A wedding menu that tastes of Cotswolds
I cook weddings in the Cotswolds at stone barns, country house gardens and marquees in the Cotswold hills, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
The Cotswolds give me Cotswold lamb, Gloucestershire Old Spot pork, Single and Double Gloucester cheese and asparagus from the Vale of Evesham in May and June. Autumn and winter bring partridge, pheasant and venison, and the hedgerows give wild garlic, elderflower, sloes and blackberries. I cook over fire and with ferments, so classic country food feels lighter and more modern.
Ceremonies are often in the early afternoon in a village church or garden, followed by long drinks on the lawn in the summer light. Dinner is usually served in a barn or marquee, with the sun setting late in June, and I time the courses so the party can start well before dark.
A menu idea: Cotswold lamb over fire with wild garlic, Evesham asparagus with smoked butter, and elderflower with strawberries and cream.
Season and logistics
The main wedding season in the Cotswolds runs May to September. Many venues are reached by narrow lanes that large vehicles struggle with, so I plan smaller delivery runs and the kitchen setup with the venue. English weather is never certain, so I plan a marquee or barn kitchen and a menu that works rain or shine. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in the Cotswolds for villa stays and dinners.
Weddings in the Cotswolds: good to know
When is wedding season in the Cotswolds?
The main season runs May to September. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you cook a wedding feast in a barn with no kitchen?
Yes. I plan a temporary field kitchen with your planner, with power, water and equipment set up the day before.
Can you cater a large wedding in the Cotswolds?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.