Greetings, We have just about recovered from the most wonderful food fair weekend at River Cottage. It was such a pleasure to welcome our brilliant guests, including Yotam Ottolenghi and Kate Humble, and to meet so many of you. I hope you'll be back for our Festival in August! Meanwhile my new series War On Plastic kicks off on Monday June 10th at 9pm on BBC1. I have joined forces with the fantastic Anita Rani to look at the problems plastics are causing in our oceans and in our lives and, even more importantly, what we can all do about it. I won't give too much away, but I can say we are chasing some of the biggest businesses, and our Government too, to try and get action to solve this crisis. And there is big public call to action in the final show on June 24th that everyone can get involved in. Anita and I are convinced it could make a big difference, and we really hope you will join us.  | | WAR ON PLASTIC WITH HUGH & ANITA
In this new three-part series, Hugh and Anita Rani explore what we can all do to try and solve the gigantic problem that is plastic waste. They will be challenging big businesses to do more to reduce the plastic in their products, questioning the government about what they are doing to address recycling and plastic production. Plus challenging an entire street in Bristol to try and significantly reduce the amount of single-use plastic in their homes in four months to discover how easy or difficult it is to make these kinds of changes.
The series will begin this Monday at 9pm on BBC1 and will run for 3 weeks.
Find out more | |  | RIVER COTTAGE FOOD FAIR
We were thrilled to welcome so many of you to the River Cottage Food Fair last month and hope those of you who made it had a great time. If you would like to relive the memories or get a taste of what you missed, check out this lovely highlights video.
WATCH THE VIDEO |  | A CELEBRATION OF ...
FIRE & SMOKE and
FISH & SHELLFISH Our team of chefs have devised these feasts to celebrate some of the incredible ingredients we have and the cooking techniques we love. Both are indulgent six-course feasts that will focus on these special elements.
BOOK NOW | | Festival preparations are well and truly underway. In the past few weeks we have confirmed some more names for the line-up including our late-night special guests - Bez from the Happy Mondays and Rob from Belle and Sebastion - who'll both be DJing and getting everyone on their feet dancing.
We've also released the first batch of MASTERCLASSES and will shortly be sharing some exciting news about the return of the hugely popular FEASTS OVER FIRE.
GET TICKETS | | If you're looking to treat your Dad this Father's Day then head to your local River Cottage Kitchen and enjoy a delicious Sunday roast.
The new Summer Menu will be available in all three kitchens from the 20 June, as usual it will be packed with more seasonal delights.
BOOK A TABLE | | Earlier in the year, we began offering overnight accommodation in our charming farmhouse for the first time. Our guests have told us how much they've loved staying right at the heart of River Cottage and enjoyed the stylish new bedrooms. If you would like to come and stay, you can choose between bed & breakfast or hire the entire house.
FIND OUT MORE
| | The arrival of the elderflowers leaves us in no doubt that summer is here. These sweet-smelling flowers can be used for a host of delightful recipes, lots of which you can find on the River Cottage website.
John Wright favours making Sparkling Elderflower Wine, the recipe below is taken from the Booze Handbook. So why not have a go and make it at home, or if you'd rather leave it to the professionals you can buy the River Cottage Sparkling Elderflower Wine ONLINE HERE. | | | Ingredients - 800g sugar
- Florets from 8 elderflower sprays
- Pared zest and juice of 4 lemons
- ½ tsp yeast nutrient
- 5g sachet Champagne yeast
- Dissolve the sugar in 2 litres hot water in a fermenting bucket, then top up with 3 litres of cold water.
-Aerate and add the elderflower florets, lemon zest and juice and the yeast nutrient.
-Pitch the yeast or, if you like a bit of excitement, don't. Elderflowers come ready stocked with wild yeasts and it can be interesting to see how things turn out. Leave to ferment. If you did not add yeast and fermentation has not started after 3 days then it is time to kick-start with a packet of Champagne yeast.
- After 6 days, strain the must through boiled muslin into a fresh bucket. Cover and leave for a few hours then siphon into your bottles.
-Your sparkly is about ready to drink after a week, and in any case a week is a good time to check to see how things are going. You can release a little excess pressure by easing the lid off, though as noted this is a little tricky if you have used Champagne bottles. If you are still worried then put the lot in the fridge to stop the yeast making any more carbon dioxide and drink it as quickly as you can. | | | |
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