Gallery

Gallery

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

Penny's January Jobs #5 - favourites ⠀⠀⠀⠀⠀⠀⠀
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Squash is another of my loves and if you’ve visited the polytunnel over the summer months you would have seen them trained and climbing all over the polytunnel with their fruits growing suspended around the place making it look like the hanging gardens of Babylon perhaps. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
I grow quite a few different ones and am always looking for more unusual ones to try. Green Banana was a new one to me last season, a very rare heirloom variety from Guatemala, seeds from Real seeds. I was delighted with the result. A beautiful grey blue zeppelin shaped smooth skinned squash. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I’ve saved some seeds. So you can also help keep varieties going by saving seeds and passing them on to fellow growers and friends. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
The chefs favour the smoother ones as the lumpy strange shaped ones can be a nightmare to peel so they say!! Really?! I was rather cross and suggested they buy canned squash in future and stomped out aghast!

Penny's January Jobs #4 - favourites
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You’ll have seen the Cherokee corn I’ve grown the last few years, ‘glass gem’ on this grid. This is a popping corn or one to make maize flower from. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The so amazingly beautiful, multi-coloured cobs are dried and hung in the field kitchen for people to admire and drool over and can be broken up to make popcorn with if you could bare to lose them. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The seed I get from @realseeds. You can save the seed but only if you isolate them from other corns you may be growing or else they’ll cross and not come true.

Penny's January Jobs #3 - what worked?⠀⠀⠀⠀

Penny's January Jobs #3 - what worked?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Last year my biggest success was my tropea onions which were a massive hit in the field kitchen. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Onion cipolla di tropea is an Italian onion that they boast about being the sweetest most attractive onion ever! And chefs love it. You can cook it whole or slice it up. It’s super sweet and delicious. You can also use the tops like a spring onion. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We also strung some up and they looked great hanging in the Field Kitchen. Not one to store for too long but up until Christmas and then they were all used up! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It’s nearly time to sow them so I’ve already ordered more seed

Penny's January Jobs #2⠀⠀⠀⠀⠀⠀⠀⠀⠀

Penny's January Jobs #2⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The next step in planning is talking to the chefs. We reflect on the produce that came out of the polytunnel and field kitchen garden last year. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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What has worked? What hasn’t? What they liked? What they didn’t and why? What they’d like more or less of and any ideas of new things to try growing.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Last year head chef @lewis_glanvill asked me to grow crapaudine beetroot as its his favourite. I tried but it wasn't incredibly successful so we will try again this year.

Penny's January jobs #1 - seed stocktaking and see

Penny's January jobs #1 - seed stocktaking and seed saving

There’s really not much to get on with in the garden in January. If you’re lucky enough to have some dry weather you could turn your compost heaps. A great job to get done and a jolly good work out and that’s great whilst many of us are setting ourselves challenges to get fitter and be more healthy!

It is however a really good time to do some planning. To start with I go through the seeds I have left over and then I do a stock take. Every year I save some seeds as well so I package them up as well and write a date on them.

As long as you’ve looked after your seed and kept them in a dry, cool place, there’s really no reason to buy new. They should be perfectly fine.

The last place you should keep them is in a shed, greenhouse or polytunnel. Why? Because these spaces fluctuates in temperature and get damp as well. They won’t be any good after this treatment.

The first Field Kitchen recipe for the @riverford

The first Field Kitchen recipe for the @riverford recipe box is this vibrant Griddled Squash, Butterbeans and Salsa Verde.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This dish was a hit at one of the field kitchens ‘feast over fire’ dining events where all diners ate amongst the veg patches and inside the polytunnels whilst our team cooked over fire pits and wood fired ovens. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The smokiness from charring works well with the squash’s natural sweetness. The squashes, rosemary, greens and all the herbs for the salsa verde were picked from the polytunnel just before serving. Whilst the Italian salsa verde adds the acidity this dish needs in a punchy herb sauce.

