As a general principle, infusing flowers and herbs into wine is a fantastic hassle free way to make a country wine – all the colour and flavour without all the potential wine-making mishaps and initial investment in equipment. Lazy! Simple! Fun!
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About Fergus Drennan
Fergus Drennan is a wild food experimentalist and educator, runs regular full day total immersion foraging courses for the general public and privately.
He has written regularly on wild food and foraging for BBC Countryfile Magazine, The Ecologist, Country Kitchen, Bushcraft and Survival Skills Magazine, as well as contributing and/or featuring in many other magazines including most national newspapers.
100% Wild food
Currently he is researching wild food and foraging in all its multiple aspects as he prepares to spend a year living entirely on what he can forage: The Year-Long 100% Wild Food Experiment., and is raising funds to do this. He is seeking individual contributions and company sponsorship
Not believing in the separation between life and play, hobbies and work, as well as the above, he likes to swim, run and cycle, think about and research environmental issues, play the violin, cook, work and play with plants and embrace the apparent random opportunities for work and play that come his way. Increasingly that has led to greater collaboration with others and more excursions into the realms of art, bushcraft, and an exploration of primitive and traditional nature based skills.
The Roadkill Chef
In addition he made a TV programme, The Roadkill Chef, for Jamie Oliver’s production company, exploring some more extreme food alternatives. He regularly appears on radio, podcast and television talking about wild food.
Youtube video series
Fergus also outputs a lot of on the fly content on youtube.
His latest series Wild food in Covid times invites you to join him and special guests for wild walks, with a focus on a particular subject each episode.