News Scouts Uncategorised

Wandering, foraging and campfire cooking

This week scout section visited Downhill forest. We walked around the forest trail adding 1.6 miles to our Platinum Jubilee Challenge (to walk 70 miles before the Jubilee bank holiday). Up on Dungannon hill, scouts foraged for wild garlic to make garlic butter. They used this to make garlic toasties on the campfire. They also made some campfire cones with marshmallows and chocolate buttons. Young leaders ran a quick game of rounders to finish up.