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You can’t beat a warm, hearty bowl of pasta! With around 300 different shapes and varieties of pasta in Italy alone, it’s a versatile and easy food to prepare. And we thought what better excuse to get another mouth-watering recipe from Hall & Co on World Pasta day! Buon appetito!

Salmon & Lobster Tortellini, Charred Spring Onions,

and Braised Baby Fennel with a Lemon & Chervil Sauce 


To make the pasta

3 large free range eggs

300g ’00’ Flour

Place the flour in a bowl, make a well in the centre and crack the eggs into it, beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Once combined knead the pieces of dough together until it forms a smooth ball of dough. 

Once the dough is made you need to knead the dough to develop the gluten in the flour, this will need to be kneaded for 5-10 minutes. Once done wrap tightly in cling film and leave to rest in the fridge for an hour before use. 

To make the salmon & lobster mousse

200g Salmon 

2 Small Lobster Tails 

1 Large egg white 

50ml double cream 

salt and pepper to taste

zest of 1/2 lemon 

1 tablespoon chopped chervil 


Place your food processor bowl in the fridge or freezer for 10-15 minutes (this will help by making the mouse less likely to split)

Once the bowl is chilled add the salmon to the bowl and blitz until smooth, leave the food processor running and add the egg white.

Once well combined add the cream and blitz until smooth, take out of the processor and place in a separate bowl. 

Place this bowl into a larger bowl resting on ice, this again will help to prevent the mouse from splitting. 

Add the chopped chervil, lemon zest and a pinch of salt and pepper. 

You can test the mouse by placing a tablespoon of the mixture in the middle of some cling film, rolling it like a sausage, tying a knot in both ends and poaching it in boiling water for 2-3 minutes, now you can check the seasoning and add more if needed. 

Braised baby fennel

1 packet of baby fennel 

300ml vegetable stock 

50g unsalted butter 

1 lemon 

salt and pepper 

Bring the vegetable stock to the boik add the butter and zest of the lemon. Place the fennel in a small oven proof dish and cover with the stock. Place in an oven at 160 degrees for 30-35 minutes until tender. 

Lemon and chervil sauce 

2 small banana shallots 

1 lemon 

Handful of chopped chervil 

250ml white wine 

500ml double cream 

salt and pepper 

Start by sweating off the shallots in a little rapeseed oil so they are cooked but without colouring. Once sweated down add the white wine and reduce until there is barley any left, now add the cream and reduce by half. Simmer for 5-10 minutes, then add the salt and pepper and a splash of lemon juice.

To make the tortellini 

Take the dough and divide in 2, take one half and roll out with a rolling pin until it is a couple of mm thick.

Start rolling this through the pasta machine, start on the thickest setting and work your way down the gears until you reach the lowest, you should have a sheet of nice thin pasta, you may need to keep dusting the pasta with flour to avoid sticking to the table and the machine.

With a pastry cutter cut out circles roughly 6-8cm wide. Lay out the circles and using a tea spoon place a quails egg size spoonful of the mixture in the centre. 

Fill a small dish with water, place the disc of pasta in your hand and brush one half of the circle with water. Bring the two sides together, squeezing tightly and pushing out any excess air with your fingers.

With the half moon of pasta in your hand, push a finger into the base of the pasta, so it looks like you are crushing the pasta, now bring both corners together wrapping around your index finger and sealing with a touch of water, repeat the process until mousse and pasta is used up. 

Bring a pan of salted water to the boil.

Heat a small non stick frying pan with a splash of rapeseed oil and allow to smoke, once smoking add the spring onions and char, keep them moving to avoid burning, once coloured and a knob of butter and pop on a low heat until needed.

Place the pasta in the boiling water for 2-3 minutes, bring the sauce to the boil and with a hand blender, blend the sauce to create bubbles like a cappuccino.

Drain the pasta and place in the serving bowl, lay the spring onions and baby fennel over the pasta and drizzle with sauce. 


Taste Sensations…


With so many options for dining out or being able to purchase all sorts of ingredients from our local supermarket to try at home, we are spoilt for choice these days with what cuisine we are going to try next!

Granary caterers Hall & Co. Event Design gave us an insight into modern cuisine and how they think the catering world is developing as we celebrate World Food Day 2019.

How have tastes and attitudes towards foreign cuisine changed over the years with your wedding couples?

Couples are focusing more and more on their own tastes, rather than choosing “safe” dishes. We really support this move towards a couples travels and tastes influencing their menus as we believe every aspect of the day should be a reflection of the couple, right down to the flavouring and presentation of the dishes.

Are there particular cuisines that you see being popular in 2020?

Over the last 12 months & heading into 2020 we have seen a much larger percentage of weddings going for middle eastern influences within their menu, this also ties in well with the feasting trends we have seen in the industry with large mezze platters being a popular way to kick off the wedding breakfast.

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Does having a foreign cuisine for your wedding/event food mean that it will cost a lot more?

Not usually, as a rule this doesn’t add to the cost with us. The only time it does is where ingredients or elements of the dishes aren’t readily available from our usual suppliers, however there’s not a lot we can’t get hold of!

Give us some examples of some delicious dishes that you have created in the past year….

o    Chicken, apricot and hazelnut koftas, charred sweetcorn and za'atar salsa, coriander and lime yogurt, crispy sage and lemon oil 

o    Curried chicken poppadom crisp, mango chutney, toasted coconut & lime pickle

o    Buttermilk tempura broccoli, cumin seed slaw, pickled red cabbage, sriracha mayonnaise, sweet chilli cashews

o    Moroccan spiced cauliflower steak, caramelised cauliflower puree, garlic & shallot buttered greens, lemon & coriander yoghurt, pomegranate & toasted almonds

o    Spanish Pinxtos including Brochetta de gambas with vingerette, onions, red pepper, green pepper

o    Our evening food Gyros stand has also been very popular!

What about dessert dishes?

This has been a slower trend than the savoury, however we have had some delicious desserts incorporating rose, honey & pistachios this summer, along with traditional baklava & Pastel de nata (which are the best!)

Baklava (Image -

Baklava (Image -

Pastel De Nata (Image -

Pastel De Nata (Image -

How have your personal travels influenced your menus?

Our menu is influenced by both our and the teams personal tastes, food journey, travels and previous careers. Also within the menu pack are lots of dishes that have been created as bespoke menus for clients but that we loved so much we’ve added to the pack.

Whenever we travel it’s the food stops that get planned first and then everything else slots in around it!

Lots of our team are also focusing on a more plant based diet and you will see lots of influence from this throughout the menu pack, something that has been really well received by our couples.

How do the chefs get inspiration?

Eating out both in restaurants, pubs and from street food markets, good old Instagram helps us keep up to date with trends further afield, produce sample boxes from our suppliers is also a great way for our team to experiment with more obscure ingredients that they perhaps hadn’t considered before. We have nearly 100 cookbooks in the office for the kitchen team to dip into when looking for inspiration, these range from French classics to Indian spicing and everything inbetween.

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Does the food influence the styling aspect and how the food is served?

Absolutely and as does the couple. Couples can select from a range of food presentation items and we will always talk through the different presentation options. Couples have also cited influences such as Ottolenghi for presentation styles and this covers anything from the way in which the vegetables are cut to how the items are dressed.

‘Ottolenghi Style’ (Image -

‘Ottolenghi Style’ (Image -

What are your favourite cuisines and where would you like to visit next?

  • Spanish (we had an amazing bespoke Spanish influenced menu this year)

  • Lebanese

  • Mexican

Would like to visit Sri Lanka & Morocco next!

