NEW October Forage & Tapas dates:

If you missed September’s Forages With Tapas, I have two more dates below. Yes, they are on Fridays. I know weekends are better for people, but I’m a single parent and my Mum lives in Surrey, so it is hard to find child care.

If you wouldn’t mind paying more (i.e. £35 rather than £25, still very reasonable) for a course at the weekend, do let me know in the comments or email me at I will then be able to afford a babysitter!

Fri 7th Oct @ The Globe Inn :

3 hour Foraging Course with 3 Tapas Tasters! £25

Check out “Autumn Foraging With Tapas Tasters” on Eventbrite!

Date: Fri, 7 Oct, 10:00

Location: The Globe Inn

Fri 14th Oct @ Tiddenfoot Waterside Park

3 hour Foraging Course with 3 Tapas Tasters! £25

Check out “Autumn Foraging With Tapas Tasters” on Eventbrite!

Date: Fri, 14 Oct, 10:00

Location: Tiddenfoot Waterside Park

NEW October Forage & Tapas dates:

Autumn Forage With Tapas Tasters, Sept 16th @ The Globe, Linslade, UK

Had a lovely day taking some already quite knowledgable people out for an Autumn Foraging Course. (Thankfully I was still able to teach them something!) Two were returners from my Summer courses. We traversed the towpath, taking in the delights of Ground Elder (Aegopodium podagraria), which is a maligned and invasive superfood brought over by the Romans. There’s still a lot of wild greens this time of year, often in their ‘second spring’ where they have regrown after being mown over. We also found Common Mallow, Ground Ivy, and Jack By The Hedge.

I led the way past fat Hawthorn berries (Crateagus monogyna), where we stopped to try my fruit leather made from crab apples, said hawthorn berries and elderberries (and 150g of sugar, still it could be worse). Admittedly it was a bit thicker than the last one I made, and you could have turned it into a stained glass window! At least I didn’t have to throw any oven trays of welded on fruit away this time…

Ugly but tasty…thick fruit leather. by Kathryn Clover.

Next was the exciting hunt for Himalayan Balsam (Impatiens glandifera) seeds, which we narrowed down to one of the last strongholds on the River Ouzel that Friends of the Earth haven’t got their claws into yet. Their balsam-bashing zeal is understandable, since it is very invasive and smothers out our native flora. Still, all the more reason to imbibe the delicious, walnut tasting seeds, which everyone enjoyed catching as they burst out of their pods in a Bacchanalian display of plenty! Luckily none of us got too keen and fell in the river, as I don’t want to get sued. These can be easily dried and stored, then sprinkled on salads, soups and stir fries with gleeful abandon.

We stopped for a Crab Apple Jelly snack with cream cheese on crackers.

Photo of our Crab Apple Jelly, courtesy of Nina Gibson and partner.

We debated whether to traipse down to the Horseradish patches, as none of my group liked hot food, but in the end we were glad we did as identifying this plant was a real eye opener It’s the sort of plant that’s everywhere but gets overlooked or mistaken for dock…though if you look closer, the tall thin frilly leaves in the centre and jagged edges of the leaves are a giveaway. As is the phenomenally hot taste of the root!! We stopped to sit on a massive tree trunk and eat oatmeal biscuits with ham/vegan ham and horseradish sauce…despite apparent dislike of foodie heat, all proclaimed it delicious and asked for seconds!

Grated prepared horseradish (before sour cream etc) with rice vinegar and Allaria petiolata seeds.
Horseradish sauce with ham and Plantain ferment…and rose hips, which are for decorative purposes only as I need to get the seeds out of them!

After that it was about-face towards Plantation Woods along Plantation road, where we eyed up some edible yet out of season Ice Plant (Sedum) in someone’s front yard.

We were in for a real treat in the woods…or so I had thought, having recce’d the place mere days before to find fresh and tasty Oyster Mushrooms. Unfortunately these were a vertiginous scramble up a scree slope, so my intention was to go up there and bring some down for my more mature participants. As I reached the promised manna, most was nowhere to be seen and I found only a shrivelled and slug decorated stump. Arggh! Meanwhile my adventurous folk had come most of the way up the scree of beech husks and sand, whereupon I cheerfully announced we would be returning down to the path. We all held hands and nobody died…

We did find some Beech nut husks – in a good year the Beech (Fagus sylvatica) are chock full of tasty nuts, but this year it seemed to be the turn of the acorns. Acorns can be eaten, but with a fair amount of processing (i.e. boiling then thrown away the water about 8 times, or chopping them up then leaving them a clean stream in a pillowcase). Quite honestly, I can rarely be bothered/or have time to do this. Back in the day, myself and my old boyfriend made a nut roast from acorns and cobnuts which took us two full days of our lives over a simmering pot. Better to wait for the chestnuts. However, if you have a Holm Oak nearby, those acorns have a lot less tannin to get rid of, so are worth trying.

