These seasonal courses are led by renowned chef and
nutritionist Daphne Lambert. Daphne will help you to unfold the relationship
between land, food, health and vitality. Each course will focus on the foods
growing or harvested at Trill Farm: in the garden, from the hedgerows, woods
and meadows. Learn about foods and your health, and become inspired to change
how you feel by the way you eat. During the courses you will learn how our food
is produced and processed, gather wild harvest from the farm, and collectively
make all the meals for the weekends, including breads, soups, salads, main
meals, desserts and drinks. You will leave with seasonal recipes and cooking
skills to share at home. Prepare to be delighted by the food you create.
Daphne Lambert is an award-winning author and the managing director of Greencuisine, a healing food centre. Daphne is an expert in the field of health and nutrition and has many years of experience in helping people achieve optimum health. Daphne began her career working as a chef in France, Switzerland, America and London before creating an organic restaurant at Penrhos Court, where she has won many awards over the last 30 years. Penrhos was the first organic restaurant to be certified by the Soil Association and won You magazine's prestigious ‘Organic Restaurant of the Year’ award in 2002. She is currently in residence at Trill.
Courses begin from 4pm on Friday and finish around 4pm on Sunday.
Single rooms may be available for a supplement.
A number of part funded places are available for local people through our Skills for Self Reliance Project. Please contact us for more details.
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LIVING NUTRITION: SPRING, 30th March, 1st, 2nd, April
The soil; food can only truly nourish us from vibrant, living soil. We will explore the connections between soil biodiversity and gut biodiversity. This weekend will focus on understanding bowel flora and the digestive system, physiology, the gut-brain axis and the emotions. We will learn to cook with foods that support digestion and look at the links between food and vitality.
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LIVING NUTRITION: SUMMER, 8th, 9th, 10th June
The heart: during these months everywhere you look nature gives us a dazzling array of colourful fruits and vegetables that fire the imagination and feed the soul. Be creative with the extraordinary abundance growing on the farm. This weekend we will explore current controversies surrounding dairy and soya, and look at the right fats to eat.
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LIVING NUTRITION: AUTUMN, 7th, 8th, 9th September
Boosting immunity: gathering from the wild and preserving what we harvest. Celebrate the autumn seeds, fungi, nuts and berries. This weekend we will learn about enzymes and the benefits of fermented foods. We will dehydrate our surplus harvest, and learn different preserving techniques. Bring your own preserving jars.
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LIVING NUTRITION: WINTER, 30th November, 1st, 2nd December
Foods for warmth and health: This weekend will explore our winter foods: root vegetables and seaweeds, foods for warmth and health. Discover super foods and create recipes to enjoy them, and create drinks for health. Celebrate mid winter with foods and dishes for feasting, and make gifts for others to enjoy.
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LIVING NUTRITION: FOUR SEASONS
Join us for all four weekends to see the seasons change at Trill, and experience the rhythms of the harvest, the plants and our health. 15% discount for booking all courses.
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