You may be wondering who’s behind the name of Vaughan’s Kitchen, especially if you recently joined us here🤔
Meet Peter Vaughan whose energy and passion is turbo charging the company. All started with a wish to make people happy through food.
After years of training in classical cuisine Peter was yearning to experiment and approach culinary world from different angle. He gained a diploma in Herbalism and Nutrition and developed his own style – Naturally Balanced Cooking. Classical dishes were developed into lighter versions, our food is different, imaginative, lighter. We encourage eating using all your senses and it awakens and tickles your taste buds. We let ingredients shine and our food is full of flavour. We draw our inspiration from the World Cuisine, but always celebrate Wiltshire produce.
When it was time to move on from the shop and 15 years of running a restaurant (more about that in our previous post), cornerstone of Peter’s philosophy meant that we decided to use his name for the business so Vaughan’s Kitchen and Cookery School was born.
When he’s not working he loves canoeing and picnics by the river. He also loves walks, foraging and following the rhythm of nature.
Thank you @camillaarnholdphotography for the cover photo captured at @euridge_ while working with @amiejacksonweddings and some other fabulous suppliers creating unforgettable day for E & T✨
WHAT’S YOUR VIBE?
What gets you excited as a couple? How would you like your wedding to feel? Once you have got an overall vision, all the details fall into place. Use them to anchor you and create magic that is yours and nobody else’s. It all starts within you so draw upon that power to make your mark in this precious world of ours with care and mindfulness. If you’re looking for creative, inspired and honest feast to tickle all your senses, you just found the right people to help you. We can’t wait to join you on your planning journey, let’s start creating your wedding menu today!
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This reel features weddings we have worked at and moments captured by super talented photo masters:
@oxiphotography@beckytranterphotography@atalllongleggedbird@joab_smith@copperandblossom@siobhanbealesphoto@angelawardbrown@joshuatuckerphotography@rubywalkerphoto_@the_wild_bride@jesswitheyphoto@s2images@33petersmartphotography33
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#whatsyourvibe #moodoftheday #moodboard #bestdayever #weddinginspo #weddinghelp #weddingphotos #weddingcatering #sustainablecatering #sustainablefood #sustainableweddings #naturallybalanced #honestfood #cateringinwiltshire #cotswoldswedding #hampshirewedding #dorsetwedding #somersetwedding #southwest #weddingplanner #countrywedding #creativefood #vaughanskitchen
Who’s your point of contact and answers all your questions? If you made an enquiry, you would have had an e-mail (or a few!) from Jurgita. Often behind the scenes & giving the centre stage to Peter but just as important a cog at Vaughan’s Kitchen.
Having come to the UK from Lithuania, via Finland where she completed some post-graduate studies, her plan was to spend 6 months in the UK getting ready for Masters studies. That was in 2003... Peter swept her off her feet when she started working at The Healthy Life and Peter kept bringing freshly squeezed carrot juice he made at The Bistro across the road and then – life happened! They got married, Jurgita still got her Masters degree (but in Bath) and they are running Vaughan’s Kitchen as two inseparable partners – in life and at work.
Her main role is liaising with clients and suppliers and then organising, managing and leading the Front of House team at events. However, in small family business, there are lots of other balls to juggle: social media; accounts; payroll etc.
Her fantastic organisational skills, an eye for detail (wonky creased tablecloths be banished!) and excellent people skills help make sure that service side of your event runs smoothly. Favourite part of the wedding – seeing you walk down the isle; emotional strings get tugged every time🥹 And then, watching the dance floor erupting – nothing beats that feeling of satisfaction of everyone well fed, relaxed and looked after and job well done 💃
With two young sons to look after as well a ‘window of opportunity’ for own interests is slim. She enjoys the theatre, live music and, in particular, she loves to dance 💃
Most definitely not a morning person🤣 If given a choice first love is the seaside and then the woods. The power and force of nature is magic✨
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📸 2nd photo captured by @davidscammellphotography
This day 4 years ago… when we all stepped into a changed world and the wedding day for A&J was here at long last! Number of postponements, menu changes and anxious waiting later… The sun shone just like today, the water on the Fonthill lake sparkled and the atmosphere & compliments on the food were electric! Whenever we return to Ashley Wood Farm, it always makes us feel as if we are entering a different world, full of calm, serenity and anticipation of what’s to come. A&J took advantage of every corner this Wiltshire barn wedding venue has to offer – romantic ceremony under the branches heavy with blossom; reception with garden games & G&T bar on the lawn overlooking the lake; wedding feast of char grilled steak & sticky toffee pudding in the barn; treats, photobooth and bar in the Milking Barn and evening party pizza around fire pits in the courtyard. They did it their way and we loved it all!