We also found a Red Cracked Bolete – not poisonous, not amazingly edible. Boletes are easy to recognise as most of the family (with a few exceptions) have pores like a sponge underneath instead of gills.

On the way back to the pub (always a good idea) I gave out tapas of Fermented Plantain (Plantago major) with Himalayan Balsam seeds. Lacto-fermentation needs a course all to itself, and it will get one…don’t get a fridge! turn plants into yoghurt instead!! Even better, you need virtually nothing except salt and a jam jar! Think ‘sauerkraut’ if you are confused.

Plantain Lacto-ferment with Balsam Seeds…

We learnt about Meadowsweet (Filipendula ulmaria) and its’ pain relieving properties. Plus lots of other very distracting plants which I can’t remember now.

What didn’t work so well…the Rose Hip Crudites! We tried to squidge out the tangy paste in vain, which was a bit embarrassing (for me). It is just too early for them yet. I tried cheating by bletting them in my neighbour’s freezer, but it seems there is no cheating with rose hips…we will enjoy them after the first frosts!

We finished by finding some Horsetail (Equisetum arvense) which can improve the condition of your skin and hair as it contains silica.

Everyone enjoyed themselves and some of the folks have sent me pictures of foraged lunches they have made soon after!

Alec and Sheena’s Dock Crackers with soft cheese, Wild Berry Jam, Crabapple Jelly and Nettle Seed Falafels…with Elderberry Cordial to drink, and Fruit Leather for afters.
Autumn Forage With Tapas Tasters, Sept 16th @ The Globe, Linslade, UK

Bushcraft L’Escargot…

Yes, I mean eating snails.

Known as ‘l’escargot’ by our French neighbours, snails are also eaten as a luxury dish in India, Nigeria, Portugal and Asia. Considering how much easier and safer it is to collect them compared to pegging it after a leaping deer Bear Grylls style, you would do well not to turn your nose up at heliciculture (snail farming). So, what’s the deal with snail steak?

Most land snails are edible. Water snails, especially sea snails, are another thing altogether, with lethally toxic brightly coloured sea slugs and cone shells that can stab you with a poisonous dart. So avoid those.

Poisonous Cone snails (found in the sea):”Drawings of Poisonous Shell Molluscs” by Queensland State Archives is marked with Public Domain Mark 1.0..jpg

Snails around the world.

Giant African land snails can reach the size of a human hand, and are often cooked as a delicacy with oodles of chilli and in a rich red sauce. Tiny East Indian lake snails are boiled in a cauldron with rice and spices by cheerful villagers. In France they are served in garlic butter sauce. In Portugal they are a popular bar snack served in the shell with butter and herbs, paired with a nice continental beer. Once I had them around a pig’s trotter in Italy (apologies to vegan readers).

“File/Giant African Snail (Achatina fulica) – An Invasive Species in Hong Kong (6164957561).jpg” by Thomas Brown is licensed under CC BY 2.0..jpg

The scary bit...

It’s all about the preparation. NEVER eat snails or slugs raw. They need to be caught several days before you eat them, fed some tasty food such as carrots or grains for 2 days, then purged (starved) for 2 more days to make sure anything nasty in their gut is gone. You will need to wash the container they are in out daily. This is especially important with slugs, as they are more likely to have eaten (possibly) poisonous mushrooms. After this, they need to be cooked thoroughly to get rid of any parasites. Land molluscs can carry some awful parasites such as rat lungworm, which is every bit as unpleasant as the name suggests. People (usually drunken students or young children) who have eaten raw snails or slugs for a bet have occasionally died after the worms migrated to their brain and caused inflammation. (If you don’t want worms in your brain, just ruddy cook the snails, okay!!)

So now I’ve scared the living daylights out of you, why should you eat snails?

