It feels like spring today so we thought that we'd post some details of our courses for 2013.
As well as our charcoal courses, we have courses in Spooncarving, Blacksmithing, Green-Woodwork and Bowmaking.
We're running charcoal courses regularly from now until October.
Our day courses run from 9am until 5pm using 2 kilns to go through the whole process of charcoal production in a short period of time. We discuss marketing and other charcoal related issues. Lunch is provided using locally produced and foraged food wherever possible. For these courses we pack a lot into a day.
Our 24hr courses run from 9am on day one to about the same time on day 2. With the 24hr course you get to see the whole process through on one kiln. We still pack a lot in but it's a bit more relaxed and as well as lunch, we supply an evening meal cooked on the charcoal and eaten around the campfire. In the morning we have breakfast by the kiln.
On the 25th of May, we have Sharif Adams coming to our woodland to teach spooncarving. He is a true craftsman and will show you how to use age old techniques to carve a unique wooden spoon to take away.
On the 1st-2nd June we have a weekend of charcoal making and blacksmithing. Learn to make charcoal on the Saturday. Use charcoal to do blacksmithing on the Sunday. The blacksmithing part of the course is taught by Dean Aggett whos family have been blacksmiths for over 400years. An evening meal is provided on the Saturday evening to eat around the campfire.
On the 20th-21st July we have a 2 day course in green woodworking, taught by Peter Lanyon. He's a brilliant green woodworker and you will learn to make a small table or a stool over the course to take home with you.
On the 14th September Matthew Yung will teach Bowmaking. For anyone with an interest in archery, this is a must. The bows will be made from hazel the Matthew has harvested himself in the local area.
All courses take place in the working woodland where we live, Tea and coffee is provided thoughout all of our courses and lunch provided using locally produced and foraged food where possible.
More details on our website: http://www.bulworthyproject.org.uk/courses.html
