About the Course
Learn to nourish your body for health and vitality throughout the year with award-winning chef and medicinal nutritionist Daphne Lambert on our practical and educational weekend retreats at Trill.
Held seasonally throughout the year, each weekend builds up a complete picture on how to harmonise your diet with the changing seasons, with each one on a different aspect of health - digestion, the circulatory system, immunity and the importance of water; and on the current seasonal foods in the garden, and growing wild on the farm.
You will forage across our organic land finding seasonal edible treats, and visit the market garden where we grow over 100 varieties of fruit and vegetables.
Meal-making will be completely hands on; collectively creating everything from breakfast juices right through to dinner desserts. By having a connection to the source of your food and by understanding how it is produced and processed, you will have a greater appreciation of the nutritional benefits of a diet that is predominately local, seasonal, plant-based and organic, with plenty of incredibly delicious raw dishes too.
You will take home a booklet of seasonal recipes and a deeper understanding of how the foods we choose to eat make a difference to the health of the environment and ourselves.
The Living Nutrition courses are plant-based retreats but would be interesting for anyone interested in making changes to their diet. We welcome all.
Join us for the complete series of four seasons - individual weekends will be made available depending on space.
At this time of the year we learn how to sprout seeds and pulses and how to use them, gather lots of freshly foraged herbs, prepare a dazzling array of raw dishes and create cleansing spring tonics. Food can only truly nourish us from vibrant, living soil. We will explore the connections between soil biodiversity and gut biodiversity. This weekend will focus on understanding bowel flora and the digestive system, physiology, the gut-brain axis and the emotions. We will learn to cook with foods that support digestion and investigate the links between food and vitality.
We will be celebrating the harvest and learning about the importance of colour in food - eating a rainbow every day. During the summer months wherever you turn nature presents a palette of vibrant fruits and vegetables that fire the imagination and feed the soul. We will get creative with the extraordinary abundance growing on the farm. This weekend also explores the controversies surrounding dairy and soya, and look at the right fats to eat.
This weekend is action packed - we will be gathering and preserving the farm's harvest, learning about enzymes and the benefits of fermented foods. Learn to air dry, and make vinegars, syrups and tonics. You will learn about fermenting in various countries: miso, kefir, umeboshi, whey and gundrak, and bake a sourdough loaf. Use the summer's bounty to create pungent kimchi and delicate sauerkraut.
This weekend we will explore our winter foods: the deep earthy flavours of root vegetables and how to use the superfood seaweed. We investigate the importance of water in our environment, diet and body. It is the time of year for feasting as we celebrate mid winter with botanical cocktails, unusual canapés and creative dishes to share. Make wonderful desserts and delicious gifts for others to enjoy.
Course Leader - Daphne Lambert
Daphne is an award-winning chef, author and founding member and director of Greencuisine Trust, an educational charity, set up to rethink our relationship to food. She is an expert in the field of health and nutrition and as a nutritionist pioneered the concept of achieving optimum health through food. For 30 years she ran an award winning organic restaurant on the Welsh borders. In 2000 she co-authored 'The Organic Baby & Toddler Cookbook' which won the 'best cookbook for parents' at the Gourmand World Cookbook awards and in 2002 'Little Red Gooseberries' recipes from her organic restaurant was published. Her new book Living Food – a feast for soil & soul was published in Spring 2016.
If booking with a CraftCourses voucher for part or all of the course fee, please fill in the contact form above. Your voucher code must be provided at the point of booking.
What's included in the price?
All meals from Friday evening through to Sunday lunch are prepared as a group and eaten together. Accommodation provided in our eco-guesthouse if required (residential place £395)
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