Autumn is one of my favourite foodie times, when our best heritage and native vegetables are at their peak. So, I'd suggest the 12-hour potroasted whole beef brisket. We season our locally-sourced beef for 24 hours in my own stonehouse seasoning, then slow roast it, before pulling it in its own cooking juices. It's served with my homemade mild horseradish mayonnaise and our very own beef dripping root vegetable crisps in a brioche bun. To accompany this, I'd recommend our toasted broccoli, red apple, and almond slaw alongside mini roasted potato, wholegrain mustard and dill mayo salad, topped with rocket salad. We can bring our airstream-style catering trailer to your wedding venue and lay our feasting, graze tables to coordinate with your wedding theme or palette.