Gallery

Gallery

A snapshot of live in the Riverford Field Kitchen restaurant, garden and polytunnels. See what we grow and how we cook it!

Head gardener @Pennyhemming has been busy growing

Head gardener @Pennyhemming has been busy growing some pretty funky corn! 🌽

Here we have Glass Gem (a popping/flour corn), Strawberry Corn (an heirloom popping corn) and Double Red (a deep red coloured eating corn). Aren't they magical?

Penny will use these to decorate the restaurant - she hangs them with dried organic flowers for the most beautiful wall displays.

The seeds are from Real Seeds - the place to go for allotments, kitchen gardens and alike.

Which is your favourite?

There is a definite shift in the seasons today. Au

There is a definite shift in the seasons today. Autumn is on our doorstep. As @Pennyhemming starts to harvest the squash growing in the polytunnel, the recipes start to come out of the kitchen. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Here we have Crown Prince on chestnut mushroom buckwheat. Crown prince squash have tough, steely-blue skins, rich orange flesh and a sweet and nutty flavour. We've used buckwheat as a base which is a gluten-free seed with a nutty flavour, a great source of protein, fibre and other nutrients.

The garden just keeps giving. This morning Penny

The garden just keeps giving. This morning Penny has harvested more aubergines and tomatoes; Green Knight, Farmers Long, Slim Jim and Rosso Bianca aubergines and tomatoes in abundance. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The sun is still shining and warm and September is possibly giving us our last weekend of Summer. What a wonderful reopening weekend it will be.

Rainbow chard houmous is a regular feature on the

Rainbow chard houmous is a regular feature on the menu in the Field Kitchen as it puts all the often-discarded chard stalks to good use, by adding the whole of the chard leaf to hummus to give it an added depth of flavour.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To give this a go at home, simply follow a recipe for making hummus but hold off blitzing your chickpeas and other ingredients in a food processor.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Next blanch the whole of your chard leaves and squeeze them dry. Add them to your other hummus ingredients in the blender and blitz. We usually add half the amount of cooked chard to chickpea to create the right balance of flavours.

We've put the time the restaurant has been closed

We've put the time the restaurant has been closed to good use and it's had a few changes. We've updated, replaced and refreshed. However some things are perfect the way they are and @pennyhemming flower wall remains, albeit it with fresh, dried flowers.

Re-opening in 3 days!

Earl Grey plums with hazelnut granola. Another fla

Earl Grey plums with hazelnut granola. Another flavour and texture combination @lewis_glanvill has created for our brunch service.

The Earl Grey delivers a floral and slightly citrus flavour and the organic plums are soft, luscious and plump against the crunch of the hazelnut granola.

We have a set brunch menu which changes weekly so it's always a seasonal surprise as to what you will get!

Penny grows a variety of sweetcorn - some for The

Penny grows a variety of sweetcorn - some for The Field Kitchen to cook for guests and others to dry for the restaurant walls.

Penny buys the seed from a company called @realseeds - they only supply real, open pollinated seed, no hybrids. "Hybrid ("F1") seed is the result of a cross between two different , but heavily inbred parents. Seed you save from these plants will either be sterile or a give a whole mix of shapes and types, usually producing a poor crop." Head to realseeds.co.uk for some brilliant tips on seed saving.

We save a lot of seed to use the next year. There is something so pleasing about capturing a little bit of a season and sowing it again the following year.

This year Penny has grown 2 varieties for eating; Special Swiss and Double Red. Special Swiss is the first open-pollinated corn to be bred in Europe and is super sweet. Double Red corn has brilliantly coloured kernels in red with a white background and the plants are an amazing purple colour too.

Head to our stories to see some incredible @riverford recipes using sweetcorn.

1, 2 or 3? 🌽 Which corn recipe is the winner fo

1, 2 or 3? 🌽 Which corn recipe is the winner for you?

First up is Mexican 🇲🇽 corn - it's cheesy, spicy and creamy. Boiled cobs are rolled in mayonnaise and BBQ spices, then covered in cheese and baked until golden 🧀. Then they are served with chopped chilli and fresh herbs.

