First of all I must say what a great set up they have at River Cottage, well certainly from my experience. Considering the business suffered a major fire a mere three months ago their recovery has been rapid, focussed and impressive. The cookery school, which was located in the barn at the property, was completely destroyed in the first week of February this year. The ambitious response from the River Cottage crew was to set themselves the target to reopen before the end of the month. This happened on time. The resulting 'temporary' structure was not only functional but roomy and cozy.
I enjoyed the course immensely and will, at some in the future, have a 'stab' at butchering a pig in my own time. The recipes were incredible and the tuition friendly, but was it enough for the book? I think it was as other avenues and opportunities were opened and made available.
The sausage element of the course was worth attending, especially the linking of the bangers.
In other news; another trip to France looms on the horizon and the infiltration of the French 'Brotherhood of the Black Pudding' commences.
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