Wild food was the subject of our October meeting. In the afternoon forager Raoul Van Den Broucke took a party of 15 on a foray in the Hudnalls woods, and they returned with a splendid basket of edible fungi.

Our evening session at St Briavels Assembly Rooms began with tastings of the foraged fungi, cooked by Raoul. Next was a blind tasting of wines by Debbie Attrill from VQ Country Wines, Longhope, followed by a demonstration of cooking with nettles by Yvette Farrell, principal of Harts Barn Cookery School, who also judged our Wild Food and Drink Competition, won by Sally Secrett’s perry pear compote.