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 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
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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.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Smoked Jerusalem artichokes, charred rosemary mayonnaise⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serves 4–6⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To serve⠀⠀⠀⠀⠀⠀⠀⠀⠀
Seeds from 1 pomegranate⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp Aleppo pepper flakes (optional), to garnish⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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".⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serves 4–6 as a side dish⠀⠀⠀⠀⠀⠀⠀⠀⠀
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4 little gem lettuces, sliced into quarters through the root⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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⠀⠀⠀⠀⠀⠀⠀⠀⠀
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For the pine nuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
75g (2/3 cup) pine nuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 heaped tsp caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp smoked paprika⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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.

If you don't know your Crown Prince from your Quee

If you don't know your Crown Prince from your Queensland Blue or maybe in a bit of a pickle about how to cook an Uchi Kuri then join us at our Squash Growing & Cooking Masterclass.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Join us for a veg-adventure led by the Riverford experts and learn how to grow, nurture and eat squash in a wealth of new and innovative ways. Learn our tips and tricks for growing them, try out the flavours of our favourite varieties and be inspired with new ways to cook and eat them. See below for the outline itinerary.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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9.30am - Welcome to The Riverford Field Kitchen⠀⠀⠀⠀⠀⠀⠀⠀⠀
Arrive at the Riverford Field Kitchen for refreshments and a sweet treat and you'll be welcomed by your course tutors who will outline the plan for the day.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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10am - Squash Cookery Demo⠀⠀⠀⠀⠀⠀⠀⠀⠀
Join our chef for a cookery demo to learn different ways of cooking and eating squash. Learn which varieties work best for different dishes and the many ways and new ideas for cooking them.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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11.30am - Head to the polytunnel⠀⠀⠀⠀⠀⠀⠀⠀⠀
Learn the tips and tricks for growing and nurturing squash and marvel at the giant, hanging tromboncinos in the polytunnel!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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12.30pm - Time for Lunch⠀⠀⠀⠀⠀⠀⠀⠀⠀
Return to The Riverford Field Kitchen restaurant for an unforgettable three-course organic lunch. Please note, there might be some small variations on the day.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Date: Wednesday 15th September⠀⠀⠀⠀⠀⠀⠀⠀⠀
Time: 9.30am to 3pm including lunch⠀⠀⠀⠀⠀⠀⠀⠀⠀
Price: £85

Join us for a veg-adventure led by the Riverford e

Join us for a veg-adventure led by the Riverford experts and learn how to grow, nurture and eat chillies in a wealth of new and innovative ways. Learn our tips and tricks for growing them, try out the flavours of our favourite varieties and be inspired with new ways to cook and eat them. See below for the outline itinerary.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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9.30am - Welcome to The Riverford Field Kitchen⠀⠀⠀⠀⠀⠀⠀⠀⠀
Arrive at the Riverford Field Kitchen for refreshments and a sweet treat and you'll be welcomed by your course tutors who will outline the plan for the day.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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10am - Chilli Cookery Demo⠀⠀⠀⠀⠀⠀⠀⠀⠀
Join our head chef for a cookery demo to learn new ways of using chillies in your cooking, which varieties work best for different dishes and the many ways and new ideas for preserving them.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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11.30am - Head to the polytunnel⠀⠀⠀⠀⠀⠀⠀⠀⠀
Learn the tips and tricks for growing and nurturing chillies. Have the chance to pick a bag of our favourite varieties and learn about the many ways to maximise your yield.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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12.30pm - Time for Lunch⠀⠀⠀⠀⠀⠀⠀⠀⠀
Return to The Riverford Field Kitchen restaurant for an unforgettable three-course organic lunch. Please note, there might be some small variations on the day.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Date: Tuesday 8th September⠀⠀⠀⠀⠀⠀⠀⠀⠀
Time: 9.30am to 3pm including lunch⠀⠀⠀⠀⠀⠀⠀⠀⠀
Price: £85⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Link to book in bio.

