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Featuring our beautiful restaurant, garden and flavoursome veg. Recipes, events, veg revolution and more.

Using the same ingredient multiple times in a menu

Using the same ingredient multiple times in a menu and showcasing all the different ways it can be eaten, is one of our favourite things to do.

Yesterday's lunch menu was food heaven for beetroot fans...and we reckon it would've converted a few who didn't know they could like this earthy, bright purple root veg.

To start we served beetroot borani, figs and labneh. Beetroot borani is an Iranian yoghurt dip. We served this alongside our freshly baked sourdough.

This guest was a definite fan...

"I honestly didn't realise it was possible to blown away to the ends of the earth by beetroot, including in the form of 'borani' 💜. I'm actually gonna go there and say that this was truly the highlight of the whole meal".

Then we served a mixed beetroot salad with rocket pesto and walnuts and served it alongside burnt cabbage with dill and chilli butter and a lamb ragu.

Taste is everything to our chefs. Our guests often

Taste is everything to our chefs. Our guests often comment on how much better our veg tastes compared to non-organic. Hands up if you can taste the difference in flavour between @riverford tomatoes and others?🙌 It's all down to growing slowly and choosing the right varieties.

Our tunnels are bursting with cherry tomatoes at the moment 🍅 It's a jungle of tall vines dripping with deep flavoured fruit.

To find the best varieties, every year we test and taste new ones to compare flavour.

Then we grow them slowly and organically in nutrient rich soil. No un-natural heat, no un-natural light. Just nature and time. Giving them the time they need to develop themselves makes them taste amazing.

All sounds pretty obvious and back to basics right? But in a world racing to produce food quicker, faster and cheaper, we think our approach is pretty revolutionary. And you can taste it!

#VegRevolution #slowgrown #homegrown #organicveg #organic #flavoursomeveg

They are finally ready. The Devonia tomatoes we ar

They are finally ready. The Devonia tomatoes we are growing for @heritageseedlibrary are ripe and ready to taste.

This is the variety we are saving seed of to make sure we do not lose this wonderful, juicy tomato forever.

A little bit of salt, pepper and olive oil and ready to eat.

We will be leaving them to over ripen and will then save the seed from inside the tomato ready to send back to the Heritage Seed Library.

Swipe to see @pennyhemming verdict!

Composting is one thing we can all do in our garde

Composting is one thing we can all do in our gardens that reduces waste, feeds soil and encourages wildlife. In the Riverford Field Kitchen, this is one way we measurably reduce our waste.

We work to @Pennyhemming recipe:
One third GREEN
Two thirds BROWN
Air (important to help with decomposition)
Water (don't let it dry out!)

@riverford have recently introduced home compostable packaging that can go on your home compost, or our drivers will collect it and bring it back to the farm where it goes into our compost barn and ends up back in our soil to grow more veg! Swipe to see the compost barn.

"It is shocking how much compostable material is wasted at such cost to our environment: food waste, sewage sludge, whey, wood chip, hedge trimmings, seafood waste, abattoir waste. The reasons are: partly the unintended consequences of well-meaning environmental and health legislation; partly the chronic failing of businesses and our market economy to solve complex longterm problems involving bulky, perishable, highly variable and locally specific raw materials; and partly that the alternatives are just too cheap. Time is running out; we cannot afford 100% safety when environmental destruction is 95% certain if we continue on our current path. We just have to find the will and the way to create solutions, even if they cost businesses the flexible luxury of not planning full life cycles, and even if they carry some risk and are occasionally smelly."
Guy Singh-Watson

#organicseptember #zerowaste #soilfood #compost #homecompostable

It's #ZeroWasteWeek so we will be sharing some of

It's #ZeroWasteWeek so we will be sharing some of our favourite zero waste recipes on our stories today. It also feels like a good chance to celebrate @riverford compostable packaging. As you can see, even the worms approve of it! 🪱

We're pretty proud of it. Plastic pollution is a huge issue, and we've developed a solution that really works. No greenwash here - it really does break down in a home environment within a matter of weeks. And if you don't have the option to compost at home, you can send it back to us with your resusable veg box, for us to compost and then use on the next season's crops.

We've noticed quite a few customers tagging supermarkets into comments about our packaging, asking why they can't do the same. The unfortunate truth is most likely money. Does our new packaging cost more? Yes, quite a lot. Are we passing that cost on to customers? No, we don't feel that would be right.

