\edding Menu

zo:
Wedding Menus 2014
Galgorm oers the perfect surroundings for you and your guests on your special day.
The quality of Galgorm Resort and Spa and our reputation is indicative of why today it is thought of
as the premier wedding venue in Northern Ireland.
We remain committed to maintaining this coveted position and continually develop and improve
not only the actual surroundings, but also the standards of service and of food.
To assist in planning your special day we have compiled a selection of menus for your consideration.
We can oer advice on seating arrangements, owers, toasts and many other special details.
As a leader in our eld, we have developed many strong and lasting relationships with wedding
service providers. We encourage you to utilise this wealth of knowledge through our large wedding
coordinating team. We realise, however, that your day has to be as you would wish and we will be
delighted to discuss your individual requirements.
For your guests comfort we can oer our very special accommodation and facilities with a selection
of guest bedrooms, one or two bedroom cottages or riverside log cabins. These can be reserved well
in advanced at special guaranteed rates.
With our compliments for 2014
The Wedding Menus 2014
Page | 4
At Galgorm Resort and Spa we continually strive to oer our guests the very best possible service
and, in this present economic climate, value for money.
Over the last numberof years we have noted that a very popular aspect of many of our weddings is to
employ an outside company to dress the banqueting chairs. We appreciate that whilst this provides a
wonderful nishing touch to the already magnicent surroundings it can amount to quite an
expense.
With this in mind we are delighted to ofer complimentary chair covers to all of our
bespoke weddings in 2014
If you decide to use this service, we will dress all chairs in your dining suite with an Ivory Damask
chair cover complimented by an Ivory sash.
Naturally, should you wish to co-ordinate with your chosen colour scheme of the day, you can
provide a coloured sash to attach to our chair covers.
We hope that by allowing us to add this nishing touch to your suite your wedding day will be made
that little bit more special.
If you plan to have your ceremony at Galgorm Resort and Spa, the ceremony chairs can be also be
dressed using the Ivory chair cover and sash at an additional cost.
Also with our compliments
Red carpet on arrival.
Tea, coee and shortbread on arrival.
Table linen and linen napkins.
Cake stand and knife.
Personalised menu cards.
Personalised table plan.
Personal management throughout your day.
Unique and breathtaking photographic opportunities.
Complimentary overnight stay for the Bride and Groom
including full use of the Spa and a special gift from the hotel.
Special accommodation rates for wedding guests.
Master of ceremonies service.
Your Wedding Day morning
The Wedding Menus 2014
Page | 5
The perfect way to start the biggest day of your life
Somewhere in your wedding planning, take a moment, relax and visualise the morning of your
wedding day. Its a sacred piece of time, a time for calmness, just before the urry starts, just before
youre swept o on this grand adventure of a day, that corner of time when you can take it all in.
Imagine celebrating the beginning of this momentous day with your bridal party in the beautiful,
calming surroundings of The Boudoir in The Spa at Galgorm. The Boudoir comprises a private
luxurious relaxation area, a dedicated treatment space with stunning views over the
river Maine and an opulent changing suite.
In the privacy of your groups own lavish surroundings relax and enjoy a pampering treatment, a
breakfast platter and bottles of bubbly while you are transformed into the Bride by your own hair
and make-up team. Then, when you are ready, you will be transported to your ceremony where your
anc, family and guests await for your wedding ceremony.
The Boudoir
For 5
Welcome Ritual
A treatment of your choice for each guest
Private use of The Boudoir for 3.5 hours
Breakfast platter, including fresh fruit and Danish pastries
A bottle of bubbly
Tea, Coee and infused water
400.00
Available Sunday to Friday.
