This month’s must-do

THIS MONTH IN THE

A fine wild feast

At a time when we’re all re-evaluating our eating habits, it seems fitting that foraging is having a moment in the food industry. This, however, is no passing phase—it seems most of us are realigning our values to fit in with a more sustainable life. If you want to better understand the art of foraging, you’ll likely be interested in attending Foraged Spring Feast. Held at the picturesque Burn O’Bennie in Banchory on March 23, attendees will join medical herbalist and forager, Natasha Lloyd, to create a special wild pot-luck feast from young springtime elements found around the venue’s wild garden. The event is also centred around several edible demonstrations which will include finding out how to make spring pesto, foraged flavoured butter, plant pickle, and fermented hot sauce.