| Food is central to everything we do here at River Cottage. We often talk about our beautiful HQ and the diverse mix of courses and events we run. But undoubtedly the biggest stars of our show are the ingredients.
Provenance is key. All the food we share is seasonal, local and sustainably sourced. At HQ we grow, cook and eat the very best produce, focusing on heritage varieties and our chef's desires. We responsibly rear a small number of livestock including hens, Devon Ruby Red cattle and a pig crossbreed of Oxford Sandy Black with Gloucester Old Spot. If there was a farmhouse worth of people to feed we would be pretty self-sufficient but we have over 20,000 guests every year so we cannot rely on our homegrown bounty alone.
Luckily for us we have fantastic local growers and artisan producers who we work closely with. Including our neighbours, Trill Farm, who provide us with extra vegetables and salad and Haye Farm, who also share our valley and supply us with additional meat. We are less than ten minutes from the Jurassic coastline and a morning haul from the Lyme Bay fishing boats. Our chefs plan their menus daily around what has been provided by the farm and from our friends just beyond.
It is the foundation on which our philosophy, business and happiness is based and not only is it the most sustainable way to eat but also the most delicious. So come and join us to find out more and, as Hugh often says, 'feast in good conscience!'
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