Additional guests can be added to the Boudoir at 45.00 per person
January 2015
The Wedding Menus 2014
Page | 6
We have a very special oer to help dust o the January Blues
Book your wedding for any date from 2
nd
to 31
st
January 2015 and you will receive in addition, with
our compliments, the following;
The Rolls Royce Ghost on your wedding day*
Or
The Phantom House or The Ghost House for your ceremony
4ft Candelabras with circular mirror as your centerpieces
The Ice Swan from that something a little bit special.. selection
Two further complimentary bedrooms on the night of your wedding
Based on a minimum of 80 Guests, this discount package can have a value of more than 2000.00
*Inclusive of 60 miles travel
A few ideas to inspire you
The Wedding Menus 2014
Page | 7
Treat your closest family and friends to an elegant hen party
in the stunning Boudoir at the SPA at Galgorm
On the eve of your wedding day have an intimate family dinner in
our award winning River Room Restaurant
Extend your wedding day by arranging a late bar
and music in Gillies Pub
Book a large table in FRATELLI Ristorante& pizzeria for an informal get
together the day before or the day after your wedding
Arrange a hosted Brunch in the River Room Restaurant
the morning after your wedding
For all your guests staying over, have a Hog Roast party
in the Mulberry Garden the following afternoon
Have private use of our traditional Gillies Pub between 12noon and 3pm
the following day and arrange live traditional music and Gillies platters
Have a private pool party on the eve of your wedding in
our outdoor heated Jacuzzi pool
Arrival Options
The Wedding Menus 2014
Page | 8
On arrival you and your guests will be greeted with freshly brewed tea/coee and
home-made shortbread. The following additional options are also available:
Selection of Home Made Canaps
Pate en croute
Leek and cream cheese tart
Mini lamb koftas, mint raita
Cont duck roll, Hoi Sin sauce
Melon and Parma ham
Bualo mozzarella & tomato bruschetta
Smoked salmon roulade
King prawn skewers, lemon & cracked black pepper
Goats cheese & caramelised red onion tart
Quails egg and black pudding
Piri piri chicken
Choose 3 for 10.00, 4 for 12.00
0r individually at 4.00per portion
Canaps and glass of sparkling wine 9.00 per person
Ice Cream Cones 3.25 per person
Gourmet dairy ice cream served with Cadburys ake and raspberry or chocolate sauce
Galgorm Sandwich Platter - 25.00 per platter (serves 10 persons)
A selection of assorted cocktail sandwiches, tortilla chips and salsa
Chocolate Fountain - 300.00(100 persons 1.00 per additional person thereafter)
Served with a selection of dipping food
Arrival Drinks Options
Punch$ $ $ $ $ $ $ 5.25
Red/White Wine$ $ $ $ $ 5.50
Sparkling Wine$ $ $ $ $ 7.00
Champagne$ $ $ $ $ $ 9.25
Dressed Pimms$ $ $ $ $ 6.25
Bucks Fizz$ $ $ $ $ $ 6.25
Mulled Wine$ $ $ $ $ $ 6.25
Non alcoholic Punch$ $ $ $ $ 3.75
Cosmopolitan$ $ $ $ $ $ 6.75
Mojito$ $ $ $ $ $ $ 6.75
Sea Breeze$ $ $ $ $ $ 6.75
Wine and Drinks Lists for Meals available on request
Banqueting Menu No.1 40.95
Garden vegetable broth
with warm oured bread rolls
The Wedding Menus 2014
Page | 9
*
Choice of refreshing sorbets
*
Herb crumbed breast of chicken
lled with smoked Applewood cheese and served with a tarragon cream
*
Galgorm traditional fruit pavlova
with a mixed berry compote
*
Freshly blended tea and coee with mint wafer
Banqueting Menu No.2 56.50
Prawn cocktail, Marie Rose sauce
*
Cream of broccoli and white wine soup
garnished with croutons, served with warm oured bread rolls
*
Irish aged prime roast Sirloin of beef
with tomato, mushroom and oregano sauce or a pink peppercorn sauce
*
Baileys cheesecake
with a cappuccino sauce
*
