Let's talk about diet, as in what you can eat rather than what you can't! No fads, no gimmicks – just delicious, nutritious eating for life.
Here at River Cottage, we don’t do deprivation. And that’s why our healthy eating course is a celebration of real ingredients, clever cookery and balanced meals that are always as tasty as they are good for you. Join our gluten-free guru and nutrition expert Naomi Devlin for a day of hands-on lessons, discussions and, of course, plenty of gorgeous local and seasonal food.
During the cookery course you’ll rustle up breakfast, lunch, drinks and treats, learning as you go. From the truth about fat, sugar and superfoods to techniques that can boost the nutritional value of your food, Naomi will help you sort the fact from the fad. All set against the beautiful backdrop of River Cottage HQ, the day is sure to leave you feeling informed, inspired and enthused. And full.
09.30 - 17.00
Arrive at River Cottage
You’ll be met at the top of the hill at 9.30am and transported to River Cottage HQ by tractor and trailer (approx. a 5 minute journey).
Make yourself at home
Meet Naomi and settle in with a morning tea or coffee.
Start the day as you mean to go on, with a delicious breakfast. It might be bircher museli with shaved rhubarb, roast seasonal fruit with yoghurt and buckwheat granola or British quinoa porridge and crunchy sprinkles. You’ll learn about ways to get maximum nutrients into your first meal of the day and how to make ahead for busy mornings.
We’ll talk about good fats and inflammatory fats and make a killer salad dressing, or salsa verde, quince aioli or dukkah depending on the season and what we’re eating later.
We might make a richly flavoured soup or prepare some purple sprouting broccoli to dip into dukkah for a veg based starter.
Lunch will be a plant filled three course affair – made by you! After your starter, you’ll make and eat a seasonal salad that will support your liver and delight your gut microbes. Then we might finish with a piece of fish cooked en papillote with seasonal vegetables, or a bowl of succulent mussels fresh from Lyme Bay, dipped into salsa verde or cooked in a puttanesca sauce. We’ll go with whatever is at the peak of loveliness that time of year.
The big question: sugar, friend or foe? Next you’ll learn about refined sugar and natural sweeteners, and get hands-on making smart treats like grain-free ginger cookies, cakepops or peanut butter crumble.
Fermentation is the perfect way to preserve a glut of seasonal produce and take care of your gut at the same time. We’ll make a seasonal kraut – maybe celeriac and fennel – or some brine pickles – maybe ginger radishes – for you to take home and safely mature.
Your day will end with a Q&A session, for you to ask all those burning questions and soak up a little more of Naomi’s nutritional expertise.
There will be time to chat to your fellow cookery course scholars and the River Cottage team and get your books signed, before jumping on the tractor to take you back up the hill at 5pm.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018