WEDDING BROCHURE 2010

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Cassandra Lambert
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WEDDING BROCHURE 2010 First and foremost

Thank you for considering Best Western Higher

to look through all that we offer, that you take

Western Higher Trapp Country House Hotel All year

1 WEDDING BROCHURE 2010 First and foremost congratulations on your engagement! Thank you for considering Best Western Higher Trapp Country House Hotel as the venue for your Wedding.. May we suggest that once you have had the time to look through all that we offer, that you take the time to come and have a look around Best Western Higher Trapp Country House Hotel All year Package 2 Wedding Breakfast Menu 3 Drinks 7 Buffets 11 Civil Ceremony 12 Function Rooms 13 Rooms & Tariff 14 Useful Information 15 1

2 ALL YEAR PACKAGE (This package is available all year through) Wedding Day Extras The following are included in the cost of a wedding reception: Room Hire Service and VAT Flowers and vases Complimentary Bridal Suite (subject to function held at Best Western Higher Trapp Hotel) Champagne and Chocolates included in the Bridal Suite Full use of the terrace gardens (Pendle suite only) Red Carpet on arrival Ceremonial sword Silver Number Stands and Numbers Highchairs on request Guest Book Colour coordinated table linen Please see the coordinators for invitation sending offer At an additional cost: Professional Resident DJ (price on request) To fully appreciate our facilities why not let us show you around at no obligation. If you are interested please telephone and make an appointment with our function coordinator. 2

3 WEDDING BREAKFAST Our Chef de Cuisine has compiled a selection of Starters, Soups, Main Course and Desserts for you to compile your menu. This menu applies to the All Year Package Menu price per person (2010/2011) Some Main Courses May carry a surcharge Please make one choice of each course for your guests Starters Fan of Seasonal Melon Laid on a Compote of Pineapple, Kiwi & Grapefruit with an Orange Syrup Proscuito Ham & Mozzarella Cheese On a Chiffonade of French Leaves with Basil & Tomato Dressing Grilled Goats Cheese on a Beef Tomato & Red Onion Salad with a Coriander Dressing Sliced Chicken Breast With Cajun Spices & a Sour Cream & Chive Dressing Traditional Greek salad Feta cheese, black olives on a dressed Mediterranean salad. Soup Course All served with hot locally baked bread Tomato and Basil Broccoli and Stilton Leek and Potato Cream of Vegetable Cream of Asparagus Minestrone soup 3

4 Main Courses All of our Main Courses are prepared and cooked fresh on the premises by our team of experienced chefs and are served with fresh market vegetables and our Famous Roast Potatoes. Roast topside of Beef With Traditional Yorkshire pudding & Creamed Horseradish Pan Fried Breast of Chicken Wrapped in bacon coated in a creamy white wine and mushroom sauce Roast Leg of Lamb With Minted Gravy Poached Darne of Scottish Salmon With a Watercress & Fennel Sauce Roast Turkey Served with homemade stuffing coated in a cranberry jus Vegetarian Options Wild Mushroom & Pepper Stroganoff Cooked in a brandy reduction finished with cream and served with a saffron rice Roasted Mediterranean Vegetable Tartlet Topped with Goats cheese and finished with a tomato and basil sauce Spinach & Riccotta Cannelloni Cooked in a tomato and cheese sauce accompanied by a slice of garlic bread 4

5 Additional Main Courses Beef Wellington (All cooked medium to medium well) 8oz Fillet steak topped with pate and duxelle forcemeat, encrusted in puff pastry and coated in a rich Madeira jus 6.50 Chicken Fillet Crammed with sun blushed tomatoes and prosicutto ham, pan fried and served with a tomato, red wine and basil reduction 1.90 Lamb Shank Slow braised and served on a spring onion mash and topped with a mint and rosemary gravy 2.30 Salmon Supreme Stuffed with tiger prawns and spinach and poached in white wine, schimazed with a citrus, lime and cream sauce

