From Field to Fork
Residential Courses are approved by the Duke of Edinburgh award scheme and are ideal for those taking their Gold badge.
Residential Courses: These run over five nights and six days, and participants are split into two groups or eight. Time is split between cooking in the kitchen with one of our Root Camp chefs and working alongside local growers and producers. In the evening we invite supper guests who talk to us about their work. The days are long, but fun and informative and extremely social.
Non-Residential Courses: These courses run over three full-on, but fun, 12-hour days. Time is split between cooking in the kitchen with one of our Root Camp chefs and working alongside urban growers and producers.
On Demand: Root Camp courses are also available on demand. We are currently running school trips.