Age, Biography and Wiki

Hugh Fearnley-Whittingstall was born on 14 January, 1965 in Hampstead, London, England, is a British chef. Discover Hugh Fearnley-Whittingstall's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is he in this year and how he spends money? Also learn how he earned most of networth at the age of 59 years old?

Popular As Hugh Fearnley-Whittingstall
Occupation Celebrity chef · television personality · journalist · food writer
Age 59 years old
Zodiac Sign Capricorn
Born 14 January, 1965
Birthday 14 January
Birthplace Hampstead, London, England
Nationality United Kingdom

We recommend you to check the complete list of Famous People born on 14 January. He is a member of famous chef with the age 59 years old group.

Hugh Fearnley-Whittingstall Height, Weight & Measurements

At 59 years old, Hugh Fearnley-Whittingstall height not available right now. We will update Hugh Fearnley-Whittingstall's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.

Physical Status
Height Not Available
Weight Not Available
Body Measurements Not Available
Eye Color Not Available
Hair Color Not Available

Who Is Hugh Fearnley-Whittingstall's Wife?

His wife is Marie Derome (m. 2001)

Family
Parents Robert Fearnley-Whittingstall (father)Jane Lascelles (mother)
Wife Marie Derome (m. 2001)
Sibling Not Available
Children 4

Hugh Fearnley-Whittingstall Net Worth

His net worth has been growing significantly in 2023-2024. So, how much is Hugh Fearnley-Whittingstall worth at the age of 59 years old? Hugh Fearnley-Whittingstall’s income source is mostly from being a successful chef. He is from United Kingdom. We have estimated Hugh Fearnley-Whittingstall's net worth, money, salary, income, and assets.

Net Worth in 2024 $1 Million - $5 Million
Salary in 2024 Under Review
Net Worth in 2023 Pending
Salary in 2023 Under Review
House Not Available
Cars Not Available
Source of Income chef

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Timeline

1965

Hugh Christopher Edmund Fearnley-Whittingstall (born 14 January 1965) is an English celebrity chef, television personality, journalist, food writer, and campaigner on food and environmental issues.

Fearnley-Whittingstall hosted the River Cottage series on the UK television channel Channel 4, in which audiences observe his efforts to become a self-reliant, downshifted farmer in rural England; Fearnley-Whittingstall feeds himself, his family and friends with locally produced and sourced fruits, vegetables, fish, eggs, and meat.

He has also become a campaigner on issues related to food production and the environment, such as fisheries management and animal welfare.

1995

Fearnley-Whittingstall's initial television exposure was on A Cook on the Wild Side (1995), an exploration of earthy cuisine.

1996

His next series was TV Dinners (1996), in one episode of which he notoriously flambéed and puréed a human placenta to then serve as pâté.

1997

In 1997, Fearnley-Whittingstall moved into River Cottage, a former game-keeper's lodge in the grounds of Slape Manor in Netherbury, Dorset, UK, which he had previously used as a weekend and holiday home.

The lodge became the setting for three Channel 4 series: Escape to River Cottage, Return to River Cottage, and River Cottage Forever, all directed by Garry John Hughes.

He has become a supporter of the organic movement.

2002

In 2002, he presented the six-episode series Treats from the Edwardian Country House.

2004

Fearnley-Whittingstall established River Cottage HQ in Dorset in 2004, and the operation is now based at Park Farm near Axminster in Devon.

An organic smallholding, HQ is also the hub for a broad range of courses and events, and home to the River Cottage Cookery School.

Fearnley-Whittingstall continues to teach and host events there on a regular basis.

Fearnley-Whittingstall was born in Hampstead, London, to Robert Fearnley-Whittingstall, of a landed gentry family formerly of Watford and Hawkswick, Hertfordshire, and gardener and writer Jane Margaret, daughter of Colonel John Hawdon Lascelles OBE, of the King's Royal Rifle Corps.

He was brought up in Gloucestershire.

