Nant y Bedd

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In theory, our dates for this year are as below, but double check on the individual course details further down the page Nant-y-bedd workshops and events 2021 (up-dated 23rd July 2021) Saturday 15th May                  Foraging Saturday 5th June                   Composting Saturday 12th June                 Blueprints Sunday 20th June                   Wild Gardening NB New Extra date Tuesday 22nd June                Botanical Sketching New Workshop Saturday 26th June                 Foraging Saturday 10th July                   Blueprints Thursday 15th July                  Composting  Wednesday 18th August         Foraging Thursday 9th September        Wild Gardening Saturday 18th September       Wild Weaving Saturday 9th October              Artists’ Willow Charcoal Making Saturday… Read More

Latest News: Due to the uncertainty surrounding the possible course of the COVID-19 virus and personal health issues, we are currently not intending to open in 2020, nor will any of the proposed workshops take place this year.   We look forward to welcoming you to Nantybedd Garden in 2021 New for 2020 we have Jessica Tanner with two fascinating topics Artists Willow Charcoal Making £60 including all materials, delicious seasonal, organic… Read More

With apologies to our regular followers and newsletter subscribers, here’s Lucy Gaze’s report on the recent foraging day at Nant y Bedd, plus a little snippet from Liz’s blog.   Friday 18th May saw the first of 3 foraging days at Nantybedd, with the lovely and extremely knowledgeable Liz Knight of Foragefinefoods. The day dawned bright and sunny and 6 guests (plus Sue!) turned up to a delightful treat of homemade nettle… Read More

Saturday saw 20 or so people descend upon us for a Mushroom Foraging day.  Organised by Liz Knight of Forage Fine Foods and executed by Mark Williams of Galloway Wild Foods, we had an amazing afternoon searching among the trees and along the river bank. Mark’s knowledge on fungi and how to use them was extensive and amusing as well as being excellent on the palate! After introductions all round, Mark got proceedings underway with… Read More