Gallery

Gallery

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

In season from May through to July, asparagus is b

In season from May through to July, asparagus is best enjoyed as soon as possible - preferably within a day or two of picking. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Here we have served it with ricotta and mint with loads of black pepper and olive oil. We pair it with bread in the restaurant as one of our starter dishes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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TIP: If your asparagus is looking a little limp, you can revive it by chopping off a centimetre from the bottom of the stems and stand in a glass of water with a couple of teaspoons of sugar stirred in. Leave in the fridge for a few hours to help the stems firm up and regain a bit of sweetness. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#asparagus #seasonal #seasonalveg #seasonalcooking #seasonaleating #livelifeontheveg #fromfieldtofork #organic #organicveg #organicgrowing

Nothing says the arrival of Spring like pink and w

Nothing says the arrival of Spring like pink and white flower laden blossom trees with their sweet, floral fragrance. We have many blossom trees on the farm and a few of them overlook the Field Kitchen.

Our keen team of foragers couldn't resist picking some plum blossom flowers to use in the kitchen. They made a plum blossom vinegar which is so simple to do at home yourself; just fill a jar with the blossoms and buds, cover with vinegar and let it sit for a couple of weeks.

We served it last week with another Spring star - sweet, tender asparagus. Once the asparagus is cooked, it was dressed in the plum blossom vinegar and served with ajo blanco and chives.

Both blossom and asparagus aren't around for long so try this one whilst you can!

#spring #seasonal #foraging #eattheseasons #seasonalmenu #blossom #asparagus #springveg #seasonalstars #recipes #springrecipes

Join celebrated author & cooking over fire aficion

Join celebrated author & cooking over fire aficionado, Genevieve Taylor, for a veg-centric feast over fire.

We believe that a great barbecue is about more than just meat, which is why we are delighted that cooking over fire and BBQ expert Genevieve Taylor is joining us to host a fire-focused, veg-centric feast and cookery demo featuring recipes from her latest books Foolproof BBQ and Charred - the complete guide to vegetarian grilling and BBQ all year round.

The menu for the feast will feature some of Genevieve's favourite recipes from her books, and will be designed to demonstrate the veggie magic that happens when you cook over fire: flavours intensify, surfaces caramelise and edges get irresistibly crisp and charred.

During the two and a half hour demo, Genevieve will share her tips and techniques to create the tastiest barbecued veg. She will also guide guests through the process of making recipes such as whole roast cauliflower drenched in spiced garlic butter and corn on the cob with coconut lime and chilli.

After the demo, you will enjoy a Riverford Field Kitchen lunch.

Genevieve Taylor is the author of eleven cookery books. Her book Charred, was named cookbook of the year by Sheila Dillon from Radio 4's Food Programme and her latest book Foolproof BBQ is released in May 2021.

Guests will be able to buy copies of Foolproof BBQ and Charred and get them signed by Genevieve at the end of the events.

Dinner: Wednesday 7th July / £50pp
Demo: Thursday 8th July / £85pp

Link to book in bio.

Foolproof BBQ by Genevieve Taylor (Quadrille, £12.99) Photography ©Jason Ingram
Charred by Genevieve Taylor (Quadrille, £16.99) Photography ©Jason Ingram

#guestchef #cookerydemo #cookingoverfire #firedemo #demo #feastoverfire #booklaunch #charred #foolproofbbq #bbq

𝑾𝒉𝒆𝒓𝒆 𝒕𝒉𝒆𝒓𝒆’𝒔 𝒔𝒎𝒐𝒌𝒆, 𝒕𝒉𝒆𝒓𝒆’𝒔 𝒇𝒊𝒓𝒆. 𝑾𝒉𝒆𝒓𝒆 𝒕𝒉𝒆𝒓𝒆’𝒔 𝒇𝒊𝒓𝒆, 𝒕𝒉𝒆𝒓𝒆’𝒔 𝒅𝒆𝒍𝒊𝒄𝒊𝒐𝒖𝒔 𝒇𝒐𝒐𝒅 𝒕𝒐 𝒔𝒉𝒂𝒓𝒆, 𝒂𝒏𝒅 𝒇𝒓𝒊𝒆𝒏𝒅𝒔𝒉𝒊𝒑𝒔 𝒂𝒏𝒅 𝒎𝒆𝒎𝒐𝒓𝒊𝒆𝒔 𝒕𝒐 𝒎𝒂𝒌𝒆.

We are excited to welcome back Sarit and Itamar of London-based Honey & Co for an evening of Middle Eastern food from their adventures around the Levant.

From the countryside of Jordan to the back streets of Cairo they have been following a smoke trail, answering the ancient call of the hot coals, chasing down the delicious, proud traditions of cooking over fire around the Middle East – from eating sweet roasted chestnut at roadside stalls in Adana to grilling sardines on Greek beaches.

