Birch Tapping, Tasting and Preserving in Kent

The ‘rising’ sap of the silver birch (Betula pendula) is indicative of the ascending energies of the spring season that bring returning life to our woodlands. It is a time of new beginnings; the transition from the cold winter to spring.

Each year we tap the trees in our local woods to extract this tasty sap and this year we are inviting you to join us to learn this long-held tradition.

With internationally renowned forager Miles Irving as your guide, you will experience this ancient practice first-hand and learn the practical skills necessary to safely and sustainably tap trees in your own wild areas.

As part of this course, you will take home a birch sap tapping kit and a freshly tapped bottle of sap for further experimentation.

Back at Forager home base, you will further explore the wonderful world of birch sap through different preservation processes such as fermentation and the production of birch syrup; a rare commodity.

We will draw upon historical uses from various regions of the world and our own research to uncover how this drink has been – and can be – utilised.

You will discover with us the complexity and deliciousness of wild flavours, the culinary potential of birch sap and leave with the skills necessary to further explore this untapped world.

Birch Tapping Course Outline

  • Learning the technique of tapping birch sap trees in the woods
  • Experimenting with different processes from around the world and from our own research
  • Learning how to use fresh sap as a culinary ingredient
  • The process of making birch syrup and fermenting birch sap to extract different flavours
  • Participants will leave with a bottle of freshly tapped sap and a birch sap tapping kit

Miles is a true expert who shares with deep insight the uses of wild ingredients in the old world and on the modern table. His passion and knowledge are as boundless as the landscape and edible opportunities that surround him. He is quite literally outstanding in his field. – Valentine Warner, chef, writer and occasional broadcaster.

When & Where Are The Birch Tapping Courses?

Sunday, 15th March 2020

  • Time: 11am-4pm
  • Location: Chartham, Kent (location revealed after the booking)
  • Group size: 10 places only
  • Lunch: Included
  • Cost: £120
  • CLICK HERE TO BOOK

Monday, 23rd March 2020

  • Time: 11am-4pm
  • Location: Chartham, Kent (location revealed after the booking)
  • Group size: 10 places only
  • Lunch: Included
  • Cost: £120
  • CLICK HERE TO BOOK

About Your Birch Tapping Course Instructor

Kent Foraging Courses with Miles Irving

Miles has an encyclopedic knowledge of the edible plants and trees that most us walk past without a second glance. His foraging walks turn the landscape into a feast and help participants to understand the rich diversity of plant foods and medicines that we could easily reintroduce into our cooking. Once you start you won’t be able to stop. – Rowan Philimore of the Gaia Foundation

Miles Irving is an internationally renowned wild foods expert, author and public speaker.

He has worked with some of the world’s best chefs and has been a pioneer in Europe’s Wild Food Renaissance.

In 2003, he founded Forager Ltd. Based in Kent, UK, he now acts as its CEO. The widely-respected enterprise has become the country’s best known wild food purveyor holding fast to its founding values of harvesting the highest quality wild produce always sustainably harvested with deep environmental consciousness.

He has since worked with many of the world’s top chefs such as Rene Redzepi, Alex Atala, Heston Blumenthal and Magnus Nilsson in what the industry calls the Wild Food Renaissance.

Through reconnecting to the land by gathering, preparing and cooking with wild food we can once again feel at home in our landscapes, communities and our own bodies.

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