Next is BBQ corn, grilled in the husks, then peeled and smothered with black garlic butter. Black garlic is a much-prized culinary ingredient: heat-aged until the cloves turn soft, mellow and fantastically sweet 🖤.

Finally, corn riblets. These are a real showstopper. Corn is cut into 'ribs', tossed in oil and BBQ spices, then cooked until golden and crispy.

Comment below with your favourite! 🌽🌽🌽

The Polytunnel is starting to resemble a jungle as

The Polytunnel is starting to resemble a jungle as the squash starts to take over ready for the Autumn season. Everywhere you look there are green and orange spheres hanging above your head.

Squash are renowned to be space-hungry and if you're not careful they will dominate your patch. Penny grows ours vertically and supports them with strong string - although their own stems are very strong too - they have to be to hold the hefty weight of the squash.

We love these giant green truncheons hanging down - tromboncinos or little trumpets as they're also known.

Head to our stories to see videos of our hanging squash.

B R U N C H Avocado, hazelnut dukkah, chilli & li

B R U N C H
Avocado, hazelnut dukkah, chilli & lime on sourdough. One of the dishes you could expect on our Saturday Brunch menu.

The principles behind organic farming have become

The principles behind organic farming have become woven into Riverford’s ethos. Everything we grow from the veg to the flowers is grown on our organic farm. It means we make the right choices and buy organic (and local) drinks, meat, dairy and store cupboard ingredients. It means protecting our planet and being a haven for wildlife.

As a restaurant, we are judged on the flavour of our food and there is no doubt in our mind that organic tastes better. It's also nutritionally different.

Some ground-breaking research in recent years has found that organic food is nutritionally different to conventionally farmed food.

Because plants must produce them to combat pests, organic crops contain up to 68% more antioxidants. Switching to organic fruit and veg could give the same benefits as adding one or two portions of the recommended ‘5 a day’.

Because the animals get lots of exercise, organic meat has less saturated fat.

Organic milk and meat contain 50% more beneficial omega-3 fatty acids. These are increased when animals graze on clover.

There is 40% more CLA (conjugated linoleic acid) in organic milk and dairy, as well as higher levels of iron, Vitamin E and carotenoids.

And because organic food isn’t allowed to contain any artificial preservatives, it needs to get onto shelves and our restaurant tables quicker.

Organic food is food as it should be: with no artificial nasties, the highest standards of animal welfare, and full traceability from farm to fork. We reckon it’s the best show in town.

#organicseptember #organicrestaurant #organicfarming #livelifeontheveg

3 SPACES LEFT! Tomato Growing & Cookery Demo. Joi

3 SPACES LEFT! Tomato Growing & Cookery Demo.

Join us for a veg-adventure led by the Riverford experts and learn how to grow, nurture and cook these vibrant jewels of summer. Learn our tips and tricks for growing them, try out the flavours of our favourite varieties and be inspired with new ways to cook and eat them.

9th September, £75, including a Field Kitchen style lunch. Link to book in bio.

RECIPE. A fine breakfast for the start of a bank h

RECIPE. A fine breakfast for the start of a bank holiday weekend. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This recipe make the most of seasonal, late summer veg, taking inspiration from all corners of the world. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Padron peppers are always great fun to eat. Some are hot and some are not, so your dish may end up with a little more heat than the person sitting next to you. Sweetcorn is a sign of late summer; an iconic seasonal star that’s made even more tasty with the addition of peppery harissa paste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This spicy Middle Eastern brunch will be sure to wake you up with just the right amount of heat for breakfast. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 sweetcorn⠀⠀⠀⠀⠀⠀⠀⠀⠀
8 Padrons⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
harissa paste⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pickling ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
200ml white wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
pinch of chilli flakes⠀⠀⠀⠀⠀⠀⠀⠀⠀
200ml water⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Place all the pickling ingredients in a pan and boil for 5 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Meanwhile in a dry, hot pan blister the outsides of the peppers then tip into a jar. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pour the hot pickling liquor over the top and leave for a couple of hours. These will last for a couple of months sealed in the fridge.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Next, char the corn on a griddle pan, over an open gas flame, or on the BBQ, then slice off the kernels. Dress the kernels with olive oil and salt then split the corn and Padrons between two plates.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Fry an egg to go on top and spoon harissa over the top.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Happy Saturday!

