Taste the Wild

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.

29/07/2024

A fantastic group of 8 (including a family of four) joined us in the woodland to learn about and build an earth clay oven. Pizza 🍕 for lunch. Obviously 🙄
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26/05/2024

Following many wet months what a beautiful day to be foraging in the North Yorkshire countryside. Chris and I (Paul) were joined by 12 people in the Taste the Wild woodland for a day of foraging and feasting. After the morning foraging in the woods, everyone returned to the barn to cook and eat. They spent the afternoon foraging in the meadow and on the verges.

The starter for lunch was a wild garlic kimchi tapenade served on griddled flat breads.

This was followed by Northern Pasta coated in our Yorkshire Pesto.
If you haven’t made it yet it’s wild garlic, nettles, hazelnuts, rapeseed oil and Wensleydale cheese.

Dessert was allotment rhubarb sweeten with sweet cicely served with yogurt, shortbread crumb and roasted dandilion root.

Would you like to join in us this year? There are still some spaces on courses later in the year:
One Day Foraging www.tastethewild.co.uk/foraging
Coastal Foraging www.tastethewild.co.uk/coastal
Back to Basics Bread www.tastethewild.co.uk/bread
Building Earth Ovens www.tastethewild.co.uk/oven

20/04/2024

Earth Oven Building.
First course of 2024 and what an oven.
The small group of six made a fantastic looking oven out of clay and sand.
Would you like one?
Why not join us in July or September to get hands on and find out how.
Pizza 🍕 lunch.
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12/04/2024

Friday Read:

https://www.theguardian.com/uk-news/2024/apr/12/rare-truffle-find-scottish-spruce-forest-sends-fungus-experts-alien-species-hunt

Chamonixia caespitosa found during rewilding project in west Highlands while removing non-native Sitka spruce

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.

09/09/2023

Yet another great (& very warm) day in the woodland with a great group of people, learning about natures late summer harvest on our One Day Foraging course. Heading out into meadow, roadside verges and woodland we found: Sweet Woodruff, Cleavers, Ground ivy, Wood avens/clove root, Nettles, White dead nettle, Rose. Hawthorn, Common sorrel, Dog vomit slime mould, Hedge Woundwort, Wood sorrel, Small Ink caps, Fir, Spruce, Pine, Elder, Ochre brittlegill, Stinkhorn/witches egg, Blusher
(Panther cap), Possible poisonous lepiota sp. amongst others.
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Lunch started with freshly baked pitta breads and wild kimchi pickle, following by wild mushroom risotto, with a hedgerow berry, apple and elderflower crumble to finish.
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06/09/2023

🦀 🐚🌱🌿 Two beautiful days foraging along the Cleveland Way and on the rocky foreshore of Robin Hood’s Bay on the North Yorkshire Coast.
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With Fruit, Flowers, Foliage along the coastal paths, followed by crustaceans (including this lobster), gastropods and seaweeds at low tide.
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Lunch was a wild kimchi pickle on crackers, followed by smoked mackerel pate (with a little heat from horseradish leaf) served with wild fennel pickled cucumber & crusty bread. A wild berry vinaigrette slaw salad on the side with freshly picked wild greens. A wild mess dessert followed of orange & nettle infused cream, nettle matcha, elderberry & strawberry sauce and freshly picked brambles.
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We drank a spiced elderberry cordial.
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03/09/2023

Another great day in the woodland sharing skills, knowledge and stories about building earth ovens.
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06/08/2023

One Day Foraging in the woodland. It’s been an interesting year weather wise and plants are behaving differently. There was lots to find and eat for our foraged feast lunch.
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09/07/2023

🦀 🐚🌱🌿 Two beautiful days (even if one afternoon was very wet ☔️) foraging along the Cleveland Way and on the rocky foreshore of Robin Hood’s Bay on the North Yorkshire Coast.
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With Fruit, Flowers, Foliage along the coastal paths, followed by gastropods and seaweeds at low tide.
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08/07/2023

Coastal Foraging in Robin Hood’s bay with the rain 🌧️
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This area is amazing for seaweeds and some would say that it doesn’t get better than Sea Truffle.
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www.tastethewild.co.uk/coastal
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10/06/2023

Fungi aren’t just for Autumn 🍂 Chicken of the Woods
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Bright, bold and soft to the touch. With its distinctive look, chicken of the woods or Sulphur polypore (Laetiporus sulphureus) is a bracket fungi which usually grows on rotting oak stumps. It can also be found on living trees including oak, chestnut and beech. It is easy to identify by its tiered golden brackets, the underneath of which are sulphur yellow. Although Chicken of the woods is commonly eaten a small minority of people do experience nausea and dizziness after eating it so we advise you to be cautious.
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08/06/2023

🦀 🐚🌱🌿 Two beautiful days foraging along the Cleveland Way and on the rocky foreshore of Robin Hood’s Bay on the North Yorkshire Coast.
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With Fruit, Flowers, Foliage along the coastal paths, followed by gastropods and seaweeds at low tide.
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Lunch was a wild garlic and nettle Chimichurri on crackers, followed by brown crab, wild garlic and sunflower seed potatoes, and a wild berry vinaigrette slaw salad. All topped of with waffles, nettle and orange infused cream and roasted dandelion root sprinkle.
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We drank Bax Botanics ready mixed cans of Sea Buckthorn spirit and tonic.
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