{"title":"River Cottage","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eExplore a wide range of expert-led cookery courses with the River Cottage team. From \u003cstrong\u003eforaging and fire cooking\u003c\/strong\u003e to \u003cstrong\u003ebread baking, pickling, and seafood skills\u003c\/strong\u003e, you’ll gain hands-on experience and personal feedback. Master ingredient sourcing, seasoning, and sustainable cooking. Complete all courses for the \u003cstrong\u003eRiver Cottage Cooking Diploma\u003c\/strong\u003e, or pick the ones that inspire you most.\u003c\/p\u003e","products":[{"product_id":"river-cottage-cooking-diploma","title":"The River Cottage Cooking Diploma","description":"\u003cp\u003eThe River Cottage Cooking Diploma takes you behind the scenes in the River Cottage kitchen and gardens. You'll be taught by Hugh Fearnley-Whittingstall and his River Cottage team.\u003c\/p\u003e\n\u003cp\u003eThe River Cottage Cookery course is perfect for food lovers or those already in the food and drink industry looking for a River Cottage Diploma and new culinary skills.\u003c\/p\u003e\n\u003cp\u003eChoose the Expert Option for personal feedback on your cooking from the River Cottage team.\u003c\/p\u003e\n\u003ch4\u003eWhat you will learn\u003c\/h4\u003e\n\u003cp\u003eThrough this collection of 48 cookery lessons, Hugh and the team will demonstrate, teach and guide you through their specialist subjects, setting you cooking assignments and offering feedback along the way.\u003c\/p\u003e\n\u003cp\u003eOur experts will demonstrate a range of skills including vegetable cookery, fish filleting, and shellfish preparation with a focus on ingredient provenance, sourcing and seasoning.\u003c\/p\u003e\n\u003cp\u003eFrom baking your own bread, sourdough and pastries to making your own pickles and kombucha, this course will delve deep into a wide range of useful kitchen skills.\u003c\/p\u003e\n\u003cp\u003eForage for local delicacies, combine exotic spices with delicious home-grown and local ingredients, cook meat and veg in the wild with fire and go gluten free without compromising on flavour – this collection covers absolutely everything you need to know to be at the top of your cooking game.\u003c\/p\u003e\n\u003cp\u003eIn order to gain the River Cottage Cooking Diploma with a certificate, you will need to complete all courses within the collection. However feel free also to pick and choose the areas that interest you if you simply want the pleasure of learning from the top chefs at River Cottage.\u003c\/p\u003e\n\u003ch4\u003eWho is the course for?\u003c\/h4\u003e\n\u003cp\u003eWhether you want a career change, you're already working in the food or hospitality industry, or you are an enthusiastic amateur who'd like to gain a certificate, this course is suitable for all food enthusiasts.\u003c\/p\u003e\n\u003cp\u003eHugh Fearnley-Whittingstall's River Cottage HQ has long been a power-house of culinary ideology – a hub bringing together an inspiring and talented team who all share a commitment to seasonal and sustainable eating.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\"At River Cottage, we believe there are few things more important than education. And food! And so our aim is to teach and inspire you to grow, source and cook food in ways that enhance your life, increase your wellbeing and connect you more closely to the natural, sustainable and ethical sources of food. I believe that delicious, healthy food has never been more vital in helping us all to stay well during this global pandemic, and making those choices in a sustainable way makes the health of our planet a priority too.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThis opportunity to learn online in social groups provides a sense of togetherness and mutual support. It's not just a great way to learn, it's a great way to stay connected and foster a sense of shared endeavour in what could otherwise be a very isolating time in our lives.\"\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e– Hugh Fearnley-Whittingstall\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIndependent Cookery Schools Association approved\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis course has been approved by the \u003ca\u003eIndependent Cookery Schools Association (ICSA)\u003c\/a\u003e, recognising the highest standards of training.