Unfortunately our way of thinking isn't shared by the big dogs yet, but we live in hope (and for this reason, declined exclusivity on our packaging - we want as many companies as possible to use it). The planet must come before profit, always.

#VegRevolution

It's always a treat when the corn in the garden an

It's always a treat when the corn in the garden and polytunnel is ready for harvest. The summer salads, fruits and veg are coming to an end and it's like the last taste of Summer before the Autumnal squash takes over.

It's like unwrapping a present as you peel back the layers of husk to reveal the colours underneath.

Head to our stories to see @pennyhemming
unwrapping the different varieties.

As much as this looks like someone has got their paint brush out and got creative on a dried corn on the cob, this is a real thing. Head gardener Penny Hemming grows these fiesta corn in our kitchen garden and then dries them ready to use as decoration around the restaurant. Their colours are incredible and as intense in real life as they appear here on the screen.

We are also growing double red and double standard corn varieties which are deliciously sweet and will be used on the restaurant menu throughout September.

#growyourown #organicveg #fiestacorn #vegrevolution #sweetcorn #organicseptember #organic

We're sure the bees 🐝 would argue that a cardoo

We're sure the bees 🐝 would argue that a cardoon is at its most beautiful when fully opened up and in flower but there is something about the prickly hard outer shell.

A cardoon is also called an artichoke thistle and is part of the sunflower family and if you've visited the Field Kitchen or @Riverford farm, you will see an abundance of them - unsurprisingly really as Guy's favourite veg is the artichoke.

You can eat the cardoons’ long leaf ribs, they taste like a cross between celery and artichoke hearts. We don't tend to cook them in the restaurant, we much prefer the flowers left in the garden for the bee's or maybe in a vase.

Introducing our guest chef joining us in November

Introducing our guest chef joining us in November for a delicious dinner and demo that is "simply good for you".

Amelia Freer is one of the UK's most respected nutritional therapists and healthy eating experts, and an international best-selling author.

She has run her own private clinic for over a decade plus wellness retreats and workshops, helping thousands achieve a happier, healthier lifestyle.

And now Amelia is coming to the Riverford Field Kitchen to teach you how to nourish yourself and your family.

"Amelia Freer has taught me so much about food...you have to fuel your body correctly" - Victoria Beckham.

"Amelia's fad-free diet plans are a hit with the A-list. The recipe collection is a record of everything Freer's been feeding her family for the last two years" - Evening Standard.

"Since having my daughter, Willow, there has been an inevitable shift in priorities. As a new mother trying to navigate my way, my focus in the kitchen moved towards nourishing meals that I could rustle up quickly and simply. It’s so easy to lose the impetus to cook when times are busy but when our bodies are under stress, food is a powerful counter attack.

Here, you’ll find meals that I have been inspired to cook for myself, and my family and friends over these past few years. Bursting with goodness and flavour, I hope that many of these dishes will become firm favourites in your own households. The recipes remain true to my belief that food is fundamentally about self-care, and that it should always remain a source of great pleasure and happiness.

With speed and ease at their core, these recipes are Simply Good For You."

Link for tickets in bio and stories or on our website www.theriverfordfieldkitchen.co.uk

Just can't stop with the tomatoes. There are so ma

Just can't stop with the tomatoes. There are so many colours, shapes and tastes and they just keep coming. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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And in even more exciting news, our Tomato Devonia which we are growing for the @heritageseedlibrary has started to turn red and we will be harvesting in the next few days.

W I L D N E G R O N I⠀⠀⠀⠀⠀⠀⠀
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Our mixologist Gem's cocktails always go down a treat, but this one has to be a firm favourite.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It's made with red vermouth, gin and a foraged aperitif - made from vodka, foraged bitter herbs and orange peel.

Perfect for a Saturday night.

