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Well known for his back-to-basics philosophy on cooking, Hugh Fearnley has resided at River Cottage for a number of years now, cultivating his vegetable garden, raising chickens, pigs and even cattle for his table. He is an ambassador for local, seasonal produce which he cooks to perfection. Whether it be from the wild, the garden or even off the shelf, Hugh offers a variety of remarkable recipes to enthuse and salivate over. In this series, Hugh has expanded his holding to 44 acres, and with more land and livestock he is producing even more food. He grasps the opportunity to set up a culinary HQ - in a ramshackle cluster of old farm buildings where he can prepare his products for market and host seasonal dinners for paying customers.
For Hugh and his family and friends its a whole new challenge in rural living, as they reap the harvest of the Dorset countryside, and enjoy the very best in seasonal, local, home-cooked fare.