Hugh Fearnley-Whittingstall

How to Have a River Cottage Christmas

  • Recommended

    $300

    Includes personal feedback and tuition. More

  • $140

    Learn in an online classroom with no more than 20 classmates. More

Course Description

Embrace the Christmas spirit with Hugh Fearnley-Whittingstall and the River Cottage team and learn to make a selection of River Cottage festive favourite recipes.

Christmas at River Cottage is a magical time and the climax of a year of growing, cooking and feasting. During this course we'll be bringing some of that magic to you, in the comfort of your own home.

You'll learn how the River Cottage values of Seasonal, Local, Organic and Wild are woven through everything we do - upheld even at Christmas, traditionally a time of excess.

First, Hugh will teach you how to make some show-stopping veggie dishes for your festive feasts. Gelf will then lead you through the process of how to prepare some mouth-watering meat and poultry recipes. Next, in Festive Baking & Puddings, with Andy’s expert guidance you’ll make a Christmas pudding and other festive bakes. And finally, Lucy will show you a selection of delightful delicacies and edible gifts for you to share with your loved ones.

So plan ahead for a delicious festive season and get inspired to try something new this year. With a helping hand from the top chefs at River Cottage HQ, we can guarantee that this will be your most tasty Christmas yet!

Course outline

  • Festive Veg with Hugh Fearnley-Whittingstall

    Learn how to make the most delicious Christmas veg, with several secret twists from Hugh at Park Farm. During this lesson Hugh will teach you how to make a deliciously fresh and crunchy salad to compliment rich dishes over the festive season. Next, a clementine, chicory and walnut salad, triple root gratin, vegan gravy and finally a show-stopping roasted stuffed pumpkin centrepiece.

  • Festive Meat with Gelf Alderson

    Beef is a staple Christmas dish at River Cottage - and after you've visited Gelf's festive kitchen you'll understand why! Learn all the techniques needed to slow cook a rib of beef (plus the trimmings!) for a delicious Christmas feast. Finally, learn how you can use up all your leftovers to keep the whole family happy over Boxing Day.

  • Festive Baking & Puddings with Andy Tyrrell

    The last Sunday before Advent is traditionally the day for making your Christmas pudding, known as “Stir-up Sunday”. Get the family together in the kitchen, and everyone can take their turn with mixing up some festive puds! During this lesson you will cook along with Andy and make a chocolate chestnut cake, caramelised clementines, Lebkuchen and a Boxing Day focaccia - the perfect vehicle for your Christmas lunch leftovers.

  • Edible Gifts with Lucy Brazier

    There is no better gift than a personal, handmade edible gift. Lucy from River Cottage shares her sweet surprises that will bring joy to your recipient over the festive season.

Choose how you want to learn

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    Collaborate and chat directly to classmates

Meet Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall - Food & Drink
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.

Hugh established River Cottage HQ in Dorset in 2004, and the operation is now based at Park Farm near Axminster in Devon. An organic smallholding, HQ is also the hub for a broad range of courses and events, and home to the River Cottage Cookery School. Hugh continues to teach and host events there on a regular basis. He also oversees the menu and sourcing in the River Cottage Kitchen in Axminster.

Hugh’s broadcasting has earned him a BAFTA as well as awards from Radio 4, The Observer and the Guild of Food Writers. His award-winning books include The River Cottage Cookbook (2001), which won the Glenfiddich Trophy, the River Cottage Meat Book, which won the Andre Simon Award in the UK as well as the James Beard Award in the USH, and River Cottage Much More Veg. His latest book Eat Better Forever is published in December 2020.

Hugh 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.

Hugh, his wife Marie and their four children live in East Devon.

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