WIN the perfect Summer BBQ⠀⠀⠀⠀⠀⠀⠀⠀

WIN the perfect Summer BBQ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Just in time for bank holiday weekend.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We have partnered with @FirepitsUK to bring you a fabulous summer competition – a perfect bank holiday BBQ worth over £680! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@FirepitsUK will provide the fire pit – handmade from British steel in South Wales, @Riverford will provide the veg – all organic from our farm in Devon, and The Riverford Field Kitchen can provide you with the cooking skills with a workshop voucher for two! We just can’t promise the sun!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Prize details:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 x FirepitsUK Plain Jane 60cm Fire Pit (with detachable BBQ swing arm & decorative Indian band) & FirepitsUK BBQ gloves)⠀⠀⠀⠀⠀⠀⠀⠀⠀
Voucher for two to attend a workshop at The Riverford Field Kitchen⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 month of Riverford Veg Boxes⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To enter:⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Make sure you are following our page and @firepitsuk⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Like this post⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Tag a friend in the comments who will be guest of honour at your BBQ (BBQs are social occasions so tag away - each comment is an entry).⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Good news - this competition is running on both Riverford Field Kitchen and Firepits UK Instagram accounts so you can enter on both! All entries will be compiled and a winner chosen.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Good luck! We’ll pick a winner at random on Monday 23rd August at midday.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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T&Cs⠀⠀⠀⠀⠀⠀⠀⠀⠀
Riverford Field Kitchen workshop voucher will be valid for 12 months from date of posting.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Winner must live in a Riverford delivery territory for the veg box prize element. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Delivery outside of mainland UK will incur an additional charge.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Winner can choose date of Riverford delivery⠀⠀⠀⠀⠀⠀⠀⠀⠀
Prizes will arrive separately⠀⠀⠀⠀⠀⠀⠀⠀⠀
Prize cannot be exchanged for cash⠀⠀⠀⠀⠀⠀⠀⠀⠀
This giveaway is not affiliated with or endorsed by Instagram⠀⠀⠀⠀⠀⠀⠀⠀⠀
Please beware of copycat accounts, The Riverford Field Kitchen and FirepitsUK will not ask you for any further action to enter this competition.

#bbq #bbquk #summerbbq #firecooking #veggiebbq #vegonfire #firepit #firepitseason #firepitcooking #veggie #bbqseason #cookingoverfire #firecooking

Savour the seasons. Blood oranges have such a sho

Savour the seasons.

Blood oranges have such a short but sweet season. Luckily Pastry Chef Sheena thought ahead and when we had a glut of blood orange she made marmalade to capture and preserve the flavour for use all year round. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This blood orange treacle tart has been a hit on our pudding menu recently. The marmalade has been used to flavour and glaze the tart.

#vegrevolution

G A Z P A C H O⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We recently had this recipe on our tomato demo and it was so well received. This classic soup is easy to make and full of light, summery flavour. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To get the best taste you'll need very ripe, juicy tomatoes and lots of good olive oil. The chilli gives it a perfect amount of kick. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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See the recipe on @Riverford website. Link in bio.

Tomato harvesting is in full swing in the polytunn

Tomato harvesting is in full swing in the polytunnel. We grow about 28 different varieties so we have a dedicated day when we harvest and side shoot all the plants. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Penny is a big fan of heirloom varieties, these are ones that you are unlikely to find on supermarket shelves as they aren't uniform in appearance; they are odd shapes, have cracks and bumps and vary in colour- from yellows to pinks to light green. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Some varieties we grow every year include Brandywine, Black Russian and Cobalt Pear - a wonderful purple tomato. We also try new ones each year, including a Paul Robeson variety this season, which is a red with shades of black, beef tomato. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Our of interest, how many of you grow tomatoes and what varieties?

It's Cipolle de Tropea time! From a tiny seedling,

It's Cipolle de Tropea time! From a tiny seedling, each one the size of a single blade of grass, to these wondrous, sweet Italian onions. It took hours and hours to plant out 2000 of them but Penny's dedication has paid off...for the 2nd year running!

We've been experimenting with mint in the herb gar

We've been experimenting with mint in the herb garden this year. It's an adventure for the senses as you walk by or if you're lucky enough to be sat next to it.

To name a few varieties...
After Eight Mint
Berries & Cream Mint
Spanish Mint
Hilary's Sweet Lemon Mint
Jessica's Sweet Pea Mint

Pastry Chef Sheena used the Berries & Cream to make a delicious, fragrant pannacotta last week.

Which variety would you go for and what would you flavour with it?

F E M A L E P O W E R ⠀⠀⠀⠀⠀⠀⠀⠀⠀

F E M A L E P O W E R ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We had a full female line up at the Riverford Field Kitchen this week. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We have a new Senior Chef de Partie, Helen, who has joined us from @ducksoupsoho in London. We also welcomed Emma to the kitchen, our new Apprentice Chef.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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They join Sheena our Pastry Chef, and Fran, Kasia and Isobel who are all Chef de Parties.

