Setting up table for 60 for dinner, the sea salt and black pepper were set in little heaps on large fresh leaves for guest to help themselves…
The new culinary herb garden next to the bread oven supplied a variety of fresh herbs including a 'hot and spicy' oregano from Jekka's Herb Farm.
An expert rolling the thinnest of pizza bases, some of which were topped with nettles foraged locally.
The menu included a huge paella cooked onsite, vegetable dishes, pizzas and fresh salads, biodynamic wine and freshly made lemonade. Cotswold Cooks were the caterers.
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