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OCCASIONS

BY YELLOW DOOR



FORMAL DINING BROCHURE 2021/2022


CREATING FOOD MEMORIES


WELCOME


Thank you for contacting us with a view to using our company to cater for your wedding. The Yellow Door Catering Company has a dedicated team of enthusiastic professionals, totally committed to making your day an exceptionally memorable and enjoyable one.

The information enclosed will give you menu suggestions for the whole day, starting with canapés, your main wedding menu, desserts, cakes and innovative ideas for evening food. Use it as your starting point in creating your perfect meal. Our executive chef will be happy to work alongside you to put together a bespoke menu your guests will be talking about months after your special day. Tailoring dishes to suit the tastes of individual couples and using seasonal ingredients are key features of Yellow Door menus. Ingredients are sourced from the very best Irish farmers and local food producers.   

Our professional events management team have years of experience working closely with marquee companies and prestigious historic venues throughout the country. This enables us to seamlessly manage your perfect day.

Please have a look at the enclosed information and feel free to call us should you need additional help or advice.

THE YELLOW DOOR COMPANY ETHOS

At the Yellow Door we are all very passionate about sourcing the best local products produced in the most sustainable and ethical way. We are one of the very few members of the Sustainable Restaurant Association in Ireland and firmly believe and adhere to the Association’s guiding principals.

That includes using compostable packaging, eliminating single use plastics, and we are proud to say we are making great progress to fulfill our goal of zero waste to landfill. We also grow as many herbs, fruit and salad crops as possible in our own substantial kitchen garden To find out more about the lengths we go to to produce good, honest and fair food please see our website www.yellowdoordeli.co.uk/sustainability-sourcing 

Simon Dougan MBE

Chef and Managing Director

OUR AWARDS & ASSOCATIONS

Most Responsible Business Award, Lisburn & Castlereagh City Council 2019

Sustainable Business Award, Armagh, Banbridge, Craigavon Borough Council Food Heartland Award 2018

Best Chef Co. Armagh Award, Restaurant Association of Ireland

Inclusion in Georgina Campbell’s Ireland’s Guide

Inclusion in John and Sally McKenna’s Food Guides

Guild of Fine Food Great Taste Producer

3 Star Great Taste Award, Best Deli Dish in UK and Ireland

The Sustainable Restaurant Association

Food Heartland Hospitality Member

Real Bread Campaign Member

Food NI Producer and Taste of Ulster Member


FORMAL DINING BROCHURE

CONTENTS

Sample Menus

Welcome Drinks

Canapes

Afternoon Tea

Something a Little Different

Formal Dining Menus:

Soups

Meat First Course

Fish First Course

Vegetarian and Vegan First Course

Demi Tasse

Sorbet and Granita

Meat Main Course

Vegetarian and Vegan Main Course

Fish Main Course

Single Plated Dessert

Tasting Plate Dessert

Three Eggs in a Box Dessert

Kids Menu

Evening Food

Cheese Table or Board

Wedding Cakes With A Difference

Important Details                     

FORMAL DINING SAMPLE MENUS

Menu 1

First Course

Young Leek and Comber Potato Soup with Ham Hock Fritters

Main Course

Lemon Thyme Roast Irish Chicken Breast and Mini Chicken and Leek Pie, Buttery Mash, Buttered Spinach, Orange Glazed Young Carrots, Green Peppercorn Cream   

Dessert

Yellowman Cheesecake with with Sweet Mascarpone Cream, Fresh Strawberries, Summer Berry Champagne Sauce

Tea and Coffee

Menu 2

First Course

Crispy Garlic Crossgar Chicken in Kataifi Pastry with Mango, Corn & Pomegranate Salsa, Curry, Mayo and Micro YD Kitchen Garden Leaves, Chive and Apple Vinaigrette 

Main Course

Roast Irish Dry-Aged Sirloin of Beef with Gratin Dauphinoise, Shallot Purée, Buttered Greens, Roast Carrots Bordelaise Jus 

Dessert

Classic Assiette

Hot Chocolate Fondant

Crème Brulee Egg Chocolate Soil and Raspberry Biscotti

Strawberry Sorbet

Tea and Coffee


The above menus are samples and demonstrate a typical formal menu template but please feel free to put your own menu together from our brochure. Once we have your preferred menu choices we can then send you a full itemised personal quotation.