Our land molluscs are surprisingly high in protein (16%, as much as beef!) yet low in fat, which makes them ideal if you are trying to live healthily. They also contain lots of useful minerals such as iron, potassium, phosphorus and magnesium (possibly from munching on your prized vegetation). Even better, catching them is very easy! They are tender on the palate and don’t taste bad. Just about anyone has the space to farm them on a small scale. Expect snails and other small scale protein alternatives such as crickets to be on our menu more and more as sustainability becomes more important.

My son with snails in herb butter, watercress and toast (with frankfurters to make it more normal!) He did eat some, before spitting them out!!

Which snails should I try?

The most common species of wild snail in the UK is Helix aspersa, the Common Brown Snail. These, if you are coming to this the backyard bush crafter way (as I am) are the only UK species big enough to be worth the bother of eating. Farmed snails are just a beefier subspecies of our common wild critters, going under the name of Helix Aspersa Maxima.

Cooked common brown snails – Helix aspersa.

When I was a kid we kept Roman snails as pets. Roman snails (Helix pomatia) are a protected species in the UK, and now quite rare, so it’s not really the done thing to eat them if you find any. This is a shame, as they are a good size.

Roman snail: “Roman snail” by magnetismus is licensed under CC BY 2.0.jpg

There are several businesses in the UK that now farm snails for the restaurant market. Some, like Dorset Snails, also produce snail caviar! This was among the delicacies offered as gifts to a historical Dalai Lama in Tibet. This caviar can be now bought online in tiny 50g pots that can sell for £149, as each snail only lays 100 tiny pinky-white eggs annually! So making it as expensive as the finest Beluga caviar. (Though terrifyingly enough, I also saw an Ebay advert offering the raw product for £10??!! Complete with attached soil!) When sold through a reputable provider, the tiny eggs are cleaned and gently pasteurised with a special process before sale. Great if you want to show off both your wealth and your sustainability credentials…not so good for the bank account. The rest of us proletariat will have to make do with eating our back garden Helix aspersa.

Snail caviar. From Dorset Snails website.

So, how to catch them?

You can either go out after a rain and pluck them from the undersides of large leaves and under pieces of wood/plastic/whatever, or you can build a basic snail trap from a plastic bucket with a funnel in the lid. Place tasty veg (think cucumber, juicy lettuce, carrot) in the bottom of the bucket and clip the lid down firmly (a hole cut in the middle will suffice). Leave for several days. The snails and slugs will find their way in but get confused trying to find the hole and get out again. Transfer them to a container with a lid with no cracks or holes the can get out of, but punch some air holes in the lid or use fine mesh for the top with a brick on top of it. Feed them with fresh veg or grains. Carrot is recommended, as it turns their poo orange, therefore alerting you to the fact whatever they have eaten before is safely out of their system…they do seem to prefer cucumber though!

How do I cook snails and slugs?

‘Thoroughly’ is the answer.

1) First give them a rinse to get bits of snail poo off them.

2) Get a pot of salted water to a rolling boil and tip them in. Boil them for at least 20 minutes. This will kill any parasites.

3) Drain, allow to cool. Prick them out of their shells with the tine of a fork, a snail pin or a bbq skewer.

4) Wash the snail meat in a bath of water with lemon juice or vinegar added – this gets rid of the slime!

5) Use as per your recipe – fry with garlic butter, or add to a creamy sauce with pasta. Or marinade in chilli tomato sauce and bbq on a skewer!

My Nigerian inspired Spicy Snail Kebabs (not bad…)
Indian inspired banded snails with cumin rice and fresh peas. (These were a bit fiddly to eat!)

So what do you think? Would you try snails as I did, or are you utterly disgusted? and if you have, what was your experience? Could these and other small creatures become our main source of meat?

Should we be eating more snails?

Click to vote below!

Bushcraft L’Escargot…

We’re Stronger When We Share: FARM HACK 2022 @ Tolhurst Organic

Right, I’m going out on a slightly less than usual limb here for this blog. Readers may not have realised that underpinning much of what I write about foraging is a slow yet powerful current of land activism. My intention is that once we are directly connected to the land by our meals it comes shockingly into relief how much we want to take care of those plants, those animals, that land, which otherwise would have remained a greenish blur as we trudge past on the way to the corner shop. After eating nettle seed I will never use pesticides or herbicides (yet I will wee in said nettles and give them the gift of my nitrogen). After a meal of crayfish from under my boat I will never pollute that water. This is the dawning realisation that we really are part of the whole.