Freshly blended tea and coee with mint wafer
Banqueting Menu No.3 45.95
Parisienne melon medley
with seasonal berries and chilled melon soup
*
Cream of forest mushroom soup
and toasted hazelnuts, served with warm oured bread rolls
*
Herb crumbed breast of chicken
with cream cheese and broccoli and served with white wine cream
*
Homemade warm apple crumble
with vanilla ice cream
*
Freshly blended tea and coee with mint wafer
Banqueting Menu No.4 58.50
Asian spiced sh cakes
pickled cucumber salad and lemongrass mayonnaise
*
Carrot and orange soup
with chervil and parsley cream, served with warm oured bread rolls
*
Rack of Irish lamb with a garlic and rosemary crust
The Wedding Menus 2014
Page | 10
garnished with boursin lled tomato and served with Madeira sauce
*
Vanilla crme brle
and spiced shortbread
*
Freshly blended tea and coee and mint wafers
Banqueting Menu No.5 47.95
Parisienne melon medley
with seasonal berries and topped with mango sorbet
*
Cream of cauliower soup
with stilton crouton, served with warm oured bread rolls
*
Stued Antrim turkey and honey roast ham
served with chipolata sausage, fresh cranberries and port sauce
*
Raspberry rue cheesecake
with a mixed red berry coulis
*
Freshly blended tea and coee and mint wafers
Banqueting Menu No. 6 65.00
Oak smoked salmon
on wheaten bread, seasonal leaves, red onion & caper
*
Roast tomato and Bell pepper soup
with Parmesan crouton, served with warm oured bread rolls
*
Beef Wellington
llet of prime aged Irish beef, wild mushrooms and crisp pastry
*
Valrhona chocolate tart
with Chantilly cream
*
Freshly blended tea and coee and mint wafers
Banqueting Menu No.7 46.50
Leek and potato soup
The Wedding Menus 2014
Page | 11
with black pepper croutons, served with warm oured bread rolls
*
Choice of refreshing sorbets
*
Oven roasted chicken breast
with bacon, shallot and parsley stung
*
Hot Bramley apple strudel
with home-made cinnamon ice-cream
*
Freshly blended tea and coee with mint wafers
Banqueting Menu No.8 48.50
Classic Caesar salad,
rustic croutons, olives and aged Parmigiano-Reggiano
*
Butternut squash and pumpkin soup
with paprika croutons, served with warm oured bread rolls
(seasonal)
*
Pan-fried loin of pork,
smoked bacon & mushroom cream
*
Individual home-made Bano pie
*
Freshly blended tea and coee and mint wafers
Banqueting Menu No.9 49.50
Cont duck leg
spicy noodles, honey chilli and mint sauce
*
White onion soup
garnished with spring onion, served with warm oured bread rolls
*
Baked escalope of salmon
served with a dill sauce and pu pastry euron
*
Chocolate fudge cake,
vanilla ice cream
*
Freshly blended tea and coee with mint wafers
Menus can be altered to suit your requirements.
Please ask your Wedding Coordinator for details
The Wedding Menus 2014
Page | 12
Banqueting Menu No.10 75.00
Seared llet of sea bass with tiger prawns,
Mediterranean vegetables and tomato coulis
*
Asparagus soup with chive cream and Parmesan croutons
*
Rack of spring lamb with pesto and pine nut crust
*
Spring vegetables
New season minted baby boiled potatoes
Dauphinoise potatoes
*
Trio of desserts:
Crme brle, rhubarb compote
Raspberry mousse, chocolate shortbread
Cherry ice-cream
*
Selection of Irish cheeses and oatmeal biscuits
*
Freshly brewed tea and coee
Banqueting Menu No.11 85.00
Trio of starters:
Ragout of seafood, lemon and dill beurre blanc
Crispy duck roll, sweet chilli and soy dressing
Parma ham, pear and Stilton salad with walnut vinaigrette
*
Vichyssoise with pale smoked haddock
*
Chateaubriand of beef, Burgundy and thyme jus and pomme pure
*
For the ladies :
Orange and Cointreau panna cotta, dark chocolate ganache, summer berries
For the gents:
Plum tart with rum and raisin ice-cream
