The Hen Party Phenomenon

Hen Party, River Cottage HQ

Strangely, although I have been to many weddings over the years, I have been to very few hen parties.
I think, maybe, when I was young and my peers began to get married, hen parties were not such grand, important affairs. 
Maybe I just got too drunk to remember 
Or maybe I just wasn't invited.
Whatever the reason, today the hen and stag "do," seem to have become an integral part of the total wedding experience.
Hen nights seem to have evolved into " hen weekends, " and stag nights into "stag weeks."

Whereas in the past the bride or groom-to-be would meet a couple of friends in the pub and have a few pre-marital drinks, now the whole thing is an event which needs to be carefully planned, precisely organised and riotously enjoyed. 

It must be an experience uniquely tailored to the hobbies and interests of the future bride or groom.

It must include games involving varying degrees of drunkenness and either physical challenge or creative stimulation.

And definitely there must be lots of unhealthy snacks, delicious food, more drunkenness and the potential for long nights of wild abandon.

Knowing all of this, I wasn't sure what to expect when I set off at 7 a.m last Saturday morning, bottle of Prosecco in rucksack, for my friend's hen party weekend. 

She had requested a cooking lesson and meal at the River Cottage HQ in Axminster.

And so it was, that yesterday afternoon, 12 of us, friends and family, arrived at the beautiful, too-big-to-be-called-a-cottage, "Trill Cottage," just a bumpy tractor ride away from the famous River Cottage Cafe HQ.

We filled the table with snacks, the fridge with alcohol and settled down to write " what makes a good marriage," on wooden spoons.

Turns out, that the essence of a good marriage fits easily onto a wooden spoon. 

 Perhaps the hardest thing is to stir it into your married life.

The strange thing about a hen party, is that while all of us know someone, only the bride-to-be knows everyone.

But gradually, as the hours drifted by and the Prosecco flowed, the polite conversations of strangers, began to change into something else.

Outside the rain hammered on the windows, while inside we carved fragile bridges of trust and spun silken webs of friendship and ate lots of crisps and chocolate.

So that by the time we emerged, muddy and damp, from our tractor ride to River Cottage HQ, we felt somehow bonded, perhaps by words, perhaps by familiarity or perhaps by the shared anticipation of the evening ahead of us.

And it was magical.

We walked into a simple flagged stone room with a table laid ready just for us, a wood burning stove flickering in the corner and a delicious brandy and apple juice aperitif waiting for us on a comfortingly solid sideboard. 

We wandered between our private dining room and a rustic kitchen hung with shining pans. a fire crackling in the open fireplace and our very own sous-chef enthusiastically teaching us how to create the perfect souffle and the crispiest pakora.

" All the ingredients come from our very own garden and farm," he explained,  as he expertly chopped the garlic and onion with a very sharp knife and without looking because he was just slightly flirting with the youngest and most attractive of us. 

" All our eggs are from our very own chickens," he added, whisking the whites into perfect peaks and  holding the bowl over his head with a cheeky grin,to prove they wouldn't fall out.

Souffles exquisitely risen, pakoras crisped to perfection, our feasting began.

We sat at the table, our "hen" occasionally remembering to wear her tastefully flashing 

"bride-to-be" sash as course after delicious course arrived on our plates.

With each course our sous chef arrived to explain what the ingredients were.

Souffle, pakora, egg and spiced cauliflower, freshly caught fish in a reduced leek sauce, 

(halloumi for me), crackers and badger-bean humous, barbecued lamb, (homemade pasta for me), honeycomb, beetroot threads tossed in citrus juice and sugar, marscapone and fruit

It felt as though we were standing in a river of never-ending deliciousness.

And the fire burned, and the laughter danced around the table and our every wish was fulfilled by the staff.

For just a few hours we forgot about the rain and the mud and the real world outside.

Until, at last, satiated and almost comatosed by the huge amount of food we had consumed, we collapsed back into the tractor and were hauled back towards our oversized cottage.

We had meant to play some more games, we had meant to carry on drinking, we had meant to be raucous and wild.

But we were much too full.

So instead we all hugged each other good night and collapsed into bed.

Through the rain-dropped windows I could almost see the little seaside town of Seaton, nestling in the next valley.

During the Second World War, its holiday village had been an internment camp for those who were fleeing from the horror of Hitler.,

One of those internees was my Austrian grandad.

Seton was the last place he ever set foot on this earth.

He stepped from the camp onto a ship that was torpedoed, leaving his Ausrian wife and tiny baby daughter behind in an alien and unfamiliar world.

He had married my grandmother in England and held his daughter in his arms for a few short days.

He loved people and friendship and parties and good food and playing his mandolin.

And I'm sure, if his world had not been turned upside-down by the destructive and agonising heartbreak and hatred of war, he would have had the biggest stag do ever.

As I lay in my very comfortable bed, chatting and laughing with friends,

 I imagined him watching us from the beach, so strangely close.

I saw him smiling and waving.

And I know what he was telling me to do: to cling on tightly to every moment and to wrap them softly with my dreams. 

Because love and friendship are the greatest treasure we have.

And in the beauty of the memories we create together, lies the strength and courage of our future..

In the end, however drunkenly, loudly or deliciously, isn't that what a hen party should be celebrating?