Spanish Cuisine (Image -

Spanish Cuisine (Image -

Lebanese Cuisine (Image -

Lebanese Cuisine (Image -

Mexican Cuisine (Image -

Mexican Cuisine (Image -


Moroccan spiced cauliflower steak, caramelised cauliflower puree, garlic & shallot buttered greens, lemon & coriander yoghurt, pomegranate & toasted almonds

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To make the receipt vegan swap the butter for a dairy free alternative and swap the Greek yogurt for coconut yogurt.

Feeds 4 people


2 large cauliflowers

2 tsp harissa paste

2 tsp ras al hanout paste

1 bulb garlic

Good handful chopped coriander

2 lemons - zest and juice

500ml vegetable stock

100ml cream

Block unsalted butter

2 large shallots diced

 500g Seasonal greens, we like to use cavalo nero

200g Greek yoghurt

1 pomegranate

100g toasted flaked almonds


Begin by cutting four steaks out of the cauliflower. Do this by cutting the cauliflower directly down the middle. Then cut off the curved edges leavening a steak about 1- 2 inch thick. (The reason we cut from the middle is this is where the core is, so the steak will stay whole while cooking).

Place the cauliflower trim in a sauce pan and leave to one side.

In a small bowl mix together the harissa, ras al hanout, half of the coriander, 3 crushed cloves of garlic, zest and juice of 1 lemon and a good pinch of salt and pepper.

Spread this all over the steaks and give it a good rub in with your hands. Allow to marinate until cooking, this can be done the day before.

For the puree, add a knob of butter to the pan with the cauliflower trim and gently fry the trim until it starts to lightly colour.

Add the vegetable stock and cream and bring to the boil. Simmer until the cauliflower is tender.

Drain the cauliflower and keep the liquid in a jug.

Put the cauliflower in a food processor and blitz until smooth. Add any of the additional liquid to help with the consistency, this can now be left in a small pan to be reheated once needed.

For the garlic and shallot butter, take ½ a block of butter, mix with the diced shallot and 3 cloves of grated garlic, and a good pinch of salt and pepper.

To prepare the cavolo nero, remove the centre by holding it in one hand and pulling the leaves off with the other.

To make the yoghurt, mix with the rest of the coriander and the zest and juice of 1 lemon, salt and pepper to taste.

Cut the pomegranate in half and with a rolling pin, bash the outer side of the fruit to release the seeds and place in a bowl until needed, be careful to pick any white bits out as these are from the core of the fruit and not nice to eat.

To cook the steaks, warm 2 tbsp of rapeseed oil in a large frying pan, place the 4 steaks in the pan and fry until golden brown. Flip the steaks and add the rest of the butter. With a large spoon, baste the steaks with the butter, turn the hob down and keep basting for a further 5 minutes.

With a knife check the steak is cooked, if not pop in the oven on 180 for 5 minute to finish cooking.

While the steak is cooking, warm the puree.

Gently melt the garlic and shallot butter and add the cavolo nero to the butter, fry gently until tender.

Place a spoonful of puree in the middle of each plate and in a circular motion spread the puree out, place a good handful of cavolo nero in the middle of the puree and place the steak on top, dollop a good spoonful of yoghurt and sprinkle with the pomegranate seeds and toasted almonds. Enjoy!!!

Meet The Experts: The Luxe Paper Co.

Designing stationery is such a personal journey, it sets the tone and story for such special occasions and I love being able to be a part of that process.

Hi Chloe! Tell us a bit about yourself and how you founded The Luxe Paper Co.

Hi I’m Chloe and I’m the designer behind The Luxe Paper Co. I’m obsessed with stationery, typography, luxury papers and anything with gold foil! I’m a self-professed font and paper geek and I get excited every time new orders arrive.

Design is a huge part of my life and I am lucky enough to do what I love on a daily basis. As well as designing wedding stationery, I have years of experience working in agencies collaborating with a vast array of clients from small and national companies to large global ones.

After creating stationery for family and friends weddings, I fell in love with the idea of being able to create something so special that tells such a personal story. Few belongings can better tell the story of your most important memories than special occasion stationery.

Therefore taking my design experience and passion for stationery I was inspired to take the leap and launch The Luxe Paper Co.

All images courtesy of The Luxe Paper Co.

All images courtesy of The Luxe Paper Co.

I’ve only recently this year taken the leap and launched The Luxe Paper Co. I’ve designed a lot of wedding stationery for family and friends the last few years but it was designing my own this year that led me to set up properly.

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What’s the best thing about your job?

It goes without saying that receiving feedback is one of the very best parts about my job. There is nothing better than knowing that the stationery you have put so much time and love into creating is adored by the client it has have been created for.

Designing stationery is such a personal journey, it sets the tone and story for such special occasions and I love being able to be a part of that process.

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If you could give a piece of advice to a couple planning their wedding, what would it be?

Get an early start so that you won’t feel rushed later, once you’ve found the perfect venue and secured your date, book in with a stationer, especially if you are looking for something bespoke, as they often get booked up quickly and it’s an important part in creating the theme for your day.

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What areas of the business have changed since you started? Are there certain trends making their way through this year?

I think stationery has become a massive part of the wedding industry; it’s a very personal process and defines the style and tone of the whole wedding and the couple themselves. More than ever couples are looking for something bespoke and personal.

In 2019 I think Perspex and vellum are going to continue to be massive and while pastels and pinks are commonly associated with wedding stationery, darker hues are looking to take centre stage, as a formal but more luxury option.

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What are your favourite colours or patterns to work with?

This is a really difficult question; I love really rich and deep colours, a gold foil finish is also a firm favourite of mine. With every couple comes a different brief and wedding which is always so exciting as I know I’ll get to experiment with different fonts, colours, papers and themes.

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What have you got lined up for the rest of the year?

As well as moving house, travelling America and continuing to plan my own wedding for next year, I am looking forward to meeting and working with new couples and growing The Luxe Paper Co. I am also excited to be attending a family wedding in the summer at The Granary Estates.

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I am so delighted to be a recommended supplier for The Granary Estates. It is such a stunning venue with beautiful grounds and the staff are very friendly and welcoming. I’ve been fortunate enough to attend several weddings as a guest here and feel privileged to be a supplier.

Thanks Chloe!

To see more of Chloe’s beautiful work, hit the button below!

Easter Feasts with CDC Events

Ever wondered how the tradition of eating fish on

Good Friday came to be?

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‘Abstinence from meat on Fridays is actually a rule laid out by the Vatican and remains in force today. Many Christians, especially Catholics, refrain from eating meat on Friday, and this tradition is most popular on Good Friday. Jesus was executed on Good Friday and died for our sins, sacrificing his flesh for us.

On the anniversary of Christ’s death, the church encourages followers to abstain from eating the flesh of warm-blooded animals on this day. People are told to go for the alternative which is fish. As fish comes from the sea, they are 'cold-blooded, it is thought of as a different kind of flesh meaning it is okay for consumption on Good Friday.’ -

Originally a religious tradition, this seems to have made it’s way into our Easter celebrations in the UK and one which many follow, religious or not.

Granary supplier and catering team CDC Events, have have provided us with a delicious fish dish to try out tomorrow night for those of you wanting a tasty treat this Good Friday…





200g Diced Cod

6g Red Chilli

6g Garlic Cloves

5g Lemongrass

4g Ginger

40g Coconut Milk

10g Lime Juice

30g Panko Bread Crumbs

5g Coriander Finely Chopped


- Skin & dice cod, steam/bake (at 180) for 15 mins, then set aside to cool

- Blend garlic, lemongrass, ginger, chilli, coconut milk and lime juice in a blender to a paste

- Break up the fish and combine with coconut mix, panko, salt and coriander

- Shape into desired 65g patties then place in fridge to firm for later.


