Terri White

Terri is a journalist, author, broadcaster and event host based in Manchester.

She is a columnist for The Sunday Times and The Big Issue and freelance writer specialising in culture, class, mental health and VAWG for titles including The Guardian, British Vogue, New Statesman, Elle UK, Mr. Porter, EMPIRE, Sight & Sound and The Observer magazine.

With twenty-one years’ experience in magazine publishing, Terri was most recently Editor-in-Chief of EMPIRE and prior to that, Editor-in-Chief of Time Out New York. Terri was recently named Culture Magazine Editor of the Year (British Society of Magazine Editors 2022) and awarded the lifetime achievement award for contribution to magazines, The Mark Boxer.

Terri was named one of the 150 Female Leaders redefining the creative industries (The Dots) and a Folio Top Woman in US Media. Terri has spoken at events around the world, including Social Media Week New York; the Magazine Design Conference in Oslo; The Modern Magazine conference in London and Ad Week Europe, for which she conducted live interview sessions with Former Vice President Al Gore, actors Stanley Tucci and Richard E Grant and director Edgar Wright.

She was made a Fellow of the RSA (The Royal Society for Arts, Manufactures and Commerce), in recognition of her work in journalism and the magazine industry and is a BAFTA member.

Her book, ‘Coming Undone: A Memoir’ was published by Canongate in July 2020.

It was named a Guardian Book of the Year, The iPaper's pick for Memoir of 2020 and is currently being developed for television by Bad Wolf, the production company behind His Dark Materials and I Hate Suzie. Terri is currently working on her first novel and second work of non-fiction.

Tom Hunt

Tom Hunt is an award-winning chef, columnist and climate change campaigner who’s approach to cooking is rooted in food’s connection to climate change, championing a way of eating that prioritises the environment without sacrificing pleasure, taste and nutrition.

He is the author of the new award-winning cookbook Eating for Pleasure, People & Planet (2020), And The Natural Cook (2014). Hunt also writes about food sustainability in magazines and newspapers including a weekly column for the Guardian called Waste Not.

Hunt has 20 years of experience in food and agriculture plus 10 years in food sustainability working with chefs, farmers, academics, charities and nutritionists. His Bristol restaurant, Poco Tapas Bar, opened in 2004 winning many awards including Best Ethical Restaurant at the Observer Food Monthly Awards.

Hunt works closely with various charities including Slow Food, Fairtrade, The Soil Association and is a signatory and podcast host for the Chef’s Manifesto – a United Nations initiative linked to the Global Goals, that calls on chefs around the world to champion climate-friendly cuisine in their kitchens for a more diverse, sustainable and delicious future.

Following his BA (Hons) Fine Art degree, Hunt began working in food under Hugh Fearnley-Whittingstall as a course leader, cook and food stylist at River Cottage and on the TV series. More recently, Mr Hunt has worked alongside many of his heroes at events including chefs Dan Barber, Francis Mallmann and René Redzepi – where he did a short internship at Noma, Copenhagen.

Mr Hunt’s vocation has made him an expert in his field with a deep understanding about how food can benefit culture, support biodiversity and reverse climate change, culminating in a sustainability manifesto called Root to Fruit.

Root to Fruit is a cost neutral, closed loop philosophy and practical approach to food based on pleasure, health, environment and social values. It works as a template for his presentations, consultancy and writing, to help facilitate individuals, restaurants and businesses in their transformation towards a regenerative and sustainable food system.

The Root to Fruit manifesto is published in his second book, Eating for Pleasure, People & Planet.

Mark Diacono

Mark is lucky enough to spend most of his time eating, growing, writing and talking about food.

His A Year at Otter Farm and A Taste of the Unexpected both won Food Book of the Year; The New Kitchen Garden won Garden Book of the Year.

His book, Sour, was published in September 2019.

Mark was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books.

Mark also writes for a range of publications, including the Observer, the Telegraph and Country Life. His refreshing approach to growing and eating has done much to inspire a new generation to grow some of what they eat.

James Golding

The Savoy Hotel first employed James while still just a student on the Specialised Chef course. This course is still run by The Royal Academy of Culinary Arts founded by Albert Roux and Richard Shepherd among others. He won his place at the Savoy on the back of his enthusiasm and excitement for cooking, as well as for this determination.

Within 3 years he had completed all sections at the Savoy and hand a firm grasp of Classical French cooking. It was at this time Chris Corbin and Jeremy King were beginning to attain legendary status for the sophisticated elegance of Caprice Holdings; Le Caprice, The Ivy and J Sheekeys. In 1998 James was offered the position of Chef de Partie at Le Caprice working under Mark Hix and later Elliot Ketley.

