I have never married, but when I do (one lives in hope) I will wed at Hales Hall, a Tudor pile in nine acres thirteen miles south-east of Norwich. It’s a heavenly venue. A 178-foot grade-one listed brick barn – the oldest of its kind in the land, with 180 rare loophole windows – seats 200 for dinner and 300 for a party. Henry VII’s attorney-general built the moated main house, which sleeps 25 (there is also a cottage and a gatehouse). New owners Helen Johnston and Gary Leigh, who are relaunching Hales Hall this year, work in association with Mouth.Event, an innovative ‘food performance’ set-up that runs regular foodie shows. The duo are committed to local producers from Norfolk and across the border in Suffolk – check out Marsh Pig charcuterie made by Jackie and Sarah Kennedy (especially their bresaola) – the company also offers one-day smoking and curing courses – and exceptional raw cheese from Fen Farm Dairy, a firm which individually names its cows. For the wedding (once I’ve found a groom), I am going to lose three stone and wear a tutu.