Our promise to sustain our environment:
Taste the Wild courses focus on three different issues: sustainability, seasonality and locality. The core of our business is teaching people about wild food foraging. Our courses are run often from the same locations and so we collect wild edible plants from these same places throughout the season. As we teach and forage from these wild places year after year we teach people to look after the environment. We want them to understand the ecosystem that relies on the plants from which we are harvesting and only collect a proportion of what is there.
Besides teaching we also manage Taste the Wild's eighteen acres of woodland for biodiversity, creating a range of habitats and managing them for both animal and plant life. The woods have become a haven for wildlife such as Buzzards, woodpeckers and deer in an area of predominantly intensive arable farming. We have an area of young conifer species which we are gradually thinning to help the natural regeneration of Birches, willows and oaks. We have created ponds and glades for insects and amphibians and along the rides we are planting smaller native broadleaf species for nuts, berries and fruit. These species give wild food to the birds, insects and mammals of the wood as well as us. We have a growing diversity of flora and fauna as shown by our species list which gets longer every year.
Our facilities are basic to keep our carbon foot print as small as possible: cooking is on a wood fire (wood produced from our trees), we have composting toilets and our waste water is filtered through lava stones and sand.
Our promise to support our community:
Taste the Wild is a small company that, although known nationally, plays its part in the local economy.
We buy as much as possible from local farm shops and butchers using local seasonal ingredients to compliment the wild edible foods that we forage. Some of the seasons for wild foods are short but there are some amazing natural partnerships between them and cultivated fruit and vegetable varieties. Elderflower and gooseberry or hogweed seeds and pumpkin are good examples.
The seasonality of fish and meat is distinct too and we buy accordingly marrying up our wild plant ingredients to the most local meat or fish available.
For our new artisan food courses and we have found some fantastic local food producers with the same ideals. They care about seasonality, sustainability and animal welfare and these core principles show in their teaching.
We know the importance of communities and our coastal residential courses support local fishermen, hoteliers and food producers from the area. Over the years we been able to help some the people we work with to run courses themselves and generate revenue for local people.
Our local links with The Women’s Institute, Yorkshire Wildlife Trust and the Scouts have created some great partnerships and friendships, but best of all is local charity “Open Country” who do nature conservation work with us in the wood.
We are lucky enough to own 18 acres of land in the Vale of York in beautiful North Yorkshire.
It is diverse land botanically as it has mixed tree species and wet and dry ground.
The site has had many owners over the years including a church group from Barbados, Rolls Royce pensions, the British military and now us.
The different management styles of the owners have also added to the diversity of the flora.