A seasonal journey through earth’s bounty—fermented, foraged, and fire-kissed. Rooted in reverence for the land and guided by ancestral wisdom, this evolving collection of recipes honors the wild and the sacred. These are offerings crafted in harmony with the cycles of sun, moon, and soil.
Rustic, golden hand-pies filled with stewed Bartlett pears and sun-dried raisins. A taste of the fall harvest—perfect for Mabon feasts or a fireside treat after gathering apples or acorns.
Crafted with raw local honey, spring water, and sacred patience, this traditional mead honors the old ways. Whether you’re toasting the solstice, a handfasting, or a quiet ritual beneath the moon, Mead of the Grove brings warmth to the wheel of the year.
Lean venison seasoned with wild herbs and smoked low over hickory coals. Whether packed for a journey through ancient woods or offered at the fire to your tribe, this jerky is protein-rich and deeply grounding.
A sacred blend of fermented honey and apple juice, Chouchen was once the drink of Druids and warriors alike. With roots in Armorican tradition, this beverage is smooth, potent, and best sipped under stars or by candlelight. Pairs well with storytelling and spellcraft.