11.00 - The bar will open on a card only basis
12.00 - On-site accommodation check in open

14.00 - Wedding Ceremony

14.30 - Welcome Drinks & Canapés
16.00 - Wedding Breakfast
18.30 - Speeches
19.45 - Cutting of the Cake
19.50 - First Dance
20.30 - Evening Buffet
00.00 - Carriages

The Morning After The Wedding

08.45 - 09.30 - Breakfast in the Coach House
10.00 - Check out of bedrooms

Starter

Mozzarella and Rocket Salad with Tomato and Chilli Salsa (V)
Toasted garlic bruschetta, topped with rocket salad and slices of creamy mozzarella, garnished with tomato, red onion and chilli salsa

Chicken Liver Parfait with a Red Onion & Grape Chutney
A smooth pate flavoured with lardons of bacon, cream and brandy - garnished with salad leaves and served with toasted crouton and fruit chutney

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Main Course

Pan Fried Chicken with Chargrilled Asparagus
Served on wilted spinach with roasted shallots and thyme jus

Roasted Vegetable Wellington with Cranberry Reduction (VG)
Chefs selection of vegetables encased in puff pastry bound with tomato and cous cous

All mains are served with Chef’s choice of fresh, seasonal vegetables and potatoes

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Dessert

Baked New York Style Cheesecake (V)
Finished with summer berries

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Evening Buffet – 8.30pm

Hot and Cold Fork Buffet
Marinated strips of breaded Free-range Chicken
Mini homemade Focaccia bread topped with Parma Ham, tomato and basil
Cheese and onion straws
Tandoori style Chicken brochettes with cucumber raita
BBQ Pork Ribs
Tuscan Salmon Kebabs
Slow roasted tomato and artichoke tart
Mini Szechuan and orange Duck wraps with spring onion and cucumber
Mini honey and wholegrain mustard sausages
Mini slow roasted pork en-croute with spiced apple
Hand cut potato wedges tossed in olive oil and garlic and served with a sour cream and chive dip
Crisp green salad
Doughballs, marinated olives and Bloody Mary Tomatoes