– Saturday –
Gill Meller is a chef, food writer, author, food stylist and cookery teacher hailing from West Dorset. He’s been part of the River Cottage team working closely with Hugh Fearnley-Whittingstall.
“The ethics that underpin the River Cottage ethos are very close to my own. I’m a big advocate for simple, seasonal cookery and making the most of ingredients and the natural qualities they possess.” This way of thinking has helped me to define a style of cooking that is both simple and, for the most part, quick. Mine is an approach that doesn’t call for complex processes or tricky techniques. More often than not, my recipes contain just three or four main ingredients combined in such a way as to complement each other without compromise.”