60g Mayonnaise

1/2 Lime (zest + juice)



Mix together and place into a squeezy bottle or piping bag.


70g Carrot (julienne cut or grated

70g Mouli (julienne cut or grated)

Black sesame seeds – 1 pinch

Lime juice – ½ a lime

Salt – 1 pinch



Mix ingredients together in a bowl and set aside.

To Serve:

-       Pan fry fish cake either side to get a golden colour, place into oven for 8 mins.

-       Place carrot slaw onto the plate, and pipe mayonnaise next to it.

-       Once fishcake is cooked, place on to plate, garnish with chilli oil and coriander cress.

Not only have we got this delicious treat to try but CDC have also provided us with one more recipe to gather the family together around the table this Easter Sunday.

Before you crack open the Easter eggs, why not grab the ingredients and make this mouth-watering dish for you and your loved ones this weekend…




Serves 6 | Difficulty: Hard

What you need:

Fondant Potato 

6 large maris pipers 

250g butter 

Pickled Mushrooms 

50ml white wine vinegar
50g caster sugar 

100ml white wine 

100g wild mushrooms 

Port Sauce 

300ml beef stock 

100ml red wine 

100ml port
2 tbsp redcurrant jelly 

Parsnip Purée 

500g parsnips 

280ml double cream 

Poached Pear 

3 William pears 

225g caster sugar 

500ml water

6 juniper berries 


lamb rump steak

4 garlic cloves, sprig of thyme
a knob of butter 

200g baby leaf spinach 


8cm ring cutter

To Make the Fondant Potato 

Pre-heat the oven to 180°C/160 °C Fan/Gas Mark 4. Push the ring cutter into the potato cutting it at both sides to form a circle. Pan fry lightly on either side in a knob of butter and place into a small, deep oven tray. Melt the rest of the butter and pour over the potatoes. Season, cover with foil and cook in the oven for 1 hour. To test, poke a small knife through the potato - it should feel like a soft packet of butter. Remove the fondants from the butter and drain. Set to one side for later. 

To Pickle the Mushrooms 

In a pan bring the vinegar, sugar and wine to the boil. Set aside to cool whilst cleaning and preparing the mushrooms. Fry the mushrooms in a little oil for 1-2 minutes then add to the pickling liquor. Leave to pickle for at least 1 hour. 

To Make the Port Sauce 

Place the beef stock into a sauce pan and reduce by one third. Add the red wine, port and red currant jelly. Leave to simmer for around 45 minutes or until the sauce coats the back of the spoon. Set aside for later. 

To Make the Parnsip Purée 

Peel and thinly slice the parsnips. In a saucepan cover the parnsips with water, add a pinch of salt and simmer for 20 minutes. Once soft drain off the water and add the double cream. Return to the heat and bring to a simmer. Then whizz it in a blender until smooth. Pass through a fine sieve and set aside for later. 

To Poach the Pear 

In a pan bring the sugar, water and juniper berries to a simmer. Peel the pears and cook them in the syrup for 15 minutes. They should still have a little resistance. Once cool cut in half and brown them in a pan with a knob of butter. Set aside. 

To Assemble 

Pre-heat the oven to 200°C/180 °C Fan/Gas Mark 6. Place the fondant and pear in the oven. Season the lamb. Crush the garlic and thyme. Heat a frying pan and sear the lamb for 2-3 minutes. Turn over, add the garlic, thyme and a knob of butter. Fry for 2 more minutes. Finish the lamb in the oven for 4-6 minutes, then cut into steak slices. Meanwhile, wilt the spinach in a pan, drain the mushrooms and warm up the parnsip purée and port sauce. Arrange all the elements elegantly on the plate. 

Thanks to the team at CDC for providing these delish dishes!

If you would rather go out to eat this Easter, you could always visit one of the teams many restaurants in the Cambridgeshire area.

Hit the link below to see what restaurants are under their ownership… and check out the Easter Pudding Night taking place tonight and tomorrow night at The Crown & Punchbowl… YUM!

Meet The Experts: Coversbygill

Always meet with your suppliers and be strong about exactly what you want.  Keep to your budget and remember that sometimes less is more!

Hi Gill! Tell us a bit about yourself and how you founded the business…

Hi my name is Gill! I am a mother of three and a grandmother of six.

At one of my daughter’s weddings, I was watching a company from Essex who came in to do the chair covers and as the gentleman was on his own I thought I would lend a hand.  Not being biased but my bows were better than the company that I had employed! I remember being proud of how a simple thing that I had done looked so good and then thinking wow, I can do this and get paid! Three months later, we were up and running…


How long have you been trading and how has the company grown?

I have been trading for 8 years now and I have to say it was a little bit of luck that kick started Coversbygill.

A good friend of mine who was working as a Wedding Coordinator at a venue in town, asked to see what I had with the thought that if it was good enough, we could become a recommended supplier. As I only buy the best stock, it came down to me to show I could do the job…. I can happily say that after 8 years I still am on the supplier list for this venue!

Image - Daniel Ackerley Photography

Image - Daniel Ackerley Photography

 What’s the best thing about your job and what you do?

The best thing about my job is transforming a venue and bringing the brides vision to life. The girls that assist me are great as well.  We always work in a happy environment :)


If you could give a piece of advice to a couple planning their wedding, what would it be?

Always meet with your suppliers and be strong about what you want.  Keep to your budget and remember that sometimes less is more!


How do you feel about being a recommended supplier with us? What type of things have you done at the barns?

I am delighted to be a supplier for the barns because it is one of the most prestigious venues in our area.  With such a beautiful setting, the photos always look fab which is great for Coversbygill. The staff are so accommodating and helpful, often assisting whilst we are there.

Image - Daniel Ackerley Photography

Image - Daniel Ackerley Photography


How could you help with alternative events such as corporate seminars/exhibitions etc.?

Coversbygill also supplies different colour table cloths, as well as chair covers, so if your event needs a little something different, we can provide those extra touches.  Some corporate events also love to have the company colours integrated in to their set up which we also accommodate with chair bands and cloths etc.

We repeatedly provide racing colours for events in and around the horse racing town of Newmarket which is just a few miles from the Granary Estates.


What areas of the business have changed since you started? What trends do you see making their way through this year?

Coversbygill’s main business is chair styling and so the biggest change I have seen in recent years is the introduction of the chavari chair. At first this seemed a bit of a negative thing for us, mainly as these chairs are stunning on their own and don’t have a need to be covered, therefore making our services redundant.

However, luckily for us, the beautiful vertical chiffon drops and soft sashes were introduced by our suppliers which enabled us to bring something else in to the industry. We still continue with the event chairs however which always need a full cover as well.


What is/are your favourite colour/colours to work with?

I love working with ivory as it always looks so chic. Navy and pink are timeless and I really love it when a little bit of sparkle or green foliage is added to the equation.  When I first started Cadbury Purple was king, but I haven’t seen it for a long time now. Lilac is pretty, and Hessian and lace give a lovely rustic theme.

I see the vision of my brides and as long as we meet that I am happy! On the down side tying Hessian is a task but good for the muscles!

What have you got lined up for the rest of 2019?

