He has also tested his plant and foraging knowledge overseas in Greece, France and Scandinavia, amongst others, and is currently working with the team here at Toscana Holiday Village on putting together various bespoke itineraries to offer unique foraging experiences here in Tuscany.
As well as foraging, Rob is skilled in various food preservation techniques, but is particularly interested in those which can be used to enhance and manipulate flavour, including smoking, curing, pickling and lactofermentation. He also works alongside some amazing chefs in their own restaurants, helping inspire them to creatively utilise more wild food within their cooking.
We’re really looking forward to being able to invite Rob back to join us here at Toscana, and would love to see you all here too for what we hope will be some fantastic and inspirational experiences”
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