Hugh Fearnley-Whittingstall

How to Have a River Cottage Christmas

  • Recommended


    Includes personal feedback and tuition. More

  • $99

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

Course Description

Embrace the Christmas spirit with Hugh 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 Tyrell

    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

  • The Expert option


    Develop your learning further with marked assignments and personal tuition from Hugh Fearnley-Whittingstall’s River Cottage Team

    • Start course whenever you like
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Hugh Fearnley-Whittingstall’s River Cottage Team
    • Certificate of completion from Hugh Fearnley-Whittingstall
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course whenever you like
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more

Learn better together

  • Online classroom

    Start anytime and join a class of no more than 20 students

    Start anytime and join a class of no more than 20 students
  • Test yourself

    Practice what you learn with assignments after each lesson

    Practice what you learn with assignments after each lesson
  • Personal tuition

    Exclusive assignment feedback from Expert Tutors

    Exclusive assignment feedback from Expert Tutors
  • Share

    Share ideas with classmates from around the world

    Share ideas with classmates from around the world

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.

Frequently bought as part of this collection

  • From $799Up to $2,499

    The River Cottage Cooking Diploma

    12 courses

    The River Cottage Cooking Diploma - Food & Drink

    The River Cottage Cooking Diploma

    Master the entire subject and SAVE 29% when you buy this collection

    12 Courses • 10 Expert Tutors

    Hugh Fearnley-Whittingstall's River Cottage HQ has long been a power-house of culinary ideology – a hub bringing together an inspiring and talented team who all share a commitment to seasonal and sustainable eating.

    "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. This opportunity to learn online in social groups provides a sense of togetherness and mutual support. 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

    Who is the course for?

    Whether you want a career change, you're already working in the food or hospitality industry, or you are an enthusiastic amateur who'd like to gain a certificate, this course is suitable for all food enthusiasts.

    What you will learn

    Through this collection of 48 cookery lessons, Hugh and the team will demonstrate, teach and guide you through their specialist subjects, setting you assignments and offering feedback along the way.

    Our experts will demonstrate a range of skills including vegetable cookery, fish filleting, and shellfish preparation with a focus on ingredient provenance, sourcing and seasoning. From baking your own bread, sourdough and pastries to making your own pickles and kombucha, this course will delve deep into a wide range of useful kitchen skills. Forage for local delicacies, combine exotic spices with delicious home-grown and local ingredients, cook meat and veg in the wild with fire and go gluten free without compromising on flavour – this collection covers absolutely everything you need to know to be at the top of your cooking game.

    In order to gain the River Cottage Cooking Diploma with a signed certificate from Hugh Fearnley-Whittingstall, you will need to complete all courses within the collection. However feel free also to pick and choose the areas that interest you if you simply want the pleasure of learning from the top chefs at River Cottage.

    Learn more

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