A Day With Gill Meller
Join Gill on his one day cookery course for a day of seasonal cooking exploring the ingredients from our British landscapes through the seasons.
Inspired by the landscapes in which he lives and works, Gill will take you back to the source of where ingredients originate. From seashore to woodland, orchard to garden, field to farm, moorland to harbour, Gill will showcase simple, honest dishes made from natural and abundant foods.
You’ll create a seasonal starter, main course and pudding from the farm and landscapes that surround it, gathering the essential ingredients from the farm yourselves. You'll then enjoy your three-course feast, all set against the breathtaking rural backdrop of River Cottage HQ.
Each cookery course participant will receive a free signed copy of Gill’s latest book Gather to take home.
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill at 9.30am and begin your River Cottage experience with a 10-15 minute walk through the wonderful pathways down to the farm, enabling you to really soak up the views of the valley.
You will meet Gill and start the day with teas, tisanes or coffee and treats from the kitchen.
Practical session one: Walk and Gather
The first session will involve a guided walk around the farm, fields and walled garden, gathering a few essential ingredients for the day.
Practical session two: Bread
You'll kick off practical proceedings by making a rye sourdough, using a locally grown organic rye flour.
Practical session three: Pudding
We love to include seasonal fruit in our River Cottage puddings and at the right time of year this will come straight from the farm.
Practical session four: Vegetables, herbs and salads
Learn how to make the most of what’s in abundance in the garden in the most simple and respectful of ways.
Practical session five: Meat from the farm and fish from Lyme bay
You’ll prepare two seasonal dishes, using meat from the farm and fish or shellfish from our coastline.
Early supper and book signing
After all your hard work, your group will finish the day by sitting down together and tucking into your early supper.
You'll head back up to the car park 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 a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Sorry, we’re afraid this course is not suitable for those with allergies or specific dietary requirements. However we do run Gluten Free and Veg Cookery courses. Please get in touch if you need further details.
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