If I say ‘River Cottage’ to you, what comes to mind? Perhaps one of its campaigns: Fish Fight, or Chicken Out or War on Waste. Or maybe you’ve got one of the River Cottage handbooks, diving deep into foodie topics, from cheese to charcuterie.
That’s the striking thing about River Cottage and its team: the variety of what they do. What started as a docu-drama, following Hugh Fearnley-Whittingstall’s attempts to set up his own smallholding 20 years ago, has now grown into a cookery and chefs’ school; three award-winning kitchens and the base for amazing banquet-style get-togethers.
Steven Lamb has been part of that journey, pretty much from the beginning. He arrived as the team’s new media expert, helping to build its presence online. But nowadays he’s better known as the Cottage’s curing and smoking guru, as well as its expert on cheese and dairy.
In this, the first part of our conversation, we’ll explore the evolution of River Cottage and Steven’s own career, leaving Big Brother behind to embrace hospitality ‘from a standing start’.
Prefer reading to listening? Check out our blog with timestamps, behind the scenes images and juicy quotes here.