Our Team

A diverse team collaborates in a cozy farmhouse kitchen, preparing meals and sharing ideas in a warm, inviting atmosphere.
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Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster renowned for his commitment to sustainable, ethical food and environmental causes. Through his River Cottage TV series and books, Hugh has built a loyal following, inspiring impactful campaigns like Hugh’s Fish Fight, War on Waste, Britain’s Fat Fight, and War on Plastic.

Hugh’s journey started with Channel 4’s River Cottage series, leading to the award-winning River Cottage Cookbook. Since then, he’s published thirteen books, including River Cottage Meat Book, River Cottage Veg Every Day, River Cottage Good Comfort and Much More Veg.

In 2004, Hugh founded River Cottage HQ, now located at Park Farm in Devon. It serves as a vibrant hub for Courses, Dining Experiences, Weddings, Private Events, and the renowned River Cottage Cookery School.

Hugh has earned a BAFTA and multiple awards, with campaign-driven shows like Fish Fight influencing EU fisheries law. He’s also an active journalist, Vice President of Fauna and Flora International, and a patron of Switchback, supporting young offenders in the catering industry. Want to meet Hugh in person and learn from him directly?

Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster renowned for his commitment to sustainable, ethical food and environmental causes. Through his River Cottage TV series and books, Hugh has built a loyal following, inspiring impactful campaigns like Hugh’s Fish Fight, War on Waste, Britain’s Fat Fight, and War on Plastic.

Hugh’s journey started with Channel 4’s River Cottage series, leading to the award-winning River Cottage Cookbook. Since then, he’s published thirteen books, including River Cottage Meat Book, River Cottage Veg Every Day, River Cottage Good Comfort and Much More Veg.

In 2004, Hugh founded River Cottage HQ, now located at Park Farm in Devon. It serves as a vibrant hub for Courses, Dining Experiences, Weddings, Private Events, and the renowned River Cottage Cookery School.

Hugh has earned a BAFTA and multiple awards, with campaign-driven shows like Fish Fight influencing EU fisheries law. He’s also an active journalist, Vice President of Fauna and Flora International, and a patron of Switchback, supporting young offenders in the catering industry. Want to meet Hugh in person and learn from him directly?

Stewart Dodd
Chief Executive

  • An architect by profession, Stewart was an early advocate for sustainable design, lecturing globally on low-impact, ecological practices. He designed the site at Park Farm in 2005 and has played a key role in the evolution of River Cottage into the world-renowned cookery school and culinary business it is today. A shareholder since 2006 and a board member since 2015, Stewart became Chief Executive in 2018. His passion for food and hospitality, shaped by global travel, has been central to River Cottage's ethos.
Image of Dom Moldenhauer cooking in a kitchen.
Dominik Moldenhauer
Head Chef

  • Dominik Moldenhauer's career has been shaped by a deep commitment to sustainability, seasonality and responsible cooking. Originally from Germany, Dominik trained in Berlin, completing a Culinary Degree before moving to Paris to specialise in pastry. His early career included working as Head Pastry Chef at Alt Luxemburg, Berlin, before taking his skills overseas as Sous Chef at Bistro Vue in Melbourne, Australia. He went on to become Head Chef of Silo working with Douglas McMaster and then The Greenhouse in Perth, where his focus on low-waste cooking and sustainable sourcing helped the restaurant achieve the Most Sustainable Restaurant in the Country award. His career then took him to London’s Dinner by Heston Blumenthal, working within the two-Michelin-starred kitchen, before becoming Head Chef at Poco Tapas Bar, working alongside sustainability champion Tom Hunt and helping the restaurant achieve 1st place in London’s Sustainability Award. Dominik subsequently led the kitchen at The Shed in Notting Hill for the Gladwin Brothers, before taking over as Head Chef at Mare Street Market in Hackney, following Gizzi Erskine.
Woman standing in chef whites smilling to camera
Emese Patko
Chef Tutor

  • Emese is a chef and pastry chef with over 20 years of experience. Originally from Hungary, her culinary journey took her through Austria and Germany before she moved to the UK over 13 years ago. She spent around eight and a half years with the Home Grown Hotels group, working across several roles and locations including Lime Wood in the New Forest and Bath. Emese later went on to spend six years as Head Pastry Chef at The Pig at Combe. Baking is her passion, and she loves using wild ingredients from her garden or foraging adventures in her cooking at River Cottage. In 2024, she appeared on The Great British Bake Off: The Professionals. Outside the kitchen, she enjoys rollerblading, cycling with her daughter, and walking her collie by the sea.
Man stood in a green River Cottage Apron
James Whetlor
Chef Tutor

  • James first joined River Cottage over 15 years ago, working in the original canteens and soaking up the spirit of seasonal, sustainable food. Since then, he has written three cookbooks and built a career celebrating honest, thoughtful cooking. His food is rooted in organic produce, low-waste principles and a deep love for the land and the people who nurture it.
Gill Meller
Specialist Chef Tutor

  • Gill has been with River Cottage for over ten years, working closely with Hugh Fearnley-Whittingstall and playing a key role in all activities. He frequently appears on the series, cooking alongside Hugh. Passionate about outdoor cooking, Gill now hosts our River Cottage on Fire courses and has contributed to many River Cottage cookbooks, including the River Cottage Handbook: Outdoor Cooking. His expertise and enthusiasm for cooking in nature bring a unique energy to everything he does, inspiring both guests and colleagues alike.
A man wearing a hat proudly holds up a vibrant green plant, showcasing his appreciation for nature.
John Wright
Specialist Hedgerow Foraging Tutor

