Gallery

Gallery

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

BBQ tip: Strawberries 🍓 This seems like a cras

BBQ tip: Strawberries 🍓

This seems like a crass way to treat such a delectable soft fruit, but it is all about the contrast of hot and cold, sharp and sweet.

Keep the small ones whole, cut any large ones in half.

Add them to a bowl with a little sugar and a dash of balsamic vinegar. Mix well and leave to macerate for 10 mins.

Thread the strawberries onto skewers and place them directly on the BBQ bars. Griddle for about 2 mins, turning once, until lightly marked. They only want a quick flip-flop across the grill, enough to warm them and caramelize some of the sugar. If you leave them on there for too long, they turn to jam! Use your judgement, if they look like they are turning mushy get them off the heat.

First they ignore you…Then they laugh at you, th

First they ignore you…Then they laugh at you, then fight you, then imitate you, & finally they claim it was their idea all along. So goes the homily on change.

When the first organic veg boxes were delivered by us freaks on the fringe 35 years ago, plant-based eating & climate change were the concerns of a tiny, far-sighted minority. Now, food delivery has caught the attention of the venture capitalists, all hoping to catch the wave of new shopping & eating habits & environmental awakening.

The dust is starting to settle on a turbulent 15 months. In that time, home delivery of food, consideration of its environmental impact, & agricultural policy have all evolved rapidly. We must decide where Riverford fits into the larger waters we now swim in; how to stay honest ourselves, & drive honesty in those around us.

Organic veg is what we do best. More than ever, we believe veg has the power to inspire real, bold change: through what we grow, how we grow it, & how you cook & eat it. Here is a glimpse of how we see our future:

- Helping you continue to cook & enjoy veg in revolutionary new ways. From the best tasting veg in every box, to more unique varieties, new recipes, & creative cooking kits to inspire veg-based meals. Seasonal vegetables will be at the heart of every plate.

- Removing waste from your kitchen. Look out for more pioneering packaging, & low plastic recipe boxes.

- Localising & decarbonising your food. As part of this broad project, we've already launched a small 100% UK Veg Box. In the next several years, better storage & more polytunnels will widen our range of UK veg.

- A considered route to carbon neutral. First, we'll reduce emissions in all areas. What we cannot avoid, we'll offset using UK nature-based solutions that aid biodiversity.

- Inspiring others by proving that business can be a force for good, even as we grow. We'll pay the voluntary living wage from autumn & continue to share profits (& decisions) with the employees who collectively own 77% of Riverford. These changes are grounded in your kitchen; so thank you. This is what the veg revolution is about – & you'll soon start to see us talking more loudly about it.

Strawberries, buckwheat and hazelnut granola, yogh

Strawberries, buckwheat and hazelnut granola, yoghurt and elderflower. The first course on our Saturday brunch menu. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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These strawberries were grown by Guy on his own farm just next door to the Riverford farm. On this 150-acre farm, nestled in a steep-sided valley, Guy and his team grow all sorts of organic fruit and veg for the veg boxes; from summer strawberries to autumn squash.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#strawberries #seasonalfruit #farming #summerfruit

To make the most of the short samphire season, you

To make the most of the short samphire season, you can pickle it, ready to use as an added element to salads and fish and seafood dishes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You will need:⠀⠀⠀⠀⠀⠀⠀⠀⠀
300g marsh samphire⠀⠀⠀⠀⠀⠀⠀⠀⠀
250ml cider vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
30g sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Give the samphire a good rinse and pick out any woody stems. Plunge into a pan of boiling water for 2 minutes then drain and place into iced water. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Warm the vinegar and sugar until dissolved. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Remove the samphire from the iced water pat dry then mix with the vinegar. Best left overnight to marinade.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Great served with pâté and cheeses, or chopped into mayonnaise and served with fish.

It's Samphire season! Guy's son, Donald Watson,

It's Samphire season!

Guy's son, Donald Watson, and his small team, expertly forage our delicious marsh samphire from the Erme Estuary in south Devon, where it flourishes in a former organically certified dairy field that flooded when a 200-year-old sea wall broke.

