Woodlore Bush Chef with Ray Mears
Providing for the Camp
The ability to prepare tasty, nourishing and satisfying food is an incredibly important part of living outdoors. On the trail, food provides us with energy, comfort and something to look forward to at the end of a hard day but, by its very nature, it needs to be simple. Once we are living in a fixed camp however, things become very different indeed and we are presented with a wealth of opportunity. Here we can indulge in more complex cookery and provide a repast both sumptuous and delicious as a reward for our endeavours. Join Ray on a culinary expedition and bask in the welcoming scent of freshly baked bread as you acquire the skills that will lead you to the forest feast.
Led by Ray, you will be working entirely outdoors, your team will cook delicious dishes including delicious fresh bread, mouth watering main courses and indulgent deserts. The morale boosting capabilities of hearty meals can never be underestimated and the ability to produce them with confidence and flourish is one of the most rewarding and truly pleasurable experiences that you can have. You will have friends and family thanking you for years to come for investing your time and passion into what most people see as an impossible task: cooking well outdoors.
Rotating through the various dedicated kitchens you will cook two, three course meals each day, experimenting with a variety of ovens and techniques particularly suited to the field. You will be amazed at what it is possible to produce and spend time sharing the well earned meals with your fellow students. Come prepared to work, eat and enjoy the company of the camp. We take no responsibility for increases in belt size resulting from participation in this course.
Amongst many other skills you will learn:
- Managing fire & selecting wood for cooking
- Making a selection of breads
- Roasting & baking outside
- Cooking without pots and pans
- Supplementing your ingredients with wild food
At the end of the course, you will be challenged to design, prepare and cook a celebratory feast to share with the rest of the group. A truly indulgent end to a course packed with culinary treats.
This course starts at 17:30 on Friday and will finish at 16:00 on Monday.
CateringAll meals for this course will be provided. You will not live from the land during this course although wild food will be included according to availability. The preparation and cooking of meat is an integral part of this course and is something that you should be aware of if you have any specific dietary requirements.
We provide a kettle, tea, coffee, squash and biscuits in a brew box at the main camp fire of the course, under a large parachute. We also have fresh drinking water and a fruit bowl available.
Course SiteThe Woodlore Bush Chef course will take place at an expedition style camp in East Sussex, close to Tunbridge Wells. The camp is situated in beautiful private woodland with no public access with lots of wildlife including deer, owls, badgers, fox and butterflies. We do not have shower/toilet blocks at our sites, therefore all aspects of the course will have a fantastic wilderness feel, using a screened camp shower and a screened latrine in the woods.
We have a car park at the course site where you your car will be kept during the course (if you bring one).
Other DetailsJoining instructions will be sent to participants of the course 9 weeks before it is due to start, giving details of where to meet, at what time, and what to bring with you.
Dates, Costs and BookingsPlease select a course date Please ensure that you read our Terms & Conditions prior to booking your place.
2020 Dates - Woodlore Bush Chef with Ray Mears
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Cooking a hunters stew
Celebrating success with a delicious sponge cake, complete with blackberry icing.
Roasted lamb shanks provide a hearty dinner at the end of a hard day's cooking.
There's nothing quite like the smell of freshly baked bread to make the camp feel like home.
Improvised ovens expand the possibilities for amazing camp food.
Fresh pasties wrapped in hand made pastry and cooked over a fire.
Scones cooked in an ammo-box oven provide an excuse for a mid afternoon cream tea.
Beef stew with a dumpling crust. A filling, warming and delicious autumn dish.
Woodlore Bush Chef with Ray Mears