If you are ready to start your wedding planning journey and would like to weave in your unique & authentic story into your Wedding Breakfast, we are here for it. No set menus or lists of dishes but honest & real conversations and considered details. Drop us a line and let’s arrange a chat.
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@ashleywoodfarm@siobhanbealesphoto@whencharliemethannah@georgina.rose.events@pamplemoussefloralevents@bridebydesign@victoriaokemakeup@hospitalityservices247@bathvintage
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#barnwedding #countrywedding #relaxedwedding #timetogetmarried #wiltshirecatering
One thing you will find on all of our menus is bread. It’s not a separate course but always an accompaniment that is served either with a starter or a main course, if canapes are replacing the starter. Over the years we have developed so many different recipes and never stop experimenting with different grains & flours. Easy to adapt and make gluten free loaves too which goes down a treat with guests with dietary requirements. This homemade crispbread was chosen as a perfect match for a selection of Middle Eastern sharing platters – lovely and light with a great flavour & crunch. Do you have a favourite type of bread?
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#homemadebread #crispbread #bakingbread #weddingmenu #weddingcatering
When the blossom gently unfurls in early sunshine and the gusty wind in blowing, we are taken back to this exquisite Spring wedding of R & M. It was a beautiful start of a new chapter, and all felt perfectly balanced with the awakening of nature. The couple got married at the majestic Salisbury Cathedral and then everyone came back to celebrate at gorgeously styled Chalk Barn. The menu brought a mix of fresh flavours and colour of the season – verdant wild garlic, crunchy & peppery radish, sharp & tangy rhubarb. The weather may have been unpredictable, but the light was quite magic✨Just look at the couple portraits captured by @carrielaversphotography
Whatever season you’re planning to get married in, we’re here to guide you through your bespoke wedding catering options, just drop us a line
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@at_chalk@carrielaversphotography@chloerosefilms@hibiscus_and_hodge_flowers@entertainmentnationuk@sassiholfordbridal@carinabcouture@teresajollymakeup@siennataye@whitestemhire@allthekit
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#marchwedding #springromance #modernwedding #weddingmenu #wiltshirewedding
It’s Food Waste Action Week 🥕 Not a sexy topic but it’s an incredibly important one. Do you ever stop and ask how your caterer is dealing with food waste? We don’t mean perfectly good food that may be left over and served to members of staff or packed up for you to enjoy the following day. What happens with all the trimmings of the veg that is not looking it’s best and won’t be fit to serve, with all the bones, peelings and other by-products when cooking from scratch, all the ‘bits’ that may come back to the kitchen after the feast is over and plates are cleared off the tables.
Our ultimate aim is to use every part of each ingredient so that there is very minimal waste left. Cue drying the fibrous part of leeks to make leek powder and use it for stock making & seasoning; or using pineapple & citrus cuttings for infusions & cordials; or bunched carrot tops for salsa verde; or cabbage leaves & hearts for ferments and kimchi - to name a few.
Most venues will ask the cater to take away their kitchen waste but where does it go? The easiest & quickest route is to mix it with general waste and straight to landfill. But that creates harmful gasses, primarily methane, which accelerate global warming. We still see some not so encouraging grins when we set up our bins in the kitchens but since 2016, we have committed to the costs involved and introduced the separation of food waste on top of now more common recycling. We are proud to be sending zero food waste to landfill, whilst producing renewable energy and reducing greenhouse gas emissions and pollution.