2019 is going to be a great year for the chiffon vertical or horizontal drops as new colours are coming out all the time. We are busy with lots of weddings in the spring/summer, with lots of Christmas parties in the Autumn and Winter. We also have a lot of Christmas and New Year weddings coming up. Who doesn’t love a Winter wedding?!

Thanks Gill!

To see more images and the array of options on offer with Coversbygill, take a look at the company Facebook page by clicking HERE!

Meet The Experts: Dreamwave

Our custom lighting and sound production is fully equipped to deliver design and concept installation of the highest quality.
— CARINA, Dreamwave Events

Hello Dreamwave! Tell us a bit about yourselves…

CARINA: Paul and Dave, already both experienced, technically skilled DJs, joined forces to form Dreamwave Events back in 2009.  They have always been about connecting with the clients, combining a first-class service from the initial contact through to the evening of the event and providing a bespoke performance by understanding their audience. 

Image - Stuart Deadman Photography

Image - Stuart Deadman Photography

Image - Pete Denness Photography

Image - Pete Denness Photography

How has the company grown in the past few years?

CARINA: We are celebrating our 10-year anniversary this year!  With the combined motive power, knowledge and professionalism of the team, Dreamwave Events has grown year on year.  By staying true to our roots providing a service to clients that is of the highest standard and quality, we have a set of DJs whose technical skills and their ability to read the crowd, guarantees a personalised entertainment experience.

We are so proud of the fantastic team we have today from our dedicated office staff and knowledgeable crew to our hand-picked highly skilled DJ’s whose artistic flare and dynamic style can only mean your evening party will be a complete hit!

We are always looking for new and innovative ways to move forward with the business and have moved into providing collaborations with artists like Sister Sax and most recently, DJ Destruction.

Image - Stuart Deadman Photography

Image - Stuart Deadman Photography

Tell us a bit more about your exciting new venture with DJ Destruction…

CARINA: We are always looking at innovative ways to move forward.  DJ Destruction is a world class scratch DJ who will perform for a one hour set during your evening party when booked alongside our evening DJ package.   We have seen him perform and he is absolutely awesome! He completely immerses himself into his high-octane sets.  You can check my blog post, that has a short clip of DJ Destruction performing.


If you could give a piece of advice to your couple planning their wedding, what would it be?

CARINA: This sounds completely biased – but I would say, don’t underestimate the evening party.  From experience, I would say a lot of couples do not put it on their priority list, yet it is a large chunk of your day and the part that you and you guests get to let your hair down and have fun! 

On this note, make sure it’s the party you envisage with the music and entertainment you want. 

Image - Pete Denness Photography

Image - Pete Denness Photography

Image - Matt Wing Photography

Image - Matt Wing Photography

What is one of your favourite memories at the barns?

PAUL: One of my fondest memories was providing our Cocktail DJ service during a wedding drinks reception a couple of years ago on very warm summers day!  We can play any type of background music during this service from modern acoustic tracks to chilled jazz but on this occasion,  it was funky house / Ibiza classics! It was amazing guests where dancing along on the lawn whilst enjoying drinks and canapes, the atmosphere was perfect and much like being in Ibiza right there and then!

Image - Pete Denness Photography

Image - Pete Denness Photography

Image - Matt Wing Photography

Image - Matt Wing Photography

What areas of the business have changed since you started? What trends do you see making their way through in 2019?

CARINA: We find when it comes to entertainment, that couples are always looking for something new to blow away their guests.  We have seen many old school garage DJ’s performing and DJ’s jamming alongside saxophonists – now it’s time to make way for DJ Destruction! 😊

What other events can you/do you do?

CARINA: There are two sides to Dreamwave Events;  Dreamwave DJ’s and Dreamwave Lighting.  And we can cater for anything from an intimate private function to a huge corporate gala!  Our specialist team is experienced and knowledgeable.  I have already talked about our DJ side thoroughly – but our custom lighting and sound production is fully equipped to deliver design and concept installation of the highest quality.

Image - Dreamwave Events

Image - Dreamwave Events

Pancake Day Treat…


with Caramelised Banana, Candied Pecans,

Ginger Nut Biscuits, Maple Syrup and Spiced Mascarpone


By Hall & Co Event Design


INGREDIENTS - Pancake Batter

  • 140g plain flour

  •  1 tsp Baking powder

  •  1/2 tsp maldon sea salt

  •  2 tbsp caster sugar

  •  130ml full fat milk

  • 1 free range egg

  • 2 tbsp melted butter

  •  1 tsp vanilla extract


Mix the flour, baking powder, sea salt and sugar together.

Make a well in the middle of the flour and add the milk, eggs, butter and vanilla. Mix until well incorporated.

Allow to stand for 15-20 min.

While pancake batter is cooling prepare the toppings



  •  1 banana

  •  1/2 cup pecans

  •  bottle of maple syrup

  •  2 tbsp caster sugar

  •  pinch sea salt

  •  1 egg   

  •  250g mascarpone

  •  1 tsp ground nutmeg


First make the candied pecans. Lightly toast the pecans in a frying pan for 5 mins over a low heat and allow to cool.

Lightly whisk 1 egg white and add a good drizzle of maple syrup, along with maldon sea salt and 1 tbsp sugar.

Mix well and then add the pecans. Ensure pecans are well covered and bake in the oven for 20-25 mins on 160 degrees.

Next, cut the banana in half length ways, lay on a metal tray and cover the flat side with the remaining sugar.

Blowtorch till a golden caramel colour is achieved.

Mix the mascarpone with the ground nutmeg and sit to one side till needed 


Now begin cooking the pancakes. In a non stick pan, add a small splash of rapeseed oil and allow to warm. Spoon in the mix, cook either side for 2-3 minutes and keep warm in the oven till the rest are cooked.


Try more of their foodie goodness at Little Acre Kitchen - a hidden treasure in the heart of St.Ives. We can personally recommend it’s well worth a visit for a coffee and cake, brunch or even a cheeky cocktail!

Meet The Experts: Pro Event Hire

Powered mostly by tea, fast food and the desire to create cool stuff wherever we go.
— CHARLIE, Pro Event Hire

From lighting to set design to corporate functions, Cambridge-based event experts Pro Event Hire, are able to help create the event that you are dreaming of!

As one of our recommended suppliers here at the Granary Estates, we are always excited to welcome the team back to the venue, whether they are setting up staging for our next runway event or providing the entertainment for one of our newlywed couples, it’s always a pleasure! :)

We spoke with Charlie, Director at Pro Event Hire, to find out more about what they do, the new products they have stocked for 2019 and what they have lined up for the rest of the year… over to you PEH team!


Hi Pro Event Hire! Tell us a bit about yourselves…

Hey GGs! So Pro Event Hire, doesn’t really give much away does it? In a nut shell, we do lights and stuff. We are the technical people behind the scenes that make events look and sound awesome. All aspects of staging, lighting, audio and visual we’ve got you covered.

We are a small team of friendly, creative people that I couldn’t live without! Powered mostly by tea, fast food and the desire to create cool stuff wherever we go.

VIP 2016 Crew.JPG

I have over 14 years’ experience in the events industry, working as a full-time club DJ for many years whilst starting Pro Disco Hire which soon evolved into Pro Event Hire which I now concentrate on full time.

Most of my time is spent meeting with clients and discussing their vision, or out on site creating it! Lucy takes care of all of the day to day running of the business and she will most likely be the person you speak to when you contact us.

How long have you been in the industry and how has the company grown in the past few years?

We are coming into our 9th year of trading this year. Growth in the last few years has been quite fast, we have become a limited company and taken on members of staff. Not bad from a young lad who used to stuff his Ford Fiesta full of equipment for gigs (don’t worry, I have a fleet of vans now).


