Under the expert guidance of Gill Meller, author of the River Cottage Outdoor Cooking Handbook, this one-day course will equip you with the skills and confidence to cook successfully over fire. You’ll learn to build and manage a fire while using various techniques to produce amazing tasting results.
The day begins with a hands-on approach as you build your own individual fire. Gill will teach you how to ignite your fire and manage fuel and heat while considering the various factors involved. Once you grasp the principles of cooking over the fire, you’ll prepare your breakfast of mushrooms and sourdough toast over it.
Next, you’ll prepare a hearty meaty stew that will simmer over your fire throughout the day. While your stew cooks, you’ll learn to cook with an earth oven. This ancient technique involves burying a shoulder of lamb in a pit in the ground, allowing it to cook slowly during the day.
After a substantial morning, Gill will guide you through techniques and recipes to create delicious flame-cooked veggie dishes, proving that cooking vegetables outdoors can be just as satisfying. Enjoy these dishes as part of a light lunch.
In the afternoon, Gill will demonstrate how to plank cook and clay bake fish. Finally, it will be time to retrieve your pit-cooked lamb for an early supper before you head home.
10:00 - 17:00
You will meet your host and kick off the day with tea, coffee, and freshly baked treats from the kitchen.
Cook a breakfast of field mushrooms, garlic, and herbs on sourdough bread over your very own campfire.
Get a classic stew simmering over the fire, ready to enjoy later in the day.
Bury a lamb shoulder stuffed with herbs to cook slowly throughout the day.
It's time to showcase vegetables as you whip up some stunning veggie dishes over your fire.
You'll enjoy a light lunch featuring your veggie creations, leaving room for all the delicious tasters throughout the day.
Gill will showcase the art of plank cooking and clay baking fish, teaching you unique techniques for flavourful outdoor cooking.
To wrap up the day, enjoy a sumptuous supper of pit-roasted lamb paired with smoked cream and brandy truffles prepared by the River Cottage chefs. This is also your chance to get your book signed by Gill and ask any burning questions you may have!
At 5 PM, it's time to head back to the car park, concluding a fulfilling day of outdoor cooking and culinary exploration.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
If you would like to stay at the heart of River Cottage, we offer overnight accommodation at River Cottage HQ in our beautiful 17th century farmhouse. We have three stylishly refurbished bedrooms for B&B plus the 2-bedroom Gardener's Cottage. These get booked quickly so for more information go to rivercottage.net/stay to book. Alternatively, we have put together a list of our local accommodation which includes B&Bs, self-catering, hotels and camping.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Sorry, we’re afraid this course is not suitable for those with allergies or specific dietary requirements. However we do run gluten free, vegan and vegetarian friendly courses. Please get in touch if you need further details.