WELCOME DRINKS

The Yellow Door can supply bar service, champagne, cocktails, wine, beer, homemade non alcoholic soft drinks and more.

Some venues provide their own full bar service, but should you require our assistance please contact us for a list of drinks and services.


CANAPES

Depending when your guests will sit down for the formal wedding meal we would suggest 4/5 canapes per guest from the following selection.


Sweet Cured Yellow Door Bacon Cube with Belfast Stout, Soy and Armagh Honey Glaze

Pressed Local Chicken Sandwich with Fire Roasted Pepper, Baby Spinach and Wild Rocket Pesto

Crispy Chorizo and Potato “Sausage Roll”

Walters Cold Smoked Salmon on Black Pepper and Lemon Shortbread with Tarragon Crème Fraîche

Thai Prawn Fish Cakes with Mango and Smoked Chilli Salsa

Braised Beef and Barley Risotto Fritter with Summer Truffle Dip

Pumpkin, Pesto and Ricotta Risotto Fritters

Young Buck Blue Cheese and Crab Apple Jelly on Parmesan Shortbread with Candied Walnuts

Thai Chicken Wonton with Red Curry Dipping Sauce

Caramelised Onion and Ballylisk Cheese Tart

Crispy Chickpea Falafel with Tahini Yoghurt and Toasted Sesame

VIP CANAPES

Please feel free to mix a variety of standard Canapes and VIP Canapes.


Retro Kilkeel Crab Cocktail Cones with Lime and Confetti Coriander

Mini Irish Fry, Fried Quails Egg, Potato Bread with Proper Brown Sauce

Steak and Chip Skewer with Peppered Mustard Cream

Seared Onglet Steak (Rare) on Potato Bread with Parsley, Pesto and Crispy Shallot

Crisp Salted Chilli Strangford Langoustines with Lime Aioli

Compressed Watermelon with Seared Duck Fillet, Hoisin and Candied Spiced Peanut Crumble

OYSTER CANAPES

Strangford Oyster and Guinness Shots

Crispy Sesame Tempura Oyster with Bloody Mary Sauce

Oysters Rockefeller, Spinach, Lemon and Brown Butter Hollandaise


AFTERNOON TEA

Presented on tiered stands. An alternative to canapes is to provide your guests with a Classic Style Afternoon Tea or just a few Mini Patisseries to satisfy your sweet-toothed guests.

Choice of three Sandwich Flavours with three Mini Patisserie items, served with Tea and Coffee.


SAVOURY ITEMS

Traditional Sandwich flavours include:

Honey Baked Ham and Dijon

Roast Hereford Beef and Horseradish Cream

Egg and Cress with Homemade Salad Cream

Smoked Salmon and Lemon Creme Fraîche

Chicken and Curry Mayo

Fivemiletown Cheddar and Armagh Bramley Apple Chutney


MINI PATISSERIE

Raspberry Ripple, White Chocolate Pavlova

Buttermilk Scones with Cream and Raspberry Preserve

Butter Shortbread 

Petit Lemon Meringue Pies

Rich Chocolate Moscovado Slice

Chocolate  Eclairs with Raspberry Cream

Mini Victoria Sandwich

Dipped Strawberry in Belgium Chocolate

Sweet Mascarpone Summer Berry Tart

Butter Shortbread with Strawberries and Sweet Mascarpone Cream


SOMETHING A LITTLE DIFFERENT

MACARON TOWER

Why not impress your guests with a colorful Macaron Tower at your reception.

Options;

250 Macarons (10 Tiers)

120 Macarons (6 Tiers)

Lemon

Passion Fruit 

Chocolate

Raspberry

Salted Caramel

Pistachio

Orange

Vanilla


VINTAGE ICE CREAM BIKE

The Yellow Door Vintage Ice Cream Bike is a real show stopper on a summer’s day with kids of all ages. Homemade Ices served in luxurious chocolate cones.