*
Selection of Irish cheese and oatmeal biscuits
*
Coee with petit fours
Banqueting Menu No.12 100.00
The Wedding Menus 2014
Page | 13
Canap selection
Mozzarella and grilled pepper bruschetta
Pancetta and parsley croquettes
Asian style salmon
Local mussels, garlic & parsley
Chicken liver parfait, onion chutney
*
Amuse-bouche
Boudin blanc, shallot pure
Breast of quail with its egg poached
Consomm of ceps and chanterelles
*
Starters
Warm salad of pheasant Puy lentils and balsamic
Carpaccio of venison, chard salad and horseradish
Seared foie gras, pickled raisins and brioche
*
Fish
Seared scallop, risotto of wild mushrooms
Open ravioli of langoustine, baby spinach and pork belly
Roast turbot, cockles, clams and saron velout
*
Main-Courses
Fillet of Angus beef, herb gnocchi and winter roasted vegetables
Seared llet of sea bass, parsnip puree and parsnip crisps
Roast loin of venison, sweet and sour cabbage, ve spice jus
*
Cheese
Plated cheeses served with water biscuits and grapes
*
Desserts
Vanilla Crme brle with poached pears
Bitter chocolate delice with toasted pine kernel ice-cream
Crab apple caramel sorbet and crisps
*
Freshly brewed tea and coee & petit fours
Potato and Vegetable Accompaniments
The Wedding Menus 2014
Page | 14
Choose two from the following potato selection:
Seasoned Potatoes - 0.00
Oven roasted potatoes
Traditional Irish Champ - 0.00
Seasoned potatoes with cream, butter and spring onion
Parsley Boiled Potatoes - 0.00
Potatoes with butter and chopped fresh parsley
Creamed Potatoes - 0.00
Mashed potatoes with cream and butter
Dauphinoise Potatoes - 2.00
Sliced potato cooked in cream and garlic
Lyonnaise Potatoes - 2.00
Pan-fried potatoes with sliced saut onions
Minted Baby Boiled Potatoes - 1.00
Baby potatoes with fresh mint and butter
Choose one from the following Vegetable Selection:
Medley of Vegetables - 0.00
Cauliower and broccoli orets tossed with lightly buttered carrots
Medley of Vegetable Gratin - 0.00
Cauliower and broccoli orets tossed with carrots
in a rich white sauce topped with farmhouse Cheddar
Spring Green Vegetables - 2.00 per person supplement
Sugar snap peas, cabbage, broccoli, ne beans and peas served with beurre blanc
Summer Vegetables - 2.50 per person supplement
Mange tout, green beans, baby corn, carrots, courgettes and asparagus
Winter Vegetables - 2.00 per person supplement
Brussel sprouts, cauliower, carrots and curly kale
Roast Winter Vegetables - 2.50 per person supplement
Parsnips, carrot, onion, cauliower, squash & pumpkin in cumin and honey
It is anticipated that the Menu prices as quoted will remain valid until December 2014.
However, the Hotel reserves the right to amend them in the event of severe market uctuations
or increase in produce prices.
We anticipate that menu prices for 2015 will be subject to increase and available from June 2014.
The Wedding Menus 2014
Page | 15
Vegetarian Menu
Starter Options
Classic Caesar salad, rustic croutons, olives and aged Parmigiano-Reggiano
Melon medley with seasonal berries and raspberry coulis
Mozzarella and grilled pepper bruschetta
Deep-fried brie, orange hazelnut and berry salad
Main Course Options
Provencal vegetable stued aubergine
Spiced vegetable bolognaise with pasta
Roasted Mediterranean vegetable tartetatin with pesto
Pancake cannelloni with spinach, wild mushrooms and garlic cream
Warm leek and goats cheese quiche with tomato salsa
Cannelloni lled with cheese and spinach on a vegetable stew
As wel as a ful vegetarian selection, our Chef s are able to cater for a wide range
of dietary requirements, including; Vegan, Coeliac and Food Alergies.
Please advise your wedding co-ordinator of any specic requirements your guests may have.
