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Mediterranean Ecology Research Observatory for Practical Skills

30/09/2026

Late summer and early autumn are the best times to see mantises here in the garrigue – if you can spot them! These sit-and-wait predators rely on often remarkable camouflage to blend in while awaiting their prey. Pictured are a Mediterranean Conehead Mantis (𝘌𝘮𝘱𝘶𝘴𝘢 𝘱𝘦𝘯𝘯𝘢𝘵𝘢) and a Grey Mantis (𝘈𝘮𝘦𝘭𝘦𝘴 𝘥𝘦𝘤𝘰𝘭𝘰𝘳).

28/09/2026

With the arrival of autumn, we are now seeing our last of the year in flower, Autumn Ladies' Tresses (𝘚𝘱𝘪𝘳𝘢𝘯𝘵𝘩𝘦𝘴 𝘴𝘱𝘪𝘳𝘢𝘭𝘪𝘴). So called because of their spiralling inflorescence that resembles a neat plait. This is a tiny species, with a flower spike of approx. 15cm, and flowers only 5mm long.

14/09/2026

Here in the south of France have two species of scorpion, which are nocturnal and tend to spend their days hidden under stones in the garrigue. The European yellow-tailed scorpion (𝘛𝘦𝘵𝘳𝘢𝘵𝘳𝘪𝘤𝘩𝘰𝘣𝘰𝘵𝘩𝘳𝘪𝘶𝘴 𝘧𝘭𝘢𝘷𝘪𝘤𝘢𝘶𝘥𝘪𝘴) is approximately 4cm long, with robust pincers and a small stinger. The Yellow Scorpion (𝘉𝘶𝘵𝘩𝘶𝘴 𝘰𝘤𝘤𝘪𝘵𝘢𝘯𝘶𝘴) can reach 8cm in length, and has fine pincers with a large stinger. In agreement with the general rule, this species has a more powerful sting.
They both fluoresce under UV light.

27/08/2026

Late summer here in the south of France is when we see some of the largest Orthopterans, including the amazing Mediterranean Slant-faced Grasshopper (𝘈𝘤𝘳𝘪𝘥𝘢 𝘶𝘯𝘨𝘢𝘳𝘪𝘤𝘢). Its stretched appearance seems bizarre out in the open, but is excellent camouflage among the grass.

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)!

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