Miles guided us around the estate, showing the sheer abundance of wild ingredients that is available so locally to London. We tasted, picked, and collected ingredients with foraging equipment, to then be lead through a flavour extraction session by Nick. It included live distilling and extraction as well as using a larder of preserved ingredients for us to get creative with. Finally, Valentine cooked an incredible feast using foraged ingredients as well, creating rustic salads, stuffed whole bbq’d trout and elderflower fritters to name a few.

The bartenders who got to experience the trip were handpicked from some of the best bars including; Three Sheets, Swift, The Connaught, Layness, Seed Libary, Hawksmoor, Happiness Forgets, & Claridges.

To put all the foraging practice into use, we split into groups to create 3 cocktails, an aperitif, one to pair with the main course and the final group cocktail, with the dessert. Each of the drinks used ingredients we found that day and featured one of Fever-Tree’s Sodas, Tonics and Gingers. These drinks reflected our ethos of going to extraordinary lengths to find the best ingredients for our mixers. Everyone had an incredible day learning about ingredient hunting and foraging from Miles, Nick, Valentine & us at Fever-Tree, and felt inspired to bring and use these learnings back at their bars.