I am a chef, food writer, author, food stylist and cookery teacher. I live and work near the small fishing town of Lyme Regis, in Dorset. I have been part of the River Cottage team for 11 years. Working closely with Hugh Fearnley-Whittingstall across the breadth of the business.

I regularly teach at Park farm, the home of River Cottage HQ, a small holding and cookery school producing many of its own ingredients in a simple and respectful way, following an organic model.

It's a wonderful place to visit, particularly if you are interested in good food and cooking. We try to teach and inspire people to grow, source and cook food in ways that enhance their lives, increase their well-being, and connect them more closely to natural, sustainable and ethical sources of food.  Working at Park farm gives me a sense of pride and a great practical and professional satisfaction.


The ethics that underpin the River Cottage ethos are very close to my own. In reality, our food philosophies are one and the same, they have evolved together, over the years I've been with the company. 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.

I like to think my cooking is a reflection of my surroundings. I take inspiration from the landscape, my locality, and the amazing farmers, growers and fisherman that produce the ingredients I use.

I've also been lucky enough to be part of the popular River Cottage channel 4 series, cooking alongside Hugh. I produce recipe videos for The River Cottage food tube channel (click here) and over see the delivery of the acclaimed River cottage cookbooks and other editorial as well. Recipe development, writing and food styling for these books has been a major part of my work over the last 10 years and has given me the experience and knowledge to produce my own books. My River Cottage handbook, 'Pigs and pork' was published in spring 2015 and my debut independent cook book 'Gather' was published in the autumn of 2016 to much critical acclaim. 

'Gather' was nominated for best debut cookbook at the André Simon awards, as well as being nominated for best cookbook of the year by the Guild of Food Writers. 'Gather' won best debut food book at the Fortnum and Mason food and drink awards in May 2017.

I've written for and contributed recipes to The Guardian, The Telegraph, Waitrose food, Delicious, BBC Country file Magazine, Time out, The ecologist, Crumbs magazine and the Woodland trusts Broadleaf mag, to name a few.

I wrote the food pages for The simple things magazine in 2014,  I was Dorset magazine and Country livings food columnist for 2016.

Gill Meller