The Cow Barn is the little sister company of Carte Blanche Catering, which has been catering for weddings and events in East Anglia for many years. We are based at Bury Farm in Nuthampstead near Royston, where we have professional kitchens and also a lovely space for cookery courses and workshops (please see above for more information).
Now that the restaurants are opening up and our lovely clients are able to eat out once again, we are going to concentrate more on our frozen food range which can be ordered any day of the week and collected 48 hours later any time between 9.00am and 4.00pm from Wednesday to Friday. These dishes are all made with love, without cutting corners and using proper, healthy ingredients, just as you would at home. Please see our Food to Go section for more information and orders.
We would like to take this opportunity to thank all of those who have supported us through this difficult time and hope we have made your home entertaining a little easier.
"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".
"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
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 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 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 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!
Steven Lamb has been a key player at River Cottage for many years and now is a celebrated author, presenter and expert on smoking and curing meats and cheesemaking. We are incredibly lucky to have him as a friend and contributor on our cookery courses and workshops.
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!
"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".
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"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!"