Cucamelons sold at the Farm Hack.

Since the Enclosures Act, people of this country have been disempowered from land rights and ownership for so long that we regard getting a mortgage (‘grip of death’ in French) as a desirable state to be in. We are told to pity the small farmers of other ‘third world’ countries as they work the land they still own, and build their own house that they own outright! We in the so called ‘first world’ are nations in debt. We are slaves to energy firms and large agribusinesses. We are starved of fresh air and sunlight. In short, we live most of our lives like nightingales in a gilded cage!

Yet there are choices. Peaceful ones, too.

Even one windowsill of your own produce, or a knowledge of local edibles, is a good start to regaining our relationship with the land. Offer to pick an elderly neighbour’s fruit. Try growing mushrooms in a cellar or damp cupboard. Spirulina in a bath tub. Farm crickets and snails. Get the neighbours together and make a veg garden on a spare piece of land (check for contaminants first).

My son checking out a seed broadcaster.

If you work a 12 hour shift and have no time except to collapse in front of the telly with a microwave meal, everyone understands. Or they should. Try looking for local small farms that can deliver a veg box, keep an eye out for neighbours selling produce, or Pick Your Own at the weekend with your kids. More often than not, you’ll find me grating or slicing fresh local veg into my Tesco ready meal wonder, because that’s what’s bloody realistic for most of us right now. (This will gain you the health benefits that you need, with minimal time and effort).

So, on to Farm Hack. What’s it all about?

Farm Hack was started in 2010 by a group of volunteers, with the mission of sharing tool and equipment ideas and designs between small scale farmers. All the designs are online on the Farm Hack website , and are open source for anyone to use. The designs are scaled for small farming businesses which makes them much more affordable than industrial scale machinery meant for large farms. These ideas range from a black soldier fly aquaculture feed program, to bike powered threshers, to 3d printed seed rollers. They’re big on sustainability, so there is a focus on green energy and pedal power, which works for small scale farming businesses (such as we used to have in ye olde days of medieval peasantry). There’s also useful electronic monitoring tools for greenhouses and tractor driven tools – they’re not Luddites!

What happens at a Farm Hack event then? Peasant revolts? Orgies and devil worship?

Actually, no. (Though it’s not like I checked all the tents.)

Myself and my seven year old son went to the recent Farm Hack at Tolhurst Organic Farm on the Hardwicke Estate, near Reading. We were soon guided towards the farmhouse by a friendly hippy and her dog. The weekend entrance fee was on a sliding scale between £40 and £80, depending on whether you were a skint but happy small scale veg grower or a City banker.

Workshop programmes were chalked on boards, and the kitchen volunteers served three lovely vegan meals a day. I was impressed by the hemp seed burger (though my son went the whole weekend refusing to eat anything except bread, jam, and a whole uncut cucumber. I contented myself that it was, at least, extremely good bread and cucumber).

Farmer Andrew Brackenborough showed off how to operate his home made bike powered threshing machine, with my son helping loudly. We threshed broad beans and barley. It was surprisingly easy on the legs!

Andy’s bike powered threshing machine.

Dave showed how to sharpen tools, and an assistant professor showed how to use a microscope to view the microbes living in your soil. This was a real eye opener, really bringing home what a healthy soil should look like.

We listened to talks about Biodynamic farming and the Right To Roam campaign, led by Nick Hayes. Nick swore just once during his talk, whereupon my neurodivergent child joyously repeated the F word many times in loud succession, and would not desist for a long time.

Threshed broad beans (pedal power!)

When evening came there was, I’m told, an excellent ceilidh, which I missed as as I was putting Marty to bed in the back of my Ford Fiesta, (having realised I had left the tent at my Mum’s house). I did get to play two quick harmonica numbers with the band afterwards however!

My only criticism is that there wasn’t much to occupy the children. A kid’s corner would have been a good idea, far enough away from the talks tent that my son’s amateur drumming didn’t disturb the event! The kids that were there had a good time though and got stuck right in where they were allowed to.

On Sunday there was a Lacto-fermentation and a Natural Dyeing workshop, and another tour of the organic farm. I would have loved to run a Forage at the farm, as there was a lot there, but my son was too hyper for this to actually work and I gave in gracefully.We ended with an agreement to run another Farm Hack at Tolhurst next year.

