Now open, the 68-cover Whipsnade Zoo restaurant stays true to Fearnley-Whittingstall's passion for using “seasonal, and ethically and locally-sourced ingredients,' with dishes including: grilled flat-bread with organic hummus and hemp seed dukka; roast spiced cauliflower, split peas and crisp onions; baked lamb meatballs with pickled lemon and yoghurt and a hazelnut pavlova with roasted apples and custard.
He said: “We are delighted to be collaborating with ZSL Whipsnade Zoo and it’s been a real pleasure to develop our River Cottage menu for the zoo’s visitors. Among other delights, we are serving up venison ragu with Quicke’s mature cheddar macaroni. We’re also going big on seasonal veg, with side-dishes like beetroot caponata, roast carrot, orange and dill salad and wood-fired roast potato chips with rosemary salt. Please join us and feast well in good conscience.”
ZSL head of commercial Kathryn England added: “We are passionate about the quality of our visitor experience and as a result, are in the middle of a £1m investment programme of our catering options at Whipsnade. Underpinned by our shared ethos and commitment to ethically-produced food, River Cottage is the perfect catering partner for ZSL”
“Our new River Cottage Kitchen and Deli is the first phase of this transformation. It is truly an experience like no-other, giving diners the chance to refuel with delicious meals while enjoying a remarkable view of our incredible herd of white rhinos on one side and overlooking the Chiltern Hills on the other. It is the perfect addition for any foodie exploring the UK’s largest Zoo.”