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

Its not just our food menu which uses veg and frui

Its not just our food menu which uses veg and fruit in inspiring ways. Our drinks menu gets the same attention.

Most of the juices on our menu are freshly prepared by the team each morning. We don't buy in many soft drinks anymore.

The team use whatever fruit and veg we have available and create wonderful, and sometimes unexpected concoctions.

Some favourites include fresh apple, pear, beetroot & ginger juice, spiced crown prince cordial and beetroot & toasted fennel kombucha (kombucha is a ferment made by adding live cultures to sweet tea. It is naturally fizzy and tart yet sweet).

And our mixologist Gemma creates some inspired cocktails. Pictured here is her sloe gin prosecco spritz w. rosemary. Others include a peach Old Fashioned, fennel top & lemon gin & tonic and parschnapps.

#VegRevolution #vegdrinks #juice #freshjuice #zerowaste #organic

Fresh Red Salanova lettuce from our polytunnel. Th

Fresh Red Salanova lettuce from our polytunnel. They are particularly beautiful: like dark rosettes, with burgundy outer leaves paling to a light green heart. The leaves are tender, with a delicate, sweet, buttery flavour – just right for refreshing salads as the weather starts to warm up.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Easy salad ideas⠀⠀⠀⠀⠀⠀⠀⠀⠀
Balance: Try for a mix of strong, peppery and mild flavours to create an interesting overall balance. Contrast a salty cheese or olives with something sweet like apples, roast peppers or tomatoes. Combat any bitter tastes with something sharp and acidic.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Texture: Toasted nuts, seeds or croutons will lend a crunch to proceedings. Cooked and cooled pulses and grains such as puy lentils, spelt, farro, and chickpeas will lend a bit of bite as well as bulk. Early in the season, try adding raw broad beans, asparagus and peas for extra succulence.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Style: Take the time to layer and place your ingredients to show off their colours, shapes and contrasts. Herbs, crumbled cheese, nuts and vibrant coloured dressings are best added at the end as a finishing flourish.

Oranges can be used in an almost infinite variety

Oranges can be used in an almost infinite variety of cakes and desserts. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Some of our favourites include mulled pear & candied orange pavlova, blood orange cheesecake and this stunning Orange Crème Caramel featured on our menu yesterday. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This pudding recipe uses the zest of the orange, infused into the cream to give a fresh, citrus flavour 🍊

What to do when the sun shines in January. Garde

Aubergine, raisin, lemon & almond. Veg that grows

Aubergine, raisin, lemon & almond.

Veg that grows together, goes together. Aubergine is close friends with other Mediterranean favourites: tomatoes, basil, garlic and capers. If you pair it with those, whether in caponata, ratatouille, imam bayildi or aubergine parmiagiana, you can't go far wrong.

They’re a sponge for a huge range of other flavours as well. Roast in cubes and toss with couscous, yoghurt and harissa – or lightly stir-fry with garlic, spring onions, soy sauce, wine vinegar and sesame oil. The options are practically as endless as your imagination.

BBQ tip: Barbequed slices of aubergine tend to stick and tear; it’s better to cook them whole, until the skin is burnt and split, and the flesh is soft and collapsing.

Leave the green calyx at the top; it will hold everything together. Rub the skin lightly with oil and place them directly on the bars of the BBQ. Keep turning every few mins to get an even cook.

In about 20 mins (depending on size) they will start to soften and blister. They are ready when the whole thing feels perfectly soft. Always squeeze with a pair of tongs, not your fingers; they love to belch scalding steam when prodded.

Put aside until cool enough to handle, then peel away and discard the skin. You’ll be left with a messy, smoky mass; perfect to be folded into a stew, lengthened into a sauce or blended for a dip.

You could even dress the whole thing warm with olive oil, feta, fresh herbs and toasted nuts for a light lunch.

Too cold to BBQ? To replicate inside, roast the aubergines whole at 190°C until collapsing, then slightly burn the skin over a gas ring flame to create the smoky flavour.

#VegRevolution

A very exciting dish you see before you. First blo

A very exciting dish you see before you. First blood oranges of the too short season! Accompanied by a dandelion, hazelnut and Ricotta salad, it's just the thing to brighten up the darker months.

If you're a @Riverford customer, don't miss out o adding a Vegan Cake Kit to your regular order and enjoy baking, and eating, a Blood Orange & Chocolate Torte.

You could also try making a simple dark caramel by heating sugar and a dash of water until amber in colour. Skin the oranges and slice into thin rounds before steeping in the cooled caramel overnight. Delicious with cream/custard based desserts.