  • Author of several River Cottage Handbooks, including Hedgerow, Mushrooms, Edible Seashore, and Booze, John is a familiar face from the series. He regularly gives lectures on natural history and leads forays, many at River Cottage HQ, where he teaches the Hedgerow Foraging Course. With over thirty-five years of experience studying fungi, John’s passion for foraging drives his work, inspiring others to explore nature’s rich flavours.
Rachel de Thample
Specialist Chef Tutor

  • A journalist by trade, Rachel trained in the kitchens of Marco Pierre White, Heston Blumenthal, and Peter Gordon before moving into food writing and joining our cookery school. Specialising in fermentation, healthy preserves, and gut health, she’s authored The Fermentation Handbook, Less Meat, More Veg, and FIVE. A passionate supporter of local, organic food, Rachel became Head of Food at Abel & Cole and helped establish the award-winning Crystal Palace Food Market. She now teaches our fermentation, preserves, and gut health courses.
Andy Tyrrell
Specialist Chef Tutor

  • After training in London and working in top restaurants and gastropubs, Andy joined the River Cottage HQ team, eventually becoming Head Chef. He later co-founded Soulshine in Bridport. His passion for sensational sourdough has brought him back to teach our courses as our Specialist Chef Tutor. Andy’s expertise and love for baking have made him a valued part of the River Cottage family, where he shares his craft with others while continuing to explore the art of sourdough.
A man stands beside a beehive, observing the bees as they buzz around their home in a natural setting.
Steve Minshall
Specialist Beekeeping Tutor

  • Steve retired to Devon after many years in industry, seeking more time in nature while continuing his beekeeping hobby. His fascination with bees led to several apiaries, supplying honey to local businesses. He now cares for River Cottage's bees and teaches our beekeeping courses, demonstrating low-impact methods using our hive designs. In his spare time, Steve leads geology walks along Sidmouth’s Jurassic Coast, supporting the local museum.
River Cottage tutor seated in a serene forest, gently holding a basket in his lap.
Nick Phillips
Mushroom Foraging Tutor

  • Nick Phillips, also known as ‘Mushroom Nick’ to many locals, is our Mushroom tutor at River Cottage. A forager and mushroom farmer, Nick grew up exploring the hills and forests of West Dorset and specialises in sustainable mushroom foraging. When he's not teaching at River Cottage, he cultivates and sells nutritious mushrooms to eateries in Bridport and Lyme Regis, all while championing the idea of diversifying mushroom diets.
A man smiles working behind some flowers in the River Cottage Cook School.
Sean Smith
Cookery School & Accommodation FOH Manager

  • Sean joined the River Cottage team in 2019 and now calls Axminster home. With over 20 years of high-level hospitality management experience, he traded the fast-paced city life for the fresh air and slower pace of farm life—and hasn’t looked back. Sean oversees the onsite accommodations in the Farmhouse and Gardener’s Cottage, ensuring every course at River Cottage HQ runs smoothly. You’ll often find him in the Cookery School, Barn, or outdoor cooking areas, supporting guests and creating unforgettable experiences.
Lucy Edwards
Events Manager

  • Lucy has always loved everything about weddings and events—flowers, dresses, and stunning vistas. With over 10 years of experience working at venues across Dorset, Hampshire, and Oxfordshire, she’s thrilled to be part of the River Cottage team and her passion for events continues to grow as in her role as Events Manager at River Cottage.
  • Email: weddings@rivercottage.net
A woman in a green dress stands gracefully in front of lush green bushes.
Jessica Church
Marketing Manager

  • Jessica spent years in the fast-paced agency world before joining River Cottage HQ to champion the seasonal, local, organic, and wild movement. Recognised as one of the BIMA 100 in 2023, she is among the UK's top 100 digital leaders. Jessica specialises in social media, video editing, website optimisation, and making digital marketing greener. Passionate about nature, she thrives on outdoor adventures. Whether surfing or helping to clean up Devon’s beaches, working tirelessly to make them both beautiful and plastic-free.
Josie Pink
General Manager

  • Josie joined the team in 2018 as a passionate foodie inspired by Hugh’s River Cottage TV series and eager to embrace its ethos. After gaining experience across various departments, she now leads the organisation and management of all stays, the café, courses, and dining events at River Cottage HQ. Josie’s deep understanding of the company’s values, combined with her love of food, ensures every event and course is expertly curated to offer guests an authentic and inspiring River Cottage experience.
A man wearing a vibrant flower crown.
Bob Haines
Farm and Kitchen Support

  • Bob is one of River Cottage’s longest-standing team members, playing a key role in caring for the resident cats and assisting in the kitchen. Outside of work, he fully embraces the River Cottage lifestyle, often diving for scallops to enjoy. Bob’s dedication to the farm, its animals, and sustainable living makes him an integral part of the team, helping to create the authentic, hands-on experience that River Cottage is known for.
A man stands in a field, gently holding a pig in his arms.
Oliver Rowswell
River Cottage Farmer

  • Oliver Rowswell was born into a farming family at Hartgrove Farm, right next door to River Cottage, and hasn’t strayed far from his roots in Musbury. With a lifetime of hands-on experience on local farms, plus some time spent farming in New Zealand (because, why not?), Oliver now heads up the farming operation at River Cottage. His passion for all things farming shines through as he looks forward to raising chickens, cattle, sheep, and pigs on the land. Oliver’s down-to-earth knowledge and hands-on expertise bring a fresh, lively energy to the team—and he’s always got a smile along the way.

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