River Cottage - Tisch reservieren

we were so excited about our visit to river cottage hq, as we have been following hugh fw for many years through his cooking programs and campaigns. I don't complain, but that feeling, I have to give an honest review of my stay here. I just returned from a overnight stay in the river cottage hq with my man. Check-in is between them parking their car on the top parking lot next to the road, call the cabin reception and wait to be collected and drove to the main house. first impressions are the hof is boring, it needs a welcoming color of flowers. we were shown in our double room with private bathroom. the bedroom is minimalist, which is good, but do not expect frills. no welcome card, cookies or water bottles that would have been a beautiful note. the breakfast menu consists of brot, butter, yogurt and jam. there are also stale granola on offer, in glasses that could do with a good wizard! the lounge is functional, but not very cozy and welcoming. no tw, that's good, but a few board games would be especially welcome as they probably are there for some hours that checked the afternoon. the “kitchen garden” is very tired. there is a lot of nice growing, but the beds need a good weed and general clean up. there are no signs, no labels to the bets, how do the students know what they see? and how will this neglected main part of the ethos inspire someone? the hut color scavenging from the walls, the window frames are rotten! the heating was great. we, man and I asked when they drove the car service back to our car. that stops when everyone goes with the staff. there are NO employees over the night before the place. we went to dinner and we had our fountains for the return back to the house over fields and then brought away on the agricultural. oh, and bring them a torch. we shared the holiday home with lovely sisters who stayed at night when they took part in the cooking class the next day. I think they would have appreciated a couple of ruffles because they hadn't tried to dinner. if they don't want to dare out again when they arrived, please note that there is no food in the offer, not even a cheese board. they can have a charcuterie board in the book before the order. the accommodation is full in the year, the cooking school booked, high times at the weekend, the books, the TV programs, certainly some of this money could be reinvested in the business after all, it is an expensive experience to stay in the rchq and it should be a costly to remember for the right reasons. it seems that they use the name tw and hfw to generate interest in the farm and suck it, but if they actually ask there is "what is the rivercottage hq experience? we had luck, we shared the house with beautiful ladies, they cannot be so happy. that could be more than it is.

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We was greeted by Holly who was very courteous and clearly was very customer focused,. Right let’s get to the positives and onto the food, it was a cold starter that Roseanne the chef explained in her introduction as they had decided to make in...view of the very hot weather we was experiencing. It was delicious, the flavours just seemed more intense with it being cold, the presentation was excellent, with flowers from the garden, brilliant full marks from me. The main was lamb, which was cooked two ways one was slow cooked and wrapped in chard and the second offering was leg of lamb, cooked just as I like it with it being pink. The selection of side vegetables was more than enough and actually in our party we couldn’t finish them all. Everything cooked was scrumptious and very tasty. The dessert was a work of art with the individual effort that had evidently gone into each dish was clear to see. The different tastes that was on the plate just jumped out in your mouth, I could have eaten at least another two, they were that good !!! The service was impeccable with the waiting staff and we didn’t feel rushed at all for the hours we was there. I really enjoyed our meal and having been to the Axminster kitchen, I can’t believe it’s the same company behind the two given how different our experience was.

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Well it’s awesome, right? The cottage garden with fresh ingredients and the story of how the asparagus was picked a few hours before it was served. Yes, but all of this has to be tempered with a question of whether it creates great food. Mostly...it does, but sometimes it doesn’t. The executive chef described the elaborate process of creating cultured butter that day, but frankly it needed some salt! The story of the hogget was awesome and I love the idea of some lamb that has a little more maturity but is not quite mutton, but the belly lamb ‘chip’ desperately needed seasoning. Service was generally excellent though they did seem to completely forget to tell us that there was transportation back up the hill and my arthritic wife didn’t need to walk. The end of the ‘feast’ evening is late and staff seem to be keen to do a runner as much as possible. So all very, very good food wise, but really missing some finesse in areas. Tommy Banks has a very similar philosophy to High FW but pulls it off more authentically and more consistently.

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We were really looking forward to visiting RC HQ being appreciative of Hugh FW food ethos and reading of the experience. As we arrived I asked my husband to take a photo of me at the entrance but we decided not as the sign was...extremely worn with a letter missing. Walking down the glorious valley to the HQ was stunning. We were greeted with a glass of SPANISH bubbles which quite shocked me as we have had wonderful local wines at the canteen in Axminster. We are close to Lyme Bay vinery! It was really unpleasant and I discreetly poured it away. We had an hour to look around and frankly thought the grounds shabby with plenty of weeds there is wild and there is neglected, this was the latter. The kitchen garden was lovely but took max mns to see and no produce or River Cottage items for sale. The meal was exceptionally good and we loved the description of our meal by the chef. All the staff were welcoming and friendly. Overall though disappointed the place feels as if it is running on the name and needs smartening up.

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From the moment you arrive at the car park and descend on foot through fields to the farm it is clear that this is more than just about lunch! Greeted with a glass of nettle infused prosecco you are invited to explore the pig pens...and vegetable gardens as well as take in the cookery school. Lunch takes around two hours to enjoy a selection of delicious food which the head chef explains before service begins. We had a gazpacho of fresh cucumber and tomato with smoked hake, followed by a main of hogget and pork with delicious vegetables finished off with a gorgeous take on brownies. Nice wine list at sensible prices too. Recommended.

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