Plant Food and Medicine retreat

Through lively discussions, hands on activities and sharing food, this 2 day, 1 night retreat deepens your understanding of how the plants we choose to use for food & medicine shape our health.

This empowering, immersive experience includes presentations exploring a range of food topics with a focus on healthy soil, healthy plants, healthy people; nature walks identifying wild plants, a herbal medicine workshop, tastings and plenty of fun in the kitchen creating a celebration drink and a feast using local seasonal cultivated and foraged plants.

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What people have said: “I loved every minute of it, every morsel of food we made and ate. It was a sunny autumn weekend filled with so much goodness. Julie and Daphne are both experts in their field with so much experience. It was a pleasure being in a company of the two wise women. Thank you for sharing your knowing and your knowledge, Thank you.”

Dates available:

• SPRING Saturday 21st - Sunday 22nd March 2026
• AUTUMN Saturday 3rd - Sunday 4th October 2026​​​

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Venue: Greencuisine Trust Byre, Lewes

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Times: Saturday starts at 9.30am and finishes after supper at 9.00/9.30pm

Sunday residential 8.45am breakfast at the byres and finishes at 5pm

Non residential starts at 9.30am and finishes at 5pm

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Cost: £300 residential /£250 non-residential (day participant, no overnight stay)

Discounted student places available contact [email protected] and no admin fee.

Bring with you: walking shoes & clothes, apron, notebook

Take home: seasonal plant foods and remedies, notes & recipes.

Potato & nettle rosti

6 medium well scrubbed potatoes

2 large handfuls of nettle tops

olive oil

salt and pepper

Plunge the nettles into boiling water for 30 seconds, strain (reserving

the water to drink) and refresh the nettles in cold water. Strain and

with your hands squeeze the nettles dry then roughly chop.Grate the potatoes onto a tea towel and gently wring out any excess

moisture. Season well with salt pepper and mix in the nettles. gently

heat the oil in a frying pan. Pile in the potato mixture and press

down well. Over a moderate heat cook until golden brown, about 15

minutes. Flip over and repeat on the other side. Transfer to a dish

and serve cut in wedges

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Host or Publisher Julia Behrens