\u003c\/p\u003e","brand":"Taught by Hugh Fearnley-Whittingstall \u0026 Team","offers":[{"title":"Expert","offer_id":46575413100820,"sku":"","price":640.0,"currency_code":"GBP","in_stock":true},{"title":"Peer","offer_id":46575413133588,"sku":"","price":290.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2814\/9780\/files\/River-Cottage-Diploma-Poster_74504de7-4936-4ae0-90cc-d18dc1b08a76.jpg?v=1749647847"},{"product_id":"river-cottage-much-more-veg","title":"Much More Veg","description":"\u003cp\u003eHugh Fearnley-Whittingstall teaches you how to make delicious veg dishes and how to be more creative using veg in your cooking.\u003c\/p\u003e\n\u003cp\u003eWe all know we should eat more vegetables and plant-based foods, for our health and for the health of the planet. So how do you make inspiring and delicious vegetable based dishes?\u003c\/p\u003e\n\u003cp\u003eAs one of the courses making up the River Cottage Diploma, ‘Much More Veg’ will teach you how you can transform local, seasonal plant-based produce into vegetable dishes that will be every bit as delicious as they are good for you.\u003c\/p\u003e\n\u003cp\u003eHugh Fearnley-Whittingstall will teach you a range of skills and techniques to help you fully embrace all kinds of vegetables in your cooking. Learn how to get the best out of your veg, discover new ways to turn vegetables into complete meals and take home a glut of expert knowledge to feed your family and impress your friends.\u003c\/p\u003e\n\u003cp\u003eThere are compelling reasons why a plant-based diet isn’t just an ideal worth aiming for – it’s starting to look absolutely essential. More veg means less room for processed foods and refined carbs, for instance – things which are now widely recognized as leading causes of obesity and ill-health. More veg also means less meat – or even no meat, if you prefer. And the consequences of that, for the entire planet, could be colossal.\u003c\/p\u003e\n\u003cp\u003eThis course is designed to make vegetables and plant foods unfailingly delicious and satisfying. You will explore the wonderful, vibrant world of veg to the absolute max.\u003c\/p\u003e\n\u003cp\u003eYou’ll learn how to perfectly char and sear chunky summer veg on the barbecue; how to slice, dice, grate and dress raw vegetables to make them irresistible; how to combine different veg and fruits into hearty soups and hot pots; and how to roast veg for maximum flavour intensity and crispy, chewy golden deliciousness.\u003c\/p\u003e\n\u003cp\u003eThis course will feature recipes inspired by Hugh’s TV series and his best-selling cookbooks ‘River Cottage Veg Every Day!’ and ‘Much More Veg’.\u003c\/p\u003e\n\u003ch4\u003eYou'll learn\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ehow to use more veg in your diet\u003c\/li\u003e\n\u003cli\u003erecipes to create complete (and delicious!) meals from vegetables\u003c\/li\u003e\n\u003cli\u003eusing raw veg\u003c\/li\u003e\n\u003cli\u003ewhy you should eat more veg - for your health and the environment\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eTime to complete the Much More Veg course:\u003c\/h4\u003e\n\u003cp\u003eEvery student is different but in general we think the whole course will take around 15 hours 20 minutes to complete including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVideo lesson: 3 hours 20 minutes in total\u003c\/li\u003e\n\u003cli\u003eCourse notes: 30 minutes per lesson\u003c\/li\u003e\n\u003cli\u003eAssignment: at least 2 hours per lesson\u003c\/li\u003e\n\u003cli\u003eInteractive classroom time: 15 minutes per lesson\u003c\/li\u003e\n\u003cli\u003eTutor feedback review (Expert level): 15 minutes per lesson\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCPD Accredited\u003c\/h4\u003e\n\u003cp\u003eThis course is Continued Professional Development (CPD) accredited for 15 hours 20 mins (Expert version), 14 hours 20 mins for the Peer option.\u003c\/p\u003e\n\u003cp\u003eIndependent Cookery Schools Association approved\u003c\/p\u003e\n\u003cp\u003eThis course has been approved by the \u003ca\u003eIndependent Cookery Schools Association (ICSA)\u003c\/a\u003e, recognising the highest standards of training.\u003c\/p\u003e\n\u003ch4\u003eMaterials needed:\u003c\/h4\u003e\n\u003cp\u003eBarbecue and\/or cast-iron griddle plate, box grater or mandolin, various saucepans and roasting trays, oven, and of course veg!