We hope all of you and your loved ones are keeping safe and well during these very strange and difficult times. We have been closed nearly two months now and desperate for the day that we can open our doors again and welcome back our lovely couples, their families and friends and all the suppliers who help make weddings here so special!

With the majority of our team furloughed, it has been down to just a few of us to keep the show on the road and we apologise that we haven’t caught up sooner.  We have been working hard to find alternative dates for the many poor couples who were due to marry here since mid – March.  This has been heart breaking, emotional and really difficult for everyone.

We are so grateful for the good grace and understanding of all these couples who have often had to make big compromises on their new wedding dates in terms of day of week or time of year.  We are happy to say that we have now found nearly everybody new dates and are looking forward to putting this behind us and making sure their new dates will be even more amazing than before!

Unfortunately the uncertainty as to when we can get back to running weddings  again remains, but we are working tirelessly to do everything we can on all fronts.  We are working closely with all our couples, and have plans in place to deal with various scenarios. We are also working closely with other venues and the Historic Houses Association to lobby government and being extremely proactive in looking at ways that may enable us to get back to work sooner.

We have been determined that when we are released from this infernal lockdown and are allowed to get back to what we do best, Iscoyd will be even better than before. Always keen to search for the positives in any situation we are using this time to make small improvement and touches that we never normally have time to do between weddings. We want all those couples who have had to postpone to feel that they are getting something that is a little bit better than it would have been at their original date!

The Godsal’s have been getting busy around the house and garden, whilst embracing the utter joy of home schooling!  The Coach house has been set up as temporary school room for the three children and the family are having to undertake many of the roles they are not really used to (as can be clearly seen in these images!)  –  Not known for his practical skills it apparently took Phil most of the morning to work out how to start the lawnmower and we are all hoping the lines will get straighter with practice.

ISCOYD COTTAGE

As you know, we let on at the end of last year that we are renovating our little black and white cottage on the estate. Coronavirus put a quick stop to the progress, however we are back to it and hope to have it complete by August.
It is going to be so lovely and means that the wedding celebrations will be able to start the night before! We have been landscaping the gardens and about to start internal decorations, painting and wallpapering.  Here are a few sneek peaks …

READY STEADY BAKE 

We’ve all mastered Banana bread during lockdown, but we feel it’s now time to really treat yourselves with this bake,
Because you deserve a proper sweet treat!

Chewy Chocolate chip cookies

Makes 12 cookies

100g granulated sugar
165g brown sugar, packed
1 teaspoon salt
115g unsalted butter, melted
1 egg
1 teaspoon vanilla extract
155g cups all-purpose flour
½ teaspoon baking soda
110g milk chocolate chunks
110g dark chocolate

1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2. Whisk in the egg & vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to over mix)
4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes.
5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.
7. Bake for 12-15 minutes, or until the edges have started to barely brown.
8. Cool completely before serving.

ENJOY!