Salted Caramel

Bushmill s Whiskey and Armagh Honey 

Yellowman Ice Cream

Armagh Strawberry 

Real Raspberry Ripple

Vanilla  

Chocolate Fudge Brownie

Buttermilk Sorbet

Raspberry Cassis Sorbet

White Chocolate Sorbet

GRAZING STATION

 

A Grazing Station consists of a selection of tasty savoury foods laid out on a multi layered display for guests  to simply help themselves 

The Grazing Station will consist of

Charcuterie, sliced chorizo, salami and cured meats

Selection of Cheeses with cheese biscuits and crusty breads

Crisp Parmesan bread sticks with individual dipping pots of hummus, dipping oils and vinegar

Selection of fruit, crudities, candied nuts & marinated olives 



FORMAL DINING MENUS

Formal Dining is a very popular plated style of food and service.

The individual dishes are presented on pure white fine porcelain plates. Each course is highly visual and refined, offering a high level of presentation, while looking impressive and tasting great.


SOUPS

Kilkeel Seafood Chowder with Saffron Rouille  

Young Leek and Comber Potato Soup with Ham Hock Fritters

Irish Butter-Baked Butternut Squash, Root Ginger, Lemongrass and Coconut Cream Soup

Traditional Irish Vegetable Broth with Shredded Ham Hock

Roast Red Pepper and Vine Tomato Soup with Watercress Pesto, Garlic Fried Focaccia Crumb

Roast Carrot and Coriander with Sour Dough Croutons and Wild Garlic Pesto



MEAT FIRST COURSE

Warm Salad of Langoustines and Pinkertons Pork Fillet with Almond Aioli, Smoked Paprika Oil Dressing, Baby Herbs and Manchego Shavings 

Crisp Confit Pork Belly and Pork Rillette Fritter with Caramelised Apple Aioli, Broad Beans, Baby Herbs, Armagh Honey & Wholegrain Mustard Dressing 

Compressed Watermelon with Maple and Chilli Glazed Duck, Crispy Confit Duck Fritter, Asian Slaw, Sweet Soy, Sesame and Ginger Dressing 

Crispy Garlic Crossgar Chicken in Kataifi Pastry with Mango, Corn & Pomegranate Salsa,

Curry Mayo and Micro YD Kitchen GardenLeaves, Chive and Apple Vinaigrette 

Yellow Door Smoked and Chargrilled Chicken Caesar with Jilly’s Baby Romaine Leaves, Parmesan Cracker, Soda Bread Wafers and Fresh Anchovy Tempura 

Rare Roast Mourne Shorthorn Fillet of Beef Salad with Oxtail and Caramelised Onion Fritters, Pickled Shallots, Kearney Blue Cheese Cream and Watercress Pesto 

Smoked Spring Chicken Salad with Heirloom Tomatoes, Asparagus, Crispy Confit Wing, Pea Shoots with White Truffle and Parmesan Dressing   

Home Smoked Barbary Duck with Pink Grapefruit, Sweet Pickled Vegetable and Endive Salad, Bramley Apple and Fig Chutney


FISH FIRST COURSE

Pan-Seared Irish Sea Scallops with Lightly Pickled Cucumber and Carrots, Vanilla Citrus Dressing, Baby Sorrel and Sweet Basil Cress 

Roast Pink Pepper, Lemon and Parmesan Crusted Hake Fillet with Charred Little Gem, Grilled Asparagus, Comber Potato and Tartare Cream

Walter Ewing’s Simply Oak Smoked Salmon, Pickled Shallot, Caper Berries,Lime Segments, Crème Fraîche,Brown Soda Bread Wafers, Baby Herb Salad 

Glenarm Salmon with Smoked Salmon Scotch Egg, Smoked Almonds, Golden Beetroot, Avocado and Horseradish Cream

Poached Dublin Bay Prawns with Crisp Pancetta, Garden Pea Cream, Roast Cherry Vine Tomatoes, Pea Shoots and Citrus Dressing 

Smoked Kilkeel Haddock Cakes with Chardonnay, Melted Leeks and White Wine Sauce, Crispy Pancetta, Chive and Garlic




VEGETARIAN AND VEGAN FIRST COURSE

Roasted Home-Grown Beets with Goats Cheese Brûlée, Bramley Apple Soda, Orange Segments and Roasted Hazelnut Honey Dressing 

Sweet Corn and Cauliflower Beignet with Shaved Fennel and Coriander Salad, Yellow Door Beetroot Relish, Indian Spiced Clandeboye Yogurt 

