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Buxton International Festival

Cookery - John Wright

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John Wright is Britain’s best-loved forager and a regular on River Cottage.

From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season. John discusses where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette.

  • Duration: 1hr
  • Price: £12