Abi and Matt had a genuinely laid back and seriously home made wedding at Stowford Manor Farm in North Wiltshire, they knew what they wanted and it was a fantastic combination of really good well cooked food alongside some surprising and challenging dishes to keep the interest and drama going. We also met the rather wonderful Mr Phil, their photographer, who catalogued the occasion with some very splendid and memorable images.
Simon and David celebrated their wedding at the Salisbury Art Centre with a simple, although plentiful buffet lunch for 50 close friends and family. Working in close collaboration with the Art Centre staff made for a smooth operation and a really enjoyable event. Even though the numbers were small, we still produced around 16 different dishes for them to savour, with ‘fresh’ and ‘healthy’ being priorities for the day.
Sarah and Rob chose Longford Barn for their wedding, right on our doorstep. It’s home to Kismet photography who offer up their magnificent staddlestone barn for events throughout the summer. It’s gorgeously rustic with a true, family, fun day out vibe, perfect for informal eating, sharing dishes and sharing happy times. We picked out some wonderful combinations of plates, full of colour and flavour, cooked in our kitchens and ferried over by a troop of smiling, waiting staff.
Fred and Charlotte’s event was a wedding, but it always felt more like a festival, they really pushed our repertoire and we loved rising to the challenge. They had guests coming from all over the world and wanted to offer them seasonal produce from the family estate. Hence the lamb, partridge, pheasant, rabbit, brown trout, nettles, sorrel and vegetables from the walled garden, all from within a mile from the marquee where it was consumed with gusto.
Gina and Christopher decided to share the Queen’s 90th birthday celebration with a whole host of friends back in June 2016 and opted for the classic Coronation Chicken to lead the way. The dish has been around since 1953, so we loved the challenge of coming up with a new twist on this timeless classic. Diana Henry delivered with a great take from her Bird in the Hand book, using fresh mangoes and avocado layered up with chicken, watercress and a few blobs of the devilish curried yoghurt and mayonnaise.
Salads are firm summer favorites, but we also do a selection of robust winter salads. They are great served as sharing bowls for guests to pass around can be served warm in winter as well as refreshingly crisp and cool in summer.
We love creating really unusual, substantial vegetarian main courses that can confidently sit alongside both rustic meat and reviving fish dishes. We’re not really into ‘meat and two veg’ and are firm believers in treating vegetarians and vegans on an equal footing with pescatorians and carnivores.