Hugh Fearnley Whittingstall Bio | Wiki
Hugh Fearnley Whittingstall ( Full name: Hugh Christopher Edmund Fearnley-Whittingstall) is an English celebrity chef, journalist, television personality, food writer, and campaigner on food and environmental issues. He hosted the River Cottage series on the UK television channel Channel 4. The audiences observe Hugh’s efforts to become a self-reliant, downshifted farmer in rural England.
He feeds himself, his family, and his friends using locally produced and sourced fruits, fish, vegetables, eggs, and meat. Hugh has also become a campaigner on issues related to food production and the environment, including fisheries management and animal welfare. In 2004, he established River Cottage HQ in Dorset. The operation is currently based at Park Farm near Axminster in Devon. An organic smallholding, HQ is the hub for a broad range of courses and events. Also, it is home to the River Cottage Cookery School. Hugh continues to teach and host events there on a regular basis.
Hugh Fearnley Whittingstall Age
He was born on January 14, 1965, in Hampstead, London, England. Hugh is 57 years old.
Hugh Fearnley Whittingstall Height
He is a man of above-average stature. Hugh stands at a height of 6 ft o in ( Approx 1.83 m).
Hugh Fearnley Whittingstall Family
He was born to his parents Robert Fearnley-Whittingstall and Jane Margaret in Hampstead, London. Robert was from a landed gentry family formerly of Watford and Hawkswick, Hertfordshire. Janet was a gardener and writer. Hugh’s maternal grandfather was Colonel John Hawdon Lascelles, of the King’s Royal Rifle Corps, OBE. Hugh grew up in Gloucestershire.
Hugh Fearnley Whittingstall Wife
He is married to his wife Marie Derome. The couple was hitched in 2001. They currently live in East Devon with their four children. Hugh runs the River Cottage Canteen and Deli in the center of Axminster. He launched a second River Cottage Canteen and Deli in Plymouth in 2011 (since closed) and a third in Winchester. The journalist supports the Green Party of England and Wales. His barn at River Cottage was damaged by fire in 2012.
Hugh Fearnley Whittingstall Education
He was schooled at Summer Fields School, Eton College, and later joined St Peter’s College, Oxford. In college, Hugh studied philosophy and psychology.
Hugh Fearnley Whittingstall Recipes | Healthy Recipes
– Parsnip, sprout and chestnut hotpot with cider and sprout top pesto
– Apple and blackberry crumble
– Boston baked beans
– Spanish-style tortilla
– Roast turkey crown
– Perfect Welsh rarebit
– Pumpkin risotto
– Mushroom fritters with eggs and bacon
– Rum and orange flapjacks
– Warm turkey potato salad with anchovies
Hugh Fearnley Whittingstall Cookbook
He published Cuisine Bon Marché in 1994. Hugh wrote the cookbooks The River Cottage Fish Book (with Nick Fisher), The River Cottage Cookbook which won the Andre Simon Food Book of the Year award, the Glenfiddich Trophy and Food Book of the Year, and the Guild of Food Writers’ Michael Smith Award. He also wrote The River Cottage Year and The River Cottage Meat Book
Hugh’s most recent cookbook is River Cottage Every Day which was published on March 29, 2011. Also, he has written articles for The Guardian and The Observer since 2001. A collection of Hugh’s short articles was published under the title Hugh Fearlessly Eats It All: Dispatches from the Gastronomic Frontline in October 2006. Also, Hugh edited The Big Bento Box of Unuseless Japanese Inventions which was written by Kenji Kawakami.
Hugh Fearnley Whittingstall River Cottage
River Cottage is a brand that Hugh has used for a number of ventures. Hugh moved into a former gamekeeper’s lodge on the grounds of Slape Manor in Netherbury, Dorset, UK called River Cottage. He had previously used is as a weekend and holiday home. River Cottage became the setting for three Channel 4 series Return to River Cottage, Escape to River Cottage, and River Cottage Forever. The three series were directed by Garry John Hughes.
Hugh Fearnley Whittingstall Fish Pie | Fish
Ingredients for the filling:
– 400G cooked, shell-on Atlantic prawns
– 500g smoked white fish fillets, such as pollack or haddock
– 300-400g fresh white fish fillets
– 300-400g organic salmon fillets
– 1 onion, roughly chopped
– One large carrot, roughly chopped
– 1 celery stick, chopped
– 1 bay leaf
– A few peppercorns
– 1 bunch flat-leaf parsley, leaves chopped and stalks reserved
– About 750ml of whole milk
– 3 large eggs, at room temperature
– 50g butter
– 75g plain flour
– 2 tbsp chopped chives
– Salt and ground black pepper
Ingredients for the mash
– 1kg floury potatoes, such as Maris Piper or Désirée, peeled and cut up
– 50g butter, plus extra to dot on top of the pie
– 100ml whole milk, warmed
– Shell the prawns and put the shells and heads in a saucepan: they will help to flavour the sauce for the pie.
