Feast with Hugh & cook with Melissa Hemsley & Tom Hunt at Borough Market

 
 
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We're delighted to announce that Melissa Hemsley and Tom Hunt will be joining us as guest contributors at our Borough Market residency in London this September. We've also just released new courses from River Cottage favourites Steve Lamb, Naomi Devlin and Rachel de Thample - full details below.

And if that's not enough, tickets for the River Cottage Veg Feast at Borough Market, hosted by Hugh Fearnley-Whittingstall to celebrate the publication of our latest book, Much More Veg, are now on sale. All profits raised from the event will be going to Borough Market's Traders fund, to support those affected by June's terror attacks.

Full details below. Make sure you're quick, these tickets are going to sell-out fast.

 
  Gather with Gill Meller  
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Inspired by his book Gather and the landscapes in which he lives and works, Gill will take you back to the source of where ingredients originate.

 
  Italian Feast with Melissa Hemsley  
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Join Melissa Hemsley on her birthday for a hands-on cookery workshop, and be inspired to produce an Italian-themed celebration of sharing plates.

 
  GLUTEN FREE WITH NAOMI DEVLIN  
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Our resident gluten free expert Naomi will be offering a Gluten Free Taster course & a special Gluten Free Pizza & Pasta course to help all  those who would like to eat less gluten. 

 
  FORAGING WITH JOHN WRIGHT  
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Foraging expert John Wright will be sharing his wisdom on mushrooms & seaweed  in these two special taster courses. Learn how to find them & importantly eat them!  

 
  PRESERVING WITH RACHEL DE THAMPLE  
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Rachel will be teaching serveral courses throughout the month including All About Apples where you'll make everything from cider to Tart Tartin and in Tonics & Teas you'll learn how to use nature to boost your immune system. 

 
  Root to Fruit with Tom Hunt  
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Join Tom Hunt, award-winning chef, food writer and campaigner, in this evening cookery workshop and dinner. Learn how to reduce your culinary footprint, as well as improve the nutritional value, quality and sustainability credentials of what you eat.

 
 
 
 
 

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