The second Field Kitchen recipe available in the @

The second Field Kitchen recipe available in the @Riverford recipe box is Purple Sprouting Broccoli, Skordalia and Almonds. Here Head Chef @Lewis_glanvill talks about this very popular Field Kitchen recipe.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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"We love serving skordalia in the Field Kitchen, it’s rich, nutty and creamy without using all the dairy.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Traditionally a Greek potato dip, skordalia hits big on raw garlic and olive oil as a perfect accompaniment to thick crusty bread at the start of a meal. We like to tone it down slightly in the field kitchen so not to ruin our guests date night nor over power when we serve it with a delicate white fish or roasted sprouts. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Potatoes high starch content sometimes can turn this dip a little gloopy if over worked. To eliminate the chance of this, a trick is to dice the potato very small and cook in plenty of water. By doing this you create a much bigger surface area for the starch to release in plenty of water. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Purple sprouting broccoli is definitely a seasonal star that we await to come into season at the field kitchen, but I am yet to find a way I prefer to eat it than roasting the florets with a little oil and salt. The leaves go crispy as the edges caramelise and the flavour is far more concentrated than if you were to boil it. It's important to use a good quality olive oil as this is a prominent flavour in skordalia and may over power the almond flavour if you use a very bitter olive oil".⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This recipe will be available on the @riverford website for delivery w/c 1st March.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Don't forget to enter our competition to win both recipe boxes, a veg box and a fruit box! See previous grid post.

Competition time! A taste of the Riverford Field K

Competition time! A taste of the Riverford Field Kitchen in your home... ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you are missing eating with us as much as we are missing cooking for you then we have the next best thing. Head Chef @lewis_glanvill has created a Riverford recipe box so you can create The Riverford Field Kitchen experience in your own home.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Lewis has chosen two popular recipes from the restaurant seasonal menu for you to cook at home from a recipe box. @riverford will be featuring two recipes available to buy from their website in the coming weeks: this vibrant Griddled Squash, Butterbeans and Salsa Verde, and a Purple Sprouting Broccoli, Skordalia, Greens and Almonds recipe the following week. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Each recipe box will come with everything you need to make the meal (in exact quantities) for two people, alongside step-by-step instructions. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To celebrate the Field Kitchen recipe box, were giving away a prize bundle to one winner, who will receive the following: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Both Field Kitchen recipe boxes (for delivery the week commencing 25th Feb, and 1st March)⠀⠀⠀⠀⠀⠀⠀⠀⠀
A large Riverford veg box ⠀⠀⠀⠀⠀⠀⠀⠀⠀
A fruit box ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To enter, simply like this post and tag someone in the comments who you think would love these recipes too. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We will pick a winner at random on Wednesday 20th at 12pm. Good luck! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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T&Cs⠀⠀⠀⠀⠀⠀⠀⠀⠀
The winner must live in a Riverford delivery territory, or we reserve the right to pick another winner. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The winner can have the veg box and fruit box on a week of their choice, but can only receive the recipe boxes on the weeks stated above.

Homemade Triple Sec from @masterdrinksmith ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Triple Sec is one of those home bar essentials I cannot live without. Used in a multitude of cocktails, or simply mix with any spirit of your choosing and serve over ice, it can add a much-needed lift. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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My recommendation is to stir one part Triple Sec to one part Amaretto, top with ice and a strip of orange peel to add to the glass.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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10 Clementines⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 litres of vodka⠀⠀⠀⠀⠀⠀⠀⠀⠀
700ml sugar syrup (at a 1:1 ratio)⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp orange blossom water⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Preheat your oven to the lowest setting. Slice half the clementines into thin discs and spread out over a baking tray lined with parchment paper. Pop these into the oven for one hour to an hour and a half. What you want is for the clementines to be dried, but still slightly sticky to the touch. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Whilst this is happening, juice the remaining citrus and add to a sterilised jar alongside half the vodka and store in a dark, cool space for 24 – 48 hours. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Add your cooled clementine slices to another jar and add the remaining vodka, swirl and store. Just give the jars a gentle swirl whenever you remember.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Strain both through a muslin, mix together and strain through muslin again. Add your sugar syrup and orange blossom water and bottle in sterilised containers. Should keep for 2 years.

