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Hello,

Hurray for the summer holidays and spending time with our families!

I am particularly proud of the hands-on cookery sessions for 7-12 year olds we run at River Cottage over the summer holidays. From the tractor ride down the hill at the beginning of the day, to feasting on their own creations at the end of it, we keep them busy and inspired. I love that they get to pick and nibble the veg in the garden, and collect some of the ingredients they are going to cook with. I'm convinced that's the best way to learn to love good food, and love cooking.

We also make sure the whole family is fantastically entertained at our August Festival, with lots of great activities for kids and adults alike, as well as delicious food, live music and special guests. I will be there of course, chatting to some of our guests on stage, including the fabulous Anita Rani with whom I recently co-presented War on Plastic with Hugh and Anita.
During the day there will be fire-pit food demonstrations from Valentine Warner, Claire Thomson, and the River Café's Joe Trivelli, followed by evening feasting with Welsh Persian Leyli Joon & Co and Somerset based Roth Bar and Grill.
There are still a few tickets available, so do come and join us and celebrate summer the River Cottage way!

CAMPING TICKETS NEARLY SOLD OUT
There are just three weeks to go until we throw open the gates for the River Cottage Festival. We can't wait to welcome you for a weekend of fun and frolics on the farm. Camping tickets are selling fast, and we anticipate selling out soon, so get tickets now before it's too late!

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Looking for something fun and educational for your children to do over the summer holidays? They'll get hands-on in our outdoor kitchen and learn about where food comes from in the garden. They'll be kept busy and inspired, and at the end of the session, you will enjoy a meal together.
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If you're feeling frazzled and need to refocus then our retreat may be just what you need. Spend four nights enjoying the tranquillity of River Cottage, the retreat includes two days with nutritionist Naomi Devlin learning to eat healthily and in tune with your body as well as mindfulness and yoga sessions.
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Join Hugh and the team for a unique autumnal extravaganza, celebrating the splendour of the season.
FRIDAY 11th OCTOBER
As part of our twentieth birthday celebrations, this autumn Hugh and the River Cottage team will be hosting a special event capturing and sharing the principles and passions of River Cottage. Hugh and the team have planned an exciting autumnal schedule, which will include: a foraging foray on the farm; joining one of our chefs for an outdoor cookery session; learning the art of fermentation with our tutor Rachel de Thample; a booze-inspired workshop in the farmhouse and Hugh will join the event for a Q&A, book signing and aperitif before the evening feast.

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Exciting new summer menu now available in our Kitchens.
The menu in our restaurants in Axminster, Bristol and Winchester changes throughout the year to reflect the seasons meaning there is always something new to try. Our summer menu is packed with plenty of delicious seasonal & organic summer veg.

We're extremely proud of our children's menu - for just £6.95 kids can enjoy nibbles, a main course with the choice of 2 veggie side dishes, pudding and a drink. A great option for the school holidays, the restaurants are open daily so make sure you pop in next time you're in the area.

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Looking to gain inspiration away from the office? Whether you are planning an away day for the whole company or an intimate meeting; River Cottage HQ provides a truly unique venue to escape to. Our events team will work with you to plan a day tailored especially for you with delicious food at the heart of your event.
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Spend a summer's day on the beach learning how to become a successful fisherman or fisherwoman. Then put your new skills into practice and, hopefully, reel in your lunch to cook on the beach.

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MAKE THE MOST OF THE SUMMER
Summertime is special and we should savour every second. To make the most of it we have midweek dining events throughout August alongside our regular weekend Feasts. There are still a handful of places left so join us for a summer supper or lunch soon. And if you don't already, follow us on Instagram where you'll be able to see some of our recent menus guests have been enjoying.

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Aubergine and Courgettes with Rosemary and Fennel Seeds

These aromatic fried vine veg are delicious as part of a summer tapas spread. You can prepare this dish well in advance and keep it in the fridge, perfect when you want to be outdoors enjoying the sunshine instead of in the kitchen.

1 medium-large aubergine (about 300g)

2 medium courgettes (about 300g in total)

2 tbsp olive or rapeseed oil

1 tbsp chopped rosemary

A pinch of dried chilli flakes

1 tsp fennel seeds

A squeeze of lemon juice, to taste

2 tbsp extra virgin olive oil

Sea salt and black pepper

Trim the ends off the aubergine and courgettes then cut into roughly 2cm cubes.

Heat the olive or rapeseed oil in a large, non-stick frying pan over a medium-high heat. Add the cubed aubergine and courgettes with some salt and pepper and fry hard for 8–10 minutes. You need to drive off any water released by the veg, so keep the heat quite high. You also want them to take on some good, golden brown colour so don't move them around too often – give them a chance to brown.

Meanwhile, using a pestle and mortar, pound the rosemary, chilli flakes and fennel seeds, to help release the flavour of the rosemary and break up the spices a bit.

When the veg are cooked, take the pan off the heat. Add the fennel and rosemary mix and stir well, then leave to cool.

When cold, stir in a good squeeze of lemon juice and the extra virgin olive oil. Taste and add more salt, pepper and/or lemon juice if needed, and it's ready to serve.