Spring, Easter, Holiday.
Lying down in the field enjoying the sun, longer days, barbecues, juicy fruits on their ways, salads, long walk on sunny days, runs during sunset, the smell of blossom in the air… What does your brain come up when spring is coming?


The sunshine shining, bringing warm days, flowers and buds release the smell of spring. Everywhere green and other bright colours are slowly taking over the natural landscape.
Winter has come to an end and we feel the need to embrace the outdoors, to take a break from our cosy lounge and TV programmes. Spring is the time of the year when everything is coming alive again and there are so many things to rediscover. Open your window in the morning, enjoy listening to the birds singing while enjoying the breeze of cool air.


Spot lambs and new born rabbits running in the fields, meditate on bluebells covering the woods, tantalise your taste buds with some wild pesto. (Recipe at the bottom of the page).


Spring also means Easter break and a chance to relax and enjoy the outdoors with your family. Relax while learning some practical skills and knowledge about your local environment. What else? Join our Family Woodland Day if you fancy starting spring the right way, the natural way.

If you feel that your kids should be outside while having fun and learning amazing things and new skills in the woods, find out about our Easter Woodland Days where we will be learning how to make shelters and build fires.

To celebrate the end of Spring, join our Family Camp in the beautiful Sussex countryside at the end of May. Leave your phones, computers and watches at home, relax with your family and sink into nature. Activities and games for all the family to enjoy together.


The Wild Pesto Recipe:

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How to:

  • Gather wild garlic you can find it most of woods, you will also be able to smell it. Wash and chop it.
  • Toast some pine nuts
  • Grate some parmesan.
  • Squeeze a bit of lemon.
  • Blend using a mincer, adding nuts or seeds, salt and olive oil.

Easy and deliciously fresh and natural, eat as a pate on bread or crackers or serve with pasta.

Caution: Positive identification of wild garlic is essential, as it could be confused with the poisonous leaves of young lords and ladies (arum lily).