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Cotswold Cooks is run by Talia Maddison, whose inspiration comes from the simplicity of fresh, seasonal, rustic food, cooked using techniques from around the world, especially the Mediterranean.

We cook wedding feasts using locally sourced ingredients - often directly from our organic farm - prepared with innovation and simplicity. We have a constant supply of fresh produce from our family farm, and use a large network of local food producers that we know personally.

The butchers that we use know the farms from which the meat comes from, farms that use traditional methods where the animal has plenty of space and a good natural habitat in which to roam. We get fantastic sourdough bread from Thierry at la Parisienne, a real artisan baker. Our organic butter comes from the Berkeley farm Guernsey cows, and we often use the local farmers' markets and Cirencester market for cheese. Fairtrade tea and coffee come from my eldest sister's company.

Recent examples of wedding menus we have cooked include:

- pan con tomate with fire toasted ciabatta and Serrano ham carved in front of guests

- organic mini burgers, grilled over an open fire

- warm scones straight from the oven with homemade jam and clotted cream

- tapas starters of hummus, red pepper and chilli salsa, toasted paprika almonds, and olives

Do get in touch to discuss your ideas.