Nick Weston

Nick Weston

Author

Nick Weston is a foraging expert, broadcaster and chef. He grew up in the Ashdown Forest in Sussex and spent much of his youth grubbing about in the woods, fishing, shooting and building camps. After studying Archaeology, specialising in Hunter-Gatherer Societies, he decided to forego digging holes for a living and headed to London to work in the events industry as both a set designer and chef.

In 2007, Nick spent three months in the Cook Islands as the resident ‘survival expert’ for the Channel 4 series Shipwrecked, where he passed on his skills to his fellow islanders. In 2009, longing to quit the London rat race, he headed to the Sussex countryside and began work on his home for the next six months: a treehouse. The aim was to live as self-sufficiently as possible, completely off-grid as a 21st century hunter-gatherer. As a result of this experience,

Nick’s first book, The Tree House Diaries: How to Live Wild in the Woods, was published by Anova Books in 2010. He has also written a column for Reader’s Digest, featured in his tree house on numerous news broadcasts and radio shows and been interviewed by national newspapers.

His foraging & Cookery school ‘Hunter Gather Cook’ was established in March 2011 with the construction of the HQ. Nick’s vision was to create a ‘Hunter-Gatherer’ school that blended a mixture of foraging, animal butchery, outdoor cookery techniques and bushcraft with an emphasis in living comfortably in the great outdoors and creating high-end dishes using wild produce. Hunter Gather Cook runs a huge range of seasonal and specialist courses from deer in day and mushroom hunting to home brewing and wild cocktails- they received glowing reviews for their workshops at Wilderness Festival in 2013.

Nick is also sponsored by Element, the biggest skatebrand in the world, and is involved with their advocate program teaching wilderness skills on skatecamps across Europe and consulting on all things wild.

Publications

Nick Weston @HuntrGatherCook

Amazing shot for the cookbook that dint make the final cut: quails egg, cold smoked fallow fillet, sauerkraut and wild garlic salt. Awesome pic by mr @lordloftus #cookbook #wildfood… https://t.co/gCdriEPThu

Since it the launch of Season 8 of Game of thrones, here’s Rob Starks wife doing a bushtucker trial #oonachaplin #staggy #huntergathercook #gameofthrones @ Lewes, East Sussex https://t.co/Je27Jbjpzz

One of my favourite shots from the HGC cookbook out later this month: reconstructing a fallow deer into all its different cuts with notes on how to use them- epic shot from the legend that… https://t.co/vBwzWZuDeA

Subtle branding @thebotanistgin recycled tote bags make good paddles #waterwheelspitroast #rivertest #deer #orvis #bethebotanist #wildfood #huntergatbercook @ Lewes, East Sussex https://t.co/iWCD3gdTWc

Straight out of the river and straight into a quick cure for gravadlax using @thebotanistgin for @orvisuk served up with lacto fermented wild horseradish, squeeze of lemon, twist of black… https://t.co/9rzBUnmWgM

True surf & turf down on the River Test yesterday. Huge thanks to @orvisuk & @zambuni for having us- wonderful day of fly fishing, foraging, fire, cooking & feasting. First Orvis catch… https://t.co/VnC9RQFlnt

Amazing to resurrect the waterwheel spit with an 18kg fallow yearling from redneckriverkeeper for @orvisuk on the one of the finest trout rivers in the world. Cracking work team… https://t.co/R88HhcaFLS

Stockbridge pigs outside the @orvisuk shop. #trout #pets #stockbridge #orvis @ The Greyhound https://t.co/SAMTnHfXEp

Plaited fallow doe backstraps ready to embrace the dirtiness of hot coals on today’s deer in a day course at the Treehouse, had a little nip and tuck from the @fingalferguson with bog oak… https://t.co/1MSiyKCp3o

Epic evening @eatnativeuk for the launch of @DJ_BBQ & tbone_chops burger book- such a mouthwatering plethora of serious burgers! Well done gents! Get it! #burgerbook #booklaunch #bbq @… https://t.co/EJeqbMU1Pn

Let’s make some proper wild horseradish...it’ll be fun. Been properly taped by sinigrin- the volatile oil found in wild horseradish tonight. Can barely see. But the bacterial fermentation… https://t.co/nXycVmSNHH

Hung trout- awesome technique I learnt from @oaksmokeandbbq @biggrillfest best way to cook a fish! Gearing up for next weeks day with @orvisuk where we will be pulling out the waterwheel… https://t.co/LD6OwDGGaO

Mezzanine fronting on the kitchen at HGC Shepherds barn. Quite the installation! #2ndsite #expansion #kitchen #fire #smoke #shepherdsbarn #wildfood #game #huntergathercook huntergathercook… https://t.co/bMo7V70ZQ4

Bows the time for scaping- wild garlic buds popping up- sneaky recipe from the HGC cookbook on how to make smoked wild garlic salt- out later this month, link in bio, photos by the… https://t.co/V13s2Dm4Ei

Oak planked salmon with wild garlic, lemon, dill, fennel & ground ivy. Sealed with @thebotanistgin and basted in caper butter strung up with forged nails from alexpoleironwork #fire… https://t.co/y1FvSBWQD2

Yesterday evening at the treehouse after have a crew of 50 lovely people from vivobarefoot amazing work by the HGC team as always porkxchops bushcrafttools forage_brighton food_fire_knives… https://t.co/nRWJEb1VGB

Lights on and powers in! HGC Shepherds barn making progress. On track and ready for opening on May 4th #maythefourthbewithyou #expansion #middleofnowhere #wildfood #foraging #game #fire… https://t.co/mRmNIWOuuN

Veggies went a bit #etxebarri at the weekend- great technique for grilling veg. Credit to Victor- thank you sir. #fire #smoke #vegetables #wildfood #huntergathercook @ Lewes, East Sussex https://t.co/5ijif0PKt6

Deer in a day mezze boards on today’s course at the Treehouse: cold smoked fallow silverside & fat flank done with Douglas fir, stinger pesto, @flintowlbakery olive & wild garlic… https://t.co/gjMpNuE7XB

Harvesting the first hogweed shoots from HGC Shepherds barn for our deer in a day course at the Treehouse tomorrow. Best wild veg going. #wildfood #foraging #terroir #courses… https://t.co/Ov9K6RbXMb