With another busy summer over at River Cottage, Hugh Fearnley-Whittingstall decides to explore new territory, leaving his business behind and heading north in search of culinary inspiration and some regional recipes that he can take back home. His journey starts in Dumfrieshire, Scotland where he learns how to make Haggis. ItGÇÖs only natural that he should also take part in the bizarre local tradition of Haggis hunting. In Cumbria he shoots his first teal and barbeques it for lunch with a kebab of its heart and kidney. Then, in exchange for a lakeside tepee pitch in the Lake District, he agrees to cook a lakeside ingredient-based feast for the revellers of the Coniston Water Festival.
River Cottage Road Trip