Food tends to start a conversation at The Rhynd. In the café, our Executive Chef Jack has written about making pasta with our farm eggs, whose orange yolks gave it a wonderful golden colour. He’s also cooked a beef bourguignon inspired by the one his mother made when he was small. He remembered smelling it before leaving for school and knowing what was coming for dinner. That’s a rather good place to start with barn wedding food ideas. What do you both love eating, and is the