Hugh Fearnley-Whittingstall

Next Level Much More Veg

  • Recommended


    Includes personal feedback and tuition. More

  • $75

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

Course Description

River Cottage's Hugh Fearnley-Whittingstall will inspire you to take your vegetarian cooking to the next level by teaching you new vegetarian cooking techniques and using plant-based ingredients in original ways.

The plan is not just to help you incorporate more veg into your diet, but to build your confidence and expand your repertoire so that seasonal veg feature as the bedrock of your creative cooking. All the dishes are vegan, but they are designed to be equally tempting for vegetarians and omnivores too.

In his opening session on vegan starters, Hugh shows you how to combine raw or very simply cooked vegetables to create vibrant and visual openers to any meal.

You’ll learn exciting and inspiring ways to create vibrant vegan main courses and sharing platters for special menus and larger gatherings. The best seasonal veg are complemented with complex flavours from herbs, spices and original dressings.

Hugh will guide you through using grains and pulses to combine their creamy comforting qualities with more fresh vegetables to make deliciously balanced and satisfying vegan meals.

Finally Hugh has a fun and surprising masterclass in using veg in unexpected ways to make desserts and baked treats. The sugar is dialled down but the deliciousness is all there.

Vegetarian cookery gets taken to a whole new level in this course which will leave your head spinning with new ideas, your tastebuds tingling in anticipation. You’ll be dancing straight into the kitchen to try out your own creations inspired by Hugh’s irresistible and compelling way with plants.

You'll learn:

  • how to use seasonal and local veg in vegetarian and vegan recipes
  • creating a plant-based dinner party menu including a starter, main course and dessert
  • using veg in baking and sweet treats
  • making vegan dishes with grains and pulses

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 vegetarian and vegan based cooking projects 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 next level much more veg cooking course:

Every student is different but in general we think the whole course will take around 14 hours 40 minutes to complete including:

  • Video lessons: 3 hours 40 minutes in total
  • Course notes: 30 minutes per lesson
  • Your much more veg 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 making plant-based food, so you'll need standard kitchen equipment and plenty of vegetables to use.

Ready to get started?

Just add the course to your basket above - choose the 'Expert' option for personal feedback from Hugh on your veg cooking.

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, 40 minutes of CPD learning.
The CPD Standards Office. CPD Provider: 50276.

Course outline

  • Veg starters

    Hugh’s first session features super smart veg starters, exciting beginnings to any meal.

    He'll show you how to combine raw or very simply cooked veg with an enticing, lightly “processed” accompaniment to create delicious and delightful looking plates such as: Greens and Beans with Smoked Nut Cream; Gooseberry Gazpacho with Nasturtium Pesto; Crudités, Leaves and Flowers with Roast Carrot Aioli.

  • Mains Courses and Sharing Platters

    This session is all about exciting and inspiring ways to create vibrant veg main courses and dazzling sharing platters for special menus and larger gatherings.

    Hugh teaches you how to create colourful plates of veg, with complex flavours from herbs, spices and original dressings. You’ll love his artful Panzanella with Deconstructed Tapenade; Beets and English lentils with Salsa Verde; and Barbecued Vegetable Kebabs with Pumpkin Seed Satay Sauce.

  • Grains and pulses

    Grains and pulses are rightfully at the heart of some of the most delicious and satisfying plant-based cookery, and Hugh devotes his third session to this versatile and wholesome set of ingredients.

    Hugh starts with a quickfire guide to the go-to grains and pulses (many of which are grown in the UK) explaining how they are deliciously deployed on an almost daily basis in the River Cottage Kitchen.

    Hugh will delve into the sustainability aspects of growing and eating more grains and pulses before demonstrating a quartet of creative recipes; a Creamy Courgette “Speltotto” with Umami Pumpkin Seeds; a Versatile Vegeree with Double Dahl (using both split and whole lentils); and a Vegan Roast Veg Chilli.

  • Sweet treats – Using Veg in Baking and Desserts

    Hugh shows the ultimate versatility of vegetables by deploying them in a series of outstanding and original desserts and tea time treats, which he has developed with Executive Head Chef Gelf Alderson and are now popular features on River Cottage tasting menus.

    Roots are at the heart of this session and Hugh makes two surprising ices, a Caraway and Carrot Sorbet and a Creamy Celeriac Ice cream. The distinctive pairing of beetroot and chocolate features in a gorgeous torte. And the traditional teacake gets a lovely autumnal makeover by featuring roast squash and apple-juice soaked sultanas.

Choose how you want to learn

  • The Expert option


    Develop your learning further with marked assignments and personal tuition from Hugh Fearnley-Whittingstall

    • Start course whenever you like
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Hugh Fearnley-Whittingstall
    • 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
    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

Buy this course for a business or group

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

    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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Awards & Accreditations

  • Royal Horticultural Society - Approved Centre 2023-2024
  • Royal Horticultural Society
  • CPD Accredited (provider 50276)
  • Digital Education Awards 2023 Winner for Digital Health and Wellbeing Learning Product of the Year
  • Digital Education Awards 2023 Winner for Adult Home Learning Product of the Year