We struggle to serve a family of four on time most days – how do you get food out for 150 people on time, every time? Experience is the byword here along with having the scale of kitchen with the right equipment, to do the job. Oh and preparation! Lots of preparation before the wedding day itself.
Since you have been catering for weddings, have you seen any big changes in the type of food you are cooking? Street Food and sharing is in, Hog Roasts are out. Visual presentation is crucial. Run of the mill is not acceptable.
What is the latest wedding ‘foodie’ trend? ‘Sharing’ is the current trend for starters, main courses and puddings as people love the social side of the wedding breakfast. Our circular Antipasti Boards, are proving really popular with all the couples who have enquired about their wedding at Lapstone Barn so far.
If you were to marry Mrs Fisher again in 2018, what would you eat on your wedding day? Shared Mixed Seafood on Ice to start followed by a choice of Marinated Greek Lamb or Scallops as the main. It has to be Warm Tarte Au Citron for pudding.
Let’s play Ready, Steady, Cook…..five ingredients and 10 minutes……mushrooms, fennel, chicken, prosciutto and a green pepper…..cook! Slice everything into strips and stir fry the lot with garlic and ginger. Yum! Hopefully we’ll be given a bit more time when we’re preparing for weddings!
Are you a steak and chips, or pie and mash man? Tricky one as I love them both. Based on how good our individual handmade pies are, I’d go with Chicken, Mushroom and Tarragon Pie accompanied by Coarse Grain Dijon Mash.
What do you love most about Lapstone Barn as a wedding venue? The location is amazing – I can’t think of a more romantic setting for a wedding venue nestled in the rolling hills of the Cotswolds. Also the fact that the space is so flexible and I love that it’s not your typical barn wedding venue. The Hayloft is a beautiful space and very unique for Lapstone Barn.