A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food. His books, journalism and series for Channel 4 have earned him a huge popular following.

Hugh started living in the original River Cottage in rural Dorset in 1998, determined to start growing and rearing some of his own food. His steep learning curve was documented in the Escape to River Cottage series (1999), which won him a big audience. Following this success, and the publication of The River Cottage Cookbook (2001) which won several awards, he was able to establish River Cottage HQ near Bridport in 2004.

Originally a collection of mucky cow sheds, the property was transformed into a rustic, welcoming venue with a professional kitchen, thriving vegetable garden and small collection of livestock. It became the location for a range of River Cottage events and courses designed to promote the “grow your own” philosophy and provide an environment where people could discuss, eat and learn about really good, well-produced food. It was the base for the fourth series, Beyond River Cottage (2004)

In 2004, Hugh published The River Cottage Meat Book to wide acclaim. It has become the definitive meat cookery manual for a new generation and won the André Simon Food Book of the Year Award in 2004.

Newly published in North America are a series of smart, novel-sized River Cottage Handbooks. You can find out more about Hugh and the River Cottage farm, books and TV show at www.rivercottage.net

On Cookbooker, I’ve written about my love of The River Cottage Meat book in some detail; it’s one of my transformative cookbooks.

1. What was the first cookbook you owned?

Cooking is a Game You Can Eat by Faye Maschler. A brilliant and fun collection of easy kids recipes – including how to customise a tin of baked beans, and one of the best and easiest fudge recipes I know.

2.    What cookbook would you say had the greatest impression on you?

Very hard to choose between French Provincial Cooking by Elizabeth David, and The Constance Spry Cookery Book. Every half-serious cook should have both within easy reach.

3. Could you talk a little about any recent cookbooks you’ve found particularly interesting or inspiring?

I’m really going nuts for Yotam Ottolenghi – both the original cook book [Ottolenghi: The Cookbook] and his new book, Plenty [Amazon UK link]. It’s  odd because his style is so different from mine – but perhaps that’s what appeals! Yotam’s recipes are so seductive and enticing, so thoughtful about aromatics and combinations of textures. For a while I thought it all seemed a bit complicated. But once you’ve lined up the ingredients it all comes together very nicely, usually without too much fuss. I totally get it now. In particular I’d say it’s changing the way I use spices, seeds and nuts in my own cooking.

What’s next for you in the realm of cookbooks?

I’ve just started work on the next River Cottage cook book. I don’t want to give the whole game away, but perhaps I can reveal that here won’t be a huge amount of meat and fish involved…