Ep 8. Episode 8

Beyond River Cottage is a documentary television series that revolves around the life of Hugh Fearnley-Whittingstall, a British chef who decided to leave London's urban life behind to start a new life in the countryside. The show follows Hugh as he learns to be self-sufficient and live off the land while exploring various issues related to food and sustainability. In Season 1 Episode 8, Hugh continues to focus on his mission to make his farm as self-sufficient as possible, while also exploring the world of foraging and preserving.

The episode opens with Hugh tending to his pigs and preparing them for slaughter. He explains the importance of being respectful and ethical when it comes to raising animals for food. He then sets about preparing the pork for various dishes that he will be cooking later in the episode. He uses every part of the pig, using some of the fat to make lard, while also creating a variety of sausages and bacon.

Later, Hugh is joined by a local expert in foraging, who takes him into the woods to show him the various types of wild food that can be found in the area. Hugh is amazed by the abundance of food that grows naturally, and learns how to identify various plants and berries. He picks a variety of food that he will later use in his cooking.

Back at the farm, Hugh turns his attention to preserving food, as a way of extending the life of produce beyond its natural season. He sets up a drying room, where he can dry a variety of fruits and vegetables. Hugh explains how preserving food is a vital part of being self-sufficient, as it allows him to make the most of the produce he grows.

Hugh then moves on to some of the dishes he will be cooking, using the pork he prepared earlier, along with various foraged ingredients. He makes a pork terrine, using both the meat and the liver, which he serves with some of the dried fruit he prepared earlier. He then goes on to make a salad made entirely from foraged ingredients, which he says is a perfect example of using what is available in the local area.

The final part of the episode sees Hugh joining a group of locals for a traditional cider pressing. The group gather together to press apples they have collected from various local orchards. Hugh explains the importance of cider in the local community, and how it has played a part in the history of the area. He then samples some of the freshly pressed cider, and discusses its complex flavours with the other members of the group.

Overall, Season 1 Episode 8 of Beyond River Cottage offers a fascinating insight into the world of self-sufficiency and preserving food. The episode is filled with interesting information about foraging and the importance of respecting and understanding the natural landscape. It is also an example of how traditional methods of food preparation can still have a place in modern society. With Hugh's infectious enthusiasm and passion for the subject matter, this episode is a must-watch for any food lover or self-sufficiency enthusiast.