Much More Veg
Join us for a day in our cookery school and learn how to make veg and fruit front and centre in your cooking.
Spend a day learning how to transform seasonal fruit and veg and UK pulses and grains into sophisticated and satiating dishes. You will learn a selection of recipes, skills and techniques that will make veg the champions of your cooking.
We all know eating veg is good for us, and the planet - this course will teach you how to make vegetables and other fantastically healthy plant foods unfailingly delicious and satisfying. You will gain an understanding of the importance of seasonality so in the future you will eagerly embrace the new crops that the change in seasons brings and the rich variety it offers to your cooking.
Over the course of the day, with the guidance of our talented chefs, you will learn how to make a wide variety of dishes including dips and salsa, hearty mains and a fruit-based sweet pudding. You will enjoy the fruits of your labour for lunch and an afternoon snack and leave with some of your creations to share with friends and family.
This course is suitable for both vegetarians and vegans.
- A tour of the River Cottage Kitchen Garden to pick your ingredients
- Learn to make a flavourful veg stock
- A session on dips, salsa and pestos
- Sweet and savoury recipes made with fruit
- Cook up a hearty veggie main recipe
- A light lunch featuring the dishes you have prepared
- Teas, coffee and nibbles on arrival
If you're looking to join us near the festive season, check out our Much More Veg at Christmas course.
Much More Veg
Chiara was fabulous! Interesting, knowledgeable and all around lovely. I have been to multiple courses and find the entire experience delightful. The staff and setting are lovely, the food and drink delicious, and I always learn something new. I also really appreciate how...
Sandra Attended 17 May 20235.0 out of 5
Much More Veg
A fun, informative day in a beautiful setting. I was very impressed and really enjoyed the day. It was pitched just right for the enthusiastic amateur.
Jane Attended 7 May 20234.7 out of 5
10:00 - 17:00
Make yourself at home
You will meet your host, and start the day with tea, coffee and treats fresh from the kitchen.
First, you’ll venture out to the garden to pick some of the ingredients for your day.
Next we’ll begin our veg stock and take a look at UK pulses and grains and how they're a great addition to veg cookery.
After we’ll prepare dips such as veg hummus, pestos and salsas to be enjoyed alongside our pulses and the veg fresh from the garden.
Take a break and enjoy the fruits of your labour so far.
After the break, we’ll then turn our attention to fruit and get stuck in preparing both sweet and savoury fruity dishes
For your last creation, we'll make a hearty vegetable main course which you can take away with you to enjoy in the comfort of your own home.
Before you head home, you'll tuck into the fruity dessert you created earlier and reflect on your day of cookery.
There will be time to chat to your fellow scholars and the River Cottage team, before heading back up the hill for 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.
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