On a glorious May bank holiday weekend around 30 people from Hilperton and Paxcroft Mead came together to enjoy our foraging and hedgerow cocktail making day. Starting off from the community centre the group only had to walk 100 yards into the local park in order to be guided by chef Matthew Pennington from the Ethicurian restaurant to their first finds. From the well-known – Nettles, Dandelions, Rose and Elderflower, to the less well known – Lady’s Smock, Ribwort Plantain and Ash keys, the resultant haul was taken back to the community centre to be sorted and eaten.

The end of the event was taken up with demonstrations by expert Jack Adair Bevan of hedgerow cocktails. Here Jack shows us a Pine Martinez made with English vermouth (The Collector), spruce pine gin and honey syrup.