Gallery

Gallery

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

We are nearly ready to welcome you back! We hope

We are nearly ready to welcome you back! We hope you are as excited as we are! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We are currently busy building a covered terrace adjoining the restaurant so that we can welcome outside diners and keep guests protected from the unpredictable Spring weather. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You can book online now to sit outside from Wednesday 21st April or to sit inside the restaurant from 17th May. Link to book in our bio.

A foragers field of dreams; a carpet of wild garli

A foragers field of dreams; a carpet of wild garlic.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This little secret spot can be spotted on our new farm walk route, which we are happy to say will be open again soon to guests. The perfect mini adventure to work up an appetite before brunch, lunch or supper!

Some of the team took the opportunity to go foragi

Some of the team took the opportunity to go foraging around the South West Coast Path to Mothecombe beach this week before the restaurant reopens on the 21st April.

It's a great time of year to find sea treasures including rock samphire, seaweed and sea beets.

Rock samphire can often be found at the base of cliffs or rocks and we would recommend this is where you look rather than climbing cliff faces like our team! The leaves, flower buds and stems are all edible.

Sea beets can also be found around cliff's and rocks. It was a nice surprise for @Lewis_glanvill and team to find it. It's of a similar taste to spinach although some may day it's much tastier. The young leaves are the best and can only be found in Spring.

Seaweeds are a relatively untapped wild food resource. They are highly nutritious, easy to find and surprisingly tasty.

If you go out foraging yourself, please never pull seaweeds from the rocks. This is equivalent to uprooting plants. Only cut the top of any plant with a sharp knife or scissors.

Do let us know if you find any coastal treasures in your walks. We'll be posting later in the week about what you can do with them.

Get growing with Penny.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Get growing with Penny.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Each year @pennyhemming runs grow your own veg and flower garden workshops in the Field Kitchen Garden. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you're starting out or looking for advice on different varieties to grow, or want to create your own flower cutting patch in your garden, then these are the perfect workshops. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Workshops start this month. Link in bio for more info.

H A P P Y E A S T E R⠀⠀⠀⠀⠀⠀⠀⠀⠀

H A P P Y E A S T E R⠀⠀⠀⠀⠀⠀⠀⠀⠀
The sun is shining and we have beautiful blue skies in Devon. We hope you enjoy your day whatever you're doing and whoever you're seeing - perfect day for garden gatherings 🐰

Hot cross bun & butter pudding.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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An Easter take on a classic bread and butter pudding recipe, but using @riverford hot cross buns instead. You won’t need to add any dried fruit or spices as the buns already carry plenty. It may look a bit dry when it comes out of the oven, but the slices are plump with custard that gets drawn up as it cooks.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To serve:⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 Riverford hot cross buns, or 4-5 smaller ones⠀⠀⠀⠀⠀⠀⠀⠀⠀
unsalted butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
300ml milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
300ml double cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp vanilla essence or the seeds from half a pod⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 egg yolks⠀⠀⠀⠀⠀⠀⠀⠀⠀
60g caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp demerara sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Cut each bun into 4 vertical slices, as if slicing a loaf of bread. Butter lightly and lay them snuggly in a 1.5 litre baking tray, slightly overlapping. Use slices to fill gaps and make sure the tray is nicely packed.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Put the milk, cream and vanilla into a saucepan. Bring it just up to a simmer and remove from heat. Don't let it boil over and scald.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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In a large mixing bowl, whisk the eggs yolks and sugar together until pale. Slowly pour the warm cream over the eggs, whisking as you pour. Pour it evenly across the buns and leave for 20 mins to soak up the custard.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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While you wait, preheat oven to 160⁰C/Gas 3. Put a full kettle on to boil. Melt 50g of butter in a small saucepan.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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When you are ready to cook, brush any edges of bun that are sticking up above the custard with melted butter; this will help them go golden. Sprinkle the top with demerara sugar.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Sit the baking dish in a deep roasting tray and transfer to oven. Pour boiling water into the roasting tray so that it comes 2/3 of the way up the side of the baking dish. Close the oven and bake for 35-40 mins, until the custard has been soaked up and just set. If the top still looks a bit pale, finish under the grill until lightly caramelised. Best served with a little cold cream.

Over the next few days, we'll be sharing some deli

Over the next few days, we'll be sharing some delicious, sweet Easter treat ideas, starting with pancakes. One of our favourite toppings is blueberries with honey, but have you tried fried banana & peanut butter? Or pancakes with oranges or apple & cinnamon? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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So many toppings to explore and with a long weekend ahead, it's the perfect time to experiment! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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What topping is your go to? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Link in bio for recipes and ideas.

