We had lunch at the Riverford field kitchen on New Year’s Day. I basically ate a plate of vegetables in different forms, Carrots with feta cheese, Cauliflower with almonds, Beetroot and herbs etc. But it felt like a gourmet dish. I was so impressed that I simply had to buy the book to find out how to make those.
I was very impressed with the honesty in the first few chapters. From a test farm for chemical company ICI to the successful vegetable box scheme it is now is a great achievement in one generation.
Guy Watson, the founder, talks about the simple Savoy being the best thing to eat at this time of year and of course the cheapest. His pep-talk has already worked for me. I switched my order for Aubergine and Courgette to Savoy and Kale.