A COUNTRY house hotel in the Vale of Evesham is offering food-loving couples a chance to share their culinary passion with their friends and family on the big day.

Eckington Manor is now offering a unique ‘farm to fork’ wedding breakfast, which uses the very best local ingredients and is prepared by the venue’s chefs - BBC Masterchef: the Professionals 2015 winner Mark Stinchcombe and his BBC Great British Menu contestant wife Sue. The couple held their own wedding at Eckington Manor in the autumn of 2015.

The couple have created wedding breakfast dishes using ingredients produced on the manor’s farm and from other sources within a 20-mile radius. The dishes will reflect seasonal changes and use fresh produce available in the local area.

The menu is devised to be truly local and therefore as fresh as possible when it hits the plate, embodying the ‘farm to fork’ ethos.

Eckington Manor owner Judy Gardner said: “We’re incredibly lucky to lie at the heart of such a rich and diverse food landscape here at Eckington Manor, with the beautiful Avon Valley and River Avon quite literally on our doorstep, as well as a fantastic variety of food produced from our very own farm and gardens.

“With so many delicious gems on offer within such a small radius of the manor, we wanted to create a menu specifically for our weddings that would allow our couples and guests to truly immerse themselves in the tastes of the region, offering a unique menu that couldn’t be experienced anywhere else.”

The new menu not only offers the chance for couples to immerse themselves in a truly local feast, but give their guests the opportunity to experience the incredible talents of a Masterchef: The Professionals-winning chef on their big day, she added.

Eckington Manor’s Farm to Fork Wedding Banquet is entirely bespoke according to the season with Mark and Sue working with each couple to create a menu tailored to their preferences.

The menu uses meat from the manor’s farm which rears Aberdeen Angus and Highland cattle, Lleyn sheep and Gloucester Old Spot pigs. The vegetables are grown in the manor’s gardens and wild herbs and blooms such as elderflowers are foraged from the surrounding countryside.

Eckington Manor also works with a number of local producers to source ingredients for the wedding breakfast. These include asparagus from Birlingham and air dried ham from Oxsprings near Pershore.

An Eckington Manor Farm to Fork Wedding Breakfast could include Birlingham asparagus and parmesan snow; or Oxsprings’ ham and truffle mayonnaise followed by roasted and braised Eckington Manor beef, charcoal emulsion, glazed carrots; with Elderflower panna cotta, strawberry parfait or gooseberry and candyfloss to finish.