River Cottage Four Day Cookery Course
The ultimate River Cottage experience. A four-day cookery course covering fish, meat, vegetables and bread with Hugh F-W and the River Cottage chefs.
For the immersive cooking experience, join us at our award-winning cookery school, for an unbeatable four-day culinary adventure covering fish, meat, vegetables and bread including a session with Hugh F-W himself.
Often referred to by guests as ‘life-changing’, this is the perfect opportunity to completely immerse yourself in the River Cottage seasonal approach to food. Whether you are keen to gain more confidence in the kitchen or add to your existing skills, this course will expand your knowledge, giving techniques, tips and ideas to inspire and maybe even change your outlook on food.
Our expert Chef Tutors embrace many cookery methods including fast and slow cooking, preserving and smoking. They will demonstrate, teach and guide you through their specialist subjects of bread baking, meat, fish, and veg with a focus on ingredient provenance, sourcing and seasonality. From baking your own sourdough, sweet treats and pizza making to learning the principles of butchery, smoking and curing as well as preparing and cooking lesser-known cuts and offal. You will also dive deep into preparing and cooking fish and shellfish and spend time with the fisherman who caught it. Learn from Hugh how to make vegetables the hero ingredient of your dishes, and of course, get to taste the results along the way.
- Four full days of cookery lessons
- A veg cookery session with Hugh F-W
- A copy of Hugh's latest book, signed on the day
- Butchery demonstration
- Learn some meaty River Cottage recipes
- Discover why sourcing sustainable fish is so crucial
- Tips and techniques needed to successful fillet flat and round fish
- Preparing and cooking shellfish including bivalves and crustacea
- A selection of sensational fish recipes
- An introduction to curing and cold smoking
- A masterclass in baking, covering sourdough, granary loaves plus pizza and sweet doughs.
- Pastry for sweet and savoury bakes
- Daily lunches comprising your own creations paired with contributions from the River Cottage Kitchen
- Plenty of teas, coffees and nibbles
10:00 - 17:00
Make yourself at home
Each day you will meet your host and start the day with tea, coffee and treats fresh from the kitchen.
Spend the day exploring vegetables!. Discover different methods of cooking, pickling and preserving fruit and veg and how to use it in unusual ways.
The morning will be spent with Hugh, as he takes you through some of his favourite veggie dishes. There will also be time to ask him a few burning questions and get a book signed.
Take a look at sustainable meat, where it comes from and how to purchase it. The day will include a butchery demonstration, and cover different preservation methods, including how to make bacon. You'll discover how to prepare and cook some lesser known cuts and offal, exploring the nose to tail philosophy.
A day introduced by Nigel Brit, the man who will have caught your fish! He will give you a fisherman’s perspective on how the days catch has been landed and the importance of sourcing your fish from the inshore boats who don’t trawl.
After this you'll get stuck in filleting flat and round fish, preparing crustacea and bi-valves and cooking up a range of outstanding fish recipes. you'll also look at how curing and cold smoking can do wonders for preservation and flavour.
Bread and Baking
Learn the principles of bread making with an artisan sourdough loaf, a granary farmhouse loaf, woodfired pizzas, cinnamon doughnuts and a chocolate brioche loaf. You'll also create some rough puff pastry, ideal for savoury and sweet bakes alike!
There will be time to chat to your fellow scholars and the River Cottage team, before heading back up the hill for 5pm.
On your last day, you'll reflect on your four days at River Cottage and finish with a cider brandy to toast the week.
Each day you'll take a break to tuck into your freshly-made meal of local, seasonal fare.
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 courses that are gluten free, vegetarian and vegan friendly. Please get in touch if you have any questions or 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