What’s the best thing about your job and what you do?

Definitely the variety of what we do. No day is the same and we are always working on different projects with different styles. We love couples that think out of the box with their planning and want to do something a bit crazy and different.


If you could give a piece of advice to your couple planning their wedding, what would it be?

Don’t be scared to do what YOU want to do. Don’t feel pressured by traditions or what you feel should be done. At my wedding, me and my ushers all wore box fresh trainers with our suits as I am a bit of a sneaker head. Make things personal to you.

How do you feel about being a Granary recommended supplier? Do you have a favourite memory with us here at the barns?

Cue smug face! It’s great to be recommended at such a popular venue. The girls are awesome and they always make sure the kettle is on for us.

My best memory is working with the team on the Style Edit. We worked with the Granary team from the concept of the fashion show through to the set design, music editing and producing voice overs. The Style Edit showcased what a versatile venue The Granary Estates can be. 

Style Edit 1.jpg

How could you help with alternative events such as corporate seminars/exhibitions etc.?

Being a technical production company means we work on both weddings and corporate events regularly. We have provided AV solutions to venues as large as Ely cathedral with over 500 guests. 


What areas of the business have changed since you started? What trends do you see making their way through this year?

Although I hate to admit it because I will sound really old, but social media wasn’t around when I started out! So, I think the biggest change is peoples access to ideas and the detailed view we are getting into other weddings. I think this has created the birth of a much more creative bride and groom, people are coming to us with elaborate plans, normally with a Pinterest board to match which makes things much more fun for us!

This year we are seeing a lot of colour and the more alternative look. Our new neon signs and light boxes are proving very popular and I think it’s going back to what I mentioned earlier about being brave and making it YOUR wedding. 


And finally…what have you got lined up for the rest of 2019…?

We have just been booked to provide some equipment to Example on a couple of dates of his tour so super excited about that! Hoping to showcase some more of our lighting over at Granary Estates this year as I think a bit of neon could be the icing on a pretty awesome cake… or wedding…!


Guest blog: Christmas with Hall & Co.!

Have you been counting down the days to put your Christmas decorations up? We definitely have. In fact, we’ve been pinning ideas on Pinterest and decorating our café and office space since mid-November!

Maybe you’re hosting Christmas dinner or dining as a guest. Either way, here are some Christmas styling ideas for your home and office.


Easy-to-lay Christmas Table

Whether you love a traditional Christmas table lay or modern Hygge vibe, follow these easy steps to create the perfect setting.


You don’t need to spend lots of new crockery, glassware and cutlery. Sometimes, the simplest tableware allows you to captivate your guests with creative centrepieces and room décor. Silverware and glass are the perfect materials to create sparkle, something everyone is likely to have. 

Create a beautiful centrepiece or window display by grabbing some Winter foliage from your local flower market; one bunch is all you need. Lay the foliage down the centre of the table, or into glass vases and lay sporadically down the table. This creates height and variation. Lay tealights throughout the foliage to create some warming Christmas lighting.

Top Tip

Winter foliage lasts a long time. It fills dead space beautifully, and the smell… Oh boy is it glorious. 

We recommend: Buy some pine from your local market or florist. Guaranteed to fill your house with that signature Christmas smell. 


Home & Office Decorating

Maybe you’re attending a wreath workshop, or fancy buying one from your local florist. Doors are the perfect spot to create that Festive feeling from the moment you greet your clients or your friends & family.

Some of our favourite places to shop like TK Maxx, Cox & Cox, Tonic Style & Homesense carry an eclectic collection of Winter decorations, meaning there is something for every taste at a price that won’t break your budget. Unique and beautiful, sure to bring joy when you decorate. 

Top Tip

Hit up TK Maxx for a good hour of candle browsing. They carry all sorts of candles you won’t find anywhere else. 

We recommend: Sand & Fog, Pumpkin Spice & DW Home, Winter Pine.


Christmas Tree


Oh, Christmas tree, Oh, Christmas tree. To tinsel or not to tinsel. To tree top or not to the tree top. To buy real or buy fake…..these are just a few questions that come to mind when deciding your tree and its decorations.

Perhaps you have a treasured colour & textured assorted collection of baubles or collect different baubles from your travels. If you’d like to go for a more environmentally friendly approach, we recommend dried fruits and pine cones. These are easy to create and a fun craft activity. 

Start by placing your fairy lights on first. Next, place your larger baubles sporadically around your tree. Next, add in your medium and smaller baubles. Work your way around the tree until you feel it’s complete. Remember, don’t over think this, sometimes the most beautiful trees are those decorated with a minimalistic approach. 

Top Tip

Always step back from your tree when decorating and work systematically around your tree. 

We recommend: Cox & Cox or John Lewis for Tree decorations.

Catch our day of decorating Granary’s Christmas tree this year and our Christmas table laying Video on our YouTube channel this December: @hallandcoeventdesign. We’ll be sharing a video every day on the run up to Christmas. It’s going to get wonderfully festive!


Thanks for having us, Granary! 

Love, Hall & Co. X

Chocolate? Yes please!

Tomorrow marks 'World Chocolate Day 2018' and we couldn't let this very important date in the GG calendar go by without marking the occasion! ;)


Image courtesy of

Image courtesy of

Our amazing Granary suppliers and expert catering teams have provided some delicious recipes for you all to try this weekend to hit that chocolate craving! Time to get baking!



By Crown Catering Cambridge

50g Melted Butter
Cocoa Powder
200g Minimum 70% Chocolate
200g Chopped Butter
200g Golden Caster Sugar
4 Eggs + 4 Egg Yolks
200g Plain Flour

First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.

Place a bowl over a pan of simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail Sift the flour into the eggs, then beat together Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.Chill for at least 20 mins or up to the night before.

Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.


Image courtesy of

Image courtesy of


By Hall & Co. Event Design

5 Tablespoons Sunflower Oil
200g Dark Chocolate
170g Self-Raising Flour
3 Heaped Teaspoons Cocoa Powder
180g Golden Caster Sugar
Sea Salt
1 Vanilla Pod
230 ml Unsweetened Soya Milk
1 Packet of Oreos

Begin by melting the dark chocolate in a bowl over a pan of simmering water. Once melted, remove from the heat and stir in the sunflower oil and soya milk. Now mix the dry ingredients together in a separate bowl and when they're well combined, stir into the chocolate mix. Line a square baking tin roughly 20cm and put half of the mix in the tin and spread evenly to the sides. Now cover the brownie mix by laying down the Oreos, cover with the rest of the brownie mix and now with the remaining Oreos. Crush them and sprinkle over the top of the brownie, bake on 180 degrees for 20-25 minutes till the outside is cooked and the middle is still gooey.


Try turning this recipe into a brownie stack for your next summer BBQ! Add fresh fruits and cream to create this delicious masterpiece. Image from Hall & Co. Event Design.

Try turning this recipe into a brownie stack for your next summer BBQ! Add fresh fruits and cream to create this delicious masterpiece. Image from Hall & Co. Event Design.


The Cambridge Dining Company

250g Cream Cheese, 
250g Double Cream
200g White Chocolate, Melted
100g Sugar
1 Teaspoon Xantham Gum

250g Digestive Biscuits
100g Butter, Melted

Cream the Cream Cheese & Sugar together, slowly add the Double Cream whilst mixing.
Mix well until it has formed a thick mixture.
Sprinkle and fold in the Xantham Gum
Melted White Chocolate, wait until cool then fold into mixture

Mix Digestive Biscuits with Melted Butter, press down into baking tin and allow to cool (Set for approx 30 mins in the fridge)

Add Cheesecake Mixture to Biscuit Base, chill for at least a couple of hours (ideally overnight).


