A word from Hugh about our plans to welcome guests back to River Cottage
Please see our latest update.
Read on to find out how Hugh is settling into lockdown life...
A word from Hugh on the upcoming vote in the House of Commons on the Agriculture Bill.
Hugh shares how he is spending his time in lockdown including recipes, gardening and wildflower spotting.
Inspired by the challenges from the old River Cottage TV programmes, a few members of the River Cottage team have taken part in a Hot Cross Bun challenge.
As families adjust to the strange times we find ourselves in and children off school and at home. Why not consider using this time to cook together? Lucy Brazier, River Cottage contributor and mother of three shares her thoughts.
River Cottage has always relied upon our amazing local producers. Without their uncompromising, passionate commitment to sustainable produce, we would find it impossible to provide for the number of guests we welcome each year.
Ryan Riley founder of Life Kitchen talks about the release of his first cookbook.
We are sad to announce that we will be closing our restaurant in Bristol after seven years of trading at the site on Whiteladies Road. This has been an extremely difficult decision, but due to rising costs and challenging market conditions, as well as the size and location of the site, it is no longer a viable option for the business.
Ensuring that the confetti used at the weddings here at River Cottage HQ is suitable for our venue is so important to our couples as well as ourselves. There are a few different eco-friendly confetti options out there but homemade confetti is a great way to ensure you have the confetti you want for a fraction of the price.
River Cottage Chief Executive Stewart went Vegan for January. Read on to see how he got on ...
In order to continually improve our website, we collect non-personal data through cookies. By continuing to use the website you are accepting the use of these cookies. Please read our cookie policy for more information.