Join us as we celebrate the launch of their new book: CHASING SMOKE: Cooking over fire around the Levant, with a Middle-Eastern feast with dishes such as grilled peaches with almond tahini, chicken shish in sweet confit garlic marinade, BBQ lamb chops with fresh plums and spiced plum sauce, and whole burnt aubergine with charred egg yolk and chilli sauce.

Sarit and Itamar will also be hosting a two and a half hour demo, sharing their tips and techniques to create the tastiest Middle-Eastern food cooked over fire. They will guide guests through the process of making some of their favourite recipes from their newest book such as joojeh kebabs �– chicken in yogurt & saffron, grilled watermelon and prawns with feta and chilli, and herby cheese-filled griddle bread.

Guests will then enjoy a Riverford Field Kitchen lunch and get the chance to buy a signed copy of Chasing Smoke: cooking fire around the Levant

Dinner: Wednesday 28th July / £50pp
Demo: Thursday 29th July / £85pp

Link to book in bio.

photocredit: @PatriciaNiven

#guestchef #honeyandco #middleeasternfeast #demo #booklaunch #firecooking #fire

THE MIGHTY ARTICHOKE MASTERCLASS Join Riverford f

THE MIGHTY ARTICHOKE MASTERCLASS

Join Riverford founder Guy Singh-Watson on a walk, demo and lunch in celebration of one of his favourite vegetables; the mighty artichoke.

Since founding Riverford, Guy has spent a 25-year obsession with artichokes. In the UK, established crops of globe artichokes are in season in June and July and to celebrate their arrival, we would like to invite you to join us for a morning learning about how to grow, cook and enjoy this prickly relative of the thistle.

Date: Tuesday 13th July, 2021
Time: 9am to 3pm
Cost: £75

The day will be broken into three parts, details below:

9am - the day will begin by meeting in The Riverford Field Kitchen car park, ready to get into cars and following Guy on a short drive to visit some artichoke fields. Here Guy will talk about the process of growing and nurturing artichokes and we are sure he will wax lyrical about his love of this bitter sweet veg.

10.15am - head back to the restaurant where Guy will guide you on how to get hands-on to create a jar of preserved artichokes to take home with you at the end of the day.

12.30pm - no visit to The Riverford Field Kitchen would be complete without seasonal organic veg-packed lunch. Guests will finish off their day with an artichoke themed lunch and we will also provide you with some artichoke recipes to take home at the end of the day

3pm - event close

Link to book in bio.

#workshop #artichoke #guysinghwatson #riverford #riverfordfieldkitchen #farm #livelifeontheveg #cookerydemo

Penny has been busy sowing our heritage seeds. Her

Penny has been busy sowing our heritage seeds. Here is a little more detail on the seeds we are growing...⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Tomato Devonia⠀⠀⠀⠀⠀⠀⠀⠀⠀
The donor's grandfather, Mr Westcott, was a horticulturist in Braunton, Devon in the 1890s. He grew this variety then and the family have handed it down through the generations. Only a couple of family members now carry on the tradition so the HSL has been passed some seeds for safe keeping. It is a classic round, red tomato with excellent flavour, much loved by everyone who tries it. We can't wait to get this on our Summer menu!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pea Veitch’s Western Express⠀⠀⠀⠀⠀⠀⠀⠀⠀
Originating from the famous Veitch’s Nursery, this variety has been maintained by Mr Cole of Exeter for over 25 years and passed on to us by Mr Scaife. This delicious tasting pea grows tall (1.5-1.8m) and thus makes picking easy. An early variety that freezes well; can also be sown during the last week in November to overwinter and produce a crop in June. The plump pods contain up to 10 peas in each.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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CFB Veitch’s Climbing⠀⠀⠀⠀⠀⠀⠀⠀⠀
Achieved an RHS first-class certificate on its introduction in 1885 and at one time the most widely grown climbing French bean in England. Probably synonymous with Tender & True and Guernsey Runner, neither of which are now commercially available. A good cropper, covered in straight, long, delicious flat pods from top to bottom. Stringless when young, but makes a really attractive and tasty dried bean too.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We are also growing a few others: Parsley Pea, Victoria Purple Podded Pea and the Giant Tree Tomato - because Penny likes the sound of these 🤣

S E E D G U A R D I A N S Seeds aren’t just

S E E D G U A R D I A N S

Seeds aren’t just the beginning of new life, they tell the story of our heritage. Seeds need to be looked after and treasured as you would a much loved family heirloom.

45 years ago, the Government decided to adopt the EEC regulation of creating a National List of seeds. This list would become part of the EEC Common Catalogue of seeds – available to commercial growers. It would be illegal to trade any seed not on the list.

