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River Cottage
Looking back at his life at River Cottage Hugh discovers that he has learnt a set of rules - or principles - to grow by, to cook by and even to live by. This series distils the River Cottage experience into six main principles for living Hugh's simple life: being thrifty (nose-to-tail eating), making the most of the wild larder, getting the best of what is local and seasonal, celebrating food with friends and neighbours, growing your own fruit and veg, and killing for the pot.
Hugh's journey towards self-sufficiency started out with a modest vegetable patch and a handful of animals, but he soon realised the importance of growing your own fruit, vegetables and meat.
From learning to make felt from his sheep's fleeces to trying to revive traditions of tripe eating at the local farmers market, Hugh's determined that no part of his precious livestock should ever go to waste.
Continuing his retrospective assessment of the vital elements of rural life, Hugh Fearnley-Whittingstall looks back on his ever-increasing commitment to sourcing his food locally.
Hugh Fearnley-Whittingstall looks back on the part that wild food has played over his six years of Dorset downshifting.
Hugh Fearnley-Whittingstall looks back on his experiences of bagging 'one for the pot' from the rabbits that are eating his lettuces.
Hugh revisits some of his finest food gatherings, including a blossom party picnic and an annual cider knees-up.
