Forage, cook and feast on a relaxed day exploring wild food, seasonal flavours and hands-on cooking in the Devon countryside.

Hands-on Sri Lankan cookery class in Devon. Learn to make authentic curries, sambols, coconut roti and fragrant Sri Lankan dishes at Ground Up Cookery School.

Fruity, aromatic and gently spiced. Delicious neat, over ice or great with a splash of ginger beer or ginger ale.  When tasting neat the smoothness of the chocolate hits you...

Delicious perfectly sized wild infusions.  If you're struggling to choose from our delicious range or looking for something a little bit different these could be for you.    Crab Apple...

Wild Plum & Mugwort Gin is a rich, small-batch Devon gin liqueur made with foraged sloe, bullace and damson. Deep jewel-toned with abundant autumn fruit and subtle herbal complexity from mugwort.

Delicious perfectly sized wild infusions.  If you're struggling to choose from our delicious range, want to try them all or looking for something a little bit different these could be...

Strongly aromatic, yet gently flavoured this gin is best drunk with a light tonic so as not to mask the flavours. Shake the bottle before pouring, the tiny specs of...

Delicious perfectly sized wild infusions.  If you're struggling to choose from our delicious range or looking for something a little bit different these could be for you.  Cherry, Chocolate and...

Subtly infused with wild botanicals, including pineapple weed for sweetness and citrus finish, yarrow for aromatic Asian-like notes and mugwort for depth. Resulting in a smooth, aromatic, seasonal gin, perfect...

The inspiration for this was the sweet coconut scent of gorse flowers in the spring sunshine, reminding us how well coconut and rum go together! The gorse flowers have been infused...

Honey & Quince Vodka from our wild food inspired drinks label “Heath and Hedge”. This product is golden yellow, sunshine in a glass. It has a lovely sweet nose from...

Handmade Devon Christmas pudding with triple chocolate, cardamom and dark rum infused with locally foraged hogweed seed. A rich, traditional pudding made in small batches at Ground Up Cookery School.