Wednesday, 5 September 2012
Wild Food & Foraging Coming to Hartingtons
"Goats cheese, sweet cicely and pickled blackberry toast, Pressed lamb shoulder with ground ivy and wild herb choux potato dumplings, elder rob mousse crumble as well as a Hedge Jelly preserve to take home.
I for one can't wait.
For more details of the Foraging Course as well as many other innovative and exciting food based courses please check out our website.
Cookery courses Derbyshire