It was during the next 7 years James’s love for British seasonal produce began to present. Truffles, foie gras and caviar were happily exchanged with elvers, lamb’s kidneys, Dorset cockles and snipe. James stayed at Le Caprice until 2001 when head chef Tim Hughes offered him a new position at the seafood restaurant J Sheekeys. James left J Sheekeys in 2005 on a high note. He had risen to Sous Chef, been a part of restoring the restaurant to its former glory and had learned how to motivate and train the junior members of staff.

Leaving London James accepted the position of Head Chef of the 6th floor restaurant at Soho House New York. In this “city that never sleeps” James still managed to find the time to take 2 weeks to be involved with the exclusive members’ only Oscar party that Soho House Hollywood hosts annually in Los Angeles, California. It was his experiences in America that finely tempered his modern British style of cuisine.

In 2006 James returned to his home on the south coast as both a seasoned chef and new father. James’s work began to take on inspiration from the region and its unique produce from both forest and sea. James feels the responsibility to promote and protect the traditional foods of the United Kingdom. To James this means seeking out small producers and local butchers in the habit of working sustainably and with passion for their products. Provenance and seasonality are the key ingredients when Chef James Golding builds his menus.

Through his work as Group Chef Director at THE PIG Hotels & Fellow of the Royal Academy of Culinary Arts Sustainability committee, he has worked to raise interest in where his food comes from and how it is raised & how it tastes with respect to the environment. He has done this through various TV appearances, but most importantly by working closely with his head kitchen gardeners, Head Chefs, and through his commitment as Food Ambassador for the New Forest Marque & Dorset food & drink to help support local producers and the community.

James Has made it his mission to train the next generation of chefs through THE PIG apprenticeship programme to his philosophy and ethos, this has won them multiple awards since its launch with over 25 students chefs working & learning across the group.

Flora Shedden

Flora Shedden has been in the kitchen all her life.

When she was ten she began making her own birthday cakes (and everyone else's for that matter) and at twelve she took full creative control over Christmas.

She has worked as a freelance recipe writer and cookbook author for the past seven years. She also established both ARAN Bakery and LON Store in Highland Perthshire.

Flora has presented a variety of food programmes on BBC Radio, contributed to various newspapers and until recently wrote a weekly baking column for Sunday Telegraph.

Olia Hercules

Olia Hercules is a Leith’s-trained chef, recipe writer and food stylist.

Having honed her cooking skills in the fiery kitchens of Ottolenghi, she was picked as Observer Rising Star of 2015.

A regular contributor to the Guardian’s Cook supplement, Olia has written four books: Mamushka: Recipes from Ukraine & Beyond, Kaukasis, Summer Kitchen and Home Food: Recipes to Comfort and Connect.

Gill Meller

Gill Meller is a chef, food writer, author, food stylist and cookery teacher. He lives near the small fishing town of Lyme Regis, in Dorset.

His cooking is a reflection of his surroundings. He takes inspiration from the landscape, his locality, and the amazing farmers, growers and fisherman that produce the ingredients he uses. His food is humble and un-showy, yet inspiring, spell-bindingly beautiful, and truly delicious.

Gill has been part of the River Cottage team for 11 years. Working closely with Hugh Fearnley-Whittingstall, Gill has been a major part of all of the activities and development at River Cottage, including sourcing the ethically-produced and sustainable food as well as defining the principles, ethic and style of the food.

He appears regularly on the popular Channel 4 series, cooking alongside Hugh, produces recipe videos for The River Cottage food tube channel and contributes to the acclaimed River Cottage cookbooks.

Gill’s own growing collection of cookbooks now includes: Gather (2016), Time (2018), Root, Stem, Leaf, Flower (2020) and the soon to be published Outside.

Marie Mitchell

Photo: Chiron Cole

Marie is driving British Caribbean culinary culture forward.

She pushes her dishes into the contemporary by forcing us to look at how ingredients should be used culturally and environmentally, here and in the Caribbean.

Together with Joseph Pilgrim, Marie founded Island Social Club in 2016, a collaborative enterprise that explores British Caribbean culture through food, drink and people.

Island Social Club connected people to British Caribbean culture. By investigating the diaspora experience and creating spaces to interact with the culture they build bridges inside and outside the community.

Rob Howell

Rob started his career in the industry at the age of 15 where he grew up in Somerset, gaining experience from kitchens in London, France and Edinburgh before moving closer to home and becoming head chef at the Michelin-star-awarded Pony and Trap at just 21.

He opened Root alongside Josh Eggleton in 2017 and runs it with his wife Megan. The restaurant is housed in shipping containers, harbour-side in Bristol’s Wapping Wharf.

Rob’s vegetable-led menu has been gaining attention since the opening and was awarded a Bib-Gourmand 6 months after opening and has held it ever since. In 2021, he wrote and published his cookbook Root with Bloomsbury.

Rob works with fantastic local ingredients to create simple, honest and produce-driven food. He considers his location in Bristol to be a real advantage, affording him access to exciting produce from the surrounding countryside.