T O M A T O M A S T E R C L A S S ⠀⠀⠀⠀⠀

T O M A T O M A S T E R C L A S S ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Join us for a veg-adventure led by the Riverford experts and learn how to grow, nurture and even cook these vibrant jewels of summer. Learn our tips and tricks for growing them, try out the flavours of our favourite varieties and be inspired with new ways to cook and eat them. See below for the outline itinerary.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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9.30am - Welcome to The Riverford Field Kitchen⠀⠀⠀⠀⠀⠀⠀⠀⠀
Arrive at The Riverford Field Kitchen for refreshments and a sweet treat whilst your course tutors, head chef Lewis Glanvill and head gardener Penny Hemming, outline the plan for the day.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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10am - Tomato Cookery Demo⠀⠀⠀⠀⠀⠀⠀⠀⠀
Join our head chef for a cookery demo to learn new ways of using tomatoes in your cooking, which varieties work best for different dishes and the many ways for preserving them.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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11.30am - Grow Your Own Tomatoes Talk & Demo⠀⠀⠀⠀⠀⠀⠀⠀⠀
Head to The Riverford Field Kitchen polytunnel to learn the tips and tricks for growing and nurturing tomatoes. Have the chance to taste our favourite varieties and learn about the many ways to maximise your yield.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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12.30pm - Lunch⠀⠀⠀⠀⠀⠀⠀⠀⠀
Return to The Riverford Field Kitchen restaurant for an unforgettable three-course organic lunch.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Please note, there might be some small variations on the day.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Date: Tuesday 3rd August⠀⠀⠀⠀⠀⠀⠀⠀⠀
Time: 9.30am to 3pm including lunch⠀⠀⠀⠀⠀⠀⠀⠀⠀
Price: £85⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Link to book in bio.

Pickled Rhubarb⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This recipe works brilliantly chopped through salads, slaws and salsas, or paired with pork, oily fish or a sharp salty cheese; one of Riverford Field Kitchen head chef Lewis’ favourite meals at the moment is smoked mackerel with pickled rhubarb, horseradish crème fraîche and watercress! It’s also a great way of preserving your rhubarb through the season.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients ⠀⠀⠀⠀⠀⠀⠀⠀⠀
450ml cider vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
400ml water⠀⠀⠀⠀⠀⠀⠀⠀⠀
400g sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 black peppercorns⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 pinch of fennel seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
35g salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
400g rhubarb⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 small piece of orange peel⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 1⠀⠀⠀⠀⠀⠀⠀⠀⠀
Make a brine with the vinegar, water, sugar, salt, fennel seeds and peppercorns by bringing to the boil until the sugar and salt are dissolved. Remove from the heat and leave to cool down slightly.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 2⠀⠀⠀⠀⠀⠀⠀⠀⠀
Meanwhile, cut the rhubarb into 10cm sticks and then in half lengthways. Pack them into a sterile 2 litre jar and pour the warm brine in until it reaches the top. Slide in the orange peel and seal tightly.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 3⠀⠀⠀⠀⠀⠀⠀⠀⠀
Leave in the fridge for at least a week before using. Just remove and chop what you require as and when you need some. It will keep for a few weeks in the fridge.

A more traditional use of rhubarb is in puddings.

A more traditional use of rhubarb is in puddings. Here we have roasted rhubarb to pair with a custard tart with a hay infused cream. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The toasted hay gives the cream an earthy flavour. Head Chef Lewis and Pastry Chef Sheena are big fans.⠀

To roast the rhubarb, cut the stalks into thick batons. Roast gently in a sugar syrup (equal weights of sugar to water). If you time it right, it will hold its shape; cook for too long and it tends to collapse.

The best trick is to cook it lightly until half done and then remove from the heat. It will finish cooking in the declining heat of the pan.

You could also consider adding some orange juice and zest to the pan; maybe some aromatics such as vanilla, cinnamon, star anise or ginger.

It must be five years since we last grew strawberr

It must be five years since we last grew strawberries in the polytunnel but we still find the odd few pop up where they have self seeded. They have literally had no care or attention paid to them whatsoever but somehow make it through!

Guy has spoken recently of his perseverance of growing strawberries commercially:

"Twice I have sworn never to grow strawberries again, the last time being after the miserably wet summer of 2013, when two thirds of the crop was lost to Botrytis.

This final roll of the dice was encouraged by Milan, the irrepressible and ceaselessly innovative Bulgarian who manages the steep, stony farm I bought five years ago.

Perhaps it is insane to grow such a high-value crop on such challenging land – but, after breaking every rule of commercial fruit production, I have never seen such healthy plants, nor tasted such fine berries.

The wild strawberries I find growing in margins around the farm withstand drought, rain, weed competition and shade, and still produce Botrytis-free fruit; a far cry from the today’s mollycoddled commercial crops, grown almost exclusively under plastic, increasingly drip-fed their nutrients on soilless tabletops for ease of picking, and discarded after just one season".

We're not sure what these little clusters of strawberries will taste like from the polytunnel but after independently growing, we feel they deserve a chance!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Anyone else found random self seeded treasures?

