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Get Growing in Spring!

Spring time is the perfect time to sow many of the seeds that will become delicious harvests in the coming weeks and months. If you’re not sure how to go about it, or you want to take your veg patch to the next level, join us at River Cottage for our Get Growing in Spring event for just £12! Click here for more details and to book tickets.

Axminster Canteen Menu described as 'glorious' by the New York Times

 

"the food is stunning: sea bass in a lemon and herb sauce, with braised fennel and sautéed Highland Burgundy potatoes, ruddy and smothered in oil" To find out more about our Canteen click here and to read the article in full click here

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If you are interested in finding out more and getting involved in the Landshare Initiative click here .

Seasonal Recipes


  • Stewed venison

    You can vary this according to the cuts of venison available. Even larger cuts that are still on the bone, such as shanks and neck, are good, not least as the bones will enrich the liquor as the stew cooks, so you probably won't need any extra stock. Another nice variation is to use chunks of spicy chorizo instead of pancetta...

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Whats Good Now


  • Goose

    I love goose. It’s about as meaty as farmed poultry gets, with a rich savour that is a touch beefy (they graze on grass after all) and, when properly free range, a touch gamey too. The skin is so robust you can practically get crackling out of it, and the fat on a good bird is so copious that not only is it almost impossible to dry out the bird’s meat but you have enough surplus to roast a massive tray of potatoes and other winter vegetables.

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