We have joined forces with River Cottage
to develop new menus for future events focusing on the River Cottage ethos of sustainable, organic, seasonal, locally sourced ingredients.
River Cottage are globally recognised for their uncompromising commitment to seasonal, ethically produced food. They share this message at their cookery school and restaurant HQ on the Dorset/Devon borders as well as their four Canteens in the southwest.
Hugh Fearnley-Whittingstall says: “I am really enjoying the collaboration between our own River Cottage chefs and the talented Payne & Gunter team to bring delicious River Cottage food to all manner of events, starting with a classic River Cottage wood-fired feast at the Royal Windsor Horse Show in May this year. Among other delights we offered our hot mackerel baps, organic hot dogs and our famous spicy beetroot burgers, with loads of seasonal salads and salsas. As always with River Cottage, it’s all made with impeccably sourced seasonal, sustainable ingredients."
I am really enjoying the collaboration between our own River Cottage chefs and the talented Payne & Gunter team to bring delicious River Cottage food to all manner of events
Caramelised beetroot, red onion and Rosary goats' cheese tart tat in, Hampshire watercress salad
Roasted Elms Farm rose veal loin, slow cooked shoulder, celeriac, swede and potato three root mash, confit King cabbage, tender stem broccoli, Surrey tarragon sauce
Roasted Yorkshire rhubarb, bay and East London honey panna cotta, oath nutty crumb
Ridgeview Bloomsbury Brut 2014, Sussex, England
West Country Cider & Black-Hugh's home made cassis topped up with River Cottage Cider
Bolney Estate Foxhole Vineyard Pinot Gris 2016, Sussex, England
Cotes de Rhone Villages Les Champauvins Domaine Grand Veneur 2014, Rhone Valley France