Hugh Fearnley-Whittingstall's River Cottage farm damaged by fire

8. February 2012 13:12 by Foodshack in Celebrity Chef  //  Tags:   //   Comments (0)

Late on Tuesday night Hugh Fearnley-Whittingstall's River Cottage farm damaged by fire. Eight fire engines and 80 firefighters called to put out blaze at main barn at celebrity chef's Devon headquarters.

The blaze, which happened just after 10pm on Tuesday night, has left the River Cottage team "shocked and upset".

Fearnley-Whittingstall, who is away filming, is yet to find out about the fire, a spokesman said. The cause of the blaze is unknown.

Emergency services, including the police and fire crews, went to the scene in Axminster, Devon, after the single-storey building caught fire.

Devon and Somerset fire and rescue service said eight fire engines and 80 firefighters attended the farm after receiving calls to a commercial kitchen on fire.

The fire was brought under control after nearly three hours and there were no injuries.

Read the full story here.  You can also read Hugh's response here.

Read our review on River Cottage Veg Everyday

River Cottage Veg Every Day by Hugh Fearnley-Whittingstall

5. January 2012 11:38 by Foodshack in Celebrity Chef, Cookbooks  //  Tags: ,   //   Comments (0)


River Cottage Veg Every Day! is a timely eulogy to the glorious green stuff. We would all agree we all need to eat more veg! Veg is healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in his brilliant new book.

Hugh has come up with over 200 recipes and vibrant photography, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob.

Each chapter is stacked full of recipes that will keep you going with something new for a while. In addition all recipes are achievable, relatively fast to cook and contain ingredients that can all be purchased locally rather than online. Hugh has outlined simple variations on the recipes and has thought about the practicalities of some recipes by suggesting them as simple healthy alternatives to the same old sandwich at lunch.