Hugh Fearnley Whittingstall Biography
Hugh Fearnley-Whittingstall is an English celebrity chef, television personality, journalist, food writer from Hampstead, London, England.
He is known for hosting the River Cottage series on the UK television channel Channel 4, in which audiences observe his efforts to become a self-reliant, downshifted farmer in rural England. In the show, Hugh feeds himself, his family and friends with locally produced and sourced fruits, vegetables, fish, eggs, and meat.
Fearnley-Whittingstall is also a campaigner on food and environmental issues such as fisheries management and animal welfare.
Hugh studied at Summer Fields School, Eton College and St Peter’s College, Oxford, where he read Philosophy and Psychology.
Hugh Fearnley Whittingstall Age
Hugh Christopher Edmund Fearnley-Whittingstall was born on 14 January 1965 in Hampstead, London, England. He is also known as Hugh Fearlessly-Eatsitall and HFW.
Hugh Fearnley Whittingstall Parents
Hugh was born to his father Robert Fearnley-Whittingstall, of a landed gentry family formerly of Watford and Hawkswick, Hertfordshire. His mother is a gardener and writer Jane Margaret, daughter of Colonel John Hawdon Lascelles, of the King’s Royal Rifle Corps, OBE.
Fearnley-Whittingstall was then brought up in Gloucestershire.
Hugh Fearnley Whittingstall River Cottage
Hugh moved into River Cottage, a former gamekeeper’s lodge in the grounds of Slape Manor in Netherbury, Dorset, UK in 1997.
He had previously used it as a weekend and holiday home. It became the setting for three Channel 4 series: Escape to River Cottage, Return to River Cottage and River Cottage Forever, all directed by Garry John Hughes. Fearnley-Whittingstall has become an ardent supporter of the organic movement.
Hugh has several series under the name River Cottage,
Beyond River Cottage
The View from River Cottage
River Cottage Road Trip
The River Cottage Treatment
River Cottage: Gone Fishing
River Cottage seasonal specials
River Cottage Every Day
River Cottage: Veg Every Day
Hugh Fearnley Whittingstall Weight Loss
Hugh lost eight pounds in less than a week by following a rather well-known weight loss technique. He followed the 5:2 diet, which is also known as the Fast Diet. The method sees slimmers eat a relatively healthy diet for five days per week. And, for two non-consecutive days each week, dieters must dramatically decrease their food intake.
On these particular days, slimmers can eat just 25 percent of their usual calorie total – which should work out at around 500 calories per day for women, and 600 calories for men.
Hugh Fearnley Whittingstall Veg Every Day
River Cottage: Veg Every Day was launched in Autumn 2011. It is based on Fearnley-Whittingstall’s developed awareness regarding the problematic way in which meat is produced and consumed in the modern era. The food activist addresses the challenge that he defines in the series’ first episode: “A whole summer without flesh” during that series.
Hugh Fearnley Whittingstall Vegan
Hugh released the TV Chef released ‘River Cottage Veg Everyday’ in 2011. It is a vegetarian cookbook that celebrates the diversity of the humble vegetable.
He is known for his attempts at creating more sustainable solutions to meat and fish consumption. He has also gone one step further and released a cookbook that’s completely vegan, called ‘Much More Veg’.
Hugh Fearnley Whittingstall Net Worth
Hugh has earned a big fortune from his cooking career. However, his net worth is not yet revealed to the public.
Hugh Fearnley Whittingstall Books
TV Dinners: In Search of Exciting Home Cooking (1996)
A Cook on the Wild Side (A Channel Four book) (1997)
The Best of TV Dinners (1999)
The River Cottage Cookbook (2001)
The River Cottage Year (2003)
The River Cottage Meat Book (2004)
Preserved with Nick Sandler and Johnny Acton (2004)
The Real Good Life: A Practical Guide to a Healthy, Organic Lifestyle with the Soil Association (2005)
Soup Kitchen, with Thomasina Miers and Annabel Buckingham (2005)
The River Cottage Family Cookbook with Fizz Carr (2005)
Hugh Fearlessly Eats it All: Dispatches from the Gastronomic Front line (2006)
Little Book of Soup with Thomasina Miers, Annabel Buckingham (2006)
The Taste of Britain, with Laura Mason, and Catherine Brown (2006)
The River Cottage Diary 2008 (2007)
The River Cottage Fish Book with Nick Fisher (2007)
River Cottage Diary 2010 (2009)
River Cottage Every Day (2009)
The River Cottage Bread Handbook (US Version) with Daniel Stevens (2010)
The River Cottage Preserves Handbook with Pam Corbin (2010)
River Cottage Veg Every Day! (2011)
Three Good Things on a Plate (2012)
River Cottage Fruit Every Day! (2013)
River Cottage Light & Easy: Healthy Recipes for Every Day (2014)
River Cottage Love Your Leftovers: Recipes for the resourceful cook (2015)
River Cottage much more veg (2017)
Hugh Fearnley Whittingstall TV Shows
Escape to River Cottage – 1999
Return to River Cottage – 2000
River Cottage Forever – Since 2002
Beyond River Cottage – 2004
A Cook on the Wild Side – Since 2005
River Cottage: Gone Fishing – 2007
Hugh’s Chicken Run – Since 2008
River Cottage Spring – Since 2008
River Cottage Autumn – Since 2008
River Cottage Summer’s Here Television show – Since 2009
Hugh’s Fish Fight – Since 2011
Scandimania – Since 2014
River Cottage Television show
The River Cottage Treatment
Hugh Fearnley Whittingstall Recipes
One of the Fearnley-Whittingstall recipes include:
Apple, ginger and pear mincemeat
Makes 4 x 450g jars
1kg Bramley apples
Finely grated zest and juice of 2-3 oranges (you need 200ml juice)
500g firm pears, peeled, cored and chopped into 1cm cubes
100g crystallised stem ginger
100g orange marmalade
250g demerara sugar
½ tsp ground cloves
2 tsp ground ginger
2 tsp ground cinnamon
½ nutmeg, grated
50ml ginger wine or cordial (optional)
100g chopped almonds
50ml brandy or sloe gin
Wash the apples, core, and chop, then put into a saucepan with the orange juice. Cook gently until soft. Blend to a puree in a liquidizer or push through a sieve. You should end up with about 700ml apple puree.
Put the puree into a large bowl and add all the other ingredients, except the brandy or gin. Mix thoroughly, then cover and leave to stand for 12 hours.
Preheat the oven to 130°C/Gas Mark 1/2. Put the mincemeat in a large baking dish and bake, uncovered, for 2–2.5 hours. Stir in the brandy or gin, then spoon into warm, sterilized jars, making sure there aren’t any air pockets. Seal and store in a dry, dark, cool place until Christmas.
Use within 12 months.
For more of Hugh’s recipes click here
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