The Handbook
The Handbook
The Handbook
By | 21st May 2010

As our thoughts turn to summer festivals, the Riverford Travelling Field Kitchen is on the move. From May to September it will bring its winning combination of fresh produce and inspiring cooking to hungry festival goers up and down the country from Freightliners City Farm in Islington to Wiltshire’s WOMAD Festival. A Riverford yurt will set up camp at nine different venues and head chef Jane Baxter will serve up tried and tested recipes from the Devon?based hub.

The menu has been devised around produce available during the summer and will feature dishes from Braised artichokes with broad beans & mint to Swiss chard & anchovy gratin and Rhubarb and strawberry crumble.

Says founder Guy Watson,”We are on a mission: to get Britain using fresh, seasonal vegetables again. The Riverford Travelling Field Kitchen is about giving people the chance to taste veg at their very best, and get some practical instruction in how to cook at home. We want to show people just how exciting cooking from scratch with seasonal produce can be and inspire them back into their kitchens.”

Riverford also delivers to homes around the UK from its regional ‘sister’ farms – minimizing on food miles without compromising on quality, allowing local growers to reap the benefits of scale and share knowledge and equipment and giving growers a fair return for their crops. In total the farms deliver to around 47,000 households in the UK each week.

The company has won many awards including the Fruit & Vegetable category 2009 in the Soil Association Organic Food Awards and Best Ethical Restaurant 2009 for its Field Kitchen in the Observer Food Monthly Awards.

Now there’s seriously no excuse for that chip butty while listening to your favourite band.