This time last week, we were having some well dese

This time last week, we were having some well deserved, post-Christmas team drinks. Now we've recovered, its back to the important job of making our organic veg even more flavoursome and creating delicious dishes such as this courgette, chilli, mint & celery.

Mint and chilli are perfect partners to the mild flavour of courgettes. This dish makes a lovely light lunch or starter, and is even better eaten on top of bruschetta.

#VegRevolution

We must fight for the right to protest, argues Riv

Chuffed to have been mentioned by horticulturist a

Chuffed to have been mentioned by horticulturist and regenerative grower, @poppyokotcha in the latest edition of @voguemagazine

Great start to 2022! 🥕🌱

Wishing you a happy, veg-filled 2022 A cold but b

Wishing you a happy, veg-filled 2022

A cold but bright start, a soggy middle, and a good end; that sums up 2021 for most growers. The summer rain made it a good year for growing grass and feeding cows, but most veg farmers found the unpredictable weather challenging – and out of sight, underground, a voracious plague of wire worms added to their problems. A wonderfully dry and sunny autumn was the saving grace for many.

Over the last two months, our veg box planning team have logged feedback from both customers and growers, indulged in some pragmatic dreaming, and come up with their optimal box contents for every week of 2022. About 95% of what arrives at your door is grown to this rigorous programme, on our own farms or by growers who we’ve worked with for many years, with specifications and prices agreed well in advance. Projecting the next year’s sales, we arrive at weekly veg requirements, which are then distributed across our growers according to soil type, climate, machinery, skills, labour availability, and preferences. So, we wish you a happy new year, filled with veg; it is being planned and planted for you even now.

There is inevitably a bit of haggling, but generally this crop planning is a mutual, open, and strikingly affable process. In the past year, the prices we pay to growers have risen more than in any previous year, most significantly because of rising pay for workers in the fields (long overdue, and wholeheartedly welcomed), which typically makes up 45-55% of a grower’s costs. We take great pride in always paying our suppliers the agreed price on time, and keeping our promises, to the letter and to the spirit; something which is unheard of in our industry, where retail buyers routinely use spurious quality issues to wriggle out of contracts. In 2021, we published our official Supplier Charter, which seeks to ensure that Riverford always lives up to our ethics in our dealings with suppliers. It is a remarkable document, which will protect our founding values long after the current team and I are gone; those with the time and interest can read it at riverford.co.uk/growers.

Guy Singh-Watson

And we're sure you've all been waiting for the 2nd

And we're sure you've all been waiting for the 2nd installment of the farm teams advent calendar...wait no longer. Enjoy and merry Christmas 🎅 🎄

Pear, caramel and hazelnut pavlova...just one of t

Pear, caramel and hazelnut pavlova...just one of the fabulous puddings we've had on our Christmas menu this month. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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What puds are on your Christmas lunch menu?

Who's ready for a Christmas tipple? This festive c

Who's ready for a Christmas tipple? This festive cocktail by our talented mixologist Gem is fresh and zesty, and great for the party season.

You’ll need to make Clementine Whiskey, which needs a couple of weeks to sit and infuse, so make that first. Enjoy!

Recipe on @riverford website:
https://www.riverford.co.uk/recipes/clementine-manhattan

🎄Christmas Gift idea🎄⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Join guest chef Andy Tyrrell at The Riverford Field Kitchen and learn how to bake a range of sourdough loafs including a variety of wheat & rye sourdoughs, and learn the art of getting the perfect crumb.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Link to book in bio.

🎄Christmas recipe🎄 Confit Garlic & garlic in

🎄Christmas recipe🎄
Confit Garlic & garlic infused oil

This recipe will leave you with two things: a squeezable garlic confit paste, and a garlic and herb infused oil.

When garlic is slow-cooked like so, it looses pungency, leaving you with a gentle garlic-y paste. Spread it on toast or sourdough use it as a pizza base or sauces and marinades. But for Christmas, its perfect rubbed onto your potatoes.

Ingredients
6-10 garlic bulbs
Olive oil
3-4 sprigs of rosemary

Method
Prep time: 15 min
Cooking time: 1h

Pre-heat your oven to 140 °C. Place as many bulbs of garlic as you can in a small oven-proof dish.

Cover with olive oil until they are submerged.

Cover the dish with tin foil. Pop in the pre-heated oven and cook for 1 hour or until they are completely soft to touch (be careful, they will be very hot. You can test how soft they are with tongs).

Allow to cool then squeeze the garlic out. Retain the garlic oil in a jar or tub (leaving the rosemary in) and store in the fridge.