We planted 500 trees and 275 shrubs in Spring 2021

We planted 500 trees and 275 shrubs in Spring 2021. This is part of the @woodlandtrust project to plant 50 million trees by 2025 to fight climate change, increase biodiversity and prevent soil erosion and flooding. 18 native species were planted to suit our conditions.

As you can see, they are starting to burst into life 🌳

Swipe to see more about the varieties.

If any photo says Spring has arrived then its this

If any photo says Spring has arrived then its this one. Obviously it's not lovage growing here, last seasons signs are still up!

The daffodils aren't the only ones happy to see the sun. It means it's much easier for @pennyhemming to get out in the garden and start sowing the seedlings she has been bringing on in the warmth of the polytunnel.

First up will be the painstakingly slow job of sowing the Tropea Onions, with each one being just a fine stem. Makes you wonder how they grow so big!

This wild garlic recipe sounds like it's going to

This wild garlic recipe sounds like it's going to be complicated but trust us, it's really simple and adds a tangy, sour note to a whole host of dishes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Lacto fermented wild garlic has a complex flavour that can lift the most mundane of plates into something far more exciting. Head chef @lewis_glanvill stirs it through polenta and peas, piles it on freshly baked focaccia as a starter for our guests, or uses it in the same way as spinach in all sorts of roasted veg dishes.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To make this at home, weigh out 2% salt to the weight of your wild garlic. Put the garlic and the salt in a mixing bowl and rub and squeeze into the leaves until the juices start to run out. Should take about five minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pack into a jar, ensuring that the juices are covering all of the wild garlic. Store in a cool dry place. Your fermented wild garlic should be ready in about five days. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#wildgarlic #eatingwiththeseasons #foraging #springhassprung

Wild garlic season is among us and it always bring

Wild garlic season is among us and it always brings much glee to the team at The Riverford Field Kitchen. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The sighting of wild garlic signals Spring has arrived and it also gives us the perfect opportunity to go on a foraging walk around the farm. And better than both of those is that there is so much you can do with it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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One of the simplest recipes is wild garlic butter. This tip is a great way to add a gentle garlic note to whatever you're making. Whether it's spread on spongy freshly baked sourdough, stirred through a risotto or melted into a boiled egg - its uses are endless. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Blanch 100g of wild garlic, drain and squeeze all of the water out. Next, blend the wild garlic with 400g butter and season with salt; then leave in the fridge to set. As simple as that. And if kept chilled, it should keep for at least two weeks or wrap in baking paper and pop in the freezer and carefully slice as and when you need it.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#wildgarlic #eatingwiththeseasons #foraging #springhassprung

Dahlias are great as they flower later in the seas

Dahlias are great as they flower later in the season, August to October. You can buy them as tubers or watch our IGTV from yesterday to see how you can split the roots if you have some still in the ground from last year. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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These Dinner Plate Dahlias are the showiest of them all. They are quite literally, as big as a dinner plate - up to 25cm across! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Dinner Plate Dahlias will need well-drained soil and plenty of sunshine. Stock up on canes to support them, since those gigantic flowers are heavy.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We've yet to meet someone who hasn't been wowed by these beauties in the polytunnel and garden. They also feature on our dinner tables during the middle of summer and guests get to take them home.

Fear not, we haven't replaced @pennyhemming with a

Fear not, we haven't replaced @pennyhemming with a Davy Jones look-a-like, she's just splitting Dahlias!

This alien looking ball is actually the roots of the Dahlias that have been in the ground for the last 5 years. Penny lifted them last Autumn and stored them over the Winter ready to plant around the @riverford farm this Spring.

If you have a greenhouse, polytunnel or even a light and warm conservatory, now is a good time to pot your tubers. Wait a little longer to plant outside as we will still get a few cold, frosty nights yet.

Swipe to see how beautiful the flowers are.

Look out for our IGTV tutorial on what to do with these beasts tomorrow!

A new project in the Field Kitchen Garden that @pe

A new project in the Field Kitchen Garden that @pennyhemming has been working on is a perennial veg and flower garden.

We mainly grow annual veg, meaning the growth cycle is one year and then you start again. Perennial plants will continue to grow for years so you can keep harvesting and picking and it will just keep on growing.

The first inhabitants of the new beds is kale. Perfect as we head towards the hungry gap.

Head to our stories to hear Penny talking more about the garden and kale.

