River Cottage

The tranquillity of the setting at River Cottage HQ contrasts with the constant activity on the farm.

Cattle, sheep pigs and chickens graze and peck in the fields. Beehives hum by the gorse.

The fruit and vegetable gardens provide a constant stream of fresh produce for the kitchen.

Hams and salamis hang in the barn to dry and bread is baked in ovens made of clay dragged from the pond.

And our greatest delight is that we get to share our passion for food integrity and the consumption of local, seasonal produce with even more people.

Spending so much time on the farm, in the garden and kitchen ensures that we’re always engaged with the seasons.

So it’s thrilling to see many of you stroll down the hill to share one of our lively weekend feasts.

"There’s a soul-feeding pleasure in shaking off the plastic-shrouded shackles of dull consumerism and becoming fully engaged with what you eat and where it comes from," says Hugh.

"One thing I know for sure is that moving away from industrially produced, large scale food to something more personal is an infinitely gratifying journey."

Our evening events menus are based on the best local and seasonal ingredients, with each banquet uniquely devised by our head chef Gill Meller and his expert team.

We welcome guests on Friday and Saturday evenings throughout the year, and celebrate Sundays with a scrumptious lunch.

We host events which live long in the memory, whether it's weddings, corporate days, private functions in our famous farmhouse or one our great visitor days, where the River Cottage team off the telly celebrate the seasons at Park Farm.

Have a browse around our events section here, and find out a little more about what we do best.

Or drop us a message at events@rivercottage.net. We hope we see you soon.