The season is over at the fishing lodge I was working for the last 4 months. I'm heading up to
Hugh Fearnley Wittingstall of River Cottage is a culinary icon in the world of seasonal, ethnically produced natural foods that has earned him a tremendous following in
I’ve always loved Hugh's philosophy and way of eating, sharing and respect for the food. I’m extremely stoked to say the least to be part of the crew for a few weeks this fall. Counting the days now…..
(Memories form the DTL) From to to bottom, 1) Go fish, 2) scoping out the smoke house, 3) red currents, 4) braised lamb with gnocchi,stunted peppermint and Swiss mountain cheese, 5) Roasted pork belly with uncle berwyn's birch syrup, white sweet potato, grilled wild onions and Dowdell's sweet fennel slaw