This June we embarked on a family holiday to the mountains of Snowdonia in search of woodland, waterfalls and toddler friendly outdoor adventures…

Around this time every year, we head into the woods to cook up an outdoor feast to celebrate midwinter, the forthcoming festive season and to toast the year past. This year we decided to focus on creating a liquid accompaniment to our feasting, something warming that celebrated the season, something that tasted like Christmas in drinkable form.

It's become an annual tradition for us in recent years to celebrate the festive season by heading into the woods and cooking up a Christmas feast over the campfire. Read on for all the details our latest recipe maybe give it a go this holiday season.

All around us here in the woods, autumn is making its presence felt; vivid green leaves are slowly yellowing, robins are singing their melancholy song, acorns are raining down from above and flowers have transformed into colourful, shiny alluring fruits.

In spring, as a tree awakens from its dormant winter state, water and nutrients begin to pump through the sapwood as sap. These nutrients are sent to the buds enabling them to unfurl and thus begins the process of new growth for that year. In this post we'll show you how to tap a birch tree for it's sap and how to make beer with the results.

This year we headed into the woods for Pancake Day and ditched the classic sugar and lemon recipe in favour of a hearty sweetcorn, potato and cheese savoury lunchtime snack. We found this recipe online but omitted a few ingredients to make it easier to cook outdoors and added grated cheese because, well, cheese.

As Christmas fast approaches and visions of anticipated feasting and merrymaking begin to fill our thoughts, we'd like to introduce you to our festive twist on the burrito, one of our favourite foods to cook outdoors. The Pheasantly Festive Burrito is a little like an entire Christmas dinner cooked over fire.