In the wild there are thousands of foods, medicines, barks, berries, mushrooms and plants that we as humans are naturally pivoted towards. How can we interact with our natural surroundings and bring medicinal flavours into our meals? Each wild food carries a risk of mis-identification. How can this be mitigated?

Come and learn how 42 acres work year-round with our wild food larder to bring nature's gifts to our menus and products.

Walk on our land and learn about the wild plants we are using and gain insights into our wild tending and agri-wilding processes. Gather food to taste and use.

Enjoy a unique 42 Wild Mezze in a beautiful setting.

Learn how to create your own personal foraging book filled with identification guides created in the field and learn how to layer in, safety protocols and mapping systems to support your continual learning and sustainable foraging practices.

In the afternoon enjoy a tasting and talking session with cake and 42 will share their unique recipes and run through core insights into preserving, teas, ketchups, medicinal mushroom honey,  compotes, passata, pickled wild mushrooms, tinctures, fruit spreads and winter warming tonics.

To finish we invite you to enjoy a turkey tale chai and  bring ideas you may have and share your projects and gain support and feedback to further your understanding and knowledge in this amazing area of food as medicine.

‍