BEYOND BOWEN
My interests extend beyond the treatment room into the woods, the kitchen and the growing space. Foraging, fermentation and mushroom cultivation have all become part of my life—through exploring, experimenting, and making things by hand.
Foraging & herbal traditions
I enjoy getting to know the plants and fungi growing around us: recognising what appears through the seasons, learning about traditional uses, and gathering thoughtfully. Sometimes that means mushrooms for the kitchen; sometimes it means making a simple herbal preparation, such as a balm from locally gathered plantain.
Fermented foods
Fermentation brings together food, curiosity and a little patience. Making kombucha and exploring fermented foods has given me an appreciation for the ways people have traditionally transformed and preserved ingredients—and for how much there is to learn from a small batch.
Mushrooms: finding, growing & exploring
My interest in mushrooms spans finding them in the wild, growing them, and exploring their use in supplements. I’ve grown Lion’s Mane and Reishi, worked with mushroom extracts, and continue to experiment with cultivation. I’m particularly interested in developing that work through mushrooms grown here in the UK.
Catering & nourishing food
I love preparing healthy, nutritious food and sharing it with others. Over the years, I’ve catered for retreats and small festivals, cooking in settings ranging from woodland camps to professional kitchens. Feeding a gathering brings together many of my interests: good ingredients, creativity, and the pleasure of sitting down to a satisfying meal together.
These are ongoing interests and projects. They reflect something I value in my work and everyday life: paying attention, staying curious, and learning through practical experience.