Hemsley + Hemsley take over River Cottage
Last week we welcomed the Hemsley sisters, Jasmine and Melissa, to the farm. They joined forces with our team, to deliver a jam-packed day of recipes free of grains, gluten and refined sugar, but teeming with seasonal produce.
The Hemsley ethos focuses on eating real, unprocessed and nourishing food, which in turn allow you to live a healthier, happier and more energised life. This paired with the River Cottage ethos of eating seasonal and locally-grown food really does make for a match made in heaven!
At the moment our farm is producing courgettes, peas, beans, chard, carrots and berries galore, so our guests had plenty of fresh produce with which to recreate seasonal dishes from Hemsley + Hemsley’s bestseller, The Art of Eating Well.
Aside from the cookery, the sisters provided the group with a holistic understanding of their philosophy, from the nutritional benefits of fat to preparing food for optimal digestion and the importance of provenance.
Following the cookery day, the ladies also hosted a delicious evening dining event, with Q&A sessions between courses. Head Chef, Gelf, stepped in to take guests through the provenance of the food along with some thought-provoking fishing facts.
Take a look at the menu that Gelf, Melissa and Jasmine put together for their guests:
Baked Chicken Liver Mousse, Cucumber Maki Crab Rolls,Bagna Cauda with Mung Bean Hummus, Beetroot terrine
Roasted Bone Marrow with Watercress salad
Grilled, Line-Caught Pollock with Braised Fennel with Lemon and Rosemary, Garlic Lemon Green Beans
Chocolate Molten Pots with Summer Berries, After Dinner Drinks and Petit Fours, Pep Up Tea or Fresh Mint Tea, Paradise Bars
We look forward to welcoming back Jasmine and Melissa in the near future, watch this space! In the meantime, check out our forthcoming special events.
Photos: Nicholas Hopper.
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