The River Cottage Cooking Diploma
Collection of 12 courses
Course Description
Embrace the Christmas spirit with Hugh Fearnley-Whittingstall and the River Cottage team and learn to make a selection of River Cottage Christmas recipes and edible gifts.
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!
You'll learn:
- how to make festive veg
- a slow cooked Christmas beef, and recipes for leftover Christmas food
- Christmas pudding recipes (and how to celebrate "Stir up Sunday")
- making edible gifts
The course includes:
- 4 on-demand video lessons - presented by Hugh Fearnley-Whittingstall and River Cottage
- lifetime access to the videos, notes and interactive class
- flexible classes - join and learn when and where you like
- downloadable lesson notes
- practical festive cooking and edible gift assignments and recipes (with tutor feedback available)
- access on your mobile, PC, Mac or laptop
- small interactive online classroom - chat online to students from around the world and share your creative ideas
Time to complete the River Cottage Christmas course:
Every student is different but in general we think the whole course will take around 15 hours to complete including:
- Video lessons: 3 hours in total
- Course notes: 30 minutes per lesson
- Your Christmas assignments: at least 2 hours per lesson
- Interactive classroom time: 15 minutes per lesson
- Tutor feedback review (Expert level): 15 minutes per lesson
You'll need:
Your lesson notes will include the full details of the ingredients you'll need, but you will be making festive food, so you'll need standard kitchen equipment.
Independent Cookery Schools Association approved
This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.
Ready to get started?
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Hugh and the team on your festive assignments.
If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.
Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.
CPD Accreditation
Course activity has been accredited by the CPD Standards Office (CPDSO). The course equates to 15 hours of CPD learning.
Course outline
Festive Veg with Hugh Fearnley-Whittingstall
Festive Meat with Gelf Alderson
Festive Baking & Puddings with Andy Tyrrell
Edible Gifts with Lucy Brazier
Choose how you want to learn
The Expert option
RecommendedDevelop 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 and CPD hours
- 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
$300The 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
$140
NewBuy this course for a business or group
New
You can now buy this course through your business or organisation for individuals and groups up to 20
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
Collaborate and chat directly to classmates
Meet Hugh Fearnley-Whittingstall
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.
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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12 Courses • 10 Expert TutorsRiver Cottage cookery courses online. Join Hugh Fearnley-Whittingstall at River Cottage for culinary training in your own home.
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