So, when you’re cooking at home, try and plan the menu and store the ingredients appropriately so you minimise waste, save resources, time and money. @lfhw_uk campaign is worth having a look at for tips & ideas. And when you’re planning a wedding or a party, ask the question about waste management which hopefully will prompt more caterers & venues to take responsible actions.
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Cover photo by @bertpalmer while catering at a beautiful C&A wedding at @hamswellhouse
#foodwasteactionweek #foodwasterecycling #zerofoodwaste #sustainablecatering
Surprise proposal story continued… and as promised this part is all about food😋
We were super chuffed to hear from Nalini @knotsandnuptialsweddings whom we worked with at one of the weddings at @euridge_ . After a consultation & a few refinements (quite a usual process when planning events with us as we don’t do cookie cutter menus) all the options were confirmed and we settled on best of English seasonal flavours & elegant presentation.
Nalini thought of the whole experience so while the newly engaged couple was enjoying some photo time, their families had some canapés & drinks in the rose garden with glorious wisteria covering the ballroom walls. Then it was time to relax and enjoy a family feast in The Lost Orangery. We started with freshly barbecued giant prawns with with a little sprinkle of homemade garam masala & Spring asparagus and hollandaise sauce. Followed with corn fed Somerset chicken, Wiltshire truffle & white wine and tarragon jus. Finished with ever popular Eton mess. Even though April is early for strawberries, they grow them incredibly successfully in New Forest and we saved some of our previous summer homemade elderflower cordial to marinade them.
This was a fairytale start of the next chapter for P & V. We never take it for granted to get an opportunity to be part of your milestone moments so if you got recently engaged and you’d like a feast that reflects your personality and makes a statement of your union, do get in touch.
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Team that brought this to life:
@euridge_@knotsandnuptialsweddings@ejlewis@dan_doesweddings@whisper_and_wild@nichelondonquartet@lauraseymourviolin
A small act of love often is more appreciated than a grand gesture. Perhaps you are treating your love to a special meal out or maybe cooking at home. Whatever your choice – happy Valentine’s Day and here’s to being intentional and celebrating love every day♥️
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. #valentinesday❤️ #actoflove #celebratelove #engaged
Every story has a beginning and we had a privilege to be part of this most magical surprise proposal 💍 With a bit of delicate hand holding and support by Nalini from @knotsandnuptialsweddings V has managed to keep it all secret from P 🤫 She said yes! And the families all the way from India were there just at the right time to celebrate🥂
The bubbles were flowing accompanied by canapes in the ever-stunning Eurdige Manor rose garden with glorious wisteria scent filling the air. Then everyone moved to the Orangery before the weather has changed yet again. The scene was set for a family meal, chat, laughter & happy tears. Look out for part 2 where we’ll tell you more about the food but as always, we were involved in so much more than just the catering.
This was a fairytale engagement with lots of thought & careful planning, sensitively captured by @ejlewis . Full team below.
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Venue @euridge_
Planner @knotsandnuptialsweddings
Photographer @ejlewis
Videographer @dan_doesweddings
Florist @whisper_and_wild
Violinist @lauraseymourviolin
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. #shesaidyes #engaged #weddingplanning #cotswoldscatering #cotswoldswedding
✨Winter Feasting Night ~ Book Now!✨
✨We are excited to announce another feasting night in collaboration with the amazing team @vaughans_kitchen taking place on Saturday 14th February 2026, 7pm - 10.30 pm.✨
✨To celebrate the last lap of Winter, we want to take you on a culinary Odyssey of Northern Italy focusing on the landlocked regions of Piedmonte, Emilia Romagna & Lombardy. Chef Peter Vaughan will introduce each course telling you a little about the history of the dishes, and the evening will be topped off with live music from Andrew Hurst.✨
✨Tickets are selling fast! If you would like to join us, please visit the link tree in our bio.✨
#feastingnight #summerfeastingnight #feastingevening #vaughanskitchenfeasting #theridgewaybarnsfeastingnight #eveningout #feastingexperience #eventsvenue #wiltshireeventsvenue #weddingandeventsvenuewiltshire #eventsattheridgewaybarns