Image courtesy of

Image courtesy of

Hall & Co - Onwards & Upwards!

The award-winning Hall & Co. Event Design have recently under taken the task of re-branding their company, formerly known as Elizabeth Hall Event Design.

As one of our recommended suppliers, we love the creativity and energy they bring to an event; whether it be through their catering options, styling methods or the enthusiasm of their wonderful team! We asked Elizabeth Hall (Owner and founder of Hall & Co.) how the re-brand has gone and how this will continue to propel their growing business...

Why have you chosen to change your name?

It’s been on the cards for a while. Four years ago Elizabeth Hall Event Design was started as a small prop hire and styling business that I did in evenings and weekends, after a year I went full time, head first into it allowing me to offer additional services and really develop the business.

From the moment, we launched catering in the summer of 2015, the business changed direction and from Summer 2016 to summer 2017, we have grown far beyond those original plans and name. We have a full-time team of amazing and talented individuals and this new brand really represents us as a whole and our plans for the future.  


How did you go about changing your ‘brand’?

I knew I didn’t want “Elizabeth” in it anymore, so it was then just working out how far we wanted to move from the rest of the name…turns out not that far. We had established a reputation and won some awards under the original name, so it didn’t make sense to have a complete change and name it something like golden pineapple or elegant events. Also, any of this style of name suggestions just weren’t us.

“Event Design” remained as it’s us in a nutshell and encompasses all of our service elements, and “Hall & Co” represents not only Dom & I but also everyone in our team.

2017_11_07_Hall_&_Co_Canapes_6226 (1)-min.jpg
Image by Jackson & Co.

Image by Jackson & Co.

Did you have a logo idea in mind?

We wanted something bold and timeless with a clean look and the flexibility to look good on everything from the website to vans, aprons and stationary.

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How does this represent your company?

Our strapline has always been “Fresh. Imaginative. Personal.” and this needed to come across in the branding.

We’ve kept it understated and fuss free with a nod to the team behind the finished product. Our new colours and the imagery used throughout the website and new brand materials, really represent our style and the style of weddings and events that we love to be a part of.

Image by Sarah Brookes Photography

Image by Sarah Brookes Photography

Who did you task to work on the re-brand? 

After receiving some ideas from external designers we decided to take on the task of re-branding in house as we are lucky enough to have Cara, a former stationary designer, as an event manager.

As a team we all looked at the internal and external perception of who we are as a brand, different logo designs and discussed colours that best represented our style. 

Cara took the lead and instantly came up with logo ideas that were more “us”, we are so glad we went down this route and feel like really have an end product that truly reflects who we are.

We see you also have a shiny, new website...:)

Also designed and built by Cara! We love our new website and will be continuing to add new sections to it over the coming months. We are currently working on our prop catalogue and a look book section to give everyone lots of inspiration.  Our blog will be a key feature as well used to document what we are working on, industry trends and beautiful weddings.

In terms of branding and design we wanted the website to have a fresh new look with clean lines, new images and bold black fonts.

How has using social media helped your business?

We love a boomerang! Instagram is our jam and we love it! We have left the old Elizabeth Hall Event Design account up and as it was but with a message to come and see our new one. We wanted to start fresh with Instagram but not delete all the old images and comments. We are committed to only posting images of work that we have contributed to and use it as a mini portfolio.

The team Instagram page is still live and we have big plans for it in the new year, along with our Pinterest account and a new YouTube account. Follow the team Instagram feed for behind the scenes snippets, 4.00am van loads, over caffeinated ramblings and dog spam. 

Facebook & Twitter roll along, we aren’t really fans of these two platforms, but realise that not everyone is a passionate about Instagram as we are.


Has it been hard to leave EHED behind?

No! It’s not who we are anymore and this new stage really represents the company and the team as we continue to grow.

What does 2018 hold for Hall & Co.?

Cara is still very busy on branding materials, all of which should be finished in the new year.

For the kitchen, 2018 means expanded facilities and we will also be adding additional members to the kitchen team.

We are also renovating the showroom, meeting room & tasting room to reflect our new style (and the need for more storage). Once complete we will be holding two open days to showcase the new branding, our décor hire catalogue and of course food samples!

Image by Sarah Brookes Photography

Image by Sarah Brookes Photography

We love the re-brand and can't wait to see what 2018 holds for this talented and professional team! Check out their new website by clicking HERE!

The GG's x

5 Questions: Eliza May Prints

Wedding stationery can play a massive role in the overall feel and aesthetic of your big day. From the day you send out your 'Save the Dates', to the moment your guests take their seats at the wedding breakfast, the stationery can be used to compliment both the venue and your decorations. It is a chance to bring out your creative side and add those personal touches which will make the day unique to you.  

With this creative industry taking a front seat as couples look for an affordable yet 'on-trend' option, we spoke with our recommended supplier, Eliza May Prints, about how her first year in the industry has gone...

You have a number of different and equally beautiful designs available on your website. How do you find your inspiration for the different templates and do you have a particular favourite at the moment?

Thank you! I find my inspiration everywhere, it can be from nature, interiors, magazines - literally anything! I also like to keep up to date with wedding blogs to get inspiration and all the information about upcoming wedding trends. It's really hard to pick a favourite design as it changes all the time, but I do love a good floral. I've been working on lots of new collections which will be launching over the next coming months and I am really excited about them, there may be a new favourite within them but you'll have to watch this space for now! 

'Pastel Meadow'

'Pastel Meadow'

In  November last year, you won ‘Wedding Industry Newcomer of the Year’ at The Wedding Industry Awards – Congratulations! How did you start Eliza May Prints and how have you found your first year in the industry? Do you have any advice for other small start-up businesses?

Ahhh it was an amazing night held at the gorgeous barns and one I will always remember! I started Eliza May Prints last year and at the time my sister was getting married. She had asked me to put together her save the dates and invitations as I'd always been the creative type and I really enjoyed it. My sister received so many compliments on her stationery and I loved the process so much that I decided to launch it as a small business and it just took off from there. I'm so lucky that I get to do something I love every day and I get to be a part of such a special day for my lovely couples. 

My advice for small start-up businesses would be to remember where you started and look back on the achievements you've made so far. It's easy to focus on the things you haven't achieved yet and the goals you are still reaching for, but sometimes I think we forget to be proud of what we have achieved and enjoy those accomplishments, no matter how small they may be! 

Here's the lovely Eliza receiving her award at The Wedding Industry Awards last November!

Here's the lovely Eliza receiving her award at The Wedding Industry Awards last November!

What is the most rewarding part of your job?

Definitely the wonderful feedback I receive from my clients - it really means the world to me! I'm very lucky to have the loveliest clients who are always so kind - one of my clients recently forwarded on some of the feedback she had received from her friends about her invitations and it was so lovely to read.

Being an organised bride (or groom!) takes a lot of dedication. Save the dates, RSVPs and table stationary are all part of the big day and can set the theme and feel of the day. In your opinion, how far in advance should couples be thinking about sending their save the dates and/or invites before the wedding day?

I always advise my couples to aim to get their invitations out at least 3 months ahead of the wedding day, but I think it depends on the time of the year. If you're getting married in Summer it's best to give your guests as much notice as possible as most people will want to book their holidays throughout the summer period. With save the dates it's nice to send them out a year in advance but this all depends on how organised you have been with securing your venue! 

