It was 1998 when Hugh Fearnley-Whittingstall moved into the original River Cottage in Dorset, to start growing and rearing some of his own food. 'River Cottage' has grown and developed, but continues to stand for the same principles: self-sufficiency, food integrity, and the consumption of local, seasonal produce.
Recent Blog Entries
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Perfect preserve competition
By Hugh Fearnley-Whittingstall for River Cottage
Have you been making your own jams and chutneys for years, and have a fantastic recipe that you want us to know about? Then why not enter our Perfect Preserve competition? Read full post »
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What's good in August
By Hugh Fearnley-Whittingstall for River Cottage
We are spoiled by nature, and spoiled by Nature. July's abundance is thrilling, but within a few weeks we may be swamped by the sheer fecundity of the harvest. We have perhaps already forgotten the tremulous excitement with which individual seeds rolled o Read full post »
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Why grow vegetables?
By Hugh Fearnley-Whittingstall for River Cottage
The way to know most about the vegetables you cook and eat is, of course, to grow them yourself. In all honesty, I am hardly a leading authority on the art of growing vegetables (though by plundering the knowledge of others and reading the back of a few s Read full post »
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Deep-fried Stuffed Courgette Flowers
By Hugh Fearnley-Whittingstall for River Cottage
Don't miss the treat of deep-fried courgette flowers in batter - best with a tiny baby courgette attached. Read full post »
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Meat and right
By Hugh Fearnley-Whittingstall for River Cottage
I believe our attitude to meat requires radical reform - both an alternative approach to meat production and a return to some of the older, more holistic values of meat cookery. But ultimately the only person who is going to effect any significant change Read full post »
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Your questions answered
By Hugh Fearnley-Whittingstall for River Cottage
To finish his stint as Yahoo! UK & Ireland guest editor, Hugh was kind enough to answer some of your questions. Read full post »
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Everything but the oink!
By Hugh Fearnley-Whittingstall for River Cottage
With our Pig & Pork (or 'Pig In A Day') course the underlying philosophy is to show respect for a pig. You really have to use every part of it - nothing should go to waste. You might have heard the old butcher's saying, 'Everything but the oink!' Read full post »
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How to munch through the crunch?
By Hugh Fearnley-Whittingstall for River Cottage
There's an interesting range of opinions in this video, and I would say erring on the side of gloom. There's not a lot to be cheerful about with the credit crunch. If you're feeling it in your pocket and your weekly budget, that's obviously tough. Read full post »
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Catch our online courses
By Hugh Fearnley-Whittingstall for River Cottage
The idea of the River Cottage online courses is to stretch people's repertoire in cooking. The video tutorials help you pick up skills that you might not necessarily pick up from reading books. Read full post »
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Why seasonality matters
By Hugh Fearnley-Whittingstall for River Cottage
Shopping and cooking seasonally is not a high-minded duty or a restrictive chore but a liberating pleasure. The downside of the modern food culture of infinite year-round choice is a kind of options paralysis – there’s so much on offer that you don’t know Read full post »
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What's good in July
By Hugh Fearnley-Whittingstall for River Cottage
July is the opposite of February - and that can only be a good thing. No need for ingenuity and effort. No seasonal despondency to cook your way out of. This is the moment you've been waiting for: a glorious harvest of sun-ripened vegetables and fruits to Read full post »
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Freecycle is a no-brainer
By Hugh Fearnley-Whittingstall for River Cottage
Freecycle is a no-brainer, isn't it? It's so clearly makes sense. It proves the underlying principle that one man's junk is another man's treasure. Read full post »
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Martin is an inspiration
By Hugh Fearnley-Whittingstall for River Cottage
I haven't been down to Martin myself, but really would like to. I think it's a fantastic effort. It's so what's needed, and exactly where everybody should be going with food. Read full post »
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Win the VIP treatment for two at River Cottage
By Warren Chrismas, Yahoo! front page editor for River Cottage
Win VIP treatment for two at River Cottage or one of fifteen great runners-up prizes including DVDs, books and River Cottage membership. Enter our competition and you could spend a day and evening in the world of River Cottage, meeting Hugh Fearnley-Wh Read full post »
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Raspberry jam
By Hugh Fearnley-Whittingstall for River Cottage
I don’t do a lot of jam making, as my fruit gluts tend to go towards ice-creams and sorbets. But I do have a terrible weakness for raspberry jam: a good one is as good as jam gets. Read full post »
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The joys of growing your own
By Hugh Fearnley-Whittingstall for River Cottage
‘I firmly believe that vegetables – and their vegetative relatives, herbs and fruits – are the cook’s greatest asset. Any cook who thinks veg is the least interesting part of a meal, a bore to prepare, and a mere adjunct to meat or fish, is missing the po Read full post »
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It's Ya-Hugh!
By Warren Chrismas, Yahoo! front page editor for River Cottage
River Cottage star Hugh Fearnley-Whittingstall will be joining Yahoo! UK & Ireland as our first-ever guest editor tomorrow (Wednesday 16 July). The celebrity chef, TV presenter and 'local food' campaigner will be hand-picking content from across the Ya Read full post »
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Steven's Blog - June 2008
By Steven Lamb for River Cottage
I caught up with Mark during a photo shoot for his forthcoming River Cottage Veg Patch Handbook and we chatted about how best to prepare for the new food era. We also tried some of the products currently growing in the poly-tunnel. I hope you enjoy watchi Read full post »
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Feeding the next generation
By Hugh Fearnley-Whittingstall for River Cottage
Babies of even just a few months' old get a pretty good look at almost everything that goes in their mouth. And as soon as they take an interest in their surroundings, they will be observing more than you think about where the food they eat comes from. Read full post »
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The wild food ethos
By Hugh Fearnley-Whittingstall for River Cottage
At River Cottage I have found that the one thing guaranteed to raise my spirits (especially, in fact, when some garden disaster or livestock anxiety is getting me down) is a walk into the surrounding hills and hedgerows in pursuit of some free food. Read full post »
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