Author: Andy Hamilton

Brewer, forager, broadcaster, spaceman occasional liar

Before you rush off and buy in a demijohn or two to whip your batch of elderflower champagne you might consider something a bit different, something a bit harder. This summer I think calls for it, nay, it demands it.

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My seven year old son can’t get enough fermented Ketchup, his best friend Lucas loves lacto fermented orange juice and the addictive and many of my friends loved the slightly boozy pomegranate seeds and sourdough pizza.

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When was the last time you had a really good breakfast? I don’t mean a rushed bowl of cereal or a slice of toast, I mean a proper hot breakfast. Something that starts your day off right and has you whistling at the anticipation of the day. The perfect antidote to any morning h-anger.

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“…and I heard that there were these things called supermarkets that sold food from all over the world”

“You could, you could. But don’t think it was all magical, they thought themselves separate from nature back then”

“I don’t understand Mum. What did they think made up their bones, what did they think made the air we breathe”

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Sometimes when you are out foraging it is hard to get a real abundance of a product, not so with this next recipe as if blackberries growing in your county then you can be sure they will have spread. Many will even class this delicious fruit as a weed, and it has been said that the thorns are like lawyers, once they hook you in you can’t get out.

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Wild Cocktails, wild food foraging Bristol and Ferment, infuse and preserve – 2019 For 2019 I am moving into a new home and calling myself

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