Hugh Fearnley-Whittingstall, author of The River Cottage Meat Book—a key work on the ethics of rearing, sourcing, cooking, and eating meat—returns to guide you through a thoughtful exploration of animal protein and its role in modern diets.
Although Hugh has adopted a mostly plant-based diet, he still enjoys meat, primarily from animals he raises himself or from local farms with the highest standards of animal welfare and sustainability.
This course promotes the idea of eating less but better meat, benefiting both your health and the planet. Hugh will lead you through the various meat options available in today’s markets, offering a well-informed critique of factory farming and supermarket practices. You’ll gain insights into sourcing higher welfare meat and learn the importance of supporting local, ethical producers.
You’ll also hear from one of Hugh’s favorite local butchers and River Cottage’s neighboring farm and organic meat supplier, Harry Boglione.
To bring ethical meat principles into the kitchen, Executive Chef Gelf Alderson will guide you through recipes that embrace a “nose-to-tail” approach. You’ll learn how to make the most of every cut, reflecting the cornerstone of ethical meat cooking.