Carrot whisky, sloe and damson rum, parsnip sherry and pumpkin beer are all on Andy Hamilton’s menu. Hamilton is an experimental brewer and expert forager who has produced a guide to making wines and beers from vegetables, fruit and foraged plants. All his recipes are cheap, easy to follow and simple to execute, with no need for expensive equipment. And there will be an opportunity to taste the results for yourself.

Hamilton is founder of the Bristol Brewing Circle and runs brewing workshops and an allotment. He writes a ‘wild drinks’ blog for The Guardian online, a foraging column for Home Farmer magazine and features for BBC’s Countryfile magazine and for Kitchen Garden magazine. He is a frequent consultant for TV and radio.