We are excited to announce the launch of our brand new River Cottage Cooking Diploma, led by Hugh Fearnley-Whittingstall and his team of expert chefs at River Cottage.
This collection of 48 cookery courses will delve deep into a wide range of cooking skills and teach you everything you need to know about cooking seasonal, ethically produced food.
The River Cottage Cooking Diploma is the first of its kind in the world. Designed to inspire you to reach your educational goals, whilst taking place in the comfort and safety of your own home, the collection of expert marked, online courses, will help you attain a level of culinary expertise paralleled by foundation diploma courses from high-end cookery schools.
During this course, you will have the opportunity to interact with the esteemed River Cottage team who actively feed back on work, guiding students in real time with tailored and effective comments.
In Hugh’s words:
At River Cottage, we believe there are few things more important than education. And food!
And so our aim is to teach and inspire you to grow, source and cook food in ways that enhance your life, increase your wellbeing and connect you more closely to the natural, sustainable and ethical sources of food.
I believe that delicious, healthy food has never been more vital in helping us all to stay well during this global pandemic and making those choices in a sustainable way makes the health of our planet a priority too.
Educating students online globally via the www.learningwithexperts.com classrooms is a brilliant way to deliver this. It offers people the ability to learn in social groups providing togetherness and mutual support, as well as feedback from myself and the River Cottage team of tutors.
It’s not just a great way to learn, it’s a great way to stay connected and foster a sense of shared endeavour in what could otherwise be a very isolating time in our lives.
Hugh Fearnley-Whittingstall is a multi-award-winning journalist and broadcaster, educator, cook and pioneer of seasonal, ethically produced food. His renowned cookbooks and River Cottage TV series have earned him household name status.
The diploma aims to impart upon students the way of life which Hugh embodies and his uncompromising commitment to seasonal, ethically produced food.
You will delve into a wide range of cookery methods including fast and slow cooking, preserving and smoking.
They will demonstrate, teach and guide students through their specialist subjects of baking, meat, fish and vegetable cookery with the focus on ingredient provenance, sourcing and seasonality.
From baking your own bread to learning the principles of butchery and slow-cooked meat, you will finish the course with a range of new and useful skills.
Learn the art of fish filleting and gain confidence with shellfish, make vegetables the hero ingredient of your dishes, combine exotic spices with delicious home-grown and local ingredients and get to taste the results along the way.
Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically produced food and his concern for the environment.
He has earned a huge following through his River Cottage TV series and books, as well as campaigning documentary series such as Hugh’s Fish Fight, Hugh’s War on Waste, Britain’s Fat Fight and, his latest, War on Plastic with Hugh and Anita.
His broadcasting has earned him a BAFTA as well as accolades from Radio 4, The Observer and the Guild of Food Writers and his award-winning books, include the best-selling River Cottage Cook Book and River Cottage Veg Every Day . His latest, Eat Better Forever, is due out in December 2021.
He continues to work as a journalist, writing occasionally for the Guardian, Times and other national newspapers. He is a vice president of Fauna & Flora International and a patron of Switchback, a charity that helps young offenders find opportunities in the catering industry.
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