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Digital Subscriptions > delicious. Magazine > March 2019 > THE RIVER COTTAGE EFFECT Meet 3 trailblazers

THE RIVER COTTAGE EFFECT Meet 3 trailblazers

NAOMI DEVLIN

This is a place for team players – not for people who want to be a shining light on their own

NAOMI IS A NUTRITIONIST AND AUTHOR OF ‘RIVER COTTAGE GLUTEN FREE’ AND ‘FOOD FOR A HAPPY GUT’. SHE TEACHES AT RIVER COTTAGE

“The rusticity of this place charms people. The experience of driving over the hills and arriving in that secluded spot feels a bit magical.

I started teaching here eight years ago. After I was diagnosed with coeliac disease, I started a gluten-free blog. I live nearby, so I asked them if they’d like me to run a gluten-free class. They thought it was probably too niche but gave it a go, and the classes have been bestsellers ever since. People aren’t just interested in ‘free-from’, but also in our sustainable message behind it.

We use wholegrains and cook from scratch with seasonal ingredients. I focus on things grown in the UK, such as linseed, yellow-pea flour and buckwheat. That philosophy fits perfectly with River Cottage. I think that’s why it’s been a long and happy relationship.

My first meeting with Hugh wasn’t particularly promising. I was in the kitchen prepping. He was whizzing through. I ran up and said, ‘Hi I’m Naomi!’ He just looked confused. Since then we’ve become friends. He’s always ploughed his own furrow, which I love.

Hugh and River Cottage have been so supportive of my career. If you want to do well here, you really can – if you’re a team player. I don’t think it’s for people who want to be a shining light on their own. They were great when I wrote the River Cottage Gluten Free book: they just let me get on with it. It’s sold well around the world, and that enabled me to write the second book. I’m on my third now. I wouldn’t have had those opportunities without River Cottage.”

CLASS OF HER OWN Nutritionist Naomi Devlin
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About delicious. Magazine

Join us this month at delicious. as we celebrate 20 years of River Cottage with Hugh F-W and friends. Plus, we have Peruvian-Japanese cooking from Flesh & Buns, a lamb dish that's doubly good – it’s a roast and a curry, three classic, comforting pies and Richard Bertinet’s brilliant breads. You’ll also find out how to host a successful dinner party and discover the truth about protein – why is it such a big deal? There’s also a beautiful Mother’s Day bake and all the expert know-how to take your cooking to the next level.