Guy talks about the short season and how our organic samphire came to be...

"Once again my son Donald and his friends are wading around in the mud foraging for samphire. The tidal marshes in south Devon were formed when an old sea wall breached 20 years ago, flooding marshes that were originally drained by Napoleonic prisoners of war. Every year we worry that the annual (growing and seeding in the same year) samphire will be out-competed by salt-tolerant perennials like sea purslane and sea lavender, but there seems to be just enough movement of the mud to keep the habitat open and let the samphire emerge each spring. It is a short season – but a very limited amount will be available to add to @riverford veg box orders until late July, when it gets tough and runs to seed".

Summer Blooms Workshop £49⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We are always incredibly proud of our Head Gardener Penny Hemming's floral creations which decorate The Field Kitchen restaurant. It's the thing our guests comment on most often, second only to the food.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Which is why we are delighted that Penny is going to share her wealth of knowledge in this hands-on practical floral workshop, where guests will create a beautiful fresh flower arrangement to take home with them at the end of the day.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Guests will have the chance to learn some handy tips and tricks to help create stunning fresh flower arrangements using flowers gathered from The Riverford Field Kitchen garden, before getting hands-on to create a fresh arrangement to take home.⠀⠀⠀⠀⠀⠀⠀⠀⠀
See below for the outline itinerary.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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9.30am - Welcome to Riverford Field Kitchen⠀⠀⠀⠀⠀⠀⠀⠀⠀
Arrive at The Riverford Field Kitchen Garden & Polytunnel. Course tutor and head gardener Penny Hemming will outline the plan for the morning.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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9.45am - Flower Walk⠀⠀⠀⠀⠀⠀⠀⠀⠀
A walk round the Field Kitchen Garden with Penny looking at different flowers, growing tips and a good time for a Q&A session.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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10.30am - How to Create a Dazzling Fresh Flower Arrangement⠀⠀⠀⠀⠀⠀⠀⠀⠀
Penny will talk through and demo the tips and tricks the experts use to ensure their floral arrangement hangs together to create a dazzling centrepiece for your home. You'll then have the chance to get hands-on and choose the fresh blooms you'd like to work with, before creating your own arrangement to take home.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Dates: Weds 21st July / Weds 4th Aug / Weds 11th Aug / Weds 18th Aug 2021⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Times: 9.30am to 11.30-midday⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Price: £49⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Link to book in bio.

It's not news to us or our fellow co-owners but it

It's not news to us or our fellow co-owners but its now official - we're an award winning place to work! @riverford have made it into the top 100 companies to work for, and have been rated number 5 in the top 10 retail companies to work for.

We also became a proud member of BCorp last year. BCorp is all about better business: it's about certifying ethical businesses with true values who work not just for profit, but to benefit people and the planet. Swipe left to see more.

I think I can speak on behalf of co-owners that there is something extra special and unique about Riverford. It could be the beautiful surroundings that takes my breath away everytime I go to work. It could be the outstanding values that were founded by Guy Singh-Watson which each and every co-owner continue to live and breathe. It could be the amazing organic veg which we are lucky enough to eat daily in our staff canteen and restaurant and also get to take home. It could be that we all have a responsibility for the business and its future since Guy handed over 74% of shares in the company to us, the employees, now co-owners.

It's all of that and more. Come and visit us and you will see for yourself.

Veg Growing Mini Masterclass £25pp⠀⠀⠀⠀⠀

Veg Growing Mini Masterclass £25pp⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Join us at the Riverford Field Kitchen Garden for a veg growing mini masterclass with Riverford Head gardener Penny Hemming.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you’re in need of inspiration for growing at home, want to start a new veg patch or seeking advice on how to get the best from your garden space, then this mini masterclass will get you living life on the veg in no time!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Penny will lead a guided tour around The Field Kitchen Garden and Polytunnel talking through what we grow, how we grow and the different varieties we choose. There’ll be top tips, practical guidance and of course, Penny will be on hand to answer your questions.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The course will be about 1.5 - 2 hours long - dependent on numbers, chat & questions along the way!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Days & times:⠀⠀⠀⠀⠀⠀⠀⠀⠀
We are running these mini masterclasses on a Thursday and Friday on multiple dates during July and August.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Thursday 10am - 12pm / 5pm - 7pm⠀⠀⠀⠀⠀⠀⠀⠀⠀
Friday 10am - 12pm⠀⠀⠀⠀⠀⠀⠀⠀⠀
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£25 per person⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Link to book in bio.

