The week will be lead by local wildlife and walking experts and focuses on the flora and fauna of this beautiful Highland region of Ross-shire. Back at the lodge [set eight miles down a track and across a swing bridge] we plan to build a clay bread oven, ready to prepare a wild feast. We use organic meat and veg from the farm, fish and seafood straight from the sea, dropped off by the fisherman on his way home. We make all our breads, cakes, jams and pickles and harvest wild foods according to the season. Come home to a venison casserole flavoured with wild garlic, or a nettle and goats cheese tart, followed by homemade puddings such as raspberry or apple tarts or homemade brown bread ice cream with rose hip syrup.
