Are you ready for a 10-bird roast with lashings of mulled cider? Then join your favourite country cook and rustic companion Hugh Fearnley-Whittingstall in his latest River Cottage adventures. Hugh has expanded his holding to 44 acres, and with more land and livestock he is producing even more food. He grasps the opportunity to set up a culinary HQ - in a ramshackle cluster of old farm buildings where he can prepare his products for market and host seasonal dinners for paying customers. For Hugh and his family and friends it's a whole new challenge in rural living, as they reap the harvest of the Dorset countryside, and enjoy the very best in seasonal, local, home-cooked fare.
Interview with Hugh Fearnley-Whittingstall
Interactive menus
Scene selection
