It has been five years since Hugh Fearnley-Whittingstall escaped the city sprawl and all its stresses and downshifted into rural Dorset. Over three River Cottage series’, we followed his experiment in surviving life as a small holder, living off the fat of the land and the sweat of his brow involved a steep learning curve… and a lot of fun!
Now Hugh is committed to the rural life, and so he and his growing family are moving from the cottage to a small 44 acre farm nearby. More land means more livestock, and Hugh’s looking for a way to make he family farm financially viable. So he takes the tenancy on a ramshackle collection of old dairy buildings which he plans to develop as a new venture – River Cottage HQ.
This series, Beyond River Cottage, follows Hugh and his family as they move on to the farm, expanding the River Cottage lifestyle and developing a new culinary enterprise.
For more information and recipes from this series, click here.
It’s been several weeks since Hugh took a lease on a collection of barns near his new farm in Dorset. He plans to turn them into a culinary headquarters – a place he can use as an outlet for his home-grown and home-reared food and for hosting seasonal dinners for paying customers.
Hugh’s sow Maggie is due to give birth to piglets. There is little Hugh can do to help except build a maternity room and leave her to it. While he waits for Maggie to give birth, Hugh must install proper plumbing and loos before he can welcome members of the public to The River Cottage HQ.