He was educated at Summer Fields School, Eton College, and St Peter's College, Oxford, where he read philosophy and psychology.

After a temporary relocation to Africa, where Fearnley-Whittingstall was considering a career in wildlife conservation, he returned to England and became a sous chef at the River Café in London.

He has since said that "being messy" and "lacking discipline", though, made him unsuitable for working in the River Café kitchen, but that he regards his time there as a period that helped shape his current career.

Following his time at the River Café, Fearnley-Whittingstall commenced freelance journalism and was published in Punch, the Evening Standard, and The Sunday Times.

In 2004, Beyond River Cottage followed Fearnley-Whittingstall's progress as he set up a new business, River Cottage H.Q., on a 44 acre property close to Dottery (near Bridport), Dorset, with his family.

Underpinning his new enterprise is the selling of the produce cultivated on his property at the local marketplace, and audiences bear witness to the host's experiences as a produce seller, while also intermittently receiving the recipe lessons traditionally seen on food shows.

The series concludes with a Christmas special in which a feast is brought together, consisting of a 10-bird roast using Fearnley-Whittingstall's own geese and ducks.

2005

In 2005, a series called The View from River Cottage was produced using extracts from the four previous series, accompanied by newly recorded narration.

This was followed by River Cottage Road Trip special that consisted of two newly produced one-hour instalments.

2006

During 2006, Fearnley-Whittingstall moved River Cottage HQ from the original barn near Bridport to its new premises, Park Farm, a 66 acre farm near Uplyme on the West Dorset/East Devon border.

A new series called The River Cottage Treatment was filmed there and was broadcast on Channel 4 in November 2006.

This premise of this series involved guests described as "urban-dwellers, fast-food lovers, and convenient food-mongers" to spend a week with the host on the new property, the guests being required to undertake farm duties and to eat according to the River Cottage philosophy.

2007

In 2007, Fearnley-Whittingstall presented, River Cottage: Gone Fishing, a short series that is the concept's 10th overall, in which he examines some of the lesser-known fish to be caught around the British Isles.

2008

From 2008, he filmed magazine-style food programmes, produced at River Cottage HQ, based on the seasonal themes.

River Cottage Spring ran from 28 May 2008 to 25 June 2008 on Channel 4, and in one of the episodes, Fearnley-Whittingstall demonstrated his "holistic" approach to cooking by teaching a vegetarian how to slaughter, prepare, and cook lamb.

In late 2008, River Cottage Autumn was broadcast from 16 October to 6 November 2008.

In one of the autumnal episodes, Fearnley-Whittingstall, together with his friend, John, embarks on a mission to catch crustaceans at a nearby beach with the use of pots.

The pair seek to catch prawns, crabs and lobsters, in addition to the blue velvet swimming crab that is commonly found at the particular coastal location where they are based.

2009

On 19 October 2009, a new series of four episodes aired on Channel 4: River Cottage – Winter's on the Way.

In one of the episodes from the winter series, Fearnley-Whittingstall captures, prepares, and cooks rabbits that he finds on his property and introduces viewers to salsify; according to the host, salsify was popular during the Victorian era.

2010

In September 2010, a new series of River Cottage episodes, entitled River Cottage Every Day, commenced.

The series encouraged viewers to cook from scratch more frequently and was accompanied by a book of the same name.

2011

In autumn 2011, a new series, River Cottage Veg, was launched and is based on Fearnley-Whittingstall's developed awareness regarding the problematic way in which meat is produced and consumed in the modern era.

During the series, the food activist addresses the challenge that he defines in the series' first episode: "A whole summer without flesh".

Fearnley-Whittingstall explains further: "In the weeks ahead, I'll be expanding my vegetable horizons, seeking out new flavours and textures, and cooking up a whole raft of vegetable dishes with the same excitement and gusto that I've always bestowed on meat and fish."

2012

A new series of River Cottage, entitled Hugh's Three Good Things, aired on Channel 4 in December 2012.