Is there any better way to spend a morning than foraging in the beautiful grounds of the Brocket Hall Estate with the ridiculously knowledgeable Head Chef, Matt Edmonds? Definitely not – especially when a golf buggy is thrown into the mix to save you covering the 543 acres on foot!
We have just taken a lovely food journalist on a foraging adventure around the Estate, with Matt picking a whole host of wild – and sometimes plain weird – ingredients for us to try! Each and every one was delicious though, especially when Matt used them to cook up a feast for us back at the Auberge du Lac kitchen.
