Lunch was next… after a day so far of making food, and styling food, it was time to eat some food! I’m sure that everyone was very much looking forward to see what lunch was going to be. We sat at the two long tables in the dining room, and Head Chef, Gelf Alderson, gave us a very detailed and descriptive run down of the dishes we would be enjoying for lunch. You could hear the collective drooling!
Our main course was to be ravioli, stuffed with slow cooked beef (from one of the farm’s cows, slaughtered 5 weeks before), served atop a bed of ratatouille, with fresh pesto. It taste even more divine than it sounded! This was accompanied by freshly cooked bread, and delicious garlic and thyme roasted corn on the cob. I sat next to Mel from Le Coin de Mel on one side, who, like me, was partial to more than just one piece of that corn! It was so good!
Dessert sounded equally delicious, until the mention of fennel in the meringue. Aniseed is one flavour I just cannot get on board with. I’ve never liked it. However, the rest of the dessert, and there were several components to it, was yummy – coffee infused ice cream with salted caramel, honey roasted damsons (picked from the farm, natch), and an oat crumble. I didn’t miss the fennel meringue that I pushed to the side of my plate!
Everything about the day at River Cottage was a highlight, but having lunch prepared by the River Cottage chefs, using ingredients directly from the farm and gardens, was a true delight. I know that at some stage, I’ll be going back – and taking my husband along with me – he will love it as much as I did!