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1 Weddings at Doddington Hall- 2017/2018 Every wedding at Doddington Hall is special and exclusive. We will sit down with you to plan the details of your event, but the following information will give you some idea of what to expect to pay for a civil ceremony in the Long Gallery and wedding breakfast in the Coach House. The package below is based on 60 guests and includes VAT at 20%. In addition to this per person price, you will need to pay a venue fee of between 1,500 and 3000 (depending on the day of the week and time of year). Any additional guests you wish to join you in the evening are charged only for the food and drinks provision you provide. The following package is an example of what you would expect to pay if you included the following: 93 per person, to include: Prosecco drinks reception with canapés Three course Wedding Breakfast Half bottle of House Wine per person from the Doddington Wine List A glass of Prosecco for the Toast Carafes of iced water Evening Disco Wedding co-ordinator dedicated to your wedding (we have a minimum cost of 6,500 for Friday/Saturday weddings)

2 Doddington Hall - Wedding Menu 60 per person Starters Oak smoked trout Scottish smoked salmon, smoked mackerel & tomato quenelle, Rocket leaf salad, Kitchen Garden horseradish cream Crab and coriander tian With lime infused crevette, diced mango and Kitchen Garden leaves Chargrilled chicken breast Paprika & saffron rub, mixed roast pepper salsa & a sweet Kitchen Garden chilli dressing Oak smoked duck Welbeck rye bread crouton, pickled courgette & chard leaf salad Chargrilled Doddington pigeon breast Lentil salad, baked Kitchen Garden beetroot & sourdough crisp bread Galette of chicken and spinach Baked ham wafers, crème fraiche & Kitchen Garden chive dressing Sun blushed tomato and goat cheese timbale Sourdough crouton shards & Kitchen Garden herb salad Kitchen Garden vegetable soup (V) Seasonal Kitchen Garden vegetables with Lincolnshire rapeseed oil and herb croutons

3 Mains Blade of Doddington herd Lincoln Red beef Wrapped in seasonal greens, port wine jus Oven baked fillet of Scottish salmon Caper, shallot & a Kitchen Garden tarragon beurre blanc Roast breast of corn-fed chicken Spinach and red onion stuffing, white wine, cream & Kitchen Garden parsley reduction Pan fried Gresingham duck breast Confit of leg & a cherry and chilli compote Shoulder of Lincolnshire lamb Slow braised, Doddington sausage, redcurrant stuffing, red wine & rosemary gravy Duo of pork Doddington honey glazed fillet of Lincolnshire free range pork Pressed crispy belly pork Kitchen Garden pea & broad bean puree Risotto of Kitchen Garden herbs (V) Blue cheese beignet, toasted walnuts, micro cress Artichoke and caramelised red onion tart (V) Herb salad, sunflower seeds Leek, celeriac and Lincolnshire poacher pie (V) Creamed potato Spinach, mushroom and blue cheese Wellington (V) Roasted tomato sauce, pressed potato

4 Desserts Honey Honey panna cotta A rich Italian cream, flavoured with Doddington honey & Madagascan vanilla seeds, Poached apricot and ginger snap biscuit Chocolate White chocolate parfait Rich dark sacha torte finished with a blueberry & vermouth compote Chocolate and cherry torte A smooth chocolate torte filled with kirsch soaked cherries & extra thick double cream, chocolate shavings & black cherry compote Citrus Lemon mousse & blackcurrant salsa Orange whiskey cake & shot glass lime syllabub Berry Raspberry & blackberry summer pudding Strawberry ripple parfait and a shot of fresh strawberry daiquiri Lemon custard and butter shortcake Slow baked lemon custard, butter & black pepper shortcake, Clotted cream & balsamic glazed blueberries Raspberry and vanilla cheesecake Creamy vanilla & lemon cheesecake, fresh Kitchen Garden raspberries, on a lemon drizzle cake base, berry compote and pistachio tuile Strawberries and cream Strawberry mousse on an orange and cointreau spiked sponge Local strawberries, rocket leaf syrup & fresh cream Nuts Gooey chocolate pecan pie Hazelnut and toffee ice cream finished with a salted caramel and candied walnuts Ginger Ginger & Italian Meringue Discs of crisp Italian meringue stem ginger infused mousse, poached quince & clotted cream semi frodo