The last few radicchio from the polytunnel. @penny

The last few radicchio from the polytunnel. @pennyhemming normally just grows them outside in the garden but decided to grow a few inside to prolong the season. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The trick with bitter radicchio is to balance it well with sharp, salty and sweet flavours. You can't go wrong by dressing with a good vinaigrette and throwing it with some diced apple, toasted walnuts and some crumbled blue cheese.

The Field Kitchen team managed to plant 134 trees

The Field Kitchen team managed to plant 134 trees on a rainy afternoon last week, all part of a project on the @Riverford farm to create a natural woodland. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The forest had been marked out by blue and orange pegs and bamboo sticks. The blue pegs will be where the oak trees are planted. They are clustered in circles to encourage them to grow at a similar rate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The orange pegs will be a random mix of 10 other tree varieties, and the bamboo sticks are the more shrubby ones such as Hazel, Thornrose etc. These are grouped into 3 so that the inside is protected whilst it gets established as they will likely be munched on by a few local deer residents!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We are also using plastic collars on the trees, this is also to protect them from wildlife. They will stay on for about 5 years and then we will take off. If in good condition we can use again or we will recycle them. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We did consider fencing off the woodland to protect it rather than the plastic collars but as a working farm we need access through the field and the idea is to promote biodiversity; we know deer regularly come through this field to get to the stream so we wouldn’t want to block off access for them. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We also looked at cardboard sleeves but they wouldn’t stand the test of time, and we really want this forest to be around for hundreds of years.

This week the Field Kitchen team donned their well

This week the Field Kitchen team donned their wellies and raincoats and kick started a project that @Riverford has wanted to do for a while.

We are working in partnership with the @woodlandtrust to establish a two acre natural woodland. This will help reduce our carbon footprint but our main motivation is to increase biodiversity and wildlife habitats.

As a result of being an organic farm, we already do a lot of good for the environment; we don’t use pesticide, we don’t cut hedges back so not destroying wildlife habitats but we wanted to do something to positively encourage biodiversity rather than it being the result of what we do.

Riverford’s Harvest Manager Ed Scott is the man in charge of the project – possibly because in his own words “I have a bee in my bonnet about trees. I like climbing them, looking at them and walking through them”.

The challenge for Ed was finding the perfect spot for the woodland. “There are lots of little pockets of land on the farm that aren’t that great for growing vegetables, so it’s the perfect place for our Woodland.

The bit of land we were originally going to use has been left to its own devices for years and years and is now home to a badger set and also very steep so not ideal. Plus it’s been abandoned for so long that it’s actually rewilding on its own, a lot of oak trees have self-seeded so we don’t need to interfere”.

The piece of land we are planting on is a narrow piece of land above our Big Meadow reservoirs. There are 825 trees to be planted over the next month, 18 different species, including 200 Oak, Chestnut, Birch, Hornbeam, Walnut, Hazel and Wild Cherry to name a few.

The Field Kitchen team managed to plant 134 trees in a couple of hours – pressure is on for our fellow co-owners to match us, not that we’re competitive or anything!

P L A N N I N G ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀

P L A N N I N G ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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With the wonderful news that we can soon reopen, we are in full planning mode at the Field Kitchen. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Workshops, guest chef's, cookery demos and garden dining are just some of the exciting events we are so pleased, and relieved, to be able to plan again.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We cannot wait to breathe life back into the restaurant, have spectacular veg dishes cooking and guests enjoying each other's company again. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Watch this space!

A very simple brunch treat that is perfect for the

A very simple brunch treat that is perfect for these sunny mornings. We've used a raspberry compote but you can use other fruits in season.

In the Field Kitchen we make the English muffins using our sourdough starter but you could use bought english muffins for ease. The liquorish like flavour of the tarragon works really well paired with the sweet raspberries.

Make the compote by adding 200g raspberries and 40g caster sugar to a pan and cook over a high heat for a few minutes, shaking the pan until the fruit has broken down and the juices are syrupy. At this stage you could quickly blend smooth or alternatively leave chunky. Tip into a bowl and leave to cool.

Slice the muffins in half and toast, then spoon the compote onto each half. Cut a few raspberries in half and sprinkle over the top for texture and freshness. Finish with picked tarragon over the top to garnish.

If you do have some old seed and you’re not sure

If you do have some old seed and you’re not sure if they’re viable or not you could do a germination test which is easy to do. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Simply dampen some kitchen towel, cotton wool or loo paper and sprinkle some seeds onto this. Gently roll it up and cover it loosely with an open plastic bag or such like and put somewhere warm like an airing cupboard.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Check it after a few days to see if you have signs of life. If only a few have germinated then you’ll need to sow lots to compensate.

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