When Genevieve Taylor got her Bristol allotment, s

When Genevieve Taylor got her Bristol allotment, she had gluts of vegetables to experiment with while writing recipes for her book, Charred – the complete guide to vegetarian grilling and BBQ. “The ever-growing BBQ world is pretty meat heavy and it is still often about man versus meat, which I found frustrating. I wanted to redress that balance,” says Taylor, an omnivore who has for many years been passionate about outdoor wood-fired cooking.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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“Putting vegetables on the barbecue excites me and people just don’t expect it. Ultimately, we should all be cutting down on eating meat for the love of the planet. As a biologist by training, being in nature is so important to me and I’m happiest cooking outside – plus people want to get involved and help poke the fire, it’s a social gathering.”⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Genevieve spoke to Anna Turns in 2019 for Wicked Leeks. Link in bio for full interview. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Tickets still available for Genevieve's Feast over Fire dinner and cookery demo at The Riverford Field Kitchen. Link in bio. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#cookerydemo #feastoverfire #cookingoverfire #charred #vegoverfire ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Image credit: Jason Ingram / Charred.

W I N Now is the perfect time to up your cooking

W I N
Now is the perfect time to up your cooking over fire and BBQ'ing skills. Once you become a master of the fire, you will see that pretty much anything can be barbecued - from a Sunday lunch of roast beef with honey-grilled carrots to pancakes, French toast and even brownies!

To celebrate cooking over fire aficionado @genevieveeats joining us at The Riverford Field Kitchen for a feast over fire dinner and demo, we have three sets of her two latest books to give away.

Foolproof BBQ is a useful collection of colourful, varied, easy recipes that will inspire you to get grilling all year round.

Charred was written to explode the myth that a good barbecue has to be all about man vs meat, and is a collection of inventive, grilled vegetable recipes.

To win, simply like this post and make sure you follow us and @genevieveeats and tag your favourite BBQ guest(s)!

Oh and if you win, we want an invite to what we expect will be the best BBQ of the year. No pressure!

C O O K I N G O V E R F I R E ⠀ Top three tips

C O O K I N G O V E R F I R E ⠀
Top three tips from Genevieve Taylor ⠀

Join Genevieve's demo or feast over fire at The Riverford Field Kitchen for the full tutorial. Link in bio. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Create heatzones ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The secret to barbecuing success is understanding how to work with the heat. If you flood the base of your grill with charcoal, once it is alight you will have nowhere to hide if the heat becomes too fierce. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Instead put lit charcoal on one half of the barbecue and leave the the other half empty. This allows you to cook on two zones: directly (over the fire) and indirectly (off the fire), and in between for moderate heat. Control the temperature by moving food closer to or further away from the heat source.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2. Fuel matters⠀⠀⠀⠀⠀⠀⠀⠀⠀
Charcoal is your single most important ingredient. The success of your cooking and the flavour of your food will rely on it. Sustainably produced charcoal is unrivalled for cooking, and contains no nasty chemicals or additives, and has environmental and economic benefits too. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
The myth of cooking out your charcoal until it is white and ashed over is something you only need to do for cheap charcoal, to burn off any additives. With sustainable lumpwood charcoal, you can light it and be cooking on it in no time. Look online for suppliers of sustainable fuel. It costs more but it’s worth every penny. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you want to add smoke, you need to add wood. One or two chunks of pure wood placed on top of the hot coals will ignite efficiently and create wafts of beautiful smoke to flavour your food.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. Anything can be BBQ'd⠀⠀⠀⠀⠀⠀⠀⠀⠀
I try not to categorize food as ‘barbecue food’. Think of the fire in your barbecue as simply your heat source, just as you would your hob (stovetop) or electric oven. Once you grab hold of that mindset, you will realize that pretty much everything can be barbecued.

