Happy New Year!

May 2021 bring us love and laughter and weddings and parties!

In the meantime,  we will be re-introducing our Food to Go offering next week for collection on Friday 22nd January.  The menu is now available under the Food to Go section!

"The Cow Barn is all about taking time out of your busy life and spending it doing something you love with people who feel the same way".  

"Sharing cooking skills with others is such a great way to explore new ideas and, for me, feeding people is an expression of love".

 Miranda @ The Cow Barn 

"If it doesn't run, fly, swim or grow from the ground, it's not food".

Annemarie Colbin

"Bread is a fundamental food source, which has been made since the Egyptians started to grow wheat on the banks on the Nile.  Being able to make it yourself is not only truly satisfying, but is far, far better for you than buying factory-made loaves in the shops".

  Trevor@The Cow Barn


'What's inside it?' asked the Mole, wriggling with curiosity.

'There's cold chicken inside it,' replied the Rat briefly; 'coldtonguecoldhamcoldbeefpickledgherkinssaladfrenchrollscresssandwichespottedmeatgingerbeerlemonadesodwater..'

'O stop, stop,' cried the Mole in ecstasies: 'This is too much!' 

               Kenneth Grahame, Wind in the Willows

'Nowadays dairy is so often the preserve of big manufacturers, but for centuries it was the business of individual households. So why not mine? And why not yours?...

You just need milk, a few simple items of equipment, a little time and a bit of curiosity!'

Steven Lamb on Cheesemaking

Meet The Team
Miranda Ball

Food, travel and writing are Miranda's greatest interests.  She trained at the Cordon Bleu School in London and then read English and Spanish at London University before starting her own catering company in 1985.  She loves to share her knowledge of food and is currently completing

 a qualification in nutrition.

Trevor Ball

Trevor  trained as an engineer before starting his own fresh produce business in London, which is how he and Miranda met.  He discovered a passion for baking when he had to step in for one of our bakers and went on to become one of Rick Stein's food heroes, selling organic bread at farmers markets all over East Anglia.  He loves to pass on his knowledge and always has a sourdough starter on the go.

He is also passionate about very large motorbikes!

Maz Rimell

Maz has been keeping us all under control in the office for over ten years. Since reading languages at UCL in London, she has been working in the hospitality industry, helping create and plan events for our sister company, Carte Blanche Catering, with an eagle eye for detail and unsurpassed organisation skills.  She is the key to getting the right person to the right place at the right time!   She loves to travel and spend time walking her dogs.


Sam Ball

Sam qualified from Leith's Cookery School in 2013 and has been working with our sister company, Carte Blanche Catering, ever since.  After serving in the Reserves for six years, he has now joined the Met, but still contributes to the Cow Barn in his spare time by running his amazing game and country skills courses.  He is also reputed to make the best Paella outside Spain!

Alistair Dibbs

Alistair is our Executive Head Chef.  He spent his early years as a chef honing his skills in Michelin starred restaurants in France, London and the Midlands.  He then spent five years at Harrods as an Executive Chef working with well-known chefs such as Tom Kerridge and Tom Kitchin.  He is passionate about seasonality and freshness and is a keen gardener, growing all his own vegetables.  In his spare time he writes a food column for an independent local newspaper.

Cheryl Barnett

Cheryl has been an important part of our team for over twelve years and is one of the mainstays of our kitchens here at Bury Farm.  She is an expert at making canapés and her inventiveness and attention to detail ensures every bite-size morsel is perfectly delicious!  She loves to pass on her skills to others and together with Miranda Helps run the canapés courses at The Cow Barn.  She also loves dachshunds!

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"Thanks so much for our supper boxes this evening.  Absolutely fabulous!  Will definitely be ordering next week and looking forward to it already!"  16/5/20

"Just enjoyed your lamb Tagine fantastic! thanks a lot will be placing an order for next week. Early feedback from my kids is they have dressed up and had a date night in enjoying your delicious food. Well done and thank you".  16/5/20


"Thank you team Blanche, we thoroughly enjoyed our beautiful meal, so well presented and instructions were perfect" .   16/5/20

"Perfect flapjacks, copious refreshments and what a lunch. The paring of foods and the flavours were sumptuous and a joy to eat. It was a real treat to consume such wonderful dishes - I cannot believe I ate quite so much!!


I loved Steven with his witty anecdotes, endless enthusiasm and energy imparting his infinite wisdom from years of experience. The atmosphere drew us together to share and learn through practical experiences. I am so inspired by the course and cannot wait to get 'hands on' and give that different homemade twist to traditional Christmas fare".

"Fab course last night. I shall try to replicate some of your gems! Thanks to you and your great team".

"I really enjoyed it and was intrigued by watching Miranda and Cheryl produce these miniature works of art. Such fun, really instructive – now for some practice at home!"  


The Cow Barn, Bury Farm Parlour, Nuthampstead, Herts SG8 8NG  Tel:  01763 848212