August Newsletter: Preserving the Glut, Our Festival and The National Gallery

Let's make the most of the last of summer.

Courses       Dining      Restaurants      Vouchers The long lazy month of August has arrived. At River Cottage HQ, the produce is coming in thick and fast from the Kitchen Garden, ready to take centre stage at our dining events and in our cookery school. We're already working on ideas to preserve the glut ready to provide guests with a taste of summer in the months ahead. Preparations are well underway for our Festival, which is taking place over the August Bank Holiday weekend. We've also got one week to go on Early Bird Prices for autumn and winter cookery courses and dining events. Book your place soon, to benefit from up to 20% off. We hope you find time to come and visit us soon. In the meantime, enjoy the sun. PRESERVING THE GLUT A celebration of delicious raw ingredients "The closer you get to the source of your own food - the more you'll be aware of the see-sawing seasonal rhythm of dearth and glut." Hugh Fearnley-Whittingstall Excerpt from River Cottage Diary 2010 RASPBERRY VINEGAR RECIPE Makes 1.5 litres Ingredients 1kg raspberries 600ml cider vinegar Granulated sugar This versatile recipe was written by "the queen of all things bottled and jarred", Pam Corbin, for the River Cottage Handbook No. 2: Preserves   Directions Put the fruit in a bowl and crush lightly with a wooden spoon. Add the vinegar, cover and leave to steep for four to five days, stirring occasionally. Pour the fruit and vinegar into a scalded jelly bag or piece of muslin suspended over a bowl, and leave to drain overnight. Give it a bit of a squeeze. Measure the liquid, pour into a saucepan and add 450g of sugar for every 600ml of fruit vinegar. Over a low heat, bring gently to a boil, stirring until the sugar dissolves. Boil for eight to 10 minutes, removing any scum as it rises. Take off the heat and set aside to cool. When cold, bottle and seal. Use within 12 months.   Mixing it up This recipe works equally well with strawberries, blackcurrants or blackberries, too. Use in salad dressing trickled over goat's cheese or ice cream, or as a cordial to make refreshing summer drinks.  Join us for one of our preserves courses > DON'T MISS OUT Offer ends at midnight on 6 August Take advantage of our Early Bird Prices and save up to 20% on selected courses and dining events in October, November and December. But be quick, these prices will end at midnight on 6 August. View Early Bird Prices on Cookery Courses > View Early Bird Prices on Dining Events > A TASTE OF AUTUMN WITH HUGH Come and enjoy the best River Cottage HQ has to offer Date 24 September 2018 Time 10:00 - 16:00 Location Park Farm, Axminster Price £195.00 Join us for a jam-packed day of cooking and feasting at River Cottage HQ, complete with the chance to meet Hugh in person. Your ticket includes: KITCHEN GARDEN TOUR * WOOD-FIRED COOKING DEMO * MEETING HUGH * LEARNING HOW TO FILLET FISH LIKE A PRO * BOOK SIGNING * THREE-COURSE SEASONAL LUNCH * Q&A SESSION WITH HUGH  Learn more about this event and get tickets > THOMAS COLE: EDEN TO EMPIRE The National Gallery, London This exhibition is a rare chance to view the epic works by Thomas Cole, including his awe-inspiring portrayals of Eden showing the force of nature. River Cottage subscribers can get 241 entry to this exhibition. To redeem this offer show this email at the ticket desk. T&C's apply. Visit The National Gallery website to learn more.  RIVER COTTAGE KITCHENS Bristol and Winchester Visit our Bristol or Wincehster restuarant this month and receive £20 off your bill. To find out how to take advantage of this great offer, just click HERE.  NEW FOR 2018 Our new Feasts Over Fire are on sale now. Brought to you by two very special guests:  Roth Bar & Grill and Honey & Co will be serving a delicious three-course supper cooked over the Fire Pit. BOOK NOW Please note, you must have a festival ticket to attend. Day tickets are available from just £10. THE PIG IDEA NEEDS YOU! "Where there's swill there's a way" The Pig Idea is campaigning to put food waste back on the menu for pigs in Britain, Europe & the rest of the world. Millions of tonnes of food which could be fed to pigs are currently wasted. But it hasn't always been this way! Learn more > ENJOYED THIS EMAIL? Share it with a friend using the buttons below: Share Tweet Forward Copyright © 2018 River Cottage, All rights reserved. Click here to unsubscribe from this list.