Students who complete the course will learn the River Cottage ethos as well as nationally-recognised qualificiations accredited by City & Guilds.
"There has been a renaissance in British restaurant cookery in recent years," said Fearnley-Whittingstall.
"Not just in terms of the style of cooking and techniques now being employed, but also, more crucially in my view, in the approach of chefs to sourcing their food, embracing good provenance, and choosing their recipes. Far more of them are now celebrating local ingredients and traditional dishes and running their businesses in a more sustainable way. With the River Cottage Professional Cookery School, we aim to strike while the iron is hot, helping to bring even more change and innovation in this area. We’ll be guiding our trainees in all the issues at which River Cottage excels: seasonality, ethical and local sourcing, regional ingredients and traditional, hands-on techniques. It’s a new step for us that I’m very excited about: after all, if we can inspire and inform the up-and-coming chefs of the UK, and beyond, they in turn can delight thousands, maybe even millions, of diners, all over the world."
River Cottage already has a cookery school and has taught groups from Gordon Ramsay Holdings, Mitchells & Butlers and Jamie Oliver’s 15 as well as home cooks.
The celebrity chef established a name for himself with his ‘real food’ philosophy and campaign for sustainable fish.