About the Show
Hugh Fearnley-Whittingstall goes back to the land and the sea in search of an alternative culinary lifestyle. Hugh grows his own produce and sees if he can make vegetables the stars of any meal.
Series 7 Summary
The View from River Cottage looks back at Hugh's life in Dorset and discovers that over his years there, he has learnt a set of rules - or principles - to grow by, to cook by and even to live by. This series distils the River Cottage experience (both Escape to River Cottage and Beyond River Cottage) into six main principles for living Hugh's simple life: being thrifty (nose-to-tail eating), making the most of the wild larder, getting the best of what is local and seasonal, celebrating food with friends and neighbours, growing your own fruit and veg, and killing for the pot.
Hugh's journey towards self-sufficiency started out with a modest vegetable patch and a handful of animals, but he soon realised the importance of growing your own fruit, vegetables and meat.
From learning to make felt from his sheep's fleeces to trying to revive traditions of tripe eating at the local farmers market, Hugh's determined that no part of his precious livestock should ever go to waste.
Continuing his retrospective assessment of the vital elements of rural life, Hugh Fearnley-Whittingstall looks back on his ever-increasing commitment to sourcing his food locally.
Hugh Fearnley-Whittingstall looks back on the part that wild food has played over his six years of Dorset downshifting.
Hugh Fearnley-Whittingstall looks back on his experiences of bagging 'one for the pot' from the rabbits that are eating his lettuces.
Hugh Fearnley-Whittingstall revisits some of his finest food gatherings, including a blossom party picnic and an annual cider knees-up.
River Cottage synopsis
Hugh Fearnley-Whittingstall goes back to the land and the sea in search of an alternative culinary lifestyle. Hugh grows his own produce and sees if he can make vegetables the stars of any meal.Episode Guide >