The cooks behind our recipes are some of the best we’ve worked with in over 30 years. From taste-testing the products we sell alongside our boxes and developing lots of Riverford treats, to creating all the recipes for our website, weekly newsletters and recipe boxes – this food-loving bunch have impeccable credentials and know-how.
Kirsty is something of a recipe legend at Riverford. She’s been writing the much-loved recipes alongside our weekly veg boxes for years. Her love of teaching and sharing knowledge, especially with less confident cooks, has led her to pioneer many of our cookery projects: from organic recipe boxes to Master Veg classes and Pop-up Feasts. Most recently Kirsty has been developing a vegan range for us, creating recipes for vegan mince pies, Christmas pudding and more.
As a Riverford customer of 20 years, Kirsty knows that it can be a bit tricky when you’re faced with a mystery veg, or a gathering onion mountain – her recipes are here to help! She credits the power of organic veg with allowing her to take up long-distance swimming in her mid-40s; when she’s not in the kitchen, Kirsty can usually be found somewhere off the South Devon coast or in a Dartmoor river.
Former head chef at our award-winning farm restaurant, these days Bob has turned his culinary talents to our boxes. Bob offers the cheffy perspective on the contents of each week’s veg boxes, and writes the handy ideas and tips that help you get the most from your meat box. Nothing is added to our shelves without making it past his discerning palate: Bob taste-tests just about everything, from veg and meat to cheese, dry goods and wine (‘Never enough wine,’ he laments).
Before coming to Riverford, Bob’s experiences included working in various restaurants in Melbourne, living off-grid on an organic smallholding in Tasmania where curing meats, growing fresh produce and skin diving for seafood were everyday occurrences, and working as part of the vibrant restaurant scene in Brighton. This creative culinary background influences his style of food, where seasonal veg is always the star.