Sous Chef Tom made a vegan taramasalata last week.

Sous Chef Tom made a vegan taramasalata last week. The result is a surprisingly similar texture to the traditional recipe. He served it on a Danish rye with the first radishes of the season. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You will need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
150g of potatoes that are good for making roasties⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 tsp Dijon mustard⠀⠀⠀⠀⠀⠀⠀⠀⠀
70ml red wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
500ml - 1 litre extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
50ml soy milk, or other milk alternative (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀
50g ground almonds (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and pepper to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 clove of garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀
Smoked paprika (if you want a little more smoke)⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cold water as needed⠀⠀⠀⠀⠀⠀⠀⠀⠀
1.5 bay leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Clean potatoes and put in to cold salty water with the bay leaves, bring up to the boil and simmer till a knife comes out clean.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Cool the potatoes and peel them. Then cut them in to halves and put into a colander.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Make a small bowl out of tin foil and put at the bottom of a sauce pan (that is not non-stick), fill the foil bowl with hay or smoking chips.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Put the saucepan on the heat, and light the smoking chips. Once they have caught put the colander of potatoes over the smoking chips and make a cover for the pan with foil.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You are trying to keep all the smoke in the pan with the potatoes. At this stage you can take the pan off the heat and let the smoke infuse. If needed repeat these steps till the potatoes smell very smoky.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This is going to make a lot of smoke (hopefully) so consider doing this outside if possible.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Let the potatoes cool then add in to food processor with mustard, soy milk, vinegar, garlic and almonds, then blend. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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When the mix has come together slowly add olive oil till it thickens, if it starts to split add a splash of water to bring it back.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Store in the fridge for no more than three days.

Blistered tomatoes, whipped ricotta, crispy tomato

Blistered tomatoes, whipped ricotta, crispy tomato leaves and basil with sourdough. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Did you know you can eat tomato leaves? Penny side shoots the tomato plants in the polytunnel once a week and we don't let those leaves go to waste. The Field Kitchen chefs use them to make stock, pesto and even pasta! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The tomato stock is such a simple recipe and is a great fridge essential. Makes a great base for a ragu, bolognaise or ribolita or for a minestrone soup. It’s a veg stock cube with so much more flavour!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1 ltr water⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 handful tomato leaves and stalks⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 clove garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ small onion⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ carrot⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Simply boil all ingredients together and strain through a sieve. Head to our stories for our tomato leaf pesto recipe.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#tomatoes #tomatoleaf #zerowaste #organic #veg #seasonaleating

Asparagus, gribiche and nettle butter.⠀⠀⠀⠀

Asparagus, gribiche and nettle butter.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Gribiche is an old French farmhouse larder sauce made with eggs. It is a Spring/Summer delight over leeks or asparagus as we have done here. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients for gribiche:⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 large eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g pickled radish⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g small red onion⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
50g capers⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
30g dijon mustard⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
15ml lemon juice⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
15ml white wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
250ml rapeseed oil⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
40g dill⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
40g parsley⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
20g mint⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
40g ramsons/wild garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Making the gribiche:⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Drop the eggs into a pot of boiling water and time for 7 minutes. Refresh in iced water.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Fine dice the red onion, mandoline the pickled radish, and roughly chop half of the ramsons and herbs. Drain the capers.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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In another bowl, whisk the mustard and lemon juice together and slowly add the rapeseed oil. Tip: Do this slowly and make sure it is emulsified into a thick vinaigrette.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Into a large bowl, grate the egg on the largest setting. Add the onion, radish, chopped herbs and capers. Stir through the vinaigrette.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pour over the top of asparagus or leeks and enjoy.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
#seasonaleating #livelifeontheveg #asparagus #organic #fieldtofork

We have a new team member! Meet Alf, Penny's new g

We have a new team member! Meet Alf, Penny's new gardener in the making.

We are delighted to be part of the national #kickstartscheme, working in partnership with the @apricotcentre.

