We pushed the boat out in a compact kitchen at the Bunkhouse at the Tudor barn Milden. Charles from Nethergates wines did a pre supper wine tasting so the hens were really hungry: All freshly cooked on site we incorporated many of the Bride to be’s favourite things: A Vegan red lentil dahl to start with, Char grilled broccoli, and rocket honey walnut, pomegranate and grilled haloumi as a salad course. Followed by a main of Iman Baildi, wilted nutmeg spinach to accompany a favourite of the brides, a Macaroni Cheese. Not a classic combination and not something that we have ever cooked for clients before but after researching the value of rinsing the starch off the cooked Macaroni, it made a huge difference to the end result which meant the macaroni came out flowing rather than stuck together in lumps. I used some Genius gluten free to make the bread crumbs which worked surprisingly well. Hard work in a small kitchen but really appreciated by a lovely group of Hens.