Cotswold Cooks

read moreI am Natalia Maddison, chief cook of Cotswold Cooks. Cotswold Cooks started in the kitchens of Purton House in the late 1980's. Having cooked for the large family and farm workers we opened up Purton House for small corporate events and weddings. Our catering company goes hand in hand with the family farm, purtonhouseorganics.co.uk. We have a constant supply of fresh produce, and only when the numbers are too high or items unavailable do I go to other suppliers. Coming from an organic farm I use a large network of local food producers that I know personally.

read moreA little note but a huge thank you for the catering you supplied at our daughter susie's wedding last Saturday. The food was delicious, we have lost count of how many guests have complimented you, so thank you very much, not only for last Saturday but for all the help and advice you gave susie beforehand. First class service! Thank you so much for your email and more importantly thank you so much for a wonderful day! You and your team were amazing and everyone loved the food, the meat eaters said it was the best pork they had ever eaten and the vegans loved it!

read moreWith a guest list that included Prue Leith, Hugh F-W, HRH, Monty Don and countless other worthies the pressure was on! With 100% organic ingredients and keeping to a budget we devised a menu to reflect the SA ethos of sustainability and good food for all. This company wanted a family fun day running like a village fete at Purton House. When dealing with large groups of people time is really of the essence. We decided on a barbeque as it is always popular and not too complicated for us caterers!

read moreA winter wedding in a tipi with all the guests staying in rented farm houses for the weekend and a Great British bake off pudding competition to culminate was an occasion to remember. We kicked off with vintage afternoon tea of scones with clotted cream and English breakfast tea, with mulled wine for those that needed extra warmth and a sweetie counter to keep sugar levels up. A quick change into evening attire and guests reassembled for the ceremony followed by speeches and then supper of slow cooked pork with roasted winter vegetables, apple and rosemary jelly, cannelloni and haricots with fennel and baby spinach.