Hugh Fearnley-Whittingstall has outgrown the old River Cottage and now owns a 44 Acre farm in Dorset. To improve the economy of the new farm Hugh realizes he needs to branch out into further business ...
Hugh Fearnley-Whittingstall prepares dishes using seasonal lettuce and spinach from his kitchen garden and dandelion and burdock grown in the hedgerows. The experimental Bristol smallholding receives ...
Results that may be inaccessible to you are currently showing.
Hide inaccessible results
Feedback