All our courses are held in woodland by Higher Holditch Farm, in an Area of Outstanding Natural Beauty near both Axminster and Bridport, Dorset, part of the Jurassic Coast 'World Heritage Site'. It's a perfect spot for a short break or a longer holiday and there's an excellent variety of accommodation nearby, ranging from simple B&Bs to boutique hotels.

In the woods at Higher Holditch Farm we've created a clearing that's dedicated to the teaching of 'green woodworking'. This 'woodland workshop' includes a tipi, a working area with a roof made of parachutes, and an inside dining area. It is cool and shaded in summer and cosy in winter - we've plenty of braziers and flares throughout the site in case it turns chilly. There is also an abundance of wildlife here, including deer, buzzards, woodpeckers and owls.

Our guests often remark that they have enjoyed spending a day or two in the peace and quiet of the woods just as much as they have enjoyed the course and everyone seems to get a buzz from 'connecting with nature' - either through woodworking or through working in woodland. All in all, I don't think I can sum it up any better than one of our guests: "The setting is so spectacular that just being there was a welcome escape from day-to-day life indoors".

And A Perfect Menu

We've long been describing the lunches we provide as, well, lunches. However, we've had a number of guests say we really should make more of this aspect of our courses, and that the menu is as wonderful as the venue. Who am I to disagree?

The lunches are all freshly prepared by my wife, Boo, and, as much as possible, are locally sourced too. The menu varies from day to day and course to course, but the menus below from a two day course are quite typical.

Day One:

Lamb with haricot beans, garlic and rosemary, rice and green salad, followed by apple crumble with cream and a selection of local cheeses. For vegetarians there was sweet and sour aubergine lasagne.

Day Two:

Pork with local Nettlecombe cider and apples, and baked potatoes, followed by an apricot and almond flan and local cheeses. Alternatively, there was organic spinach and lentil pancakes in a red wine sauce for vegetarians.

Of course there's also tea and biscuits in the morning break and tea and cake in the afternoon, and after we down tools at the end of Day Two, we do like a glass or two of wine as well ...