Collaborating in nature on a Foraging and Wine Tasting event for The Brighton Wine Company
Who they are
Brighton Wine Company blend the best of the modern, mad wine world, with a touch of old fashioned, personal service. Everything from everyday tipples to rare and fine wines.
They offer weekly events, a great selection of wines, plus regular offers of small, interesting wines all of which have a story to tell.
They offer weekly events, a great selection of wines, plus regular offers of small, interesting wines all of which have a story to tell.
What we did
Brighton Wine Company's Chris Orr likes to help people share some wild and wonderful times over a glass of wine, and he asked us to facilitate a foraging and wild food cooking class to help showcase their wines.
Together we created a wild wine and foraging day out, as part of their event schedule.
We also helped to promote it, and the event sold out within a very short space of time.
Together we created a wild wine and foraging day out, as part of their event schedule.
We also helped to promote it, and the event sold out within a very short space of time.
Wild Wine and Foraging: What happened
Starting with a two hour walk through the delightful woodlands and fields of Stanmer Park, we led the group of 15 on a foraging session, to find edible wild food, herbs, leaves and all sorts of delicious plants including plantain, hogweed, ground ivy, nettles, and more.
As we went round, Chris produced fabulous wines to taste, all with interesting stories, from a delicious British champagne to bloomin tasty French and Spanish reds and whites.
Heading back to base camp, we taught participants how to make nettle pesto in a hands-on, participatory wild food cooking class.
After the class, Chris produced more wines to taste, while we handed round delicious wild forage-based canapés, and cooked up wild vegetable tempura and wild pigeon, courtesy of The Sussex Peasant, over an open fire.
When everything was ready, the participants tucked into wild pigeon medallions with nettle pesto on crusty bread, with a wild leaf salad.
As we went round, Chris produced fabulous wines to taste, all with interesting stories, from a delicious British champagne to bloomin tasty French and Spanish reds and whites.
Heading back to base camp, we taught participants how to make nettle pesto in a hands-on, participatory wild food cooking class.
After the class, Chris produced more wines to taste, while we handed round delicious wild forage-based canapés, and cooked up wild vegetable tempura and wild pigeon, courtesy of The Sussex Peasant, over an open fire.
When everything was ready, the participants tucked into wild pigeon medallions with nettle pesto on crusty bread, with a wild leaf salad.
The result
Foraging and wild food cooking is the perfect event to support the Brighton Wine Company and their customers were delighted - they took several orders for cases of wine on the day.
All in all, a great day out and a very successful event.
All in all, a great day out and a very successful event.
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Wild pigeon breasts were perfect with the nettle pesto that the group made. Foraging, wild food and wine tasting with the Brighton Wine Company
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Wild samphire canapés at our Foraging and Wine Tasting session with the Brighton Wine Company
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School of the Wild created a great event and were a joy to work with.