Because of this list, over the last century, many hundreds of vegetable varieties which have been grown for generations by families and communities have disappeared and as each variety disappears, we lose the rich local history that surrounds it, and the important seed saving skills that accompany it.

And so it was, that the @heritageseedlibrary was founded. To this day it preserves and grows out – with the help of loyal seed guardians - nearly 800 local varieties which would otherwise have been lost.

We are joining the Heritage Seed Library and becoming one of their many loyal Seed Guardians. Our role is to take specific varieties from the HSL collection and grow them within our own garden with the aim of returning large quantities of seed back to the HSL seed store. We also have the privilege of sharing these heirloom varieties with our guests by featuring them on our menu.

The three heirloom seeds we are excited to grow are Tomato Devonia, Pea Veitch’s Western Express and CFB Veitch’s Climbing – all of which are regional varieties so their heritage is close to our hearts.

We will talk more about each variety later this week. In the meantime, head online to Wicked Leeks, where Sarah Brown, who writes and edits the growing advice pages for Garden Organic, has previously written about the collection in her monthly Wicked Leeks column. Link to read is in our bio.

Dark chocolate and lemon & white chocolate cannoli

Dark chocolate and lemon & white chocolate cannoli. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This classic Italian pudding is deliciously crisp, light and so moreish. Each guest got one of each and at first some thought that may be too much and too rich but once you've started, it's hard to stop! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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They are traditionally filled with ricotta or you can use mascarpone, and mixed with treats such as chocolate, nuts and berries.

Blueberry Parfait⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A delicious fresh, sweet and creamy vegan pudding that could as easily be breakfast. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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With sweet blueberries, a vegan creme patisserie made from coconut milk 🥛 and crunchy granola, its such a simple recipe to make and always looks delicious with its different layers.

PUDDING ALERT! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pastry Chef Sheena has pulled it out the bag this last week with delicious and indulgent puds to tempt our guests, and us, with. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This choux au craquelin is sweet, crunchy and crispy and filled with cream, milk chocolate and honeycomb. The craquelin is the thin biscuit top made with a mix of butter, sugar and flour and adds a layer of sweetness and crunch. Adding this biscuit topping to choux also helps them to bake in a perfect round shape not that we mind a bit of wonkiness!

Chargrilled Spring veg with green sauce and Ricott

Chargrilled Spring veg with green sauce and Ricotta.

This is a wonderful dish making the most of Spring veg and a fresh way of cooking and eating greens.

Start with the peas and broad beans because you'll have to spend time popping them out of the pods. Do take the time to get the heat right though, everything cooks fast so you can cook over a medium/high heat. Avoid leaping flames, you want strong glowing embers with a few flickering flames.

Spring veg ingredients:
bunch of radishes
300g garden peas, in their pods
500g broad bean, in their pods
200g asparagus
125g spring onions
2 little gem lettuces, cut into wedges
150g ricotta - optional
1 lemon

For the green sauce:
1 garlic clove, finely chopped
1 tbsp red wine vinegar
1 tbsp Dijon mustard
small bunch of parsley, finely chopped
small bunch or chervil, finely chopped
2 tbsp chopped capers
1 tbsp chopped gherkins
4 tbsp olive oil

Light your BBQ - wait until the flames have started to die down - about 30 minutes or so.

Mix the dressing ingredients together, season with salt and pepper.

Wash the radishes and thread onto skewers (cut large radishes in half first). Brush them with oil and season generously with salt and pepper. Brush the pea and broad bean pods lightly with oil.

Place them all directly on the bars and cook for 5-6 minutes, turning regularly. It doesn't matter if the peas and beans look like they are blackening too much as the pods will be discarded. If the radishes start to blister, move them to a cooler part of the griddle. When ready remove and keep to one side.

Brush the asparagus, spring onions and lettuce wedges lightly with oil. Season with salt and pepper and place them directly on the bars to cook for 4-5 minutes, turning frequently until tender. It will depend on the heat so use your judgement. The asparagus and onions should be nicely coloured and become noticeably suppler, the lettuce should be lightly coloured and half wilted.

Pop the peas and beans out of their pods. Cut the radishes into thick slices. Slice the spring onions and asparagus into 2 or 3 pieces. Throw everything in a bowl with the lettuce wedges and spoon over the dressing. Crumble over the ricotta.

Charred leeks and a herb vinegarette. ⠀⠀⠀⠀

Charred leeks and a herb vinegarette. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Leeks are nearing the end of their season on the farm but we managed to squeeze them onto this week's menu.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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They are a brilliant fire friendly veg. Their tightly wrapped layers create a fantastic outer skin that allow the inner leaves to steam in their own juices. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Simply cover them in olive oil and slowly brown them on the grill. Strip off the burnt outer leaves to serve.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Don’t be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.