'Country Charm'

'Country Charm'

What are the new trends in stationery for 2017?

I’m finding that the new trends for 2017 are very minimalist and natural. It’s all about the delicate calligraphy and neutral tones -   less is definitely more! With the pantone colour of the year being Greenery, Botanical designs are very in at the moment. Green foliage and leaves are replacing traditional florals for a relaxed rustic look. Watch this space for a brand new botanical design I’m launching soon!

Thanks Eliza! To see more of Eliza's work or to get in touch, head over to her website!

The GG's x

Guest Blog: Elizabeth Hall

As the cold wind blew, no snow fell and bells were rung, time for our Elizabeth Hall events team flew by in the mix of festivities and weddings this past December. Catering and styling for two weddings the week before Christmas and for three during Christmas and New Year, our team worked closely with the Granary Girls to give that extra sparkle on our five bride and groom’s special day.


Elizabeth and her husband, Dominic, took their team of waitresses and chefs to set up camp at The Granary Estates on the 10th of December right through to the moment the clock stuck midnight on New Year. From lantern installations to 3 course meals, the team were multitasking in the kitchen, juggling their canape trays and of course, boomeranging for Instagram.



Katie first came to us with inquiries about our chiffon draping she had seen at Granary. With or without fairy light’s, the simplistic white drapes give the barns an elegant touch against the flint paved walls and decadent chandeliers.

Photography by James McGrillis Photography



Going for a fun & interactive roast dinner sharing board, where one guest from each table was welcomed with a surprise apron on their seat and asked to carve, Rachel & Gavin wanted to bring in their own reared meat to serve to their party of 80. Fairy lights draped in the Flint Barn across the beams giving that starry night light during the evening.

Photography by Neal Laver Photography



With silver sparkle sequin table cloths and a candle lit corridor amongst a hot chocolate station with marshmallows to roast over Granary’s outside fire pit, Kayleigh & Gavin went for a cosy winter atmosphere with slippers available to rest those dancing feet!

Photography by Terri Brice Wedding & Portrait Photography



After a winter inspired 3 course meal, mince pies followed along with a tea & coffee station. Emma and Jamie wanted a relaxed and fun evening food option, and so we circulated with our canape trays with mini beef sliders and mac n cheese bites, which did not last long!

Photography by Scotts of Cambridge



‘LOVE’ letters spread across the back wall of the barns enhancing the already romantic ambience as Chantal & James had their first dance together on Granary’s very own black and white styled chequered dance floor.

Photography by Chris Brudenell Photography



What a way to send off 2016 and dive into 2017 with glitz and glam, and a confetti canon for extra measure supplied by Granary. Starting the night with canapes and a Mediterranean inspired antipasti board, the guests were captivated by Sophie & Ross’ glamorous décor and the anticipation in the count down to the new year.

Photography by Peter Oliver Photography


The Granary Estates holds up to 180 guests in its stunning main barn, equipped with LED lighting and a bar to help get your martini glasses on. Up to 88 guests can experience the true beauty of an intimate wedding ceremony held in the flint barn. With rustic wooden beams cascading above and around the barns and a courtyard great for group photos, it truly is a beautiful venue and we couldn’t be happier to work with the venue and the Granary Girls.

Elizabeth & Jo x

Elizabeth Hall Event Design

5 Questions: Lina & Tom

Lina & Tom are two extremely talented individuals who join forces to create a dynamic photography team - being a married couple themselves they know all that a wedding day has to throw at the newlyweds! With a stunning portfolio of work from The Granary Barns alone, Lina & Tom integrate themselves in to the wedding day so as not to distract from the couple or the festivities, but to make sure they are there to capture every special moment and memory. This creative couple are a Granary favourite and are one of our trusted, local suppliers and we can't recommend them enough!

We spoke with Lina & Tom to find out more about what it is to be wedding photographers and what it is like to work at our venue...

1. How did you become Wedding Photographers? Was it a career you had both dreamed of pursuing?

Lina: Like a lot of people, we originally were on different career paths when the thought of pursuing wedding photography really grabbed us. I'd worked in theatre for ten years, in various roles such as in a theatrical agency and producing shows, before taking more administrative/programming roles, yet I was a keen amateur with a camera. Tom was a Graphic Designer doing bits of photography on the side and when I saw his talent, the agent in me took him on! I had been to a lot of weddings as I have a big family (10 times a bridesmaid!) and we decided we would love to focus on these magical occasions. With the timely engagements of two sets of friends, resulting in us shooting our first weddings as official photographers, that kicked it all off and this is now our eighth year.  

2. As photographers, what is your favourite part of the day and why?

Lina: We're hopeless romantics and tend to scoot around weddings cooing at everything, but the moment our couple lock eyes on each other for the first time is just magical, you can feel the buzz in the room and we get goosebumps all the time, even eight years on. With there being two of us there, we can get it from both angles so the couple can see each others reactions.

3. How do you find it working with your partner? Are there pros and cons? :)

Lina: The great thing about us working together is the telepathy we have, we seem to always know what each other is thinking, shooting, planning...and this is definitely a big part of our work. It's also pretty good to spend all day with your favourite person, if I did this on my own I don't think we'd ever see each other. It also means when its all getting too much, we know how each other is feeling. There are cons of course, sometimes it can get tense in the office if we disagree on something or we are just working all hours - we have to remind each other we are a couple first and business partners second. It's hard to make time for dates in the wedding season!

Tom: I love it! I get to work with my best friend, and we can read each others minds which is really rather handy! Working in the same office every day for long hours can be interesting but I can escape on the bike for some 'me' time! She's the boss ;)

4. You have shot many weddings at the barns. What are your favourite locations around the barns and why?

Lina: The Granary Barns are without a doubt a favourite venue as we not only enjoy the location but we know we are always working with lovely people :) It's hard to pinpoint where we really love, there is so much to choose from but the main barn itself is very special and looks especially awesome when the party gets started. We do also like the driveway of the house next door which comes into its own at a particular time of the day...

5. Give us 3 words to describe working at The Granary Estates...

Fun, friendly and fabulous!

Thank you Lina & Tom! To see more of their beautiful photography, click through to Lina & Tom's website:

The GG's x



5 Questions: Pete Denness Photography

One of our recommended suppliers, Pete Denness, has become a firm favourite with our newly engaged couples seeking a photographer to capture their special day. With Pete's ability to capture all aspects of the wedding from the moment a groom sees his bride for the first time, to whisking the newly-weds away for a quiet moment in our beautiful grounds, Pete is there at every stage to shoot those unique moments which turn in to memories to cherish. Pete is one photographer who will stay until the party finishes and has become a good friend and supporter to our team at the Granary Estates.

We recently caught up with Pete to find out more about what it is to be a wedding photographer and how he feels about working at our venue...

1. What's your favourite thing about working at The Granary Estates? (Apart from working with The GG's of course...)

I love working at The Granary Estates as there are so many great spots for photos! The grounds always look immaculate and in the Summer there are some beautiful cornfields just behind the Granary Cottage.

2. What is the best part of your job?

The best part of my job is getting to meet new people and see them being happy.

3. Do you have any 'stand out moments' whilst working at The Granary Barns?

One wedding that really stands out this year was Justin and Toni's. With their familys being Chinese and German the wedding involved some really interesting traditions. These included a tea ceremony, a log cutting with a giant saw and the bride being kidnapped by the mask wearing groomsmen!

