2026-09-10 13:17
From August 30 to September 3, 2026, the Faculty of Economics and Busines and the Faculty of Horticulture and Rural Development at John von Neumann University participated in a joint professional study tour in England.
A total of 19 people took part in the trip, including faculty members, teaching assistants, and students. The primary professional objective of the study tour was to learn about the philosophy and practical operations of the River Cottage farm, located near Axminster in Devon. The two-day River Cottage program took place on September 1 and 2, 2026. The participants were welcomed by the farm staff and then given a brief presentation on the history and mission of River Cottage, as well as the professional philosophy associated with Hugh Fearnley-Whittingstall.
The central theme of the program was “food to inspire change”—that is, the idea that positive change can be fostered through food. During the guided tour, the group learned about the farm’s crop-growing areas, livestock operations, and the practical implementation of seasonal and organic farming. The visit clearly demonstrated how production, sustainability, ingredient sourcing, and hospitality can be integrated into a unified economic system. In the afternoon program, participants from the two schools took part in separate professional workshops tailored to their respective fields of study. The group from the Faculty of Horticulture and Rural Development learned about the operation of a kitchen garden, organic farming, soil health, and seasonal production cycles.
Participants from the Faculty of Economics and Business held a professional discussion with business and event planning experts from River Cottage. During the discussion, topics included the farm’s diverse revenue streams, branding, the role of the media, and the importance of organizing weddings and other events. The first day of the program concluded with a farm-to-table dinner held at the Threshing Barn. The dinner also served as a case study in hospitality and event management, during which participants were able to observe the practical interplay between service, ingredient sourcing, and menu planning. The chef’s professional presentation provided further insight into River Cottage’s culinary philosophy, which is based on seasonal ingredients.
The program for the second day continued with a hands-on session at the River Cottage Cookery School. During the cooking school workshop, participants gained firsthand experience with seasonal cooking and ingredient-focused cooking methods. The hands-on program provided a particularly valuable opportunity for students to connect their theoretical knowledge with everyday professional practice in a real-world hospitality setting. The two-day visit concluded with a joint plenary discussion. During this session, participants evaluated the experiences they had gained and brainstormed together on how certain River Cottage approaches could be adapted to the Hungarian context.
The professional discussion covered the practical challenges of sustainability, examples that can be applied in education, and opportunities for future collaboration. The joint program concluded with a light seasonal lunch, which provided yet another example of hospitality based on local ingredients and seasonal produce. A particular value of the study trip was that the different fields of study at the two faculties—economics, tourism, hospitality, horticulture, and rural development—were linked through a common practical example. The experiences gained can later be applied in teaching, student projects, research activities, and university initiatives related to sustainability. Overall, the study tour to England provided participants from John von Neumann University with valuable international experience, shared knowledge, and an inspiring professional experience.
John von Neumann University • Professional Report • 2026
