Welcome to the landscape
Force of Nature Chef, foraging & fermentation
Foraging, Fermentation, Events Catering and Ancestral Skills
foraging experiences and fermentation classes
Gift Cards
Send a gift card to friends and family or buy it now for your future use, for public walks, foraging & fermentation classes at the Fold, Bransford or for a private forage and feast for your guests.
Learn essential skills in game processing & preservation
Discover Force Of Nature Chef's Wild Game Butchery Classes
We teach you to skin anything from grey squirrel to fallow deer or wild boar, game birds or fish, take down to primal cuts, string roasting joints, cut steaks, de-bone for bacon, make sausages, cure, cold smoke for charcuterie/Jerky/pemmican, turn the hide to buckskin & craft tools from bone, make stock/bone broth!
With EatWild, we’re redefining how you approach food. We’ve combined expert knowledge, culinary creativity, and intuitive technology to guide you through every step of your wild food journey: from identification and harvesting to preparation and enjoyment.
https://eatwild.app/
About Force Of Nature Chef
A little about me
A long standing love of the natural world led Chef Alex into wild cuisine meeting with Robin Harford and then Ffiona Campbell opened his eyes to what was missing from life, a personal connection with nature, he started working alongside an ancestral skills school, Native Awareness, where he learnt - and then went on to teach - game preparation and wild cooking, amongst other things. Alex then moved onto The Bell at Cropthorne, where he used his knowledge to craft a menu focused on the wonderful local game, plus foraged wild food elements, before further extending his skills at Holland House, where he became deft at multiple preservation techniques as a way of making full use of the bounty its kitchen garden provided.
Foraging for the past 15 plus years has provided Alex with a wealth of knowledge in the field and expertise in the kitchen.
Growing on Forage and Feast events where he collaborated with Rob Gould, Cotswold Forager, Alex is now running foraging walks and fermentation classes at The Fold, Bransford and has undertaken a study, The Wild Biome Project, where he as one of 26 professional foragers are eating only wild food for up to 3 months.
What I offer
Get ready to explore nature, indulge in delicious food, and discover unique treasures whether you're a foodie, nature lover, or simply looking for a new perspective, this is perfect for you.
Enjoy wandering the fields and footpaths while you learn some of the wild edible plants sat in the hedgerows , how to harvest them safely and sustainably, how they can enhance dishes and learn how to re-awaken your senses to the natural world.
Recharging your wild spirit restores the balance many of us lose in the hectic pace we call life.
Join us on an outdoor experience that will awaken your senses, learn new skills and have a greater understanding of nature.
Available for private events catering, offering local wild game & ethically sourced farm & fish, organic fermentation & foraged fair, with a whisp of smoke
If you would like to learn techniques to preserve vegetables, enhance gluts from the hedgerows, increase nutrient absorption and improve your gut biome health these are the workshops for you! Make fantastic gifts and stock up your cupboards with the simple age old partnership of salt/koji/cultures/yeasts and beneficial microbes.
Offering bespoke primitive bushcraft and ancestral skills classes, details available on request
Snapshot Memories: A Glimpse into My Life Through Photography
My fermentation Saga
Ferment classes @ The Fold
Miso, Koji & the quest for quintessential flavors
Miso, Koji & the quest for quintessential flavors
Join us for an exciting in-person event at The Fold. Get ready to dive into the world of fermentation! From tangy sauerkraut to fizzy kombucha, these events are a celebration of all things fermented. Immerse yourself in the flavors, smells, and textures of these delicious creations. Discover the secrets behind the fermentation processes and learn how to make your own fermented goodies at home. Don't miss this opportunity to expand your culinary horizons and connect with fellow fermentation enthusiasts. We will be running a series of stand alone fermentation classes offering the chance to craft new flavours and utilise techniques to move further towards zero waste.
Miso, Koji & the quest for quintessential flavors
Miso, Koji & the quest for quintessential flavors
Miso, Koji & the quest for quintessential flavors
Working for Umami-chef.co.uk and learning so much from Jackie along the way, while experimenting with all manner of wild, foraged flavours, crafting wild miso's, garums and the occasional amazake's
Salt Pickle Everything!
Miso, Koji & the quest for quintessential flavors
Talks on Wild Sodas, Wines, Ciders, Meads and Vinegars
I'm yet to find a ingredient that, with a little salt, time and the right set of conditions, can't be elevated to epic heights with lacto fermentation, its possibly the easiest form of food preservation.
from Wild Garlic flower buds to Dog Rose & Bramble petals or damson olives & egg yolks!
all the way to wild kimchi's, krauts and hot sauces!
Talks on Wild Sodas, Wines, Ciders, Meads and Vinegars
Talks on Wild Sodas, Wines, Ciders, Meads and Vinegars
Talks on Wild Sodas, Wines, Ciders, Meads and Vinegars
Brewing has been a long standing passion of mine, ever since my father showed me how to make ginger beers and hedgerow wines, you never stop learning, finding new ways to preserve flavours in homemade sherries or rich liquors
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Talks on Wild Sodas, Wines, Ciders, Meads and Vinegars
Milk Kefirs, Cultured Butters & Farmhouse Cheeses
Whether you have a question or would like to discuss a product collaboration, adding wild fermented foods to your menus, diets or nutrition plan, I'd love to hear from you. You can contact me by email.
Milk Kefirs, Cultured Butters & Farmhouse Cheeses
Talks on Wild Sodas, Wines, Ciders, Meads and Vinegars
Milk Kefirs, Cultured Butters & Farmhouse Cheeses
from simply adding a homemade vinegar to hot milk to "Clabber" the curds to create delightful cheeses, churning yoghurt and koji creams into lip smacking butters or cycling kefir grains to make light yoghurt drinks to well set tart milk puddings, we run dairy ferment classes to preserve gluts of farmed organic bounty
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Questions or Comments
Send me a message or ask me a question using this form. I will do my best to get back to you soon!
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