The River Cottage Cooking Diploma
Collection of 12 courses
Course Description
River Cottage's outdoor cooking expert Gill Meller teaches you how to cook over fire - from fire starting (and fire safety), to cooking with a wood oven, cooking in an earth oven (or hangi), and cooking in embers of your fire.
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.
You'll learn new River Cottage outdoor cooking recipes including 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.
You'll learn:
- how to build, control and cook over fire
- recipes for outdoor cooking including pizza, roasted vegetables, roast lamb, flatbreads & more
- creating an earth oven or hangi
- using hot BBQ embers to cook with
The course includes:
- 4 on-demand video lessons - presented by Gill Meller 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 outdoor cooking 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
Independent Cookery Schools Association approved
This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.
Time to complete the outdoor cooking course:
Every student is different but in general we think the whole course will take around 14 hours 20 minutes to complete including:
- Video lessons: 2 hours 20 minutes in total
- Course notes: 30 minutes per lesson
- Your outdoor cooking recipe 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 cooking over fire, so you'll need to think about the location of your fire (or wood oven or earth oven) and ther materials you'll need to make and control your fire.
Ready to get started?
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Gill on your outdoor cooking 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 14 hours, 20 minutes of CPD learning.
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 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
$220The 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
$75
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 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.
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12 Courses • 9 Expert TutorsRiver Cottage cookery courses online. Join Hugh Fearnley-Whittingstall at River Cottage for culinary training in your own home.
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