6 Desserts Please choose one sweet for your guests from the following Redcurrant and Strawberry Cheesecake A biscuit base with a layer of lemon flavoured ricotta, topped with redcurrants and wild strawberries Fruits of the Forest Tart Short crust pastry filled with Chantilly cream and topped with a mass of raspberries, blackberries, blueberries and redcurrants Chocolate Torte A delicate chocolate mousse on a cocoa sponge base, dusted with cocoa powder Cream Filled Profiteroles Glazed with Dark Chocolate and served upon Milk Chocolate Sauce Brandy Snap Basket Filled with Vanilla Ice Cream and Topped with Mixed Woodland Berries All of our Desserts are followed by freshly filtered Columbian Coffee. 6

7 RECEPTION DRINK Below we have a selection of tempting welcome drinks for you and your bridal party to enjoy, a choice of house wine for the meal and a selection of elegant sparkling wines and quality champagnes. Welcome Drink: Bucks Fizz The original. A refreshing blend of ice cold orange juice and Sparkling wine, classy and well suited Bellini Cocktail A light combination of peach schnapps and sparkling wine Fabulous for those hot summer days Fruit Punch Virtually alcohol free. Grenadine mixed with fresh fruit juices Served over crushed ice 2.20 Wild Strawberry Summer Punch A refreshing blend of Dubonet, a French spiced fruit aperitif, Mixed fruit juices Gran Marnier and white wine. Finished with wild strawberries 3.40 Kir Royale The classic French cocktail; a mixture of sparkling champagne and crème de cassis

Wedding Drinks Menu Selection Classic Menu Pink Champagne & Canapés Served cold in a tall iced champagne flute which delivers a refreshing taste And a perfect welcome drink to start your perfect day

8 Wedding Drinks Menu Selection Classic Menu Pink Champagne & Canapés Served cold in a tall iced champagne flute which delivers a refreshing taste And a perfect welcome drink to start your perfect day 8.00 per person Or with a Top-Up per Person Fruity Menu Pimms Fruit Cup Pimms Liqueur served with cold lemonade served with fruit 3.95 per person Or with a Top-Up 5.95 per Person Champagne Cocktail Menu s Kir Royale Champagne mixed with a cherry liqueur Served with Strawberries, coated in milk chocolate 4.95 per Person Or with a Top-Up 5.95 per Person Bellini Cocktail Champagne mixed with a Peach Liqueur Served with fresh Raspberries 5.45 per Person Or with a Top-Up 6.95 per Person 8

9 Canapés Selection of homemade canapés served with your welcome drink 3.95 per person Selection includes Scottish smoked salmon Chicken liver parfait Citrus prawn Creamy goat s cheese and tomato Cajun spiced chicken Cream cheese and chive Bottled Wine for the Wedding Breakfast. Our fine house wine is a popular choice as it offers a fine taste at a reasonable price. Offer your guests a choice of a soft red wine or a medium dry white. House wine per bottle (A bottle will serve approx 4 glasses) For a wider choice then please view our extensive wine list 9

10 The Toasts To toast your magical day you have a choice of our fine Champagne and Sparkling wines. Champagnes Baron de Beupre Brut NV Our fine house selection, with a touch of citrus fruit Baron de Brut Rose- Great elegance and finesse, with delicious light strawberry fruit Veuve Clicquot Yellow Label Brut- More full bodied and richer in style. Complex flavours with hints of brioche and good structure Sparkling wines and cava S Brut Sandford Estate, Victoria This beaut from Oz is full of rich exuberant flavours Castell d Olerdola Brut, Cava (Spain)

