Hugh Fearnley-Whittingstall is one of Britain’s greatest writers, broadcasters and campaigners on food and arguing for an ethical food policy. Following on from the success of The River Cottage Cookbook, The River Cottage Meat Book, The River Cottage Fish Book, River Cottage Everyday, and River Cottage Everyday Veg, Fearnley-Whittingstall’s latest offerings in Hugh’s Three Good Things provide a magic formula to simplify cooking. Looking back over nearly two decades of professional cookery, Hugh has worked out the combinations that make this magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream. Hugh has used the formula of three to create more than 175 recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives… The list goes on.

In this special free event, which launches a new partnership between the festival and University of Bristol, Hugh talks about his approach to food, his new recipes, and his food campaigns which have seen him take on intensive farming and Tesco in recent years including promoting a more ethical treatment of chickens used in the food industry and sustainable fishing.

This event is now fully booked but we are operating a waiting list. Click on the booking link below to be added to this.