Latest news from River Cottage
British Cured Meat Festival names award after River Cottage's Steven Lamb
On Sunday May 27th the inaugural British Cured Meat Festival. is taking place at London’s Borough Market. The 'Steven Lamb' award will recognise someone who has, much like Steven, helped to raise the profile of our industry and worked selflessly to support our artisanal producers. Find out more from the founder, Sean Cannon...
River Cottage launches Wood Fired cookery course with Gill Meller
Hugh Fearnley-Whittingstall’s right hand man and founding Head Chef of River Cottage, Gill Meller, launches an experiential Wood Fired Cookery Course in the new bespoke outdoor cookery area at River Cottage HQ, Devon. Gill believes that making a fire and cooking over it in a rustic stripped-back alfresco style is one of the simplest, and most natural ways to master the flames and enjoy delicious fresh food.
River Cottage Sourdough
Head Chef Andy Tyrrell shares his favourite Sourdough recipe for #RealBreadWeek
Sam Lomas shares his favourite recipe for #RealBreadWeek
Hello there I’m Sam and alongside Head Chef Andy @tyrellchef I teach the bread making courses at River Cottage. I really fell in love baking bread when I started an apprenticeship down here on the farm in 2013 and that love has evolved into something of an obsession!
River Cottage Food Fair 2018
TOM KERRIDGE, NADINE LEVY REDZEPI AND ANNA JONES LEAD THE LINE-UP FOR THE RIVER COTTAGE FOOD FAIR, 26-27 MAY 2018
Camp Bestival 2018
We are delighted to be joining the Camp Bestival 2018 line-up to bring a taste of our hands-on ethical food ethos to the festival masses.
Life Kitchen is a cookery initiative set up to help people living with cancer and those caring for them. It offers relaxed, friendly cookery classes tailored particularly to the needs of people who have received chemotherapy. February sees the launch of its 2018 programme, with the debut sessions taking place at River Cottage HQ.
"The UK has woken up and smelled the coffee cup nightmare"
The Environmental Audit Committee have released a report recommending that a 25p charge is added to hot drinks served in disposable takeaway cups.
Steven Lamb is attempting #Veganuary
Steve Lamb, tutor of curing and butchery courses at River Cottage is attempting #Veganuary. We'll be checking in with him throughout the month to see how he is getting on.
River Cottage How To Guide - Wreath Making
The talented Emma Dixon, from Meadow Sweet Floristry and one of our HQ Gardeners, shows us how to make a stunning wreath.
River Cottage How To Guide - Week 2
In this instalment of the River Cottage Christmas How-To Guide. Our lovely Front of House Manager, Sam Metcalf will be showing us how to make a delicious Christmassy cocktail.