11 Buffet Menus Buffet Menu 1 Freshly roasted Chicken Sliced Roast Topside of Beef Honey Roast Ham Breaded mushrooms with Garlic & Herb Dip Seasoned Potato wedges with a Sweet Chilli Dip Sausage Rolls Vegetable Samosas Pork Patties with Branston Pickle Homemade Coleslaw Fresh Tossed Salad Fresh Baked Bread pp pp 2011 Buffet Menu 2 Freshly Roasted Chicken Sliced Roast Topside of Beef Honey Roast Ham Dressed Salmon Breaded mushrooms with Garlic & Herb Dip Seasoned Potato wedges with a Sweet Chilli Dip Homemade Chicken Liver Pate Gala Pie Homemade Cheese & Onion Pie Vegetable Samosas Pork Patties with Branston Pickle Homemade Coleslaw Fresh Tossed Salad Freshly Baked Bread ******* Choice of Sweets & Fresh cream. Buffet Menu 3 Meat & Potato Pie Served with Mushy Peas and Pickled Red Cabbage Meat or Vegetable Lasagne Accompanied with Garlic Bread and Mixed Beef Chilli Served with Rice and Potato Wedges Chicken Curry Served with Rice. Chips and Baby Naan Bread Beef Stroganoff Accompanied with a Mixed Leaf Salad and Rice Vegetable Stroganoff Served with Seasonal Potatoes and French Bread choose 3 options out of the pp 16.30pp pp pp

12 Civil Ceremony Best Western Higher Trapp Country House Hotel Premises have been approved by local authority to hold Civil Ceremonies, within the Pendle Suite or the Hambledon Suite. Monday to Friday April April Saturday April 2010 April Sunday and Bank Holidays April 2010 April 2011 Registrar s fees for the ceremony No room hire fees Registrar s fees for the ceremony No room hire fees Registrar s fees for the ceremony No room hire fees Ribble Valley Registration District Registrar Office: JDO Off Pimlico Road Clitheroe BB7 2BW Tel/Fax: Please telephone the registrar s office to make an appointment, before attending the office. Charges for the ceremonies have to be paid directly to Clitheroe registrar office two weeks before the ceremony. 12

13 ROOMS Our Pendle Suite seats up to 100 guests for a Wedding Breakfast and 220 for the evening reception. This room has its own private bar, which features a conservatory providing splendid views of the Pendle Valley and terraced gardens. Our Hambledon Suite seats up to 60 guests for a wedding breakfast and 150 for an evening reception. This room features air conditioning and its own private bar. Civil Ceremonies These can be held in: The Pendle Suite: Seating for 90 guests with some standing room. The Hambledon Suite: Seating for 100 guests with some standing room. To facilitate service, there are certain limitations with regard to table plans. We will, however, be happy to discuss your personal requirements. 13

14 Rooms and Tariff These rates apply to guests attending a wedding. Prices included full English breakfast & Vat Single Room Double Room Family Rooms; (2 adults plus 1 or 2 children) Extra guests in a room: 7.50 pppn Why not add an extra night on to your stay and take advantage of our discounted rates. Room only Bed/breakfast Dinner B/B including dinner on the first night plus a bottle of house wine (for 2 people). Above additional night rates are not available on Saturday evenings. * 20 additional charge for an adult on Dinner B/B * 7.50 additional charge for a child under 15 yrs on Dinner B/B Prices include Vat. For more details or to make a booking please speak to your wedding coordinator or contact reception on

15 Useful Information Timescale 1 Year Before: * Book resident DJ if required Eight Weeks Make an appointment to confirm final details, at the hotel Make a list of any questions you may have and bring along to your final details appointment Arrange appointment within this time to confirm numbers, menus, drinks, and any other special requirements that the hotel need to know about. One Month Submit and confirm final numbers Pay Final Balance Week leading up to the wedding Drop in table plans Favours and table decorations leave at hotel ( Advise hotel on arrangements of these) Arrange cake delivery and any other deliveries that may be needed. 15

Bolholt Country Park Hotel. Wedding Reception Menus. Hors D oeuvres

Bolholt Country Park Hotel. Wedding Reception Menus. Hors D oeuvres Bolholt Country Park Hotel Wedding Reception Menus Wedding Breakfast @ 31.00 per person for 2010 Wedding Breakfast @ 31.70 per person for 2011 Set menu to be chosen from the following options: Hors D oeuvres