At the start of September, I returned to one of my favourite places: River Cottage.
This time round, my sister and I were there for the River Cottage 10th Anniversary Bash and Book Launch – Phew! What a long name, but what a fantastic day. This particular event at River Cottage HQ was to celebrate 10 brilliant years of River Cottage, and to launch the latest cook book that brings together all those years of hard work and culinary expertise.
One of the greatest draws to this event had to have been the attendance of the fabulous man himself, Hugh Fearnley-Whittingstall. After an hour or so of exploring the Cottage, nibbling on tasty treats and nursing an almost palpable excitement, he appeared.
It was fantastic to watch and listen as he introduced each member of the team who had also contributed to the production of the enormous River Cottage A-Z Guide. He spoke about the book, their hard work and continual efforts.
While we waited for our chance to speak to the team directly, we explored the grounds and tasted the treats. Everywhere we went, we were shown such beauty from the West Country.
I was ecstatic to see my jam-making idol again, Pam “The Jam” Corbin. And to meet the gentlemanly head chef, Gill Meller, was also a treat. It was a fantastic opportunity to pick up tips, share excitement and celebrate the years of River Cottage.
We had so much delicious and freshly cooked foods to eat, of course. As we continued to explore the Cottage grounds, stations were set up in different corners and enticed you in with such heavenly smells. The chefs themselves stood and prepared a feast before your eyes!
Staying until the very last moments, we caught the tractor back up and out of River Cottage. With us in the tractor sat John, Pam and Hugh – I was so nervous with excitement I could barely remember how to form a serious sentence. Everyone was so lovely, so welcoming and I was very sad but content to watch the lights of River Cottage fade away.
Taking with me my signed copies of their books, and renewed enthusiasm for exploring recipes, I knew I would absolutely be returning again next year.