If you're looking for a botanical drink but withou

If you're looking for a botanical drink but without the alcohol then tonight's drinks recipe from @masterdrinksmith is especially for you. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Gin without Sin (or Mother’s Redemption)⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This alcohol-free gin is surprisingly easy to make and perfect paired with your favourite Tonic. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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My favourite way to mix this is 1 part Gin without Sin, with 2 parts Tonic Water, it’s best to be heavier in your measurements of this drink as it doesn’t have the same kick as traditional gin.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This is the recipe I used, however feel free to experiment with any herbs and spices you have on hand, just ensure you don’t miss out on the Juniper!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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30g Juniper Berries⠀⠀⠀⠀⠀⠀⠀⠀⠀
15g Pink Peppercorns⠀⠀⠀⠀⠀⠀⠀⠀⠀
10g Coriander Seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
5 – 6 Allspice berries⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Star Anise⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 Cardamon Pods⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pinch of Chilli Flakes⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 Bay Leaves,⠀⠀⠀⠀⠀⠀⠀⠀⠀
Handful of Rosemary⠀⠀⠀⠀⠀⠀⠀⠀⠀
Handful of Sage⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Lemons, zested and halved⠀⠀⠀⠀⠀⠀⠀⠀⠀
Zest of 2 oranges⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Add all the botanicals to a saucepan alongside 2 litres of water and slowly bring to the boil. Simmer for a couple of minutes, before turning off the heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Once cooled, give a taste, it should be slightly bitter, which is perfect as the sugars in your tonic water will help round out the flavour. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Strain through muslin and bring back to the boil. Bottle in a sterilised container whilst still hot. Will keep in the fridge for about a week.

Our favourite cocktail maker and juicer extraordin

Our favourite cocktail maker and juicer extraordinaire Gem, aka @masterdrinksmith is taking over and sharing some homemade tipples to get you to the weekend.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Vin de Citron⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A beautiful, light white wine based aperitif, that’s perfect for bringing a bit of summer sunshine into your winter kitchen. Similar to limoncello, but without the same kick of alcohol, making it the perfect pre-dinner tipple to liven up your tastebuds.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2 Lemons,⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g sugar,⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp vanilla extract,⠀⠀⠀⠀⠀⠀⠀⠀⠀
175ml vodka,⠀⠀⠀⠀⠀⠀⠀⠀⠀
750ml white wine (preferably dry)⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Zest both the lemons into long strips of peel and juice one of them. In a clean dry jar, place the zest and juice, along with the other ingredients and stir. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Leave in a cool location for about four days, gently rocking the jar occasionally to dissolve the sugar fully. Strain through muslin and bottle in a sterilised container. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Keep in the fridge and serve chilled or over ice. Should keep for six months, but I find it never lasts that long!

There is something so mesmerising about dried flow

There is something so mesmerising about dried flowers. Similar to a photo capturing a moment in time, except they capture a whole season.

Bringing memories of sunny, warm days, a garden in bloom, flowers swaying gently on the breeze to the hum of bees and birdsong.

The bright colours of these flowers now hanging on the restaurant wall are keeping us positive and looking forward to brighter days ahead.

What is keeping you feeling positive?

Poppies are always a favourite from the Field Kitc

Poppies are always a favourite from the Field Kitchen Garden. A gift that just keeps on giving.

They look glorious in your summer garden with their different colours and petal texture from being ruffled, crimped or shaggy, they provide a bounty of pollen for the visiting bees, and when they stop flowering you are left with these majestic poppy heads full of treasured seed.

@pennyhemming uses the seed heads in dried flower arrangements and wreaths and also saves the seed inside to sow next year.

It's a wonderful thing to give a poppy head a gentle shake and hear the seeds rattling around within. A gardeners treasure for sure.

Head to our stories to see Penny's happiness at finding a poppy head full of seed!

