Featured on Rock My Wedding, Sheri & Marcus said “We were blown away at how delicious the food was. Everyone was complimenting the feast. The lamb dish was insanely tasty.”

On a beautiful June weekend we had the pleasure of catering and being a part of Sheri and Marcus’s wedding day. We were especially delighted to be asked as we were invited by Marcus to cater at his family run business ‘Sugar Loaf Barn’ and it’s luxury accommodation near Abergavenny.

We welcomed the guests with Daylesford Artisan Gin and Tonic, Daylesford Rose Frizzante and Daylesford Sparkling Apple Juice which was beautifully set up by the team looking out to the gorgeous Welsh hills that looked stunning in that hot summer weather.

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This was followed by canapés on the lawn: Caramelised Red Onion Tartlets with Goat’s Cheese; Avocado mixed with Mascarpone, Chilli, Lime, Prawns and Chives; Beetroot cured salmon on blinis with horseradish and dill cream and Black Mountain Smoked Duck on Crostini with Spiced Whimberries. Accompanying the welcome drinks and canapés, was a live acoustic band and a petting corner with newly born lambs from the farm. The sensational backdrop of the Brecon Beacons National Park, not to mention a beautiful bride and groom were captured by Eleanor Jane Photography , Eleanor took some absolutely stunning photo’s throughout the day.


Our front of house team were busy laying up the tables inside the barn, which looked fabulous with the rustic decor and flowers designed by Esther from Flower Style Co while the kitchen team and I were cooking up the Persian Feast which is currently our most popular wedding menu. It is not difficult to see why so many couples opt for this, the vibrant colours of the dishes, the explosion of Middle Eastern flavours, the tables filled with an abundance of hot and cold dishes to share, all make for an unusual and memorable feast.


The menu was made up of a Slow Cooked Perfumed Shoulder of Lamb which was supplied by the family’s farm. Accompanying this was the Chicken & Apricot Tagine with Butternut Squash & Sweet Potato which was sourced by our local butcher in Crickhowell; FE Richards of Crickhowell . Cacik Yoghurt, Carmargue Rice Salad, Potato Salad Olivieh, Aubergine Chermoula, Salsa of fresh vegetables with herbs and pomegranate molasses, and a Leafy Salad with Figs, fennel, apple and fresh flowers were brought out and placed on the tables. Sheri and Marcus wanted this sharing feast so that everyone could talk and enjoy the meal while passing around the dishes, which contributed to the family orientated atmosphere that Sheri and Marcus encouraged throughout the day.

I loved sitting down with Sheri and Marcus to design their wedding menu, the dessert was a mix of both of their favourite puddings so we layered a coconut cream and chocolate ganache, Sheri’s favourite, on top of a gooey chocolate brownie base which was Marcus’s favourite.

There was so much to love about this wedding, it seemed to embody everything that is important: a fun loving and beautiful bride and groom, friends and family relaxing and soaking up the atmosphere, a truly stunning location, good music, plentiful drink and food that brought everyone together in celebration.