\u003c\/p\u003e\n\u003ch4\u003eThe course includes:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e4 on-demand video lessons - presented by Hugh Fearnley-Whittingstall\u003c\/li\u003e\n\u003cli\u003elifetime access to the video, notes and recipes and interactive class\u003c\/li\u003e\n\u003cli\u003eflexible classes - join and learn when and where you like\u003c\/li\u003e\n\u003cli\u003edownloadable lesson notes\u003c\/li\u003e\n\u003cli\u003epractical (optional) cookery assignments\u003c\/li\u003e\n\u003cli\u003eaccess on your mobile, PC, Mac or laptop\u003c\/li\u003e\n\u003cli\u003esmall interactive online classroom chat online to students from around the world\u003c\/li\u003e\n\u003cli\u003eContinued Professional Development (CPD) accredited for up to 15 hours 20 mins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eReady to get started?\u003c\/h4\u003e\n\u003cp\u003eJust add the course to your basket above - choose the 'Expert' option for personal feedback from Hugh on your veg cooking and questions.\u003c\/p\u003e\n\u003cp\u003eAny questions? 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He'll then show you how to make a pork pie, bake sausage rolls, make pastry bases for quiches and tarts and make a classic British suet pastry for steamed or boiled puddings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBy the end of this course you will have gained the practical skills, knowledge and confidence to create homemade pies for any occasion.\u003c\/p\u003e\n\u003ch4\u003eYou'll learn:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ewhich pastry to use for different pies\u003c\/li\u003e\n\u003cli\u003ehow to make pork pies with hot waster pastry\u003c\/li\u003e\n\u003cli\u003emaking quick rough puff pastry for sausage rolls and cheese straws\u003c\/li\u003e\n\u003cli\u003eblind baking with shortcrust pastry for tart cases\u003c\/li\u003e\n\u003cli\u003esavoury and sweet steamed pudding recipes using suet pastry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eThe course includes:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e4 on-demand video lessons - presented by Tom Morrell and River Cottage\u003c\/li\u003e\n\u003cli\u003elifetime access to the videos, notes and interactive class\u003c\/li\u003e\n\u003cli\u003eflexible classes - join and learn when and where you like\u003c\/li\u003e\n\u003cli\u003edownloadable lesson notes\u003c\/li\u003e\n\u003cli\u003epractical pastry and pie making assignments and recipes (with tutor feedback available)\u003c\/li\u003e\n\u003cli\u003eaccess on your mobile, PC, Mac or laptop\u003c\/li\u003e\n\u003cli\u003esmall interactive online classroom - chat online to students from around the world and share your creative ideas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIndependent Cookery Schools Association approved\u003c\/p\u003e\n\u003cp\u003eThis course has been approved by the \u003ca\u003eIndependent Cookery Schools Association (ICSA)\u003c\/a\u003e, recognising the highest standards of training.\u003c\/p\u003e\n\u003ch4\u003eTime to complete the pie making course:\u003c\/h4\u003e\n\u003cp\u003eEvery student is different but in general we think the whole course will take around 15 hours 5 minutes to complete including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVideo lessons: 3 hours 5 minutes in total\u003c\/li\u003e\n\u003cli\u003eCourse notes: 30 minutes per lesson\u003c\/li\u003e\n\u003cli\u003eYour pastry and pie making recipe assignments: at least 2 hours per lesson\u003c\/li\u003e\n\u003cli\u003eInteractive classroom time: 15 minutes per lesson\u003c\/li\u003e\n\u003cli\u003eTutor feedback review (Expert level): 15 minutes per lesson\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eYou'll need:\u003c\/h4\u003e\n\u003cp\u003eYour lesson notes will include the full details of the ingredients you'll need, but you will be making pies and pastry, so you'll need standard kitchen equipment.\u003c\/p\u003e\n\u003ch4\u003eReady to get started?\u003c\/h4\u003e\n\u003cp\u003eJust add the course to your basket above - choose the 'Expert' option for personal feedback from Tom on your pie making.\u003c\/p\u003e\n\u003cp\u003eIf you know someone who'd love this course then give it as a gift - just tick \"This is a gift\" at the checkout.\u003c\/p\u003e\n\u003cp\u003eAny questions? 