorns – the nuts of the mighty Oak – have been eaten by many cultures across the world for generations. Whilst it takes work to make them edible, once processed this abundant free source of protein, starch and nutrients is incredibly versatile. From burgers to coffee, cookies to vegan crème brulee… Workshop facilitator Toni has developed different techniques and recipes sourced through years of experimenting with tips gleaned from ‘desk research’, a Korean language student, a skill share trip to Greece and sheer persistence!

On this day we’ll explore a few techniques for gathering, processing and cooking whilst also deepening our relationship with the extraordinary, ordinary Oak.

If you wish to do both one day workshops this weekend, staying over on the Saturday night is possible by arrangement.  We offer camping in our beautiful garden for an additional £10, or accommodation in one of our yurts with a wood-burning stove for £25 (breakfast included in both).

Toni Spencer has been working with her passion for wild food for many years as a personal and professional practice. Her knowledge ranges from well over 100 wild foods, to creative tips on integrating them in to daily kitchen life and the cooking of wild feasts. She works regularly with Embercombe, Schumacher College, Transition and Encounters Arts as facilitator, teacher, cook and artist.