Living Nutrition

These four seasonal courses are led by renowned chef and nutritionist Daphne Lambert, guest speakers and friends. We will help you to unfold the relationship between land, food and vitality. Each course will focus on the foods growing or harvested at Trill Farm: in the garden, and from the hedgerows, woods and meadows. Learn about foods and your health, and become inspired to change how you feel by the way you eat. Enjoy discovering the foods around you.

Each course stands alone, or you can choose to attend all four, connecting you to the rhythm of the land and nature I her brilliance provides us with the right foods to harmonise with the changing seasons. We will spend time with the people working at Trill Farm to gain skills and knowledge in growing and farming. We will make seasonal breads, soups, salads and drinks and leave with seasonal recipes and cooking skills to share at home. Prepare to be delighted by the food you create.

SPRING
The soil; 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 look at the links between food and vitality.

SUMMER
The heart: during these months everywhere you look nature gives us a bedazzling array of colourful fruits and vegetables, colours that fire the imagination and feed the soul. Be creative with the extraordinary abundance growing on the farm. This weekend we will explore current controversies surrounding dairy and soya, and look at the right fats to eat.

AUTUMN
Boosting immunity: gathering from the wild and preserving what we harvest. Celebrate the autumn seeds, fungi, nuts and berries. This weekend we will learn about enzymes and the benefits of fermented foods. We will dehydrate our surplus harvest, learn to make cider and macerate wines. Bring your own preserving jars.

WINTER
Foods for warmth and health: discover super foods and create recipes to enjoy them, forage for sea vegetables and create drinks for health. Our final weekend will explore our winter foods: root vegetables and seaweeds. Celebrate mid winter with foods and dishes for feasting, and make gifts for others to enjoy.