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1 PRIVATE HIRE

2

3 CONTENTS The Venue 4 CATERING The Hog 5 The Whole Hog 5 Barbecue Grill 5 Aldwick Finger Buffet 6 Bowl Food Course Buffet 8 Banquet Menu 1 9 Banquet Menu 2 10 Floor Plan & Capacity 11

4 ALDWICK COURT FARM & VINEYARD Set amidst the charm of a working Somerset Vineyard, with beautiful views and country surroundings, Aldwick Court Farm & Vineyard is a superb venue for your celebrations. Our dedicated team will ensure your event is a stylish and memorable occasion. We pride ourselves on offering only the highest standard of hospitality. Venue Hire Includes Exclusive use of both Barns from 19:00 until 01:00 (with access from 17:00) Event Manager to oversee your event Tablecloths, tables and chairs Portable Dance floor Fully licensed bar until 01:00 Overnight Car Parking NB. Venue hire does not include catering. Catering, through our in-house caterer is at an additional cost. All events are subject to availability. Terms & conditions apply. Minimum of 60 guests and maximum of 220 guests apply.

5 THE HOG (Minimum of 100 guests) Hog Roast with crackling served in fresh bakery rolls accompanied by sage and onion stuffing and fruity apple sauce THE WHOLE HOG (Minimum of 100 guests) As above with the addition of a selection of salads BARBECUE GRILL (Minimum of 20 guests) 6oz beef burgers lightly seasoned Local award winning sausages Lime & ginger marinated chicken drumsticks Vegetarian Option (pre-ordered) Grilled vegetable & halloumi kebabs Deliciously fresh baked bread selection Green salad & Greek style salad with choice of balsamic or honey mustard dressing Selection of sauces * Additional salad & meat selections available. Please contact the Aldwick team for further details and prices. T: E: W:

6 ALDWICK FINGER BUFFET (Minimum of 20 guests) A selection of freshly prepared sandwiches, tortilla wraps, multigrain croissants with a variety of fillings: Mature Lye Cross cheddar with home-made chutney North Atlantic prawns with a lemon & dill mayonnaise Freshly roasted ham, rocket and vine ripened tomatoes Smoked Scottish salmon & cream cheese Egg mayonnaise & watercress Roast beef, rocket & horseradish A selection of home-made quiche tartlets Sun-blushed tomato & goat s cheese Roasted sweet peppers & pesto Asparagus & smoked ham Sweet potato & curry bites Thyme roasted mini sausage rolls Chickpea & coriander falafels accompanied by a sweet chilli dipping sauce Thai chicken skewer A selection of crudités with hummus Hand-cut crisps A selection of cakes

7 BOWL FOOD (Minimum of 30 Guests) PLEASE SELECT 1 MAIN COURSE (VEGETARIANS CATERED FOR SEPARATELY) 1 ACCOMPANIMENT AND 1 DESSERT FOR YOUR PARTY MAIN COURSE DESSERT Pork, apple & cider casserole Green Thai chicken curry Beef, ale & mushroom stew Wild West Country chilli con carne Chocolate fudge brownie with double cream Vanilla cheesecake with raspberry sauce Tangy lemon & lime tart Chicken, merguez sausage & butterbean cassoulet Moroccan vegetable tagine served with flat bread (v) ACCOMPANIMENTS Creamy mashed potato Basmati rice Buttered new potatoes Cajun - spiced potato wedges

8 2 COURSE BUFFET (Minimum of 45 Guests) PLEASE SELECT 2 MAIN COURSES (VEGETARIANS CATERED FOR SEPARATELY) 3 SIDE DISHES AND 2 DESSERTS FOR YOUR PARTY. COLD MAIN COURSE Whole dressed salmon with prawns & lemon crème fraiche Honey roasted Wiltshire ham with home-made chutney Thai chilli and coriander marinated chicken breast A selection of home-made quiche tartlets Sun-blushed tomato & goat s cheese Roasted sweet peppers & pesto Asparagus & smoked ham WARM MAIN COURSE Rich West Country chilli con carne with a smoky twist Somerset pork, apple & cider casserole Green Thai chicken curry Moroccan vegetable tagine West country beef, ale & mushroom stew Chicken, merguez sausage & butterbean cassoulet WARM SIDES Basmati rice Hot buttered new potatoes with sea salt and fresh parsley Rosemary & garlic roasted potatoes Creamy mashed potato Sage roasted root vegetables Braised Cabbage with thyme & smoked bacon Roasted selection of green vegetables COLD SIDES Mixed leaf and herb salad with classic French vinaigrette and garlic croutons Carrot, cabbage & celery coleslaw with maple syrup & toasted pecan nuts Cannellini & butter bean salad with smoked garlic, baby spinach and Parmesan Traditional Waldorf salad sliced green apples, white cabbage, celery and walnuts Penne pasta salad with home-made pesto and roasted peppers New potato, watercress & spring onion salad with an olive oil and lemon dressing Moroccan cous cous with sultanas, chick peas and coriander Wild rice, aubergine and lentil salad with a light garlic and cumin dressing A selection of rustic breads, focaccia & ciabatta bread with butter DESSERT Chocolate fudge brownie with double cream White chocolate & raspberry cheesecake Tangy lemon & lime tart Dark chocolate and ginger torte Meringues with fresh fruit salad and a passion fruit coulis A trio of local cheeses with homemade chutney & biscuit ( 5.50 supplement) FRESH TEA & COFFEE

