A farewell to our six-week camino around Ashford (16 October 2026)

All good things come to an end.  Our little group enjoyed six weeks of strolling around in nature, led by Andrew and with help from Michael.  The pace was always very gentle with time to rest in nature and make the most of the countryside.  However, hopefully it's created a habit that I'll continue and even revisit some of the walks.  They're saved on OS Maps along with notes so it'll be easy to retrace the steps in different seasons.

This week we went to King's Wood, north-west of Ashford.  It was a bit damp to start with but still mild for the time of year.  The woodland is known for its sweet chestnut trees but it's quite varied and it's managed by Forestry England.  A last chance to chat and observe as well as just take time to reflect on the previous weeks.  I'll miss these guys but we'll meet up again on future walks, I hope.

Amanita muscaria or  fly agaric		Height restrictions at the car park (pay to park)
	The beautiful and seasonal mandala created by the Camino group
	It's chestnut season!  These came home to be cooked (see below) and frozen ready to use in seasonal recipes	Dubai chocolate dates for the group.  I also made some chocolate-covered coconut bars but they were eaten before I could take a photo!

The route courtesy of OS Maps

How to Cook Sweet Chestnuts

Score around the belly of each chestnut.  Try different ways – flat side, rounded side, all around, etc.  Use a Stanley knife but just cut the shell; try not to cut the flesh.  Soak in water for one hour. Nigel Slater says just to pour boiling water on them and leave for 30 minutes (no soaking and no cooking).

Put them in a frying pan with a cup of water and bring to the boil.  Cover with a lid and reduce the heat.  Simmer for 10 – 12 minutes.  

Drain through a sieve and peel them once cool enough.  Use or freeze within 24 hours.

Can be eaten with salt, butter or a mixture of sugar and cinnamon.