We sent our resident food writer Alice Cosgrove, aka Alice In Her Apron, off to River Cottage HQ to try their latest cooking experience.
Finding it hard to think of a present for a loved one, friend or even a little ‘gift to self’? We might just have the perfect thing – particularly for any keen cooks out there. StyleNest headed off to Devon to review the ultimate culinary treat, the River Cottage Experience.
Nestled deep in the Dorset countryside lies the River Cottage Head Quarters; an oasis of herb gardens, freshly baked bread and elderflower cordial. The team down at River Cottage run a selection of daily courses – perfect for that person who has everything. No need to be put off if they (or you) are no budding Hugh Fearnley Whittingsall – all you need is a “can do” attitude and a big appetite.
Upon arrival to the course I find myself on the back of a tractor with 19 others winding our way down into the valley where we will be immersed in all things passionate to the man Hugh himself.
We are shown into a fabulous cookery school area with views overlooking Englands’ finest fields where a “little snack” has been prepared for us; fresh rolls with River Cottage homemade sausages, fried eggs from the hens we are about to meet and a heavenly apple chutney.
Next, time to work off some of that roll with a tour around the gardens with the head gardener. We meet hens, chickens, ducks, small pigs and large pigs – all reared with the upmost love and respect. We are shown polytunnels hiding the juiciest looking tomatoes, aubergines, chillies and nectarines. We’re talked through the vegetable gardens overflowing with courgettes, beans and radishes – instantly every member of the group is mentally applying for an allotment. From the farm we start stomping across fields for a beginners guide to foraging…what to look out for and what to avoid. We find field mushrooms, wild sorrel, hedgerow hazelnuts and wild mint. Loading up our containers with the treats we find it’s time to head back to the kitchen for another snack – this foraging is hungry work.
Before any more nibbles our teacher Andy shows us how to make a loaf of granary bread complete with different kneading techniques. We all set about working our batches of dough, amazed that in a mere few hours we will be the proud owners of a fresh loaf. Back to eating – the next “snack” is our own home made pizzas topped with caramelised onions, smoked pigeon, pork belly, local blue cheese and home grown tomatoes (I’m not sure if we were meant to pile it all on) cooked in the wood burning pizza oven. It’s official, I’m full – but there is still space for a little glass of wine to accompany my delicious pizza.
Feeling weary with food fatigue it’s back to the kitchen where Andy teaches us how to make our own cheese, that’s right cheese – a beautifully simply curd cheese that will form part of our starter for the evening meal. Then it’s time to earn our keep, we are shown lots of different knife skills and all put to work prepping the vegetables for our supper. The day in the school is finished with a lesson about pork; a whole side of pig is brought out so that we can get up close and personal – learning about each cuts and how to cook them. We even get taught how to make our own bacon with a DIY pack for us to take home – in a few days time I will be eating my own cured bacon in bread I made with my own fair hands.
With lessons over we head out to the terrace where we are served homemade elderflower champagne with a fresh raspberry coulis along with some melt in the mouth slices of cured pork. Supper with my new foodie friends is an absolute hoot, it feels like we’ve know each other for years and is exactly how any dinner party should be.
Take a friend, take your other half or just take yourself. Such a great day – just make sure you don’t eat before you go.