Here at Pennard Hill Kitchen we know how important food is at your wedding and we have over fifteen years experience in making this happen.
Working with you to create a feast that is unique to you, inspired by travel, restaurants or even Granny’s secret recipe is something we enjoy most.
The Kitchen is headed up by renowned Somerset chef Tom Godber-Ford Moore, and as you would expect, our philosophy means that the emphasis is placed on food that is seasonal, sustainable, but most importantly – delicious! We have a strong connection with the local farmers and a deep knowledge of the wild lands of the West Country, often creating our dishes with food harvested or foraged wild both on and around the farm
Nothing pleases us more than seeing happy people sat at our rustic trestle tables, perhaps outside under the Somerset sun, with the county stretching out ahead of them – sharing great food with great friends. The focus of a wedding feast at Pennard Hill Farm is often some home-grown, local or even wild meat. Seeing this meat slowly cooking on our purpose built, outdoor wood-fired kitchen, framed by a backdrop of our breath taking views of the Mendips will leave your guests raving for years to come!
After a few canapes to soak up the cocktails or fizz (or both!), starters are often plated, with the meat main-event being delicately dressed and carved on platters or boards, alongside seasonal salads or vegetables, served feasting style to leave the table groaning and your guests in awe. Puddings, as always, are the icing on the cake, and can be served plated or to pick up and share.
We can provide wood-fired sourdough and home-made butter, and follow your feast with fresh mint tea and coffee.
We know a full sit down wedding breakfast may not be your thing, and if you wish for something a little more casual, either for the night before, the night after – or for the main event itself – we also offer a full street food stand with everything from wood-fired sourdough pizzas and buttermilk chicken burgers, to a whole lamb asado or suckling pig, cooked over the wood fire.
If you would like to know more, please do get in touch for an informal chat with Tom to discuss your needs.
We don’t keep set menus, preferring to discuss individual needs and desires with each party, but please see the link below for some sample seasonal menus.