Children Options
Children can be catered for in the form of the following menus
Half portions of your selected menu choice
Soup, chicken goujons and chips & ice-cream
Soup, chipolatas and chips & ice-cream
Soup, cod ngers and chips & ice-cream
Soup, penne pasta with tomato sauce & ice-cream
Soup, chicken with noodles and sweet Soy sauce & ice-cream
High Chair Toddler $ $ $ $ $ $ $ 10.00 per child
Seated Child$ $ $ $ $ $ $ $ Half main price
The Wedding Menus 2014
Page | 16
Around the World
Evening Buet Packages
A taste of Ireland
Irish stew
Beef and Guinness pie
Wheaten bread
Potato wedges
9.50
Stars and Stripes
Bualo wings
Southern fried goujons
BBQ ribs
Fries
10.00
Indian delight
Tandoori chicken
Lamb kebabs
Vegetable samosas
Onion bhajis
9.95
Bella Italia
Large slice of Fratelli pizza
Garlic bread
Individual cups of Minestrone soup
9.95
Best of British
Mini burgers
Battered sh
Toad in the hole
Chips
11.00
Far Eastern Promise
Sweet and sour pork
Chicken in black bean sauce
Spicy noodles
Fried rice
9.95
The Wedding Menus 2014
Page | 17
Evening Supper Options
A La Carte Finger Buet
Bouchees of mushroom or chicken$ $ $ $ $ 2.95 per portion
Goujons of chicken with dips$ $ $ $ $ $ 3.75 per portion
Cocktail chipolatas$ $ $ $ $ $ $ 2.75 per portion
Assorted cocktail sandwiches$ $ $ $ $ $ 3.50 per portion
Spicy sausage rolls$ $ $ $ $ $ $ 3.25 per portion
Cocktail pizza bites$ $ $ $ $ $ $ 3.50 per portion
Chip cones$ $ $ $ $ $ $ $ 3.50 per portion
Bacon butties$ $ $ $ $ $ $ $ 5.00 per portion
Fish & chip baskets$ $ $ $ $ $ $ 7.00 per portion
Chicken goujon & chip baskets$ $ $ $ $ 7.00per portion
Scampi & chip baskets $ $ $ $ $ $ 9.00 per portion
BBQ chicken wings $ $ $ $ $ $ $ 3.75 per portion
Mini hot dogs$ $ $ $ $ $ $ $ 3.75 per portion
Large pizza slice$ $ $ $ $ $ $ 3.75 per portion
Tea, coee & biscuits$ $ $ $ $ $ $ 3.00 per portion
Additional Items for Hire
Silver candelabras$ $ $ $ $ $ $ 15
Candelabras with mirror$ $ $ $ $ $ 25
Glass candelabras $ $ $ $ $ $ $ 30
Pimms fountain (6.25 per dressed Pimms thereafter)$ $ $ 100
Rolls Royce Ghost$ $ $ $ 450 inclusive of 60 miles - 2.50 per mile thereafter
Rolls Royce Phantom$ $ $ $ 650 inclusive of 60 miles - 2.50 per mile thereafter
Land Rover Discovery$ $ $ $ $ $ $ 250
The Wedding Menus 2014
Page | 18
Something that little bit special....
The Champagne Package
A top table delight of a glass of champagne enhanced by individual servings of
strawberries and cream.
10.00 per person
The Chocolate Collection
Handmade champagne trues and chocolate dipped strawberries served with your coee for all.
4.00 per person
Fruits of the Sea
A luxurious iced platter of succulent seafood served to share with a glass of chilled champagne.
15.00 per person (minimum 100)
House Baked Bread Baskets
A selection of breads baked in our kitchens served with various dipping oils.
20.00 per table
The Ice Swan
An ice sculpture of a swan surrounded by bite size portions of seasonal fruits served with sugar,
chocolate sauce and fresh cream, perfect for that summers day arrival.
350 for 100 guests (additional 2 per guest thereafter)
The Chocolate Fountain
Our 3 tier chocolate fountain is sure to add that extra fairytale factor to your special day.
Belgian milk or dark chocolate served with a selection of fresh fruit,
home-made fudge, Do-nuts and marshmallows.
300.00 for 100 guests (additional 2 per guest thereafter)
The Candy Cart
Our luxurious candy buet is a delicious addition to any event, but especially adds an extra special
touch to weddings. The key feature of our candy buet service is that the whole service is entirely
bespoke to you and your day. We work with you to achieve the candy buet of your dreams, and our
attention to detail is second to none.