Borlotti beans. We love the speckled, red pods, ad

Borlotti beans. We love the speckled, red pods, adding contrast to a patch in the garden where there are green beans a plenty. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Plump, creamy and substantial the only downside is that they lose their speckled markings when cooked.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Perfect as a simple side dish or mashed with green herbs to top a bruschetta. Fold them into a rich tomato sauce for some posh baked beans, drop them into stews and soups, or even substitute them for mash under your favourite bangers, served with a slick of hot mustard and wilted greens.

R E C I P E Sourdough crumpet, blackcurrants and

R E C I P E
Sourdough crumpet, blackcurrants and mascarpone

Putting a little veg magic into brunch is our new mission at the Riverford Field Kitchen and a brilliant way to celebrate our first reopening since the coronavirus outbreak. It’s also an opportunity for us to showcase veg in a meal where it doesn’t always get so much of a look in, and we're delighted to share some of our new brunch recipes, to tempt you down to the restaurant when we reopen in September, or if it’s too far, cook up a feast at home.

This recipe is a great way to minimise waste and very simple to make in less than an hour, while using leftover sourdough starter gives the crumpet a much more interesting flavour. The blackcurrants we pick from the Field Kitchen garden when they’re very ripe and plump, rather than eye-wateringly sharp.

Finish with sumptuous, thick and creamy mascarpone makes for a rather indulgent breakfast.

Ingredients:
110g strong flour
150ml milk (use plant milk to make vegan)
80g sourdough discard
2g sugar
3g salt
2g bicarb

Method:
Mix all ingredients together in a bowl and then leave in a warm spot for an hour, or until it’s light and bubbly. Now put a small amount into a pan (it expands quite a bit so don’t put too much mixture in).

Cook for 2 minutes or until the bottom is golden brown and the bubbles on the surface have popped and left holes. Then flip over and cook on the other side. If using a ring, flip when the outside begins to cook.

Take a handful of fresh blackcurrants and place in a pan with a spoon of sugar and heat gently until the sugar has dissolved and the blackcurrants have released their juices into the sauce but retain some shape.

Spoon mascarpone on the hot crumpets and add the blackcurrant mix. Decorate with cornflowers or other edible flowers from the garden.

Have you ever wanted to experience the pleasure of

Have you ever wanted to experience the pleasure of growing your own chillies, or are you a seasoned grower looking to raise your chilli growing game? Are you getting tired of cooking and eating your glut of chillies in the same way? If so, then this half day Chilli Growing & Cooking Demo is designed for you.

Join us for a veg-adventure led by the Riverford experts and learn how to grow, nurture and eat chillies in a wealth of new and innovative ways.

Join our chef for a cookery demo to learn new ways of using chillies in your cooking, which varieties work best for different dishes and the many ways and new ideas for preserving them.

You'll then head to the polytunnels to learn the tips and tricks for growing and nurturing chillies. Have the chance to pick a bag of our favourite varieties and learn about the many ways to maximise your yield.

And of course, an unforgettable three-course lunch, Riverford Field Kitchen style!

Link in bio to book.

Saturday Brunch finishes with pudding! Find us any

Saturday Brunch finishes with pudding! Find us anyone who doesn’t want Churros with rosemary chocolate dip!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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With fresh juices & homemade kombucha to round off the experience, all you’ll need to remember is your own newspaper. We can’t be sharing those anymore…

Our four course, set brunch menu is veg inspired.

Our four course, set brunch menu is veg inspired. Starting with fruits & grains, such as buckwheat porridge, strawberries & bee pollen over a pot of coffee, our guests will move onto a slice of our freshly baked sourdough topped with veggie treats like mushrooms & kale pesto before a main course of seasonal produce such as wild garlic pannise & rhubarb brown sauce . ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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More info in bio. Serves Saturday's only.

Every Saturday morning at 10am join us for Saturd

Every Saturday morning at 10am join us for Saturday Brunch - limited dates available.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A four course set menu awaits you. you can see an example menu in our bio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We have limited availability due to social distancing and limited dates.

Introducing a new veg adventure S A T U R D A Y B

Introducing a new veg adventure S A T U R D A Y B R U N C H!

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