Leave any leftover garlic bulbs in the oil too. Use both the bulbs and oil within a week.

🎄Christmas recipe🎄⠀⠀⠀⠀⠀⠀⠀⠀⠀
Red Cabbage slaw, crème fraiche, horseradish & dill.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Perfect as the star on the Boxing Day spread, or in a roast beef sandwich.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serves 4-6.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 good handfuls of finely shredded red cabbage⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 beetroot, peeled and cut into small matchsticks⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 apple, cored and diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 celery stick, finely diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 shallot, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp red wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp chopped capers ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp grated horseradish⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tbsp crème fraîche⠀⠀⠀⠀⠀⠀⠀⠀⠀
Small bunch of dill, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mix everything apart from the crème fraiche and dill together and thoroughly and season with salt and pepper to taste. Leave for 20 minutes to get to know each other. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Fold the crème fraiche and dill in just before serving.

Brown onion, sage and hazelnuts. Wonderful served

Brown onion, sage and hazelnuts.

Wonderful served with freshly baked sourdough as a starter.

To try at home, caramelise onions on a low heat for a long time and season with garlic, thyme and sage until they’re dark brown and really sweetened.

Turn up the heat and add a bottle of white wine. Reduce right down until sticky and then purée with crispy sage leaves and hazelnuts.

This is quite possibly the simplest cabbage recipe

This is quite possibly the simplest cabbage recipe ever – involving no prep, and using the whole vegetable, meaning no waste.

Cremating any kind of vegetable sound odd, but trust us on this one! Baking the cabbage whole means that the outer leaves create a hard shell which allows the inside leaves to steam in their own juices.

We top ours with burnt butter, orange segments and toasted nuts, or with a cider mustard and pickled red onion. Both gorgeous combinations, but you can try other toppings should you wish.

This works well in pizza ovens, wood fired ovens and even on the coals of a BBQ.

Ingredients
1 savoy or pointed cabbage

For the toppings:
2 tbsp butter
Half an orange, or 1 clementine
20g cashew nuts

Preheat your oven to its hottest setting.

Cook the cabbage whole for around 40 minutes, until all the outer leaves are charred and dark brown – they should look burnt and be crispy and flakey.

While your cabbage is in the oven, prepare your toppings. Toast the cashews in a dry frying pan. Once they start to brown, remove from the heat and roughly chop.

Next, peel an orange and break it in half. Pull apart the segments and peel each one (you can leave the skin on if you prefer). Cut each segment in half, widthways.

Put a saucepan on a high heat and add 2 tbsp of butter. Cook until it starts to brown, then turn off the heat.

Once your cabbage is done, remove it from the oven and cut it in half. The inside should be hot and steamy, and perfectly cooked. Spoon over the the brown butter, orange segments and the toasted cashews.

Christmas carrots in a bag⠀⠀⠀⠀⠀⠀⠀⠀

Christmas carrots in a bag⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A theatrical technique that seals in the flavour and lets the veg cook in its own moisture. You’ll need baking parchment and some bulldog clips. You could use a dash of masala or mulled cider instead of water.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serves 4, prep 5 mins, cook 30 mins ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
8 carrots, peeled and chopped into 3cm angled pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cinnamon ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 star anise⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 whole clove⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 bay leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
knob of butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat the oven to 180°C/Gas 4. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To make the bag, spread out a rectangle of baking parchment, approximately 60 x 30cm, with the longer side towards you. Fold it in half from left to right. Double-fold the top and bottom ends and secure the folds closed with bulldog clips. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Put the carrots in a bowl, season well with salt & pepper and mix with enough oil so that the seasoning sticks to them. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Tip them into the bag with the spices, bay, butter and a dash of water.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Double-fold the open edge of the bag and clip it closed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Sit the bag in a roasting tray and bake for about 30 minutes; the bag should puff up. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Turn out into a bowl or open at the table like a big bag of crisps.

Beetroot, pear, dandelion and walnuts.⠀⠀⠀⠀

Beetroot, pear, dandelion and walnuts.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Freshly picked beetroot is a world away from the vinegary pickled beetroots found in jars. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This winter salad combines beetroot with sliced sweet conference pears, a common combination in The Riverford Field Kitchen. The beetroot adds an earthiness while the pear adds sweetness, and nuts for texture.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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🎄Christmas veg tip🎄⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Beets will shoulder all the spices and flavours of Christmas with no trouble. They love the earthy notes of cinnamon, star anise, and bay, or the fragrant zest and juice of clementines. Roast them with your other roots – or try grating some into your braised red cabbage, where the bright colour can only complement.

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