9 BANQUET MENU 1 (Minimum of 60 Guests) PLEASE SELECT 1 STARTER, 1 MAIN COURSE (VEGETARIANS CATERED FOR SEPARATELY) AND 1 DESSERT FOR YOUR PARTY. STARTER Roasted tomato, red pepper & basil soup (v) Warm Dorset blue, bacon & leek tart with herb leaf salad and sweet balsamic dressing Pork, apple & calvados pate with toasted sour dough and a spiced chutney Goat s cheese & red onion tart with a rocket & baby spinach salad (v) Ham hock terrine with homemade piccalilli and walnut bread Smoked salmon, potato & watercress salad with a lemon & dill dressing All served with a selection of freshly baked breads MAIN Garlic & Thyme roasted chicken breast with duck fat roasted potatoes, Yorkshire pudding and a port jus Roast pork loin stuffed with lemon & thyme with fondant potato and a creamy wholegrain mustard sauce Pork & honey sausages with creamy mash and red wine gravy Roasted salmon fillet with asparagus, leek and spinach risotto and a basil & sun blushed tomato dressing Grilled Mackerel on braised pak-choy with a warm lime, ginger & chilli dressing & crushed new potatoes Artisan pies with creamy mash, minted peas, honey roasted carrots and homemade gravy (Choose 1 meat/1 veggie) Newton Farm beef, ale & Bath blue cheese Lamb, rosemary, garlic potatoes & honey Newton Farm beef, stout & horseradish Lamb, rosemary, garlic potatoes & honey Ham hock, black pudding & pea Chicken, leek, ham & thyme Spiced butternut squash, sweet potato and spinach with plum chutney & goats cheese (v) Pulled pork, smoked cheddar & pickled onion Turkey, bacon & cranberry (December only) Thai red curry with aubergine, sweet potato, roasted peppers and coriander with jasmine rice (v) All served with seasonal vegetables unless already specified DESSERT Sticky toffee pudding with salted caramel sauce Iced lemon parfait with hazelnut praline New York baked cheesecake with a raspberry compote Eton Mess Lemon & lime tart FRESH TEA & COFFEE

10 BANQUET MENU 2 (Minimum of 60 Guests) PLEASE SELECT 1 STARTER, 1 MAIN COURSE (VEGETARIANS CATERED FOR SEPARATELY) AND 1 DESSERT FOR YOUR PARTY. STARTER Wild mushroom & tarragon soup (v) Duck, pistachio & apricot terrine served with a fig chutney Warm salad of roasted squash, asparagus, crispy bacon & toasted pumpkin seeds Chew Valley smoked trout pâté with pickled cucumber and sour dough Salmon, spinach and Emmental fishcakes with lemon and dill crème fraiche and a baby leaf salad Buffalo mozzarella, sun blushed tomatoes & aubergine salad with garlic croutons and a basil dressing (v) All served with a selection of freshly baked breads MAIN Winter spiced braised lamb shank, mashed potatoes, Braised Savoy cabbage with thyme & bacon and a rosemary & red wine jus (supplement applies) Honey glazed Confit of duck leg with root vegetable gratin and a blackcurrant & port sauce Haddock fillet with a lemon, olive & pine nut crust accompanied by mint crushed potatoes, slow roasted cherry tomatoes & a garlic sauce Garlic & thyme roasted chicken breast with a wild mushroom & sage risotto served with a white wine & cream sauce Slow roasted belly of pork, black pudding and mustard mash and apple & cider sauce Roast beef, with duck fat roasted potatoes, Yorkshire pudding and horseradish sauce (supplement applies) Salmon fillet wrapped in prosciutto ham with a lemon & rocket risotto and a tomato & basil salsa All served with fresh seasonal vegetables Beetroot, goat s cheese & rocket risotto (v) DESSERT Lavender pannacotta with honey snap biscuit Pear, plum & pistachio tart with crème fraiche White chocolate & raspberry cheesecake Vanilla & strawberry crème brulee Dark chocolate and ginger torte FRESH TEA & COFFEE

11 VENUE FLOOR PLAN & CAPACITY Recommended venue layout up to 120 guests Arrival Drinks (if applicable) : Old Barn Seated Dinner : New Barn Disco (if applicable) : New Barn Other Entertainment: New Barn Recommended venue layout guests Arrival Drinks (if applicable) : Old Barn Seated Dinner : New Barn Disco (if applicable) : Old Barn Other Entertainment: Old Barn

12 Tel: +44(0) Online: Address: Aldwick Court Farm, Redhill, Bristol, BS40 5RF

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