Women in the kitchen

Emese Patko, the new head chef at River Cottage, on her journey through food

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Published: March 19, 2026
This Article was written by: Katie Hill - My Green Pod
animal welfare, cooking, food, leadership, organic, women, zero waste

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This article first appeared in our International Women’s Day 2026 issue of My Green Pod Magazine. Click here to subscribe to our digital edition and get each issue delivered straight to your inbox

Main image: Emese Patko with Hugh Fearnley-Whittingstall at River Cottage

In a sector where women are still underrepresented at the very top, Emese Patko’s appointment as head chef marks an exciting new chapter at River Cottage.

With over two decades’ experience across Europe and the UK, plus a deep-rooted passion for seasonal, ethical, produce-led cooking, Emese now leads the kitchen at River Cottage HQ.

Emese talked to us about what drew her to the role, her vision for the future of River Cottage and her journey to becoming a head chef.

What first sparked your love of cooking, and when did you realise you wanted to pursue it as a career rather than just a passion?

When I was 12, I watched Gordon Ramsay’s Hell’s Kitchen and saw Angela Hartnett cooking as his sous chef. I was completely inspired. I had always known that I wanted to be a chef, but in that moment, something just clicked.

Seeing a woman in such a senior role showed me what was possible and gave me the confidence to imagine myself in that position one day. I started building my knowledge and experience by working in kitchens around Europe.

You’ve worked across Central Europe and the UK – how have those different food cultures shaped the way you cook today?

Every country and place I’ve cooked in has influenced me. In Germany and Austria, for example, there’s a strong tradition of roasting large joints of meat, and I’ve taken a lot from that. Hungarian food culture, though, is very similar to the way we cook at River Cottage – with seasonal fruit and vegetables, cooking from scratch every day and with a close connection to where food comes from.

Having livestock and preparing food from your own garden is completely normal in Hungary, so self-sufficiency and seasonality have stayed with me.

What excites you most about this new chapter leading the kitchen at River Cottage?

It feels like coming back to my roots! I’ve worked in many different environments, so returning to a true plot-to-plate ethos feels like coming home.

River Cottage is leading the way in butchery, sustainable produce and working with its own kitchen garden, all on a small scale. Everything that happens here is a dream for a chef: making things from scratch, curing, smoking, preserving. Not many kitchens approach food this way anymore, and that makes it really special. There’s a sense of craft here that I really enjoy.

River Cottage is built on seasonal, local, organic and wild principles – why are those values personally important to you as a chef?

The world is speeding up, and so many people are looking for quick, easy solutions when it comes to food. Here, we focus on slowing down and really understanding fresh produce – how to use it, preserve it and batch cook.

We know it’s not always possible for people to cook from scratch every single day, but learning how to make the most of seasonal ingredients helps people move away from ultra-processed foods and enjoy real cooking. It’s about giving people practical skills they can use at home.

What advice would you give to young women who aspire to leadership roles in professional kitchens?

Don’t give up on your dreams! Work hard, learn as much as you can and really look after your body and your mental health – it’s so important in this profession. Be consistent, keep your standards high, stay humble and be true to yourself. There is always something new to learn, and always a way to develop your skills further.

What do you hope people take away from time spent learning at River Cottage?

Coming to River Cottage is a special experience, and we try to reflect Hugh’s deep respect for animals, sustainability and the source of ingredients. When I’m teaching, I want to pass that on – to show proper knife skills, how to get the best from each ingredient and how food moves from the ground to the plate.

I also want people to understand zero-waste cooking: how to use offcuts, how to value every part of the ingredient and how thoughtful cooking can make a real difference.