COACHES AND athletes from the UK Olympic diving team have joined forces with Hugh Fearnley-Whittingstall’s River Cottage to launch a new course.
Held at the restaurant’s chef school, Essential Eating is a one-day, City & Guilds-accredited course focusing on how to source and cook nutritious, performance-boosting foods in a sustainable, seasonal way. The emphasis is on using local, seasonal ingredients to create dishes that are high-energy, low-fat and low-salt, said River Cottage chef tutor Stefani Smith.
“Nutrition is a minefield with a lot of conflicting arguments and debates, but this course takes away the complexity and offers instead a simple, ‘essential’ way of cooking. We’ll be looking at everything from the properties of seaweed to the benefits of British-grown grains.”
