Forest Knights
Forest Knights is a well respected bushcraft school based in West Sussex.
We run a number of scheduled courses during the
year and other 'on-demand' events, including expeditions. The UK website is here.
Forest Knights specialises in teaching wilderness skills to people of all abilities. Our focus is on developing a deeper understanding and appreciation of the outdoor environment. Everyone attending one of our bushcraft courses will leave with a wider knowledge and understanding of the natural world and a desire to learn more. We will take you beyond mere survival through bushcraft to thriving in the world’s wild places.
The wilderness is a wonderful medium for teaching personal growth and development
Forest Knights is dedicated to developing a program for every client to ensure that each participant acquires the skills they desire to learn at a pace suitable to them. We never forget that it is your course and your time you are choosing to spend with us.
David Sinfield - Lead Instructor
David has brought the Forest Knights experience to the Correze.
David has been working with Forest Knights for over 3 years leading instruction in bowmaking and other outdoor skills. He started there after attending a weekend bushcraft course and realised it was something he had been doing
since his grandfather took him into the country - he just didn't know there was a word for it.
He is well versed in most aspects of woodwork and woodcraft including using the pole lathe, spoon carving and axe-work.
David also makes carved and handstitched leather goods items.
Although he holds a First Aid qualification he hopes never to need it ;)
Richard Grear - Le Fermier
Richard has run the farm at Bout de Cote for xx years. He predominently raises pigs but also has a herd of Limousin cows, chickens and rabbits. Over the years Richard has taken increasing control over the food chain to assure the sustainability and quality of his final produce. Now he buys in minimal feed for the pigs, the vast majority coming from crops grown on the farm, or what they can forage in the woods.
From the farm he has expanded into the town of St Cere with a Charcuterie and Laboratoire where he processes the meat into sausages, pate and seche. All the ingredients down to the salt (sal gris) are carefully selected for quality and sustainability.
His partner Marie-Laurence runs the delicatessen which sells both the farm produce and other artisanale produce from the region.
Before coming to France has ran a smallholding in Finland where he learned woodland management and cabin building.
A long way from the IT manager at Nokia, his now distant former life.
