Taste the Wild

23/06/2025

🔥 Cooking with Fire in the woodland. Chris, Paul and Jen were joined by a great group of people to use various techniques to cook various foods with fire and smoke.
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From hot smoked bream on english muffins, to planked salmon and lamb’s liver tacos 🌮 as starters to the main course. Cauliflower cooked under a cloche, salt baked carrots, clay baked beetroot, burnt butternut squash hummus, hay smoked potatoes, cote de boeuf, bone marrow sweetcorn, butterflied lamb shoulder and mutton kebabs, all served with freshly baked pitta breads from our wood fired clay ovens. This was all followed by ember baked pineapple, caramelised peaches, smoked cream, black pepper brittle and popcorn.
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We also cooked a loaf in the ember buried dutch oven.
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Would you like to join us next time? There are just two places left in July and August is already full.
www.tastethewild.co.uk/fire
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Looking for something this weekend? Why not join us on Back to Basics Bread for a full day of bread making in the wood fired clay ovens
www.tastethewild.co.uk/bread
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16/06/2025

Refreshing on a summer’s day, there’s almost no better non-alcoholic drink to serve at a family barbeque or wedding, than an elderflower cordial, made with either still or sparkling water (for a little extra zing!).

Elderflowers are a seasonal and botanical treasure and one of the most wonderful wild ingredients of the early summer.  It would be remiss of us not to dedicate a blog post to these delicate white blossoms, now the season for foraging elderflowers has truly arrived. Head outside and forage for elderflowers and make this orange and cordial recipe.

Find the link to our recipe in the comments.

17/05/2025

Earth/Clay Oven Building at
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What an amazing looking oven, built from scratch in a day from this amazing team in our woodland.
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Why not join us later in the year to build an oven like this or on our bread course to use these amazing ovens to bake a variety of breads.
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04/05/2025

Join Chris this Saturday foraging in private woodland in North Yorkshire. You’ll learn about our edible (and deadible) countryside.
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There are a couple of places left, but don’t delay. www.tastethewild.co.uk/chris
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We’ll collect ingredients for our lunch and cook together over fire and in our wood fired clay ovens.
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20/04/2025

Wild Food Foraging 🌱 and Cooking with Fire 🔥 with
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Will we see you in our woodland in 2025?
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04/04/2025

Magnolia flowers are blossoming everywhere. This tree is on the coast of Coniston Water and the peak in the background is The Old Man of Coniston (which we climbed the day before).
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Get your foraging guides out to ensure you have an edible species and check out the many ways to eat and preserve them.
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2025 foraging courses are now available to book through our website.

14/12/2024

Just realised I hadn’t posted anything fingi related this year!
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Autumn 🍂 Foraging with Fungi
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15/09/2024

Back to Basics Bread 🥖 at
What amazing couple of days with Dan from Stark Farm Bakery in the woodland. Sharing his baking experience and knowledge over two courses this weekend.
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Everyone made rustic white loaves, wholemeal seeded rolls, sourdough bread, ciabatta, fougasse and an enriched sweet dough. Some took some of Dan’s sourdough starter to begin their bread making journey.
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If that wasn’t enough bread lunch was pitta hummus & salad followed by wood fired pizza.
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Sounds interesting? Join us in 2025. Link in bio
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01/09/2024

A fantastic group of 8 joined us in the woodland to learn about and build an earth clay oven.
This was our last oven building course of this year and what a great looking oven it is!
Pizza 🍕 for lunch. Obviously 🙄
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03/08/2024

Chris & Rose at Bax…

Are you curious about how we make Bax Botanics? Let us tell you!

For us it’s all about distillation. Why? Because it gives our drinks an intense punchy flavour and keeps things pure. Other brands do it differently but for us, this is what makes a spirit! 

The Magic of Distillation

Our process begins with organic botanicals and carbon-filtered water, mixed up in a copper alembic still—a method dating back to the 14th or 15th centuries.  

When the herbs and water are ready, we seal the still and heat the water to boiling. Now the magic starts to happen. The flavour compounds from the botanicals evaporate with steam and the wonderful flavours start dancing up the pipes, along they go to the condenser, where they cool back into liquid form and drip down as a flavour-packed distillate or hydrosol. There it is! The secret start of our Bax alcohol-free spirit. 

Finishing Touches:

Now we blend the distillate, mix in preservative and add a dash of citric acid. This keeps it fresh and shelf stable and gives your taste buds a satisfying sour bite!

Our Commitment:

Alcohol-free production
No added sugars
No thickeners or artificial colourings
Minimal, necessary additives only
0.00% ABV
Free from all 14 major allergens

Bax Botanics: Embracing purity and natural distillation techniques to create premium alcohol-free spirits. Customize with the mixers you prefer, knowing you're enjoying a clean, thoughtfully crafted drink.

Welcome to Bax Botanics. Pure, Natural distillations.

Thank you for reading.

13/03/2024

Dear Facebook Followers. Can you help us?

We still have availability on our April & May One Day Foraging Courses and with only a month to go, it would be great to have a few more people along.

This is where you come in. We get great feedback from you about our courses and it would be fantastic if you could like and share this post with your friends and family and let them know what they are missing out on!

Spring is a great time to start foraging with the fresh growth offering some of the most tender wild edibles.

Prices for the 6 hour course with lunch have been held at £95 for 2024.

So why not join us for the first time or again for a little revision in our private woodland in North Yorkshire for a day of learning about foraging for wild foods. We will also be cooking a foraged feast together with some of our finds and sampling others that have been fermented and preserved.

Find out more here and book here: https://tastethewild.co.uk/course/one-day-foraging/

Thanks again for your support of our small business and we'll hopefully see you soon. Cheers Paul & Team 🌿

22/02/2024

Join us to explore, learn, and taste what nature has to offer on one of our immersive courses. Dates are now available to book for 2024, with some workshops having sold out already! Engage with experienced instructors passionate about sharing their knowledge and fostering a deeper appreciation for the coast and countryside of North Yorkshire.

Coastal Foraging courses are run from Robin Hood’s Bay on the North Yorkshire coast with the rest being delivered from own woodland in central North Yorkshire. Will you be joining us in 2024 for the first time or coming as a returning visitor on a different course? Choose from One Day Foraging, Back to Basics Bread Making, Earth Oven Building and Autumn Foraging with Fungi. Don’t delay though as Cooking with Fire and Foraging with Chris workshops have already sold out for 2024.