A beautiful, autumn dried flower bouquet that @pen

A beautiful, autumn dried flower bouquet that @pennyhemming made for one of our co-owners. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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With the absence of hugs, these little touches mean so much more right now. To know you are in someone's thoughts. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Way back in the first lockdown there was definitely a strong 'let's look after each other' spirit. Whether it was painting rainbows, delivering shopping for the vulnerable, writing letters and drawing pictures for those in care homes, video calls and zoom quizzes...OK maybe that's one not to be revisited. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This lockdown it feels a little like people are just a bit exhausted by it all, and that's not surprising. But let's not forget about each other. Keep reaching out. January can be a long month in normal circumstances, so its more important than ever to care about our neighbours and community.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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With the restaurant closed, we're happy to be back cooking meals for our local community. We do keep offering them Penny's tromboncinos aswell but so far no takers! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Sending a virtual bouquet of flowers to anyone who might need it right now 💐

RECIPE - Spiced Red Cabbage with Apple⠀⠀⠀⠀

RECIPE - Spiced Red Cabbage with Apple⠀⠀⠀⠀⠀⠀⠀⠀⠀
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There’s no question that classic braised red cabbage makes a wonderful pairing with roast potatoes. Adding apples and a bit of spice elevates it to centre-stage. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 red cabbage – use ¼⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 beetroot⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 small red onion⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 apple⠀⠀⠀⠀⠀⠀⠀⠀⠀
¼ teaspoon allspice⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 bay leaf⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 teaspoon dark brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
10ml cider vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 nutmeg⠀⠀⠀⠀⠀⠀⠀⠀⠀
oil for frying, eg sunflower or light olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Very finely shred ¼ of the red cabbage. Wash, peel and coarsely grate the beetroot. Peel, halve and finely slice the red onion. Cut the apple into ¼’s, cut out the core, then thinly slice.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Put the cabbage, onion, apple, allspice, bay leaf, sugar, vinegar and a scant grating of nutmeg into heavy-based pan, one with a lid. Add a little slug of oil and stir well.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Heat until it starts to bubble. Add enough water to come approx ⅓ of the way up. Bring to the boil, reduce the heat, cover and simmer for 30-40 mins, until the cabbage is tender.

When we posted this vegan fig frangipane back in O

When we posted this vegan fig frangipane back in October, so many of you asked for the recipe. So to celebrate Veganuary, here it is.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Obviously, figs are no longer in season in the UK but you can replace with any soft fruit like seasonal berries.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients for the gram flour ferment:⠀⠀⠀⠀⠀⠀⠀⠀⠀
60g gram flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
90ml water⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients for the sponge:⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
125ml extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
125g flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
75g ground almond⠀⠀⠀⠀⠀⠀⠀⠀⠀
5g baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
150g gram flour ferment⠀⠀⠀⠀⠀⠀⠀⠀⠀
3g salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
Figs for decoration (or seasonal berries, soft fruits)⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the gram flour ferment:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mix the gram flour and water together. Leave overnight.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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For the sponge:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat the oven to 160°C.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Combine the ferment mix with the sugar, add the olive oil slowly to emulsify.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Mix in the dry ingredients.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pour into cake pan and press in figs or other soft fruits on top of the mixture.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Bake at 160°C for 40 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You will end up with a golden almond sponge dotted with sweet, soft fruits.

We planted these Salanova Barlach lettuce as small

We planted these Salanova Barlach lettuce as small plugs as part of our winter lettuce planting back in October. By December, they were ready to pick. Unlike our other winter salads, this variety isn't cut and come again. We love it instead for the vibrant colour combination that pops out of our soil and the way it opens up like a blooming flower.

So tonight will be our last service for a while. W

So tonight will be our last service for a while. We will be in touch if you have a reservation in the next couple of weeks or booked onto one of our workshops, but please bear with us whilst we get organised.

Tonight calls for one thing...a large glass of parsnip schnapps or parschnapps as we like to call it. It's another marvellous veg creation from Gemma aka @masterdrinksmith

Stay safe everyone.

Not just veg experts...⠀⠀⠀⠀⠀⠀⠀⠀⠀

Not just veg experts...⠀⠀⠀⠀⠀⠀⠀⠀⠀
Warm, hearty, comforting food. Seasonal, organic and pretty damn tasty.

We are open Weds-Sat for lunch & supper, a veg-cen

We are open Weds-Sat for lunch & supper, a veg-centric Saturday brunch and two Sunday lunch sittings. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Everything we serve is grown in the fields around us and is 100% organic. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Join us for a veg adventure 🥕

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