300.00
The Cheese Wheel Cake
The ultimate wedding cake, served as an additional course with a selection of the
nest cheeses, crackers, grapes and chutney.
400.00 for 100 guests (additional 4.00 per guest thereafter)
The Hog Roast
A sumptuous Hog Roast with all the trimmings, the perfect nish to the perfect day.
800.00 for 80 guests (additional 10 per guest thereafter)
The Wedding Menus 2014
Page | 19
Beverage packages
The Maine
Dressed Pimms on arrival
2 glasses of Chilean Sauvignon Blanc or Cabernet Sauvignon with dinner
1 glass of house Champagne for toast
22.50 per person
The Manor
Mulled wine on arrival
2 glasses of Chilean Sauvignon Blanc or Cabernet Sauvignon with dinner
1 glass of house Champagne for toast
22.50 per person
The Mulberry
Arrival cocktail from our house list
! bottle of Australian Shiraz or Chardonnay with dinner
1 glass of house Champagne for toast
25.00 per person
The Galgorm
Glass of Alfred Gratien Ros Champagne on arrival
! bottle of Australian Shiraz or Chardonnay with dinner
1 glass of house Champagne for toast
28.50 per person
H2O
4 bottles of 750ml Ballygowan sparkling or still water
12.00
Wine prices can be subject to inationary and supplier increase. Conrmed beverage package prices
can only be supplied within 3 months of your wedding date.
Galgorm Resort and Spa Wine Selection 2014
The Wedding Menus 2014
Page | 20
White $ $ $ $ $ $ $
Montes, Sauvignon Blanc, Chile$ $ $ $ $ 22
Douglas Green, Chenin Blanc, South Africa$ $ $ $ 24
Cornellana, Chardonnay, Chile$$ $ $ $ $ 24
Fiori, Pinot Grigio, Italy$ $ $ $ $ $ 25
Peter Lehmann, Weighbridge Chardonnay, Australia$ $ $ 26
Villa Maria, Reisling, Marlborough, New Zealand$ $ $ 29
Esk Valley, Sauvignon Blanc, New Zealand $ $ $ $ 29
Mount Langi Ghiran BilliBilli, Pinot Grigio, Italy$ $ $ 30
Louis Jadot, Macon Blanc Villages, France$ $ $ $ 33
Iona, Sauvignon Blanc, South Africa$ $ $ $ $ 36
Petit Chablis, AC la Chablisienne, France$ $ $ $ 37
Red
Montes, Cabernet Sauvignon, Chile $ $ $ $ $ 22
Cornellana, Merlot, Chile$ $ $ $ $ $ 24
Millstream, Pinotage, South Africa$ $ $ $ $ 24
Peter Lehmann, Weighbridge Shiraz, Australia$ $ $ 26
Berticot Merlot, Cotes De Duras, France$ $ $ $ 28
Serrestori, Chianti Conti, Italy$ $ $ $ $ 29
Faustino VII, Rioja, Spain$ $ $ $ $ $ 30
Little Yering, Pinot Noir, Marlborough, Austraila$ $ $ 31
Montes, Alpha Cabernet Sauvignon, Chile$ $ $ $ 39
Chateau Dupray, St. Emilion, France$ $ $ $ $ 41
Ros
Barefoot, White Zinfandel, California$ $ $ $ $ 24
Remy Pannier, RosdAnjou, France$ $ $ $ $ 27
Champagne & Sparkling Wines
Faustino Brut, Cava, Spain$ $ $ $ $ $ 34
Casa SantOrsola, Prosecco, Italy$ $ $ $ $ 34
Alfred Gratien, NV Champagne, France$ $ $ $ 49
Alfred Gratien, Ros Champagne, France$ $ $ $ 59
We also have a selection of Fine Wine and Champagne available from our cellar,
please ask your Wedding Co-Coordinator for the current list.
