Everyday and Sunday: Recipes from Riverford Farm
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About the Author
Guy Watson began farming organically at Riverford in 1985 on three acres of the Watson family farm in South Devon, eventually moving into local shops, which soon morphed into a groundbreaking home delivery box system. With regional sister farms sprouting up, they have now become one of the country's largest independent growers and deliver around 47,000 boxes a week to homes around the UK. Jane Baxter has been head chef at Riverford's farm restaurant, the Field Kitchen, since 2005. Jane trained in Dartmouth at the Carved Angel with Joyce Molyneux, before moving on to the River Cafe in London. Subsequent years of travelling and cooking her way around the Southern hemisphere have greatly influenced her cooking style. --This text refers to an out of print or unavailable edition of this title.
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