River Cottage Seasonal Feast
Enjoy the very best local, seasonal produce prepared by talented chefs in the picturesque surroundings of River Cottage HQ.
A River Cottage Seasonal Feast is a seven course extravaganza cooked by the renowned River Cottage chefs in our truly inimitable location, a 100 acre farm in a hidden valley in East Devon. You can enjoy inspirational cooking that reflects the passion, knowledge and commitment to provenance that fires up Hugh and Executive Chef Gelf and their trusted team.
You will be met at the top of the hill from where you will stroll down the scenic track to the heart of the farm - with it's 17th-century farmhouse, livestock and extensive kitchen gardens. Before dinner, enjoy a local tipple or seasonal cocktail and explore our abundant kitchen garden where much of your feast will have originated. The first course, comprising home-made seasonal pickles, ferments and charcuterie with our own sourdough bread, may be served in the garden with your aperitif and/or as you take your seat in the barn, weather-depending.
Once you are settled in our beautifully restored barn, your chef for the feast will share the story behind the dishes being served. We are internationally renowned for creating a constantly changing menu inspired by our SLOW ethos of ingredients that are Seasonal, Local, Organic and Wild: plants, meat and fish that have been foraged, grown, raised and caught either right here on the farm, or by nearby farmers, growers and artisans who share our passion for the finest provenance. Two of these organic growers, Trill Farm and Haye Farm, are our neighbours.
We source our drinks as judiciously as our food, with our own River Cottage range of organic Ciders, Beers and Kombuchas, and a carefully curated wine list of mostly organic and biodynamic wines.
After your seventh and final course of coffee or a herbal infusion, with our home-made petit fours it’s time to head back up the hill, if you do not fancy the walk, we will be happy to give you a lift in one of our trusty Landrovers.
We are confident you will leave full of delicious food, happy memories and, we hope, some garden and kitchen inspiration too!
- Seven courses of the finest seasonal organic food
- Chef’s welcome with guide to the menu
- Time to explore the farm and veg garden
- Dietary requirements happily catered for.
We kindly request you book for your entire party in one transaction so we can seat you on a table together. This will help us manage numbers and keep everyone safe at these difficult times. Thank you.
18.30 - 22.30
Arrive at River Cottage
You’ll be met at the top of the hill at 6.30pm 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'll enjoy a welcome drink and canapes on arrival and there's plenty of time to explore the kitchen garden and your surroundings
As you settle in for the evening, your chef will introduce the menu and tell you more about our philosophy, the food’s provenance and how the dishes have been prepared.
The main event
You’ll be treated to a menu of fantastic local and seasonal produce, planned on the day to showcase the freshest and the best.
Coffee and petits fours
To finish the evening, you’ll unwind with coffee and petits fours (if you still have room), before heading back up the paths to our car park.
Please note: Hugh will not be attending this event.
This dining event 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.
Stay in our famous Farmhouse, click here. For other local accommodation click here.
This event is for guests over the age of 13 only. 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.
We can accommodate some food intolerances and allergies at our dining events, providing that these are mentioned when you make your reservation. Dietary accommodations we can make include those for vegan, vegetarian or pescatarian diets, those who are pregnant, and those with dairy, gluten, nut or shellfish allergies (we recommend you bring your epi pen). However, we cannot cater to dislikes or to any dietary restrictions that we feel may compromise our ethos or high standard of our menus. If in doubt, please email us before you book: firstname.lastname@example.org