Working with a hard-working and passionate team, he ensures that Root’s food offering stays unwaveringly fresh, sustainable and, ultimately, delicious.

Ixta Belfrage

Ixta Belfrage taught herself to cook by absorbing food traditions and flavours in different corners of the globe - from Italy (where she spent her formative childhood years) to Brazil (where her mother is from) to Mexico (where some of her family lived). After running her own catering operation and market stall in London, she cut her teeth at Ottolenghi's NOPI restaurant.

Soon after she moved to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. Ottolenghi Flavour, co-written with Yotam Ottolenghi, is her first book.

In 2021 Code Hospitality named her one of the most influential women in food.

We recently invited Ixta to take part in our Winter Chefs’ Residencies at Glen Dye. Watch the video, and read more, here.

Hazel Press presents Alys Fowler, Jess McKinney and Helen Mort

Hazel Press is a truly independent publisher that only sells through independent bookshops and publishes texts with a focus on the environment, the realities of climate change, feminism and the arts.

We’re very proud to welcome three of their poets — Alys Fowler, Jess McKinney and Helen Mort — to Camp Good Life 2022. 

Helen Mort & Anna Fleming

Friend of the River Helen Mort is a poet, a mum and an avid rock climber.

Here, she talks gripping the great outdoors with Anna Fleming, author of Time On Rock: A Climber’s Route into the Mountains. 

Bob Stanley

Bob Stanley’s follow up to Yeah Yeah Yeah: The Story of Modern Pop is a prequel that charts the birth of said modern pop music, from back before The Beatles, Elvis and even the 7” single.

Bob talks to Emma Warren about the brilliant and authoritative Let’s Do It!

Amy Liptrot

The Instant is the follow-up to Amy Liptrot’s 2015 classic The Outrun.

It’s a frank and luscious look at the addictive power of love and lust and also an exploration of the cycles of the moon, the flight paths of migratory birds, the mesmerising power of Neolithic stonework and the trails followed behind by a generation who exist online.

Amy is in conversation about the book with author Terri White. 

Michael Head And The Red Elastic Band

Photo: John Johnson

A warm welcome back to a big favourite of everyone at Caught by the River, a previous headliner from 2017.

Michael Head has been one of the country’s most consistently brilliant songwriters since the 1980s , when he fronted The Pale Fountains and then Shack.

His new album Dear Scott, produced by Bill Ryder-Jones and out in May, is another career best in a career of bests. 

Group Listening

Group Listening are Stephen ‘Sweet Baboo’ Black and Paul Jones.

Their debut album Clarinet & Piano: Selected Works Vol.1 was a collection of ambient works — from the likes of Brian Eno, Arthur Russell, Euros Childs and Robert Wyatt — arranged for clarinet and piano.

The just-released Clarinet & Piano: Selected Works Vol.2 follows up with reimaginings of songs by Neu!, Beverly Glenn-Copeland, Robbie Basho and Laraaji.

Welsh (Plural): writers on the future of Wales

Welsh (Plural) sees Welsh writers Darren Chetty, Cerys Hafana, Grug Muse and Andy Welch offer imaginative, radical perspectives to take us beyond the clichés and binaries that so often shape thinking about Wales and Welshness — rugby, sheep, rolling hills and the 3 Cs (castles, coal, and choirs). 

Ali Millar

Photo: Penny Wincer

Ali Millar was born into the Jehovah's Witnesses in a town in the Scottish Borders.

Growing up in a frightening, cloistered world, she started to question the ways of the Witnesses, and their control over the most intimate aspects of her life, finding herself tormented by one question: is it possible to escape the life you are born into?

Ali will be reading from The Last Days, her incredible memoir about life inside, and outside a religious movement. 

Ted Kessler

Ted Kessler has been a friend and supporter of Heavenly and Caught by the River for as long as we can remember.

His book Paper Cuts is the autobiographical story of the last days of the British music press, or the memoir of “a delinquent doofus” whose life was both rescued and defined by music magazines.

Ted will be in conversation with his friend and former colleague Terri White, author of Coming Undone. 

The Stone Club with guest Rhys Mwyn

The Stone Club describe themselves as “a place for all stone enthusiasts to congregate, to muse and most importantly to stomp to stones”.

King and queen of the stone age Matthew Shaw and Lally MacBeth will discuss people’s fascination with Britain’s megaliths. They are joined by the former singer and guitarist of Welsh punk legends Anhrefn, Rhys Mwyn — an archeologist and expert in the standing stones of Wales. 

Oh, And of course don’t forget the rules of Stone Club:

• First rule of Stone Club is tell everyone about Stone Club.

• Second rule of Stone Club is Stone Club is for everyone.

• Third rule of Stone Club is Pack a mac & Pack a snack.