All bookings will be provisional for 14 days.

To confirm a booking we require a deposit of:
Monday – Thursday £250.
Thursday – Sunday £500.

Please note deposits are non-refundable. In the event of a cancellation within four weeks of the wedding, 50% of the full amount will be charged. Within one week, the full amount will be charged. The final number of guests attending and full amount payable are due 48 hours before your wedding.

• Red carpet on arrival.
• Tea, coffee & shortbread for all guests.
• Tables dressed with white linen & napkins.
• Glass of bubbly for all guests. 
• Jugs of water on tables.
• Four course wedding banquet.
• Cake stand & knife.
• PA system for toasts.
• Menu cards for tables.
• Personal wedding co-ordinator.

To Start

Homemade Cream of Vegetable Soup with Sea Salt & Cracked Black Pepper Croutons.
Tea Smoked Chicken Caesar Salad with Aged Parmesan.
Crown of Melon with Raspberry Sorbet & Lemongrass Syrup.

To Continue

Rotisserie Turkey & Honey Roast Gammon, Sage & Chestnut Stuffing, Creamy Mash, Roasties, Root Vegetables & Gravy.
Grilled Fish of the Day, Baby Boiled Potatoes, Mixed Greens & Hollandaise.
Roast Sirloin of Beef, Yorkshire Pudding, Seasonal Vegetables, Champ & Red Wine Jus.

To Finish

Raspberry & White Chocolate Cheesecake with Fresh Berry Coulis.
Vanilla Pastry Cream Profiteroles with Chocolate Sauce.
Homemade Fresh Fruit & Cream Pavlova.

Freshly Brewed Tea & Filter Coffee.
(Please choose one option for each course.)

• Red carpet on arrival.
• Prosecco for the Bride & Groom on arrival.
• Tea, coffee & shortbread for all guests.
• Glass of bubbly for all guests.
• Tables dressed with white linen & napkins.
• Silver candelabra centre pieces.
• Jugs of juice on tables.
• Four course wedding banquet.
• Cake stand & knife.
• Evening supper.
• PA system for toasts.
• Menu cards & table numbers.
• Locked storage room.
• Personal wedding co-ordinator.

To Start

Roasted Red Pepper & Tomato Soup with Pesto Croute.
Thai Marinated Chicken Skewers with Chilli, Ginger & Honey Dipping Sauce, & Toasted Garlic Flat Bread.
Mesquite of West Coast Salmon, Pickled Cucumber, Lemon Curd & Watercress Leaves.

To Continue

Roast Sirloin of Beef, Champ, Seasonal Vegetables, Yorkshire Pudding & Rich Red Wine Gravy.
Chicken Supreme stuffed with Smoked Applewood & Wrapped in Serrano Ham, Sun-Blushed Tomato Mash, Market Vegetables & Wholegrain Mustard Cream.
Fillet of Grilled Hake, Citrus Mash, Green Vegetables & Sauce Hollandaise.

To Finish

Double Chocolate Cheesecake with Hobnob Crumble & Fresh Cream.
Highland Sticky Toffee Pudding with Butterscotch Sauce & Pooh Bear Ice Cream.
Lemon & Buttermilk Pannacotta with Roasted Pineapple & Coconut Tuille.

Freshly Brewed Tea & Filter Coffee.
(Please choose one option for each course)