A less fortunate memory was of me falling backwards down a 5ft nettle filled ditch. Fortunately the couple had their backs to me...

4. If you could give couples getting married one piece of advice, from the point of view of a wedding photographer, what would it be?

Some of the best natural shots I take are toward the end of the night when everyone is up dancing. Check what time your photographer will stay until if you don't want to miss out.

5.       Give us 3 words to describe working at The Granary Estates…

Always a pleasure!

Visit Pete's website to see more examples of his stunning work:

The GG's x

Rustic Recipe

Hello everyone!

For those of you that don't know, it's the meat lovers favourite time of year; it's British Sausage Week! Hooray!

One of our fantastic recommended caterers, Dine By EH, has created this mouth watering Winter warmer dish for you to try as the nights draw in, Winter creeps up and home cooked comfort food is top of the list.

Is it dinner time yet.....?



Serves 4



8 Newmarket sausages

Half a butternut squash

200g Cavolo Nero, shredded

4 rashers of smoked streaky bacon

300g new potatoes

4 duck eggs

Olive oil

Salt & pepper

25g butter


Salsa verde ingredients

Handful of soft herbs (chives, basil & marjoram)

1 clove garlic 

Zest of half a lemon

Tablespoon of capers

100ml extra virgin olive oil

salt & pepper to taste


Salsa verde recipe

Blitz all ingredients together in a food processor, adding salt & pepper at the end to taste


Hash recipe

Make your salsa verde and set to one side.

Gently fry sausages in a small amount of olive oil, once coloured place in the oven for 20 - 25 minutes at 180.

Dice squash into 1cm cubes, drizzle with olive oil, season with salt & pepper.

Roast squash for 20-25mins at 180, or until tender.

While the squash is roasting, quarter new potatoes, boil in salted water for 15 minutes, or until cooked.

Slice & fry the bacon in a large frying pan.

In the same pan add the cooked, drained new potatoes, butternut squash & butter

Fry for 2-3 minutes, until potatoes are golden brown

Add in shredded cavolo nero and set to one side over a low heat 

Fry duck eggs in a separate pan


Divide the hash & eggs between four plates and drizzle with salsa verde

Paul Cook - Filming at The Barns

At The Granary Estates we build fantastic relationships with our suppliers as we work alongside one another to achieve the highest standards and the perfect wedding day. One of our 'Recommended Suppliers' Paul Cook is an outstanding Videographer who has now worked at our venue many times, producing stunning work, capturing our couples special day for them to treasure forever. Since shooting our Launch Night in March 2013, he has continued to support The Granary Estates and has become a trusted friend in the industry. 

In August, Paul was back at the barns to shoot the lovely Emma and Dave's big day. Here, Paul describes his thoughts on the day and gives us an insight in to how he executes his work, from the very first meeting to the end product.  


1. How do you approach working at the barns? Are there aspects of the venue that are hard/easy to film in? What do you like about the barns?

When you get to a venue for the first time there’s always 101 different things that you have to work out in the first 5 minutes; “where is the ceremony room, where can I store my equipment safely, can I store my equipment safely, which part of the venue will be best for couple shots, who do I direct these questions to?”. When I worked at the Granary Barns for the first time way back on the venue’s opening night, most of these were either obvious as soon as I walked inside, or answered within a matter of minutes by their super friendly and helpful team. Now that I’ve shot weddings and events at the barns on several occasions, I feel right at home as soon as I step inside. This is so important because it leaves me plenty of time to start shooting immediately, meaning more coverage of the couple’s big day, more time to get the best shots and sometimes even grab a glass of water before everything gets going!

The venue layout is brilliant; it’s picturesque yet practical, which lends itself perfectly to filming a wedding there. The way that the long walkway gets you from the Flint Barn to the Granary Barn is as fuss-free as it gets. No stairs, no awkward doors and plenty of space to move with or without equipment. The fact it is lit from just one side with the big, spacious windows looking out on to the garden is also just right giving a much more flattering light inside. The central garden and courtyard area is always a lovely place to shoot, with a great mix of shaded and sunny areas, and a nice amount of space for guests to spread out. It makes shooting the reception drinks and mingling much easier than a lot of venues where you find yourself squished into a corner trying to film in a tight space! The freedom to move around the garden means being able to approach it more creatively and this is where I’ll often get the camera gimbal out to shoot some nice, smooth moving footage of the day. The other thing that is always a treat when I shoot there is it’s surrounding fields and gardens. All throughout the year there is somewhere the photographer and myself can take the bride and groom for some really special couple shots. At Dave and Emma’s Wedding we were blessed with some beautiful summer evening light across the fields and through the trees so we made the most of it and captured some really beautiful moments.

2. What was your favourite thing about Emma and Dave’s wedding?

Emma and Dave’s wedding has to be one of the happiest wedding days I’ve filmed. Ever! The family and friends were all so welcoming and helpful and the couple were so smiley and excited all day it made our job easy peasy! When it came to editing, it was a challenge to decide on the best material for the highlights film – almost every shot had a big beaming smile or genuine moment of laughter.

3. How do you make the end product a ‘Paul Cook Production’? Do you have a ‘style’ or do you tend to let the couples and there personalities effect the editing process?

A lot of the style and look of my wedding films is about how we shoot it. It is always best to get it as perfect as possible in-camera and only make small tweaks and adjustments in editing. We shoot in a fly-on-the-wall, docu-style with a cinematic look. We achieve that by shooting on small but very high-end cameras so that we can capture a wedding in the highest possible quality whilst still being mobile, flexible and adaptable. Once we’ve shot everything on the day and get into the editing process, the rest of the style and look of the wedding film is created. This is mainly about editing pace (which is often determined partly by music choices made by the couple) and the colour grade. I like to give my wedding films a realistic look and feel with a good dose of filmic quality. The most important thing is getting the film to look ‘right’ and by this I mean make sure the colours of skin and clothing are accurate. Every bride will know exactly what tone of white or cream her dress is, so it’s important to try and retain that in the film!
Every cameraman and editor has their own style, things they like and don’t like, and I think the key to creating the best possible film is finding the right balance between what I think it should look like and what the couple want it to look and feel like. From the first meeting where we grab a coffee and chat about everything, I always make notes of the couple’s likes & dislikes. I ask lots of questions (some which seem trivial at the time!) to make sure myself and my second shooter can approach the big day with a clear idea of what we need. I like to pride myself on making wedding films as unique as the couple themselves. I only shoot around 10-15 weddings per year (despite getting close to 100 enquiries yearly) and that’s because I always like to give myself the time to focus on each wedding project on it’s own. I never edit 2 wedding films simultaneously because I think it’s important to stay focused on just one couple and one wedding day at a time.


Here is Emma and Dave's highlights video shot by Paul. To see more of Paul's incredible work, visit his website 

The GG's x

40 Days to go.

We are now on countdown to our festive season here at The Granary Estates and thinking about all things sparkly! We have just ordered our stunning 18ft Christmas tree and booked in the fabulous Tolly (Tolly's Flowers) to dress our show stopping tree :)

The Granary Barn

The Granary Barn

For those of you who are yet to book your Christmas Party venue, we have the following limited dates available:

  • Tuesday 6th December 2016
  • Wednesday 7th December 2016
  • Tuesday 13th December 2016
  • Wednesday 14th December 2016
  • Monday 19th December 2016
THE tree.

THE tree.

The Flint Barn

The Flint Barn

For more information on our remaining Christmas dates, please call our little elves in The Estates Office on 01638 731230.

Only 40 days until December and the festivities can begin!!!! 

The GG's x