Merops Field Centre

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Merops Field Centre

Mediterranean Ecology Research Observatory for Practical Skills

11/08/2026

This field season, Sophie has been in charge of creating alternative vegan, allergen-free desserts for those that require them. Chocolate mousses made with aquafaba, lemon pots made with silken tofu, plus -free brownies and blondies made with local chestnut flour. Allergen-free and local!

All after a day of exciting fieldwork – including acoustic ecology (here’s Sophie rocking the Wildlife Acoustics, Inc. buff!). Doing great field ecology doesn’t mean you can’t have great food too.

10/08/2026

In addition to supporting local caterers, this field season we’ve been preparing some on-site meals ourselves. This allows us to cater to various dietary requirements, creating allergen-free, vegan, wholesome meals. Fabrizio is rather proud of his giant paella pan. Here he is with his famous paella and ratatouille, plus côtes de boeuf for the meat eaters at the end of field course barbeque.

05/08/2026

Our late spring and summer groups were treated to some fabulous invertebrates among the lavender flowers. Plenty of pollinators, like this Broad-bordered Bee Hawkmoth, and Swallowtail but also Saddle-backed Bush Crickets and predators such as Pink Crab Spiders and Wasp Spiders. Great diversity for student projects. Bath Spa University

29/07/2026

This field season we’ve been working with some new local food providers, including the fantastic Koumaï just down the road in La Grand Combe. Specialising in growing a variety of micro-herbs, they create amazingly tasty Asian-inspired (gluten-free AND vegan!) food that everyone can enjoy. We’re very happy to work with our neighbours and support local businesses – especially ones with such innovative (and tasty) food. Here we have veggie maki rolls, veggie fresh rolls (with avocadoes and mangoes from Spain to reduce the carbon footprint), plus fried (Camargue!) rice – and extra micro-herbs to snip onto the dish.

Delicious and fun!

Cette saison, nous avons collaboré avec de nouveaux producteurs locaux, notamment l'excellent Koumaï, situé à La Grand Combe, tout près d'ici. Spécialisé dans la culture de micro-pousses, il propose une cuisine d'inspiration asiatique incroyablement savoureuse (sans gluten ET végétalienne !) qui ravira tout le monde. Nous sommes ravis de travailler avec nos voisins et de soutenir les entreprises locales, surtout celles qui proposent une cuisine aussi innovante et délicieuse. Au menu : makis végétariens, rouleaux de printemps végétariens (avec des avocats et des mangues d'Espagne pour réduire l'empreinte carbone), riz frit (de Camargue !) et micro-pousses à ciseler pour agrémenter votre plat.

Un régal !

24/07/2026

We’d like to say a huge thank you to all of the staff and students from Bath Spa University for a great field course. Thanks for being so enthusiastic, designing such innovative projects, and just making the very most of your time out here in France. We wish you all the best with the rest of your studies.

23/07/2026

While here in France, students from Bath Spa University deployed camera traps around the field centre. With the hot temperatures, the stream was very attractive, with Badgers, Roe Deer, Wild Boar, Red Foxes, Genets, and even Beech Martens carrying prey (a rodent and a Sloe Worm)!

22/07/2026

More field tech for the students of Bath Spa University to learn about. Firstly a hands-on experience with -tracking, locating our resident (plushie) Griffon Vulture. Then a demonstration of our DJI Mavic multispectral by Fabrizio to illustrate plant and habitat surveys.

21/07/2026

While here in France, students from Bath Spa University designed projects that allowed them to experience using different ecological survey equipment and technology. These included underwater filming of Pumpkinseed Sunfish with a live camera, and bat acoustic analysis using passive bat detectors. Titley Scientific Wildlife Acoustics, Inc.

20/07/2026

Exploring the Causse Méjean with students from Bath Spa University, we saw the harsh and often arid steppe where there is a breeding program for the endangered Przewalski’s Horse at Association Takh. Nearby, we spotted an Iberian Grey Shrike (𝘓𝘢𝘯𝘪𝘶𝘴 𝘮𝘦𝘳𝘪𝘥𝘪𝘰𝘯𝘢𝘭𝘪𝘴), plus Acanthus-leaved Carline Thistles (𝘊𝘢𝘳𝘭𝘪𝘯𝘢 𝘢𝘤𝘢𝘯𝘵𝘩𝘪𝘧𝘰𝘭𝘪𝘢) just preparing to flower.

09/07/2026

As part of their field course with us, we took students from Bath Spa University to the Causse Méjean, where we learned about the four breeding species of vulture here in France at the fantastic Maison des Vautours visitor centre. We were lucky enough to see three of them: lots of Griffon , some Cinereous Vultures (the largest bird of prey in Europe) and a close fly-by by the stunning Bearded Vulture.

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