The Barn at Berkeley, a stunning award winning family-owned Cotswold wedding venue has passionately created a field-to-fork dining ethos that’s wowing couples and guests alike.
Exceptional food is at the heart of everything they do and all of the local produce is freshly prepared by a team of skilled in-house chefs. Menus change seasonally to utilise the best in season and speciality ingredients, helping to complement the meat (beef, pork and lamb) that all comes from the family’s farm. Sustainability and minimal food miles is something the team are incredibly passionate about, with the neighbouring farm producingthe majority of the meat on the menu, and using as many local suppliers as possible.
The kitchen is run by Executive Head Chef Ben Freeman, who works closely with James Cullimore, Director and fourth-generation farmer. With 15 years experience within the wedding industry and four years working at The Barn at Berkeley, Ben is an extremely talented chef which makes him and James the perfect combination to create outstanding food. Their partnership has helped to drive the food ethos at the venue and they continue to strive for exceptional quality and menu innovation.
James’ father opened Cattle Country Farm Park in 1992; the family were looking for ways to diversify their farming business and decided to open the farm to the public and local schools to showcase rare breeds of cattle. The wedding venue opened a decade later on the adjoining site and has developed a strong reptuation for boutique countryside celebrations.
Image - James and Ben
James returned to the family farm in 2014 having worked in the agricultural machinery sector for 10 years. Since then, he has expanded the herd to over 500 cattle, the majority of which are pedigree and continues to run the collective businessoperations, alongside his wife Katy.
James explains what makes the meat so good and of such a high quality: “The cattle are predominantly pasture-reared, grazing outside on lush green fields from April to October – as farmers we love to complain about the weather, but Gloucestershire is warm, with a fair bit of rainfall which makes for ideal conditions for growing grass. In the autumn, we bring the cattle into our sheds to escape the elements. We produce most of the winter feed for our cattle ourselves, meaning that it is of the highest quality, with the lowest carbon footprint.”
Ben adds: “The animals are carefully looked after and raised slowly, and it shows in the quality of the meat. Lovely marbling, and wonderful taste. Also we have a great relationship with our butcher Ruby & White, so we can get the specific cuts we require.”
Standout dishes of the classic British with Mediterranean influence wedding menu include the Berkeley Heath Farm Beef Wellington.
Whether it’s the canapés that welcome guests, the main course shared with loved ones, or late-night bites to keep the party going, everything is crafted with care and rooted in the farm’s traditions.As a full service, or all-inclusive venue, The Barn at Berkeley offers two catering packages ranging from £70-£90 per guest to suit a range of budgets and needs.
The venue is available for events and weddings. There is limited availability on selected dates for 2025 and they are now taking bookings for 2026, and well into 2027. For more information on The Barn at Berkeley and for more information, please visit www.thebarnatberkeley.co.uk.
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