Set within the grounds of the Duke of Devonshire’s Bolton Abbey Estate and originally built in the 16th century, The Tithe Barn has remained untouched for almost 500 years. It is a wedding barn nothing less than idyllic with stunning views looking out onto the Bolton Abbey Priory ruins.

The launch of The Tithe Barn, this summer, sees Cripps & Co continuing to shake up the wedding industry, by offering a tantalising menu with a good dose of theatre. Director of Catering, Tom Bridgeman and Operations Manager, Will Abraham, explain what future guests can expect to see at The Tithe Barn.

Q: Tell us about the food on offer at the barn

A: Will: “The whole concept behind the food at Cripps & Co is relaxed, informal dining. Having a formal seating arrangement for a three-course dinner is actually quite restricting and formulaic. 

“We aim to give people what they actually want, which is tasty, simple, informal food.”

Q: So what exactly is on the menu at the Tithe Barn?

A: Tom: “It’s going to be ‘feast’ style food and street food. Nothing people will be used to seeing at weddings. When devising the menu, we’ve really tried hard to offer something different. For example, instead of a hog roast, we’re doing whole BBQ lambs. We are venturing into different cuisines so we can cater for everybody.

“As well as the classic canapes, French feasts and afternoon tea, we also have Indian, vegetarian, BBQ & grill, British feasts and rotisserie menus. Prior to booking couples and their families can come to one of our tasting ‘Feast Nights’ where they can sample many of the dishes paired with our wine.

“Street food is really big for us too. There’s no reason informal dining can’t be high quality and just as tasty. The Baz & Fred stoned baked sourdough pizzas are incredibly popular, as well as steamed Bau buns, crispy chicken and our succulent burgers.”

Q: What are the biggest changes you’ve seen in wedding food trends over the years?

A: Tom: “Definitely that people are after more relaxed dining formats. They are not after ‘pretty’, delicate foods any more, in-fact – the more rustic the better! People are more open to sharing foods, all diving in and using food as an opportunity to mingle.

 “In terms of food itself, vegetarian and vegan dishes are bigger than ever. Recently, we did our first ever completely vegan wedding. At The Tithe Barn we will have our ‘Vegetarian Feast’ menu that’s been developed to be as flavoursome as possible – moving away from stuffed peppers and veggie lasagne. There’s Tarka dhal, falafel and tabbouleh, polenta chips and Middle Eastern roasted veg with cumin yoghurt to name a few.

“Meat is still very popular and our huge outside BBQs provide entertainment, as well as mouth-watering aromas to get guests’ stomachs rumbling.”

Q: Who will be cooking the food at the Tithe Barn?

A: Will: “We’ve hired a talented Head Chef, Richard Upton. We’ve been working closely with him to constantly develop new dishes to offer something exciting and above all incredibly delicious. He is level headed, dedicated and innovative; we can’t wait to get started!”

Bookings for The Tithe Barn are now being taken for August 2018 and beyond.

For viewings and bookings please call 01756 63 1000 or to find out more information about the venue, or to make an enquiry visit the website here