The Taste Dolgellau food festival opened today and I’m here preparing for our event at Graig Wen tomorrow.  Together with Firefox Bushcraft, we are holding a forage around our woods and fields followed by an Autumn Wild Food Feast in our large yurt.  There’s been a few nervy days where we crossed our fingers that the birds did not beat us to the berries,   but nature has a big old larder round these parts.  Here’s the menu to whet your appetite for future events:



Nyponsoppa- Rosehip Soup

Served with Juniper Polar Bread

Main Course

Venison braised with Chilli and Chocolate

Served with Sorrel and Chestnut cous cous

Vegetarian Main Course

Welsh Oak-Smoked Halloumi with Bilberry Sauce

Pan-fried Chantrelles

Served with Sorrel and Chestnut cous cous


Elderflower Ice cream and Seabuckthorn Icecream

Served with Forest Fruit-Leather Laces, Blues and Bay Sauce and Wild Fruits

Cheese Board and Pickles

A selection of three Welsh cheeses with Pickled Marsh Samphire and Ramson Flower buds

To Drink

Elderberry Rob (non-alcoholic cordial)

Silver Birch Wine

Beech Leaf Noya

Herbal Tea

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