Payne & Gunter, who cater for Natural History Museum, V&A Museum, Hampton Court Palace and London Transport Museum, have joined forces with River Cottage to develop new menus for future events focusing on the River Cottage ethos of sustainable, organic, seasonal, locally sourced ingredients.
River Cottage are globally recognised for their uncompromising commitment to seasonal, ethically produced food. They share this message at their cookery school and restaurant HQ on the Dorset/Devon borders as well as their four Canteens in the southwest.
Hugh Fearnley-Whittingstall says: “I am really enjoying the collaboration between our own River Cottage chefs and the talented Payne & Gunter team to bring delicious River Cottage food to all manner of events, starting with a classic River Cottage wood-fired feast at the Royal Windsor Horse Show in May this year. Among other delights we offered our hot mackerel baps, organic hot dogs and our famous spicy beetroot burgers, with loads of seasonal salads and salsas. As always with River Cottage, it’s all made with impeccably sourced seasonal, sustainable ingredients."