Wine prices can be subject to inationary and supplier increase. Conrmed prices can only be
supplied within 3 months of your wedding date
The Wedding Menus 2014
Page | 21
Wedding Room Hire Charges 2014
October - March& & Great Hall Downstairs Fri-Sat$ $ 600.00
$ $ $ $ Great Hall Upstairs $ Fri-Sat$ $ 1000.00
$ $ $ $ Four Seasons Suite $ Fri-Sat $$ 600.00
$ $ $ $ Great Hall Downstairs Mon-Thur$ 400.00
$ $ $ Great Hall Upstairs Mon-Thur$ 650.00
$ $ $ Four Seasons Suite $ Mon-Thur$ 400.00
April - September$ $ Great Hall Downstairs$Thur-Sat$ 1000.00
$ $ $ $ Great Hall Upstairs$ Thur-Sat $ 1500.00
$ $ $ $ Four Seasons Suite $ Thur-Sat $ 1000.00
$ $ $ $ Great Hall Downstairs Mon-Wed$ 650.00
$ $ $ $ Great Hall Upstairs$ Mon-Wed$ 950.00
$ $ $ $ Four Seasons Suite $ Mon-Wed$ 650.00
Sunday Room Hire in the Great Hall and Four Seasons Suite is
Complimentary$ $ $ $
Ceremony Venues
Phantom House$ $ $ Mon-Sun$ $ $ 850.00
Ghost House$ $ $ $ Mon-Sun$ $ $ 850.00
The Wedding Menus 2014
Page | 22
Minimum Numbers
Great Hall Lower
All year$ $ $ $ $ $ $ Sun-Thurs $ 80
$ $ $ $ $ $ $ $ Fri Sat$ 100
Great Hall Upper
All year$ $ $ $ $ $ $ Sun-Thurs $ 80
$ $ $ $ $ $ $ $ Fri Sat$ 120
Four Seasons Suite
October March$ $ $ $ $ $ Sun-Fri$ 40
$ $ $ $ $ $ $ $ Sat$ $ 60
April-September$ $ $ $ $ $ Sun-Wed$ 40
Thurs$ $ 60
Fri-Sat$$ 80
$ $ $ $
The Wedding Menus 2014
Page | 23
Wedding Accommodation Rates
Subject to availability weddings will be allocated 10 bedrooms, 2 cottages and 2 Log cabins
at wedding rates.
All rooms required above this allocation will be at hotel standard rates (subject to
availability).
January 2014 ~ December 2014 Sunday to Thursday
$ $ $ $
Twin Room$ $ $ 135$ $ (2 x Single)
Double Room $$ $ 135$ $ (1 x Double)
Family 1 $ $ $ 165$ $ (1 x Double, 1 x Single)
Family 2 $ $ $ 195$ $ (1 x Double, 2 x Single)
* 1 Bedded Cottage $ $ 90$ $ (2 x Single)
* 2 Bedded Cottage $ $ 180$ $ (4 x Single)
* Log Cabin $ $ $ 350 $ $ (4 x Double)
Superior$ $ $ 155 $$ (1 x King)
Superior Family$ $ 185$ $ (1 x Double, 1 x Single)
Deluxe$$ $ $ 175$ $ (1 x King)
Junior Suite$ $ $ 245$ $ (1 x Superking) $ $ $ $
*(Self Catering)$
$ $ $ &
ooOoo
Wedding rates for any Friday or Saturday in 2014 are as follows:
Twin Room$ $ $ 145$ $ (2 x Single)
Double Room $$ $ 145$ $ (1 x Double)
Family 1 $ $ $ 175$ $ (1 x Double, 1 x Single)
Family 2 $ $ $ 205$ $ (1 x Double, 2 x Single)
* 1 Bedded Cottage $ $ 90$ $ (2 x Single)
* 2 Bedded Cottage $ $ 180$ $ (4 x Single)
* Log Cabin $ $ $ 350 $ $ (4 x Double)
Superior$ $ $ 165 $$ (1 x King)
Superior Family$ $ 195$ $ (1 x Double, 1 x Single)
Deluxe$$ $ $ 185$ $ (1 x King)
Junior Suite$ $ $ 250$ $ (1 x Superking) $ $ $ $
*(Self Catering)
Accommodation rates for 2015 are subject to increase.
The Wedding Menus 2014
Page | 24