Silver Wedding Package

- A welcome drink of either a glass of Bucks Fizz, sparkling wine or fruit juice on arrival
- Three course menu with coffee, tea and mints
- Half bottle of red or white house wine and chilled mineral water to accompany the wedding breakfast
- A glass of sparkling wine for the toast Red carpet welcome
- Complimentary overnight accommodation for the bride and groom
- Hire of the wedding breakfast suite for the day Finest linen
- Cake stand and knife
- Printed menus for the wedding breakfast
- Use of the gardens
- Dedicated event supervisor
- Complimentary menu sampling for four people Wedding gift
- Anniversary dinner for two
Children 12 years package is half price when eating from adult menu. Children eating from the children’s menu will have a cover charge of £3.00
If you are below 40 a room hire charge will apply. If you are looking for a smaller gathering for your wedding please ask our wedding coordinator for the options available
2012
Saturday weddings £60.00 per person
Friday and Sunday weddings from £55.00 per person
2013
Saturday weddings £65.00 per person
Friday and Sunday weddings from £60.00 per person
The above rates include the applicable rate of VAT.
Menu
Please choose a starter, sorbet, main course and dessert on behalf of your party. Special dietary requirements can be catered for.
Starters
Homemade soup
Parfait of smooth chicken livers wrapped in back bacon served with caramelised oranges, melba toast and herb oil
Gateau of North Atlantic prawns with fresh mango, bound with red chilli and lemongrass mayonnaise
Fan of honeydew melon served with a fruit coulis
Main Courses
Panfried supreme of chicken, served with a wild mushroom and honeyed silver skin onion with a forestiere sauce
Roast leg of lamb with garlic and French mustard crust, served with red wine and Madeira gravy
Pan-seared fillet of salmon served with sautéed potatoes and sauce vierge
Cassoulet of butter beans and wild mushrooms in a tarragon sauce
Desserts
Mini choux buns filled with sweet Chantilly cream drizzled with decadent dark chocolate sauce
Fresh fruit salad served with crème Chantilly Lemon and vanilla crème brulée
Coffee and tea with mints