Recent content by Mang

Last weekend I attended Fire, Ferment & Smoke's (***) Open Fire Cooking Course just outside of Bedford. It's a fairly new adventure set up by former Woodland Ways instructors Kevan Palmer and Adam Logan and is held in an open barn so the setting is all weather. The parking is in an easy to find...

Fifty something and former Scouter of 17 years. Currently enjoying my YT channel https://www.youtube.com/channel/UCaDqXeyshQrJ1Bk8Ta8ISSA

I had a chat with Stevie at Napsack Hammocks last night to hammer out the additions and tweaks needed for prototype number two which will hopefully be made soon and then lead to a production model.

Stevie has said Spring this year but l'll message him tomorrow to see where things are at.

The tarp size conundrum you raise is sort of how I arrived at 3.5 metres. It is still a prototype and Napsack Hammocks and I are still shooting the breeze with it so they haven't asked the manufacturers for a price yet.

I recently received the A.B.C. tarp prototype from Napsack Hammocks to look over which is exciting in itself, but the fact this is an ongoing collaboration between us is kid in a sweet shop moment. When I was initially researching tarps I came to the conclusion that the 3m x 3m was a popular...

You might have chanced upon a video challenge by a lovely lady called Sally Pointer, amongst other things she does self styled 'hedge bothering' videos and one that caught my eye a while ago is on prepping horseradish leaves to make cordage. I will always try and cite where I got an idea in a...

Just as a ps, I had a crack at using some salmon skin leather to make some bowdrill cordage.

If I might post a vid link I've recently completed after nine months of shooting clips...I'm going to stick up for Alexanders but the trick is to place a sharp knife at ninety degrees to a cut stem and gently strip the outer skin off, this is where the strong taste is (like chewing celery leaves...

If I attend a course or do of some kind I won't always shout about it across forums and social media but I am with the recent Paul Smith Primitive Pottery day that I've just attended. Hosted near Basingstoke by Dan (Bushcraft UK Wilderness Living Skills) Aylmer we were taken through the...

As a follow up to the fish skin leather blog I posted earlier in the thread I decided to film my latest salmon skin leather 'adventure'-All the hits and misses, poops and giggles.

Nice one, I'm sure you'll appreciate Kevin's tutoring and samples. I've just booked onto the food smoking day (and sneaked the last place on the March date!).

Sounds like my wife mentioning the 'pong' when I 'burped' the bottles I brought home :)

Cheers bud. The beauty of the place is that it isn't far from the M1. I'm going to be heading back and I am currently looking to see when I can squeeze myself onto the coldsmoking day and you're right, the breadth of courses is great.

I think the Russian style one for flavour and the fact that it was effectively fermented coleslaw. The amount of both foraged and shop bought greenery to experiment with is immense.