Wicked Leeks issue 7 is out now! From food and fe

Wicked Leeks issue 7 is out now!

From food and female power to regenerative agriculture, this issue of Wicked Leeks magazine looks forward.

Pioneering ethical restauranteur @asmakhanlondon is on the cover, with an exclusive interview. She champions the possibility of a progressive world where ethical businesses are the norm, and challenges the toxic culture of the restaurant industry through positive leadership and a strong belief in the transformative power of food.

A growing number of regenerative farmers have grown tired of waiting for any government action on farming, and are part of a farmer led movement to cut pesticides, protect soil and restore nature, as we report in a regenerative farming special.

Then there are ethical eaters and citizens who desperately want to make sustainable choices and reduce the impact of what we eat, but find getting the right information difficult. From whether to choose local or organic to how we can make a difference on a budget, Wicked Leeks readers asked and our pool of expert writers have answered.

Connecting farmers with consumers has always been a big part of Wicked Leeks, as it’s so often the case that the damage is done when there is too much distance – people can’t make informed choices, farmers aren't properly reimbursed, and no-one is held to account. It’s also why farmer and author James Rebanks @herdyshepherd1 ends his column on the future of farming with a plea for help to you, the buyers of the food he produces, before it’s too late to save small–scale British farming.

Looking to the future we also explore why students may not be choosing sustainable food, vegan farming and summertime seasonal eating. We hope you love exploring this issue – if you like what you read, there is more at www.wickedleeks.com/#join.

You can read the latest issue of Wicked Leeks for free on Issuu. Link in bio.

Honey & Co - Ash-baked beetroot, lentil and feta s

Honey & Co - Ash-baked beetroot, lentil and feta salad ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A large salad to serve at a party, or to feed 8–10 as part of a meal ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This dish, created by Maria Paz (who also runs the kitchen), is one of the most popular mezze we serve at Honey & Smoke during the winter months. It makes the most of the earthy beetroots, which combine with the lentils and herbs to create a vibrant, delicious salad. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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6–8 beetroots (about 1kg)⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g celery, thinly sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 bunch of dill, fronds roughly chopped (about 30g)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 bunch of parsley, leaves picked and roughly chopped (about 30g)⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g crumbled feta ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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For the pickled onion ⠀⠀⠀⠀⠀⠀⠀⠀⠀
80ml red wine vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀
40ml water⠀⠀⠀⠀⠀⠀⠀⠀⠀
20g sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
1⁄2 tsp salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 bay leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cloves⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large red onion (about 150g) peeled and diced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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For the lentils ⠀⠀⠀⠀⠀⠀⠀⠀⠀
250g brown or puy lentils ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1⁄2 red onion⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 stalks of celery⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 bay leaves ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Wrap the unpeeled beetroots individually in aluminium foil and place in the embers of the fire. Leave to cook until a knife or skewer goes in easily, about 40–50 minutes, then remove from the heat to cool before unwrapping them. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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As soon as you can handle them, peel the beetroots, dice into small cubes and place in a large bowl. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To make the pickled onion, put the vinegar, water, sugar, salt, bay leaves and cloves in a small pan and bring to the boil. Then remove from the heat, add the red onion and leave for at least 30 minutes to allow the flavours to develop. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Continued in comments...

Win a Honey & Co Chasing Smoke Hamper! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To celebrate the launch of their latest book, Chasing Smoke, and their imminent dinner and demo at The Riverford Field Kitchen, we have a Honey & Co gift hamper to giveaway.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The lucky winner will receive ingredients to get you cooking some of the recipes in the book...⠀⠀⠀⠀⠀⠀⠀⠀⠀
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- A copy of their latest book, CHASING SMOKE: Cooking Over Fire Around The Levant⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Preserved lemons⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Rose harissa⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Ras el hanut spice mix⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Medjool dates⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Pomegranate paste⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Lebanese tahini⠀⠀⠀⠀⠀⠀⠀⠀⠀
- CHASING SMOKE tote bag⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Natural fire starters ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To enter, simply make sure you are following us and @honeyandco, and tag who you would like to go on a Middle-Eastern adventure with. Each comment counts as an entry so tag away! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We will pick a winner on Thursday at midday!

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