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We have always both loved River Cottage, we knew the location, staff and food would all be fantastic. We visited River Cottage a couple of months before the wedding to plan the menu. Gelf, the head chef, told us what would be in season in June and we went with his recommendations with a couple of requests of our own. As it was River Cottage we had to have something a bit unusual so asked if we could have some squirrel as one of the canapes. They made up a squirrel pate – a lot of the guests were a bit taken aback but most enjoyed them with some asking for seconds. The starter consisted of a seasonal salad with asparagus, shaved goats cheese and a variety of edible flowers. The main course was lamb cooked three different ways served with roast potatoes cooked in lamb fat and new potatoes in a herb dressing. The dessert was elderflower panacotta with rhubarb served different ways. The whole meal was absolutely fantastic & all the guests were very excited by the menu. Everything for the meal either came direct from River Cottage or from Trill Farm next door, it was very important to us that all the ingredients were sourced locally.
Heather & Mike, June 2015
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