5 Cheese Course ( 8.50 supplement) Select 3 cheeses from below Lincolnshire Poacher This cheddar style cheese is usually matured for about 14 to 16 months and has quite a lot upfront with a rich full flavour Thomas Hoe Red Leicester Made by the Long Clawson dairy in Leicestershire this lovely aged Red Leicester has a complex, nutty flavour Colston Bassett A creamy classic stilton from just over the border in Leicestershire. Snowdonia Green Thunder Mature cheddar with garlic and garden herbs Brie De Meaux: The king of Brie! Made from raw milk, this is brie of connoisseur quality. Matured for 5-6 weeks, it has a smooth texture with a strong yet creamy flavour. Our favourite continental cheese Dambuster The mature cheddar is wrapped in a distinctive black wax, helping the cheese retain the soft, creamy texture whilst maintaining its classification as a firm cheese It has a russet colour and a wonderful rugged mouth-feel with a hint of 'crunch' Served with grapes, figs, celery, farmhouse chutney, crackers and walnuts Alt Please choose 1 for all from the below Melon **** Chicken goujons with mash & peas Sausage & mash Shepherd s Pie Fish Goujons with mash & peas **** Ice Cream or Fresh Fruit Alternatively children can have a smaller portion of the adult menu. Available at half adult price for ages 2-10.

6 Bespoke High-Tea 60 per person We are happy to provide a bespoke high tea as an alternative to the more traditional wedding breakfast The menu can be tailored to your specific requirements Served on a full set of stunning vintage china Please do ask for further details. Doddington Canapés selection 2.10 each, minimum of 4 per person Cold Quail egg & cheese crostini Smoked Salmon blini with a cucumber & chilli relish Seared duck breast with a bramble jelly Crab cocktail with a mango salsa Smoked Chicken with coriander cream cheese Pickled wild mushrooms on wholegrain toast Doddington humus on toasted pita Hot Lamb kofta with riata Spinach and potato terrine Open Doddington burger with roast tomato compote Open Parma ham BLT

7 Evening food Spiced joints 13.50pp Slow roasted on the bone then shredded into Welbeck artisan breads Choose one or more from the list below: Spiced lamb with chilli fried onions and mango chutney Mustard coated beef with red onion marmalade and horseradish mayonnaise Peppered pork with sausage and apple stuffing and bramley apple salsa The cheese table From 12.50pp Choose from our extensive in house delicatessen counter cheeses, olives and artisan breads; Create the perfect evening platter complimented with fresh fruit and homemade chutneys, charcuterie & Doddington pies Lincolnshire sausage baps 9.50pp Succulent Lincolnshire sausage served in a soft flour bap The Doddington half pound burger 10.50pp A full half pound burger made from prime Lincoln Red beef from the Doddington herd, served in a seeded Welbeck bread bun with beef tomato and rocket salad.

8 Our philosophy Here at Doddington Hall we are proud to showcase quality, seasonal produce from our own estate and local suppliers We have our own herd of Lincoln Red Cattle for all our beef dishes, plentiful game, our own honey and foraged wild garlic along with fantastic year-round produce from our walled Kitchen Garden Beyond the estate we seek out the best local growers and producers from Lincolnshire and surrounding counties Our menus are just a starting point in creating your perfect wedding day On confirmation of booking we will introduce you to our Head Chef who will sit down and discuss your likes and dislikes bride and groom can enjoy a number of dishes either from the menu, or created especially for your special day

Weddings at Doddington Hall

Weddings at Doddington Hall 2019/2020 Every wedding at Doddington Hall is special and exclusive. We will sit down with you to plan the details of your event, but the following information will give you