Hugh Fearnley Whittingstall

Hugh Fearnley Whittingstall
Did you know?

Hugh was born in London, but grew up in Gloucestershire. He is the son of author and broadcaster Jane Fearnley-Whittingstall. 

Hugh Fearnley Whittingstall
Hugh Fearnley's Featured Recipe
Whole-Wheat Pancakes

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Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner for his uncompromising commitment to real food and honest home cooking. His series for Channel 4 have earned Hugh a huge popular following. 


He is the author of many publications such as River Cottage Fish BookHugh’s Three Good Things, and Hugh Fearlessly Eats It. River Cottage books have collected multiple awards including the Glenfiddich Trophy and the James Beard Cookbook of the Year.  He also writes for the Observer Food Monthly.


In 1998 Hugh moved into the original River Cottage in Dorset, to start growing and rearing some of his own foods. River Cottage has since moved on, and grown.  Hugh and his team of food experts operate out of River Cottage HQ, a 17th century farmhouse and 60 acres of land based at Park Farm near Axminster. HQ is now a venue for courses and events following the River Cottage food philosophy, and celebrating the very best local, seasonal food.


Hugh lives in Devon with his wife and four children. Visit his website:

Latest Recipes

Chicken and Mushroom Casserole with Cider

Somewhere between a stew and a braise, this rich and warming dish is perfect to serve in autumn, perhaps with mushrooms youve gathered y...

(1 Votes)

Honey and Peanut Butter Booster Bars

These jam-packed near relatives of the flapjack are my antidote to the devil’s work—those big-brand “energy” bars that fester among the c...

(1 Votes)

Whole-Wheat Pancakes

Once you start eating these, warm and fluffy from the pan, it’s hard to stop. They’re great for weekend breakfasts, but just as good for ...

(1 Votes)

Chicken with Couscous, Honey and Cinnamon 

While I’ve got nothing against a good chicken sandwich, there are many more exciting things you can do with a few shreds of cold roast ch...

(1 Votes)

Roast Fish Fillets with Roast Potatoes

Though unconventional, this dish makes a lot of sense. Roasting potatoes to perfection takes a little effort—heating the oil in the roast...

(1 Votes)

Scallops with Pea Purée and Ham

I adore scallops, especially when partnered with some salty pork. I often cook them with little nuggets of Mexican chorizo, frying them i...

(1 Votes)

Mushy Squash

I call this buttery purée mushy squash because it’s a kind of cold-weather alternative to mushy peas —and I quite often serve this dish w...

(1 Votes)

Thai Fish Curry

This looks like a complicated recipe, but it isn’t really. I like to make the paste in double or triple quantities and freeze some, so I ...

(1 Votes)

Roast Breast of Lamb with Lemon and Apricots

Breast of lamb is inexpensive yet full of flavor. It is one of those cuts that look a little unpromising, being an odd shape and quite fa...

(1 Votes)

Slow-Roast Boned Shoulder of Pork with Chestnut Stuffing

Shoulder of pork, sometimes confusingly also called pork butt or Boston butt is economical and very tasty. It stands up well to long, sl...

(1 Votes)

Leeks with Greens

Soft, buttery, wilted leeks bring a lovely sweetness to any kind of lightly cooked cabbage or greens. This simple preparation is one I tu...

(1 Votes)

Seedy Spinach Salad

Obviously this is not seedy in the moral sense—far from it. Indeed it’s full of virtues, being packed with lovely, healthy, lightly toast...

(1 Votes)

Green Beans with Tomatoes

I always enjoy this combination of tender green beans and garlicky tomatoes during summer and autumn. It can be served as part of an al f...

(1 Votes)

Roast Carrots with Butter, Cumin and Orange

This is particularly lovely made with young summer carrots, freshly pulled and no more than thumb thick. Don’t peel them unless you reall...

(1 Votes)
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