We were delighted to be invited to join Hugh Fearnley-Whittingstall at an anniversary dinner, along with a select number of other producers and suppliers, celebrating twenty years of River Cottage. We've been proud to supply River Cottage with our organic meat for their restaurants and cookery courses for a couple of years now.
Members of the Coombe Farm Organic team from both the farm and the office, tucked into several courses of delicious local and seasonal food, cooked by the team at the River Cottage Kitchen Bristol.
A wonderful evening, and one that we felt privileged to be a part of. Hugh's infectious enthusiasm for championing sustainable food, is stronger than ever twenty years on.