While we have done many events at Wellacres near Moreton in Marsh from dinner parties and barbecues to Sunday roasts and wedding breakfasts, this was the first time we had used the barn in the grounds to accomodate guests.
With a little brightening up, and heating it was transformed into the perfect place for an informal brunch the day after the wedding before guests travelled home.
With snow still evident in the nearby fields, it was a good job there were outdoor gas heaters on hand.
It was then sliced to order and served with salads:
Celariac and apple remoulade with walnuts.
Cous cous and pearl barley salad - cous cous is the moroccan accompaniment to lamb, and pearl barley also goes so well with lamb (think scotch broth or saddle of lamb with pearl barley risotto), so it seemed natural to put the two together in this salad with roasted peppers, red onions, courgettes, cumin, lemon, herbs and olive oil. The pearl barley was cooked on it's own in chicken stock for around 1 hour and when cold added to the cooked cous cous. Pearl barley salad
Redcurrant jelly and mint jelly - essential accompaniments to lamb