Alf's work placement with @riverford Head Gardener @pennyhemming will find him learning everything there is to know about growing organic veg. It's so busy in the garden at the moment, there is plenty to keep Alf busy and Penny has him repotting tomato plants, hoeing the tropea onions, painting the shed and building various structures to keep out the rabbits!

We look forward to watching Alf grow alongside the veg he's helping to nurture in the garden.

Head to our stories to catch up with him and Penny.

N O S H O W S ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We ha

N O S H O W S
⠀⠀⠀⠀⠀⠀⠀⠀⠀
We have been delighted with the support we have been shown since we reopened in April and feel fortunate to be in a position where we are still open.

However, we are still getting guests not showing up for their reservation or cancelling last minute. As a restaurant who has a set menu and cooks for the amount of guests coming, this means food is wasted, something we work so hard to avoid.

We also have waiting lists for most days we are open so we could fill empty tables if we know you aren't coming, but just not showing up or cancelling on the day doesn't give us a chance to do this.

Never has it been more important and valuable to support your local restaurants, cafes and shops, it will take a long time for hospitality to get over the effects of being closed this last year. Our restaurant has been empty enough over the last 12+ months, please help us to keep it full now we are back open 🙏.

Shrubs are a great addition to any house-made drin

Shrubs are a great addition to any house-made drinks menu as they sit perfectly between the bright sugary cheerfulness of a traditional cordial and the sleek sophistication of an aperitif. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It all lies in the balance of soft fruits and vinegar, where both serve to enhance each other, with a beautiful zing on the tongue that wakes up the taste buds.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We are fortunate in the Riverford Field Kitchen to have the very talented Gem, @masterdrinksmith, our resident mixologist. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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"I love working with the chefs to pair the best seasonal fruits in my drinks with the amazing range of organic vegetable courses they produce, to give our customers a fully curated experience, from the drinks when they first arrive to the desserts as a finale".⠀⠀⠀⠀⠀⠀⠀⠀⠀
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"My work with shrubs is also a great way to use any of the fruits that are maybe a bit wonky, a bit less pretty, yet still carry an amazing flavour, which are then infused into a kombucha vinegar, crafted with a complimentary tea blend, and finally topped off with a seasonal foraged herb or two, courtesy of our in-house foraging expert. This results in a drink that is as unique each time I make it as the vintage of a fine wine".

A final recipe from Genevieve Taylor before her vi

A final recipe from Genevieve Taylor before her visit to The Riverford Field Kitchen for her Veg over Fire Feast and demo. If you haven't tried any of @genevieveeats recipes yet then you should! In the words of The Daily Telegraph; "Give your veg some fire and smoke with Genevieve Taylor's vibrant recipes".⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Link to book tickets for feast or demo in bio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Smoked Jerusalem artichokes, charred rosemary mayonnaise⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
These knobbly little tubers turn soft, tender and intensely savoury when given the low and slow treatment. Charred rosemary mayo is spectacularly good and will go with all manner of dishes – it will keep in the fridge for 5 days.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serves 4–6⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1kg (2lb 3oz) Jerusalem artichokes, well scrubbed under running water⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
3–4 handfuls of mixed leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
A handful of soft herbs (dill, basil, parsley or chives are all good)⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and freshly ground black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the mayonnaise⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 sprigs of rosemary, to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large egg yolk⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp English mustard⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 clove of garlic, crushed⠀⠀⠀⠀⠀⠀⠀⠀⠀
100ml (1/3 cup) neutral oil, e.g. groundnut or vegetable oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
25ml (1/8 cup) extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp white wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fire up the barbecue ready for indirect cooking. Once it’s up to temperature, throw on some smoking wood chunks or chips.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Slice the artichokes into halves or quarters depending on their size, putting them into an old roasting tin as you go. Drizzle in the oil and season with salt and pepper, tossing to mix. Set the tin on the barbecue away from the fire and leave to smoke for an hour, until tender. Check them a couple of times, rotating the tin and tossing them about a bit so they cook evenly.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Recipe continued in comments.