Expect this movement to spread as for prices soaring and we are given that push, that kick, toward land sovereignty once more.

Check out the Farm Hack website for more details.

So, over to you, the reader. Do you think I should be writing more posts about land activism and movements, or do you think I should stick to foraging and self reliance? (I’m not promising to do what you say. But I’d like your opinion. Do you think this subject is important? Or a load of codswallop?

Demo of seed broadcasting tools by Sparrow of Tolhurst Organic.

We’re Stronger When We Share: FARM HACK 2022 @ Tolhurst Organic

5 Best Nuts To Forage this Autumn!

Hi all and welcome back after the summer ‘break’ (who’s kidding when you have children). Here I’m going to show you how you can get out from Sept onwards and find free, delicious, safe and nutritious food from British hedgerows and waysides. Chances are you’ve been walking past some of these every day on the way to work, school or line dancing class…and let’s face it we all could do with saving money on food right now, whilst not skimping on quality. Plus, harvesting this lot is great fun!

WALNUT (Juglans regia/nigra)

There’s two types of walnut you will commonly find in the UK: the Common Walnut and the Black Walnut. They can both be used the same way in meals, though the Black Walnut can vary in tastiness and be harder to harvest due to the tree being really tall. The nuts are generally ready to harvest once the leaves of the tree start turning yellow and they begin falling to the ground. Below is a walnut tree, leaf and crushed nut (from the tree we walk past on the school run).

Walnuts are delicious in a creamy Waldorf salad or in a cake, but try toasting them with salt, butter and rosemary for a delicious and quick healthy snack. 100g of shelled walnuts gives you 100% of your daily fats (mostly the ‘good’ type of polyunsaturated fats, though avoid if you re trying to lose weight…most squirrels are trying to do the opposite at this time of year). This also gives you 25% of your Vitamin B6, 39% of your magnesium, 16% of your iron and 9% of your calcium, plus 30% of your protein. And they are ruddy expensive in the shops too!

BEECH NUTS (Fagus sylvatica)

I often collected the spiky brown prickly cases of beech mast on my way to work at the care home. though they don’t come every year, when they do they come in spades (I mean, with abundance, although if you use a spade to collect them, they do actually come in spades…oh, never mind). Check the mast while still on the tree til it shows signs of the brown nuts peeking through a crack at the top. Now is the time to crack the mast open and collect the small, shiny, vaguely Toblerone shaped seeds. This can be a bit of a faff and for this reason beech nuts have never really taken off as a commercial crop. Despite this, they are quite delicious when peeled and toasted. Just remember to toast them well as this removes their slightly poisonous thin coating of tannins and alkaloids.

The beech nuts shown above are what they look like when out of the mast cases. You now need to get a fingernail in the cases or roll them from side to side til they crack open and the pale gold seed within is released. A good job to do in front of the stove/telly one evening, (if you are one of the lucky ones with enough money for heating, and electricity to watch the TV with). They are rich in creamy tasting fats, a great idea if you are wanting to gain weight, although some of these are the ‘bad’ (saturated) fats. They contain 22% of your daily potassium per 100g and 17% of your Vitamin C.

HAZELNUTS (Coryllus avelana)

The classic addition to chocolate and treats, these sweet and creamy nuts are hard won from the squirrels, who usually have them well away before we come anywhere near them. Your best chance is to pick them whilst still green (immature), when the cases are still creamy white-green. They can then be ripened in a warm, dry place (high up, away from rats!). Once they are dried, try making home made Nutella for an easy quick recipe, all you need is cocoa powder, ground up hazelnuts and honey or sugar. For a savoury hit, try a nut loaf.

To harvest, shake the tree. If the nuts are ripe, they will fall.

Hazel nuts” by JeanM1 is licensed under CC BY-NC-ND 2.0.

SWEET CHESTNUT (Castanea sativa)

These are my personal favourite, low in fat but high in precious winter carbs, with a floury mouth feel that goes perfectly with herbs, salt and bacon (or Vegi bacon). Don’t get them confused with Horse Chestnut (conkers). A good way to remember the difference is ‘conkers are hedgehogs, chestnuts are porcupines’. Chestnuts have a far more spiny green husk than conkers, which are leathery. Failing that, one taste of a conker (which has not got the chestnut’s tapering tip covered with silken white hair) will convince you it’s not the right nut! I have constantly been amazed how many people have not been taught the difference!