Two weeks ago, @pennyhemming sowed some Devonia To

Two weeks ago, @pennyhemming sowed some Devonia Tomatoes as part of the @HeritageSeedLibrary project to bring back varieties that are in danger of going extinct. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Look at them now! 🍅🍅🍅⠀⠀⠀⠀⠀⠀⠀⠀⠀
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These seeds were donated to the HSL for safe keeping. 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. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Only a couple of family members now carry on the tradition so the HSL has been passed some seeds to grow and share with its members to keep the variety going. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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At the end of the season, we will send saved seed back to the @heritageseedlibrary. Such a wonderful project to be part of, especially as Penny is an avid believer in saving seed.

C O M P E T I T I O N With our doors open once

C O M P E T I T I O N

With our doors open once again and summer on it's way, we wanted to celebrate life returning to a little as we know it, as well as honour our @riverford founder Guy and Geetie of @bullinn_totnes, being shortlisted as finalists for the @soilassociation #BOOMAwards Organic Ambassador Award!

As the world opens back up again, we feel it is even more important to look at our conscious choices and we are so proud that Guy and Geetie have been nominated by the amazing @soilassociation, who dig deeper to explore ideas on how to transform the way we eat, farm and care for our natural world.

To celebrate we would love to offer one lucky person a one night stay for two at the award-winning, eco Hotel @Bullinn_totnes, including an optional supper with with Guy and Geetie themselves, to discuss all things sustainably sourced, eco-hospitality and home grown! Then the following day you'll be treated to a veg-centric lunch with us at The Riverford Field Kitchen and a tour of our organic field kitchen garden and polytunnel to see the veg growing in action!

We would recommend visiting the @soilassociation website to look at the other brilliant finalists that sit alongside Guy and Geetie for the #BOOMAwards Organic Ambassador Award and explore all the amazing initiatives and initiatives that you can vote for!

To enter this competition, all you have to do is :

- Follow @bullinn_totnes and @riverfordfieldkitchen

- Comment on this post or the @bullinn_totnes post by tagging a green-minded friend

Competition ends on 31st May 2021 and The Bull Inn will be in touch with the winner to arrange dates.
T&C’s: winners will be chosen at random. Vouchers or prizes cannot be exchanged for cash. Vouchers can only be redeemed by the winner or gifted at time of winning by notifying us immediately by email. If the winner(s) do not respond within 48hrs that prize (or prizes) will be drawn again. The prize is to be redeemed by 31st November 2021 and excludes bookings over bank holidays and school holidays. Instagram and the Soil Association is not affiliated in any way to this competition, and this prize is not dependent on votes for the Boom Award competition.

Does anyone know a sun dance and if so can they ge

Does anyone know a sun dance and if so can they get dancing?! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It's fair to say there have been brave diners nationwide these last weeks. The weather definitely hasn't been as kind as we would have liked! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We are looking forward to opening up for inside dining this week but would like to thank all the guests who have braved the spring weather and dined on our garden terrace over the last few weeks and those of you who are booked to join us this week. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Fingers crossed for warmer, dryer weather!

You don't need to make a fuss of asparagus, at its

You don't need to make a fuss of asparagus, at its simplest all you need is a little olive oil, lemon juice and a turn of pepper. This recipe with hazelnut dressing takes it up a notch.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Baking the asparagus with olive oil intensifies its delicate taste in this simple dish. Hazelnut dressing is a lovely alternative to the more traditional hollandaise – and much less likely to go wrong! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To trim asparagus take the end of the asparagus between your thumb and forefinger and bend until it breaks. The asparagus automatically breaks just where the woody part ends and the fresh part starts. With young asparagus this isn't so necessary, just chop a little bit of the end to neaten them up.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
75g whole hazelnuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp hazelnut or walnut oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp white wine or balsamic vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
750g asparagus⠀⠀⠀⠀⠀⠀⠀⠀⠀
salt and pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat oven to 180°C/Gas 4. Place the hazelnuts on a baking tray and toast in the oven for 10 minutes then remove. Increase the oven temperature to 220°C/Gas 7, ready for the asparagus.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Place the nuts in the centre of a clean tea towel, fold the towel over and rub the towel so the skins come away from the nuts. Then coarsely chop or lightly blitz the nuts in a food processor. Keep to one side.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To make the dressing, place the hazelnut oil, half the olive oil, the vinegar and salt and pepper to season. Whisk until combined and set to one side.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Place the asparagus on a baking tray and toss with the remaining olive oil. Season.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Place in the oven and roast for about 12 minutes until they are just lightly browning and tender. If the spears are small they will take less time to cook.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Place asparagus in a serving dish and drizzle over the dressing, then sprinkle over the hazelnuts to serve.

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

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