Here's our second recipe from cooking over fire af

Here's our second recipe from cooking over fire aficionado @Genevieveeats; aubergine with feta, currants and pine nuts. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This recipe is from her latest book "Foolproof BBQ", your guide to vegetarian grilling and BBQ'ing all year round. Link to feast and demo tickets in bio.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Aleppo pepper (also known as pul biber) is a type of chilli flake with a lovely lemony flavour. Find it online or in Turkish or Middle Eastern food shops.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serves 4–6⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 medium aubergines (eggplants)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
75g (21/2oz) pine nuts, toasted⠀⠀⠀⠀⠀⠀⠀⠀⠀
75g (21/2oz) currants⠀⠀⠀⠀⠀⠀⠀⠀⠀
A handful of flat-leaf parsley, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g (7oz) feta, crumbled⠀⠀⠀⠀⠀⠀⠀⠀⠀
Extra virgin olive oil, for drizzling⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 lemon, halved⠀⠀⠀⠀⠀⠀⠀⠀⠀
Sea salt and freshly ground black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
To serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
Seeds from 1 pomegranate⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp Aleppo pepper flakes (optional), to garnish⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fire up the barbecue ready for indirect cooking so you can cook the aubergines away from the high heat of the fire. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Slice the aubergines in half lengthways, then score⠀⠀⠀⠀⠀⠀⠀⠀⠀
a diamond pattern deeply into the cut surface of each half using a small sharp knife, taking care not to pierce the skin. Drizzle over the olive oil and season generously with salt and pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Set the aubergine halves onto the grill bars, cut-side up, lower the lid and cook indirectly for 15 minutes, rotating once or twice so they cook evenly. You want them⠀⠀⠀⠀⠀⠀⠀⠀⠀
to soften all the way through, so keep them away from⠀⠀⠀⠀⠀⠀⠀⠀⠀
the direct fire. Turn and cook cut-side down for another⠀⠀⠀⠀⠀⠀⠀⠀⠀
10 minutes with the lid down, until they are soft and⠀⠀⠀⠀⠀⠀⠀⠀⠀
tender. Cooking time will vary depending on the size⠀⠀⠀⠀⠀⠀⠀⠀⠀
of the aubergines.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Recipe continued in comments.

This July we are delighted to be welcoming Genevie

This July we are delighted to be welcoming Genevieve Taylor to The Riverford Field Kitchen. Genevieve will be with us to inspire us with how to cook fabulous food over fire using recipes from her latest two books; Charred and Foolproof BBQ.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Genevieve is on a mission to prove that BBQ's isn't just about man vs meat; "I’m often asked what my favourite things to cook are. Veg is it. For sure. 100%. Colour, texture, flavour, beauty, so many infinite variables".⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We will be sharing some of the recipes from Genevieve's books to give you a flavour of what her Veg over Fire Feast and demo will include. Ticket link in bio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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First up is grilled little gems, pesto, caramelised pine nuts.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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"Grilling lettuce sounds unusual but it really works.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cooked briefly over a high heat, it takes on lots of lovely⠀⠀⠀⠀⠀⠀⠀⠀⠀
caramelised flavours and becomes somehow more of a⠀⠀⠀⠀⠀⠀⠀⠀⠀
substantial vegetable than a salad leaf. Try it".⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serves 4–6 as a side dish⠀⠀⠀⠀⠀⠀⠀⠀⠀
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4 little gem lettuces, sliced into quarters through the root⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the pesto dressing⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 big bunches of basil, tough stalks trimmed⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 cherry tomatoes, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 clove of garlic, roughly chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
50g (2oz) Parmesan, finely grated⠀⠀⠀⠀⠀⠀⠀⠀⠀
100ml (1/3 cup) olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
Juice of ½–1 lemon, to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and freshly ground black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the pine nuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
75g (2/3 cup) pine nuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 heaped tsp caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp smoked paprika⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fire up your barbecue ready for direct grilling, or set a cast-iron griddle pan on the hob to heat up.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To make the pesto, put the basil into a food processor and whizz to chop. Add the tomatoes, garlic, Parmesan, olive oil and lemon juice and blend until smooth. Season to taste with salt and pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Recipe continued in comments.

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