When Hugh invited one of the UK's best loved chefs and restaurateurs, Angela Hartnett MBE, and her team down to River Cottage we knew it would be an evening to remember. We were thrilled to announce our forthcoming 'Hartnett & Hugh 20th Birthday Mash Up', the latest in a line of exciting anniversary collaborations. As with our recent celebratory dinners hosted by special guests including Tom Kerridge and Yotam Ottolenghi, the event sold out in just 24 hours.
Our guests were welcomed with a warming mulled cider at the top of the track before the tractor and trailer arrived to transport them down to the farm and an incredible seven course feast, planned and prepared by Angela and Hugh and their teams. They both escaped the kitchen to greet the guests in our cosy yurt and share stories and canapes in front of the open fire.
Once everyone was settled in our traditional 18th century threshing barn, Angela and Hugh took part in a Q&A session, discussing their careers, passion for provenance and commitment to sustainability before heading back into the kitchen for the main part of the evening. Each chef took control of a course, Hugh heading the River Cottage team of Head Chef Dom Moldenhauer and Executive Chef Gelf Alderson, all three focusing on ingredients reared and grown at the farm including the spoils from Hugh's own orchard.
Angela, known for her simple yet outstanding style of cooking, led her exceptional team of Lime Wood Head Chef Luke Holder, French House Head Chef Neil Borthwick and Emily Brightman, Head Chef at Murano to create a stunning course each that reflected their love of local, seasonal and sustainable produce.
Chefs can be a competitive bunch, but these 7 put together their amazing dishes in a spirit of enthusiastic collaboration and mutual encouragement, even if there was a bit of vying for chopping boards and oven space. There was a creative drinks pairing menu with a selection of wines, cider and kombucha.
As the evening drew to a close, the dinner guests toasted the kitchen and the kitchen returned the thanks and shared a well deserved drink. Huge thanks to our fabulous friend Angela and her wonderful team and to everyone who joined us and helped make this event such a success. It was a truly magical night. Same time next year?!
Oscar’s scallops cooked over fire with lemon verbena and purple chillies
River Cottage pork liver terrine with fermented vegetables from the farm
Lyme Bay lobster and squid sliders with brown crab mayonnaise
Sourdough made with Tamarisk Farm Maris Widgeon wheat
Era DOC NV Organic Prosecco Spumante
Barbecue of Helen and Adam’s Park Farm veg and Hugh’s apples, with Malcolm’s wet walnuts and Bob’s parsley
Park Farm Kombucha
Park Farm Ruby Red carne crudo, celeriac, Dorset truffles and Devon cold pressed rapeseed oil
Montepulciano d’Abruzzo DOC Organic, Francesco Cirelli
DOM MOLDENHAUER, River Cottage
Jerusalem artichoke tartare, smoked onion, Park Farm cured egg yolk, our own chorizo and sorrel
River Cottage Cider
EMILY BRIGHTMAN, Murano
Locally foraged wild mushroom cannelloni, Parmesan sauce
Mesquida Mora Sincronia Blanc
LUKE HOLDER, Lime Wood
Rod and line caught seabass, Dorset cockles, pickled celery and cockle & celery broth
Blanc Vi Natural White Organic, Vins Petxina Celler 9+
NEIL BORTHWICK, The French House
Fivepenny Farm organic apple tarte fine with Beenleigh Blue
Blau Mari Organic Tinto, Viticultor Celler 9+
GELF ALDERSON, River Cottage
Homegrown sweet potato, quince and pear cake, River Cottage celeriac ice cream with a hedgerow ripple, pears and thyme from the garden
Muscat de Rivesaltes Organic, Domaine Cazes
Bob’s honeycombe made with our own honey