Cotswold wedding venue announces new ‘Farm to Fork’ wedding menu

11 Jul 2017

Eckington Manor in the Cotswolds has devised a brand new ‘Farm to Fork’ wedding breakfast menu 

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Boutique Cotswold wedding venue Eckington Manor has announced the launch of a brand new ‘Farm to Fork’ wedding breakfast prepared by the manor’s very own Masterchef: The Professionals 2015 winner, head chef Mark Stinchcombe.

Designed to offer foodie couples the opportunity to experience the wealth of incredible food on offer from the manor’s own farm and surrounding countryside, the Farm to Fork wedding banquet will incorporate ingredients sourced from with a 20 mile radius, as well as meat from the manor’s own award-winning farm. The menu will change seasonally to reflect the fresh produce on offer.


“We’re incredibly lucky to lie at the heart of such a rich and diverse food landscape here at Eckington Manor, with the beautiful Avon Valley and River Avon quite literally on our doorstep, as well as a fantastic variety of food produced from our very own farm and gardens,” said Judy Gardner, owner and founder of Eckington Manor. “With so many delicious gems on offer within such a small radius of the Manor, we wanted to create a menu specifically for our weddings that would allow our couples and guests to truly immerse themselves in the tastes of the region, offering a unique menu that couldn’t be experienced anywhere else.”

The new menu not only offers the chance for couples to immerse themselves in a truly local Cotswolds feast, but give them the opportunity to experience the incredible talents of a Masterchef: The Professionals-winning chef on their big day. Each menu is entirely bespoke according to the season and the couple’s preferences.

The menu uses meat from Eckington Manor’s own award-winning farm, which consists of 260 acres of beautiful meadow pasture along the River Avon with Aberdeen Angus and Highland cattle, Lleyn sheep and Gloucester old spot pigs. It also incorporates vegetables grown in the manor’s gardens, including heritage tomatoes and broad beans, as well as wild herbs and flowers such as elderflower foraged from the surrounding countryside. Eckington Manor works with a number of local suppliers from whom ingredients for the feast can be sourced, including Birlingham Asparagus and Oxsprings’ Air Dried Ham in Pershore.


An example menu from Eckington’s Farm to Fork Wedding Banquet is as follows:

  • Birlingham asparagus, parmesan snow, Oxsprings’ ham & truffle mayonnaise
  • Roasted & braised Eckington Manor beef, charcoal emulsion, glazed carrots
  • Elderflower panna cotta, strawberry parfait, gooseberry & candyfloss

The Farm to Fork Wedding Banquet is available as a new wedding breakfast option to all couples celebrating their wedding at Eckington Manor. The menu is dependent on seasonal availability and is created on a bespoke basis. For more information, visit

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