A fervent campaigner for local craft producers and for real food, Hugh Fearnley-Whittingstall's writings and broadcasts have earned him a huge following among people who care about what they eat.
Hugh has based three TV series' around his experiences at The River Cottage in West Dorset, which showed his back-to-basics style of cookery and passion for seasonality. Hugh won the won the Best TV award for “Beyond River Cottage” and the Glenfiddich Trophy in 2005.
Hugh didn't train professionally as a chef. He studied at Oxford and then spent time in Africa doing conservation work before coming back to England to work at the River Café in London (though this was short lived, as he was far too messy!).
Hugh's first book in the River Cottage series, The River Cottage Cookbook, was welcomed by critics as one of the most original food books for years and scooped the top food writing awards, winning the Glenfiddich Trophy, the André Simon Food Book of the Year and the Guild of Food Writers' Michael Smith Award.
His next book, The River Cottage Year, was a passionate polemic for shopping, cooking and eating in tune with the seasons