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We're very sorry
to report that Peter and Clarissa, who have done a fantastic job running
our holidays for many years, have decided to move on to new challenges
and are building a house in Spain. We may manage to organise something
similar in the future, so if you'd like to be advised of developments
send us an email with your contact details.
Stop Press!
We've just learned of an excellent sounding mushroom weekend in central
Scotland: details at http://www.galvelmore.co.uk/event3.htm |
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Read press articles & visitors'
comments about the holidays |
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This holiday must be one of the most enjoyable ways of learning about wild
mushrooms, offering a relaxed environment with personal attention, superb
accommodation and excellent food.
It's perfect for anyone interested in fungi, whether a first-time collector
or a seasoned hunter, and makes an ideal short break on its own or could
form part of a longer holiday in the area. |
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| The
breaks are based at Le Manoir de Prévasy, a handsome sixteenth-century
house located in attractive countryside close to the county town of Carhaix
Plouguer in central Brittany, north-western France. Prévasy has been
beautifully restored and provides modern amenities (ensuite bathrooms, central
heating and a west-facing conservatory) whilst retaining its atmosphere,
with antique and handmade furnishings, real fires and a wood-burning 'Aga'
type stove. It is classified 3 épis by Gîtes de France. |
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| Expertise
is provided by Peter and Clarissa Novak, the english owners of Prévasy,
who are experienced field mycologists with a thorough knowledge of the important
species and the best local hunting spots. The breaks start on Friday evening,
with mushroom hunting and activities on Saturday and Sunday, finishing on
Monday morning. The break will usually follow this format: |
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| Friday |
| Aim
to arrive at about 5pm. Afternoon tea is offered, after which guests can
enjoy some free time to do as they please - relax at the house, take a stroll
or visit Carhaix, the local town. Drinks are served at about 7.00pm in front
of an open fire in the reception room, followed by dinner (a three course
meal with cheese, wine and coffee - vegetarian available on request) around
the large elm table in the dining room. |
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| Saturday
and Sunday |
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day starts with continental breakfast at about 8.30am. We usually depart
by about 9.30am, car sharing if possible, the foray locations being about
twenty minute's drive away. The morning foray usually lasts a couple of
hours, following which we serve a simple picnic lunch of bread, cheese,
paté and fruit with wine or local cider, eaten 'al-fresco' in the
woods. If the weather is unsuitable for a picnic, lunch will probably be
taken at a nearby restaurant instead. |
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| After
lunch, we continue to a new location for another foray or two before returning
to Prévasy for tea and a session of identifying, sorting and cleaning
the mushrooms, with discussion about the best means of preserving and cooking
the edible species and a demonstration in the kitchen where a variety of
day's finds are prepared and cooked for the evening meal. Meanwhile guests'
mushrooms can be put to dry on the wood-burning stove or can be packed fresh
to take home. There is usually some free time before dinner to relax or
visit the town. |
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In
the evening, drinks and dinner are served as on the arrival day, save that
on Saturday night we eat at a good quality local resturant in Carhaix.
The
cost of the meal and wine is included in the price of the break. |
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On Monday morning, enjoy a leisurely breakfast before departure. |
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| Further
queries? |
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| Click
here for information on how to get to Prévasy, cautions and booking
conditions. Please call or email if you require any further information. |
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| How
to make a booking |
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| Contact
us to check availability, following which we will send you a booking
confirmation, deposit request, travel directions and other information. |
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