Forest Clay Workshop
From found-in-the-forest to plastic-free product in one morning!
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Join A New Field founders and team as they guide you through making your own plastic-free biomaterial — Forest Clay — from foraged ingredients.
1. ForageYou’ll start in the great outdoors, collect your ingredients. We’ll be looking for pine cones and pine needles - these will be the key ingredient in your biomaterial.
2. Process
Bring your ingredients back to the A New Field ‘laboratory’ nearby where you’ll learn how to process your foraged items and mix them with other natural ingredients to make a biomaterial.
3. Make
Choose an A New Field mould to make candle holders, toy animals or freestyle and make whatever you want! You’ll be able to take your products home at the end of the session to bake and decorate.
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Forest Clay is A New Field's first biomaterial. You'll be making it with all of our Forest Clay kits.
It’s a simple recipe designed to be easy for makers of all ages. Forage for pine cones or pine needles, add them to the mix in your kit and you'll have Forest Clay! It's a flexible fun material you can use to make all sorts of things.
When Forest Clay dries and hardens, it’s very tough but remains water soluble. You can help to make it water resistant by rubbing the end of a soy-wax candle (like the one provided in the kit!) over the surface of your creation. Either way, it's totally biodegradable and compostable. -
A New Field design biomaterials that can be made in a normal kitchen. We then create kits and experiences to bring those new materials to life — our aim is to bring foraging and sustainable biomaterials to every kitchen. If you can bake a cake, you can make an A New Field product from sustainable biomaterials!
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Adult — €40
Accompanied child — €15 eachNo children under 6. All U16s must be accompanied by a fee-paying adult, maximum 2 per adult. Please pay cash on the day.
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The workshop will take us outdoors and involve messy activities, so wear a coat, sturdy shoes and old clothes.
Price includes tea, coffee, soft drinks and a snack.
Saturday 22nd February
10.30am - 1pm Colares, Portugal