The River Cottage Cooking Diploma
Collection of 11 courses
Course Description
More and more people are enthused by the idea of cooking outside over fire. Not only can you create the most incredible food, it also helps us reconnect with nature and the world around us. It’s a very mindful and rewarding experience and something we should all try to do a little more often.
During this course you will learn everything you need to know about outdoor cooking. You will be taken right back to basics, how to get your fire going, manage fuel and heat as well as all the variables involved Once you have got to grips with principles of cooking over the fire, you’ll be shown how to use a wood oven, the hangai (earth oven) and be led through the possibilities offered by ember based cooking.
After watching Gill’s demonstrations, you will have the opportunity to practise what you have learned. You will practise with pizza, slow roast meat, fish, vegetables and bread – you’ll even be equipped with the skills to cook a leg of venison in your own earth oven. Gill will give you feedback on your technique, flavour choices and final dishes, and you’ll have the opportunity to ask him any question you’d like for the duration of the course.
Course outline
The back to basics campfire/barbecue - an ancient way to cook
The wood oven - From pizza to slow roast meat to fish to vegetables to bread
The hangi or earth oven - the extraordinary flavour dimensions of underground cooking
Ember based cooking - Overcoming your natural instincts
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from Gill Meller
- Start course whenever you like
- 4 weeks tutor access for personalised assignment feedback & coaching
- 4 assignments marked by Gill Meller
- Certificate of completion
- 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
$299The 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
$99
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 Gill Meller
Gill Meller has been involved with River Cottage from the early days and appears regularly on the celebrated Channel 4 series and still works closely with Hugh.
A big advocate for simple, seasonal cookery, Gill makes the most of ingredients and the natural qualities they possess. Gill considers his cooking to be a reflection of his surroundings, taking inspiration from the landscape, his locality, and the amazing farmers, growers, and fishermen that produce the ingredients he uses.
Gill teaches at River Cottage and internationally. He is a regular contributor to titles such as the Observer, Guardian, Waitrose Food, Telegraph and Country Living to name but a few, and his regular recipe column can be found in the award winning Delicious magazine every month. Gill's first book, Gather (2016), won the Fortnum & Mason Award for Best Debut Food Book, and Time (2018) was nominated for the Guild of Food Writers Cookbook of the Year. His latest book Root, Stem, Leaf, Flower was released earlier this year.
A big advocate for simple, seasonal cookery, Gill makes the most of ingredients and the natural qualities they possess. Gill considers his cooking to be a reflection of his surroundings, taking inspiration from the landscape, his locality, and the amazing farmers, growers, and fishermen that produce the ingredients he uses.
Gill teaches at River Cottage and internationally. He is a regular contributor to titles such as the Observer, Guardian, Waitrose Food, Telegraph and Country Living to name but a few, and his regular recipe column can be found in the award winning Delicious magazine every month. Gill's first book, Gather (2016), won the Fortnum & Mason Award for Best Debut Food Book, and Time (2018) was nominated for the Guild of Food Writers Cookbook of the Year. His latest book Root, Stem, Leaf, Flower was released earlier this year.
Frequently bought as part of this collection
From $799Up to $2,499 The River Cottage Cooking Diploma
Master the entire subject and SAVE 26% when you buy this collection
11 Courses • 9 Expert TutorsLearn moreHugh 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.