On the menu for our first day back was this Spring

On the menu for our first day back was this Spring star: Grilled baby gem, broad bean and pea salsa verde. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Cooking with a lettuce may seem odd, but Little Gems are sweet, slightly bitter and robust enough to handle heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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we like to double pod the broad beans, removing the outer skins after boiling, to reveal the bright green inner bean within. A revelation for those who dislike the skins. The beans can be swapped for garden peas or sliced French or flat green beans.

Tomorrow we open our doors to our garden terrace f

Tomorrow we open our doors to our garden terrace for dining and we are also hosting the first Grow Your Own Veg workshop of the year in the Field Kitchen Garden.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The sun will be shining and the tables will be full of happy guests. We cannot wait!

RECIPE: Spiced Broad Bean Chips⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Everyone has their favourite recipes for broad beans, but they all tend to leave you with a big pile of pods. This zero-waste recipe is a tasty way to use them up. They are often presumed to be tough and fibrous, but if prepared in the correct way they are surprisingly tender.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large handful broad bean pods, beans removed⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp plain flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp ground cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp ground coriander⠀⠀⠀⠀⠀⠀⠀⠀⠀
100ml milk (for dairy free, use oat, soya, or almond)⠀⠀⠀⠀⠀⠀⠀⠀⠀
vegetable oil, for frying⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
Prep time: 10 min / Cooking time: 10 min⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Start by peeling away the stringy part of each pod, by pinching the top or tail of the pod and pulling down each side of it, as you would do with a sugar snap pea.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Cut the bean pods into chips, about finger-length long.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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In a bowl, mix together the flour, cumin, coriander and season with salt and pepper. Pour the milk into a separate bowl, then dip the chips into the milk followed by the flour mix, making sure they are evenly coated.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pour an inch or so of vegetable oil into a pan and heat over a medium-high heat. Dust the chips to knock off excess flour and fry until golden and crispy.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Strain onto a paper towel and season with salt. We recommend serving with a tahini yogurt mix, nigella seeds and lots of fresh coriander, mint or parsley.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#VeganRecipes #VegetarianRecipes #Dairyfree #VegHack #LiveLifeontheVeg #RiverfordFieldKitchen #Organic

RECIPE: Whole Grilled Broad Beans with chilli & le

RECIPE: Whole Grilled Broad Beans with chilli & lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This is a great way of cooking broad beans without having to waste the pods. Whole pods are cooked on a hot griddle or directly on a BBQ to allow for charring on the outside, while the beans steam nicely inside their parcels. Lemon, chilli and olive oil add a big hit of flavour; don’t be shy with them or the salt.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 handful whole broad beans⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 chilli⠀⠀⠀⠀⠀⠀⠀⠀⠀
olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
Prep time: 10 min Cooking time: 10 min⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Start by peeling away the stringy part of each pod, by pinching the top or tail of the pod and pulling down each side of it, as you would do with a sugar snap pea.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Toss the broad beans in olive oil and salt.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Heat a griddle pan until it’s really hot and add the broad beans; you can also cook them directly on a BBQ.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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After about 2-3 minutes (give them a turn halfway through to char both sides), the outsides should have charred nicely and the pods should turn a vibrant green. The beans inside will have steamed nicely in their natural parcel.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pile onto a plate and finish by sprinkling over chopped chilli, lots of lemon zest, a little lemon juice and sea salt.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#VeganRecipes #VegetarianRecipes #Dairyfree #LiveLifeontheVeg #RiverfordFieldKitchen #Organic

5 days to go! We have a spring in our step and ca

5 days to go! We have a spring in our step and can't wait to welcome guests to our new garden terrace dining area. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The menus are being written and you can expect seasonal stars such as asparagus, wild garlic, purple sprouting broccoli and rhubarb.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Most weekends are fully booked for brunch, lunch and supper until July with just the odd table still available. However, you can still book for weekday lunches and suppers. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We look forward to seeing you soon!

C O M P E T I T I O N T I M E ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Win a meal for you & 5 friends!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To celebrate reopening next week, we are giving you the chance to win a meal for you and up to 5 friends!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Enjoy finally being able to meet up with friends and family with a vegcentric brunch, lunch or supper in the beautiful surroundings of the @riverford farm. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You can choose to dine inside (from 19th May) or under our new garden terrace from the 21st April. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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All you have to do is like our page and tag the friends/family you would like to dine with. Share this post to your story for an extra entry. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Good luck! We will pick a winner on Friday 16th and notify the winner on Instagram. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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T&C's:⠀⠀⠀⠀⠀⠀⠀⠀⠀
- the prize covers food only, drinks will need to be paid for. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- any covid guidelines will need to be adhered to if in place.

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!

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