Charcoal making has formed the majority of our income for the last decade and since 2010 we have developed a charcoal course that has allowed a number of people to run charcoal making businesses and a lot more to have a great time in a woodland setting learning a new skill.
Here is a film that gives a little taster of what our courses are about.
The course is run as a charcoal making day with the option to stay overnight to sit around the campfire in the evening and see the kiln closed down in the morning. For anyone not staying over, we have a smaller kiln that can be closed down during the day so that everyone gets to see the whole process.
We ask people to arrive at 9:30am for a 10:00am start. The day runs until about 5:00pm. For those staying overnight, we normally finish about 10:00am the following day.
The experience is fully catered using local produce cooked over our own charcoal. For those attending for the day, this is lunch as well as copious quantities of tea and biscuits. For those staying overnight, it also includes and evening meal and a fried breakfast.
We have a licensed bar for those staying over.
Although we always hope for good weather, we have sufficient undercover space to run this course in the dry in the case of rain.
We have a maximum of 6 people per course to ensure that everyone gets the tuition and attention that they deserve and we will never cancel a course once someone is booked on.
We are conveniently just off the A361 near Rackenford and directions can be found here: www.bulworthy.uk/directions.pdf
Sorry, but dogs are not allowed to attend our courses for environmental reasons.
If you would like to give a charcoal making days as a gift, please let us know and we’ll send you a gift certificate to present on the special day.
Sorry, but the May course is now fully booked
Although it’s a lot of work, we really enjoy charcoal making and it’s been fascinating to learn the complexity of this seemingly simple activity. Different people come to the course with different expectations, but we hope that everyone goes home able to carry out the process themselves, having eaten some delicious locally produced food and having had a great time.