The real challenge is how to harvest these critters. It’s easy enough find them falling on the woodland floor (or, in my case, the front gardens of a local estate), but extracting the nuts from the spiny husks takes fingers of stupid iron. Far better to crush the husk under a stout boot til it pops out – as long as you haven’t stepped in dog poop beforehand, that is. If you roll the husk side to side under your boot whilst applying gentle force (rather than stamping on it), this stops the nut getting crushed. C’mon, you’re going to be cooking them anyway…

PINE NUTS (Pinus sps)

Yes, all pine nuts are edible, with a pleasant enough resiny aftertaste. No, not all are worth the bother harvesting. Some species have very small seeds. The Stone Pine contains the largest, tastiest seeds, the kind you get sold at extortionate rates at the health food shop. To extract any species of pine seeds, collect unopened pine cones and gently heat them on top of a radiator, stove, or smouldering broken up furniture, depending on how hard you have been hit by the energy crisis. The cones will open and drop their seeds, usually encased in papery ‘wings. Pick these off and add the pine nut seeds to your recipe.

Look at my previous blog post on Monterey Pine for a pine nut recipe with burdock root burgers.

Or add to houmous for a delicious crunch.

Pine nuts have apparently kept (so the legend goes) a terrified Japanese girl alive in the woods for several years, after she fled her burning village in WW2. We do know they contain high amounts of good fats, potassium, magnesium and iron, plus 28% of your daily protein requirements per 100g.

Homemade Pine Nut Hummus” by Melly Kay is licensed under CC BY-NC-ND 2.0.

So, I hope that’s enough to get you started on going nutting.

One other thing – take a long stick, preferably with a crook or hook at the end. This is perfect for pulling down branches or gently shaking then to collect the nuts.

Have fun in the nice fresh, damp British autumn. More recipes and nut related stories to come!

PS: You can now listen to this post on Anchor as a podcast!

xx Hedgewitch Kat xx

5 Best Nuts To Forage this Autumn!

October Events @ Hedgewitch Adventures

Fungi Forays, back from last year as requested by popular demand! With mycologist Phil Austin. Learn to identify fungi, take spore prints and hopefully find edible fungi at Ashridge estate on these half day courses (family course is 2 hours to allow for shorter attention spans!).

Sun 16th Oct: Fungi Foray (Adults 16 plus)

Half day course identifying fungi at Ashridge Estate. 10am-1pm.

£35 per adult (group size 8 max)

Tickets: Eventbrite or Paypal to hedgewitchkat@hedgewitchadventures

Sat 22nd Oct: Fungi Foray (Adults 16 plus)

Half day course identifying fungi at Ashridge Estate. 10am-1pm.

£35 per adult (group size 8 max)

Tickets: Eventbrite or Paypal to hedgewitchkat@hedgewitchadventures

Fri 28th Oct: Fungi Foray (Family Friendly)

2 hour course at Ashridge Estate. 10am-12 noon.

£20 per adult/£10 per child 5 to 15

Tickets: Eventbrite or Paypal to hedgewitchkat@hedgewitchadventures

Check out “Fungi Foray (Family Friendly)” on Eventbrite!

Date: Fri, 28 Oct, 10:00

Location: Bridgewater Monument, Ashridge Estate

Any questions feel free to email me at!

The delicious Common Puffball
October Events @ Hedgewitch Adventures

September Events 2022 @ Hedgewitch Adventures

Hello all.

My September events (booked in so far, more to come!) are below. If you are looking to learn about autumn foraging, with some lovely tasters included, now is your chance!


Fri 16th: Foraging Course with Tapas Tasters

Half day course identifying wild edibles, with 3 tapas tasters on the way. Begins and ends at the lovely Globe Inn, Linslade. Parking available at the Globe.

@ The Globe Inn, Linslade.

£25 per adult. Adults only.

Tickets: Eventbrite / Paypal to

Sat 17th: Foraging Course with Tapas Tasters (Family Friendly)

Half day course identifying wild edibles, with 3 tapas tasters on the way. Begins and ends at the lovely Globe Inn, Linslade. Parking available at the Globe.

@ The Globe Inn, Linslade.

£25 per adult/£12.50 per child 5-15

Tickets: Eventbrite / Paypal to hedgewitchkat@hedgewitchadventures

September Events 2022 @ Hedgewitch Adventures