Page 14 - Yeovil Feast Magazine
P. 14 01297 630300
Trinity Hill Road Axminster EX13 8TB
River Cottage
With all of Hugh Fearnley-Whittingstall’s honest, rural and traditional culinary methods, it was a surprise to book and pay for our River Cottage dining experience entirely online. For such a rustic organisation it seemed like somewhat of a paradox. However, on arrival, details were perfect and the evening was a slick series of memorable talks and tastes.
The approach to the working farm that is River Cottage is a tad of a trial in the dark, as signage is minimal on Trinity Hill Road. But fear not, when the entrance to the den is eventually sni ed out a large car park welcomes us and a pick up point is clearly marked by a  re pit and fellow diners chatting in anticipation.
Then in true TV kitchen style with lights (tractor) and action (us in the trailer), we are o  down the drive at a rate of lumps and bumps. The human livestock is unloaded and welcomed into a wood-burner heated and straw bale-lined yurt with a tot of Somerset Cider Brandy for good measure. We enjoy pearl barley arancini, pork terrine, and capers, and make our way to the barn.
It’s a practical set up of two long dining tables for communal dining. There’s live music as guests chat and compare Hugh fan status and a trot to the kitchen, the cookery school, the function rooms, and TV studio. Then a talk from chef as we nibble on badger bean hummus – we learn of wonky parsnips, apples, 12-year old sourdough, pink fur apple potatoes and of the feast to come. A robust paté, a hearty parsnip soup, tables

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