But inside it is transformed into a beautiful wedding venue:
The good thing about church weddings are you know when the wedding is starting and finishing due to the bell ringing, and when you hear them the second time you know it is time to get a shift on.
We served afternoon tea on the terrace as guests arrived back from the church. Here the Party Angels are just finishing the set up.
Scones were topped with Cotswold clotted cream and hedgerow jelly from Dove Cottage in Broadway. Delia collects all the berries from the fields around Broadway to make the fabled jelly which she uses for her B & B guests.
We also served elderflower cordial too - another Dove Cottage 2010 vintage from the elderflowers in the fields on the Broadway hills. And my legendary chocolate brownie - how can you resist?
Hog roast wedding buffet
I had picked up the pig around 8am from Home Farm. I passed Mickey the farmer on the way up as he was off to the Stroud Farmers market driving the opposite way. Just a tad too late for him to help lift it out of their fridge. But as luck would have it there were a couple of cyclists waiting for breakfast as B & B guests at the farm. One of them and Anne the farmer helped lift it on to the roasting tin. I was halfway through sawing the legs off the pig so it fitted in the tin when Mickey rushed back in "QUICK! Get the dogs and get up to the top field!" he said to Anne hurriedly. "130 sheep have broken out of the field, if we leave them they'll be all over the village!". It all happens on Saturdays. Anne rushed off in the car with the dogs, Mickey showed me how you reduce the height of the pig (that's not for here) so it was the 8in high that they need for the height of the bakery oven, and the cyclists were left to their own devices for breakfast as Mickey rushed back off towards the Stroud farmers market - can't afford to miss the stand. Meanwhile I rushed to pig back to the Tewkesbury bakery, picked up the larger hire van and went back to the kitchen to finish preparations for the other 2 parties we had going on that day - so much happens before 9am.Crispy crackling - along with pig tail (along with the cheeks & ears one of the tastiest parts)
Dessert was their wedding cake which we served with berries and raspberry coulis. And Adam used their cheese to make a cheese wedding cake which we served after the dessert and guests ate throughout the night.
Apologies that it is quite belated but David and I just wanted to say a big thank you for all your help in making our wedding day so special and unforgettable.
All the guests loved the food, especially the crackling from the hog roast which was claimed to be 'the best - EVER!' by several people. My fussy Dad even ate cous cous for the first time and went back for seconds! We really appreciated that you were so organised and we could trust to leave you to get on with things and not worry about anything on the day, and also that you were able to help us suceed in our ethos of using local produce where possible.
Best wishes and all our thanks
David and Joanna Kelly