– With a sharp filleting knife, skin the fish (or get the fishmonger to do this, and ask to keep the skin).
– Add the skins to the saucepan, plus the onion, carrot, celery, bay leaf, peppercorns and parsley stalks.
– Pour enough milk just to cover, bring to a simmer, then take off the heat and set aside to infuse for at least half an hour.
– Remove any pin bones from the fish with tweezers and cut up all the fish into roughly 2cm cubes.
– Combine with the shelled prawns, and set aside.
– While the milk for the sauce is infusing, make the mashed potato.
– Boil the spuds in salted water until tender. Drain and leave them in a colander to steam for a minute or two, then return to the pan and mash with the butter and milk.
– Season to taste with salt & pepper.
– Bring a pan of water to the boil, add the eggs and boil for 7 minutes.
– Take off the heat, and put the pan under cold running water to stop the cooking.
– When the eggs are cool enough to handle, peel them.
– Preheat the oven to 200C/400F/gas mark 6.
– To make the béchamel sauce, strain the infused milk into a jug and place by the hob.
– Melt the butter in a pan over medium heat, add the flour and stir well to make a smooth roux.
– Cook this gently for a couple of minutes, stirring, then gradually add the infused milk, beating well after each addition so you don’t get any lumps.
– Allow the sauce to cook gently for a couple of minutes, stirring occasionally so it doesn’t stick.
– Remove from the heat, season to taste and add the parsley and chives. Stir in the fish and the prawns.
– Cut the eggs into quarters and arrange them in a pie dish (about 30 x 20cm).
– Spoon over the fish mixture, then top with spoonfuls of mashed potato, spreading it evenly over the fish and the top into wavy lines with a fork to maximise crispness.
Dot with a little butter and bake in the oven for about 25 minutes, until the top is starting to brown and the sauce bubbling up the sides of the mash.
– Serve with buttered peas.
Hugh Fearnley Whittingstall Books
He is the Author of:
– 1996 TV Dinners: In Search of Exciting Home Cooking
– 1997 A Cook on the Wild Side (A Channel Four book)
– 1999 The Best of TV Dinners
– 2001 The River Cottage Cookbook
– 2003 The River Cottage Year
– 2004 The River Cottage Meat Book
– 2004 Preserved with Nick Sandler and Johnny Acton
– 2005 The Real Good Life: A Practical Guide to a Healthy, Organic Lifestyle with the Soil Association
– 2005 Soup Kitchen, with Thomasina Miers and Annabel Buckingham
– The River Cottage Family Cookbook with Fizz Carr
– 2006 Hugh Fearlessly Eats it All: Dispatches from the Gastronomic Front line
– 2006 Little Book of Soup with Thomasina Miers, Annabel Buckingham
– The Taste of Britain, with Laura Mason, and Catherine Brown
– 2007 The River Cottage Diary 2008
– 2007 The River Cottage Fish Book with Nick Fisher
– 2009 River Cottage Diary 2010
– 2009 River Cottage Every Day
– 2010 The River Cottage Bread Handbook (US Version) with Daniel Stevens
– 2010 The River Cottage Preserves Handbook with Pam Corbin
– 2011 River Cottage Veg Every Day!
– 2012 Three Good Things on a Plate
– 2013 River Cottage Fruit Every Day!
– 2014 River Cottage Light & Easy: Healthy Recipes for Every Day
– 2015 River Cottage Love Your Leftovers: Recipes for the Resourceful Cook
– 2017 River Cottage Much More Veg
– 2019 War on Plastic with Hugh and Anita
– 2020 Eat Better Forever: 7 Ways to Transform Your Die
– 2022 River Cottage Good Comfort: Best-Loved Favourites Made Better for You
Hugh Fearnley Whittingstall Latest Book | New Book
His latest book titled River Cottage Good Comfort: Best-Loved Favourites Made Better for You was published in 2022.
Hugh Fearnley Whittingstall Net Worth
He is an English celebrity chef, journalist, television personality, food writer, and campaigner on food and environmental issues. Hugh has an estimated net worth of $18 million.
How Old Is Hugh Fearnley Whittingstall
Hugh is 57 years old. He was born on January 14, 1965, in Hampstead, London, England.
Is Hugh Fearnley Whittingstall Married
He married his wife Marie Derome in 2001. The couple has four children and currently lives in East Devon.
Where Is Hugh Fearnley Whittingstall From
He was born on January 14, 1965, in Hampstead, London, England but now lives in East Devon.