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Adam will also be teaching you practical gardening projects, so you'll need some seeds to grow and seed trays, and if you want to have a go at making your own fertiliser you'll need kitchen scraps, a bucket, muslin cloth, sieve, metal bowl, a brick, hessian, pestle and mortar, jars, a box or crate, and scales.\u003c\/p\u003e\n\u003ch4\u003eReady to get started?\u003c\/h4\u003e\n\u003cp\u003eJust add the course to your basket above - choose the 'Expert' option for personal feedback from Adam on your vegetable gardening assignments.\u003c\/p\u003e\n\u003cp\u003eIf you know someone who'd love this course then give it as a gift - just tick \"This is a gift\" at the checkout.\u003c\/p\u003e\n\u003cp\u003eAny questions? 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Contact us by clicking on the orange speech symbol - we'd love to hear from you.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Learning with Experts","offers":[{"title":"Expert","offer_id":46575418016020,"sku":null,"price":135.0,"currency_code":"GBP","in_stock":true},{"title":"Peer","offer_id":46575418048788,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2814\/9780\/files\/48339ad0-d99e-4701-b9e0-ad68be4e6948_e3b6abdb-d96f-4630-a9fc-b651670f79d2.jpg?v=1729681892"},{"product_id":"river-cottage-fermenting-taste-health","title":"Fermenting for Taste \u0026 Health","description":"\u003cp\u003eRiver Cottage's Rachel de Thample teaches you how to use fermenting to create your own fermented food and drink.\u003c\/p\u003e\n\u003cp\u003eFermenting is one of the most ancient and most widely used food and drink preparation techniques. If you love the tangy, savoury tang of sauerkraut, flavours of fermented veg, the delicate fizz of kombucha, the invigorating kick of kimchi, the delicate fizz of kombucha or the soothing calm of kefir, this is the course for you.\u003c\/p\u003e\n\u003cp\u003eFermentation is a transformative process that makes food not only more nutritious but also more delicious. By eating natural, whole and live foods, we can boost the profile of our healthy gut bacteria.\u003c\/p\u003e\n\u003cp\u003eDuring this course you will be taken on a culinary adventure into the many realms of fermenting, exploring an array of krauts, kombuchas and lacto-fermented delicacies. 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Contact us by clicking on the orange speech symbol - we'd love to hear from you.\u003c\/p\u003e","brand":"Learning with Experts","offers":[{"title":"Expert","offer_id":46575418081556,"sku":null,"price":135.0,"currency_code":"GBP","in_stock":true},{"title":"Peer","offer_id":46575418114324,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2814\/9780\/files\/Fermenting-Tile_x3_44476082-9349-4721-aac8-e5e5b28e232e.jpg?v=1729681894"},{"product_id":"river-cottage-foraging","title":"Foraging \u0026 Feasting","description":"\u003cp\u003eForaging expert John Wright, author of three River Cottage Handbooks about foraging, will take you on three forays: along the hedgerow, beside the seashore, and to the fields and woods hunting for mushrooms.\u003c\/p\u003e\n\u003cp\u003eThese are real forays, with all the hopes, disappointments, limitations of season and joys that we must expect when venturing into the wild for our dinner. 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Looked after correctly, your sourdough starter will provide you with the fantastic reward of your own sourdough makes for years to come.\u003c\/p\u003e\n\u003cp\u003eSourdough is bread with immense character, with presence – bread with a point. A sourdough loaf is so different from what often passes as bread these days. It is the antithesis of the industrial factory loaf – that soft, structureless, flavour-lite bread that is produced in such huge quantities.\u003c\/p\u003e\n\u003cp\u003eThis sourdough bread making course offers a superb introduction to the magical world of sourdough and its versatility. 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He now returns to share his wealth of knowledge so that you can learn to make impressive cheeses at home.\u003c\/p\u003e\n\u003cp\u003eMarcus will guide you through the process of how cheese is made and provide you with the necessary skills and confidence to make four different types of cheese - a Caerphilly, Camembert, Ricotta and Labneh. 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