Join Colin Wheeler-James and The Ground Up Cookery School for a journey to discover the edible wild species that grow in and around the Hertfordshire countryside.

Discover how you can incorporate leafy greens, herbs, seeds, berries and nuts and possibly fungi into your dishes.

Taste a range of products made with wild ingredients and learn more about how to capture and preserve these fleeting seasonal flavours and how utilising them in your menu can improve your sustainability scores, look at potential medical uses and provide a great story to engage your customers and clients.