Wild Mushroom and Hazelnut Pastry Tart with Young Buck Blue Cheese Mousse, Broad Beans, Parsley Pesto and Yellow Door Kitchen Garden Leaves

Crispy Chickpea Falafel Fritters with Romesco Sauce, Smoked Almonds and Pickled Vegetable Salad

Raw Heirloom Tomato Salad with Baked Marinated Aubergine, Toasted Pine Nuts, Pomegranate Molasses Dressing and Coriander Salad


DEMI TASSE SOUP

Small amount of highly flavoured soup presented in different ways designed to add an extra dimension to a special menu.

Creamy Sweetcorn Velouté with Chive Oil and Crispy Pancetta

Honey Roast Parsnip and Apple Demitasse with Mild Curry Spices, Coriander Cream and Toasted Pine Nuts

Caramelised Onion and Belfast Stout with Dart Mountain Cheese Rarebit

Vine Tomato and Fire Roasted Pepper with Wild Rocket Pesto

Butter Poached Celeriac with Winter Truffle Oil


SORBET AND GRANITA

Sorbet is a smooth ice cream like frozen taste refresher designed to cleanse the palate and invigorate the appetite.

Granita is similar to a sorbet, but has a granular texture and lasts longer on the tongue; again a cleanser of the palate and awakens the taste buds

All the Flavour combinations below can be produced into a Sorbet or Granita

Lime and Lemongrass  

Prosecco and Wild Elderflower  

Shortcross Gin and Tonic  

Lemon Verbena and Armagh Bramley Apple  

Passion Fruit and Chardonnay  


MEAT MAIN COURSE

Roast Irish Dry-Aged Sirloin of Beef with Gratin Dauphinoise, Shallot Puree,Buttered Greens, Roast Carrots Bordelaise Jus 

Slow Braised Mourne Shorthorn Brisket with Peppered Caramelised Onion Purée, Crispy Shallot Fritter, Dauphinoise Potato and Summer Vegetables

Roast Irish Hereford Beef Fillet, With Oxtail and Caramelised Onion Fritter, Chive Champ, Truffled Greens, Wild Mushroom and Sherry Vinegar Jus 

Roast Mourne Shorthorn Sirloin and Slow Cooked Short Rib, Roast Onion Mash, Baby Beetroot, Asparagus and Port Jus 

Roast Rack of Lamb with Minted Pea Puree, Charred Baby Leeks, Chantenay Carrots, Comber Potato Fondant and Lamb Jus 

Lemon Thyme Roast Irish Chicken Breast and Mini Chicken and Leek Pie, Buttery Mash, Buttered Spinach, Orange Glazed Young Carrots, Green Peppercorn Cream 

Roast Irish Chicken Fillet with Spring Truffle and Hazelnut Pesto, Sauté of Spring Vegetables, Roast ChickenJuices and Comber Potatoes 

Herb Roasted Irish Chicken with Butter Parsnip Puree, Braised Savoy and Bacon, Baby Fondant Potatoes and Madeira Jus

Roasted Barbary Duck Fillet with Sautéed Spinach, Ginger Glazed Carrots, Duck Fat Comber Roast Potato’s, Duck Confit Pie and Star Anise Jus

Roast Stuffed Drumgold Turkey with Sweet Cured Yellow Door Bacon, Duck Fat Potato Fondant, Honey Roast Root Vegetables, Creamy Mash and Cranberry Jus

Roast Carnbrook Sugar Pit Best End of Pork with Fondant Potato, Roast Hispi Cabbage, Armagh Bramley Apple Puree, Armagh Cider Gravy


VEGETARIAN AND VEGAN MAIN COURSE

Wild Mushroom Stroganoff Pie with all Butter Pastry

Soft Herb Gnocchi Grattan Pot with Broad Bean, Parmesan Mornay Sauce, Grilled Asparagus, Roast Cherry Vine Tomatoes and Frisee Salad

Spicy Green Chickpea Cakes with Coconut Curry Dahl and Charred Scallions

Sticky Sesame Cauliflower in Hot Chilli Tomato Sauce with Asian Slaw and Coriander Salad

Hazelnut Roast Celeriac with Maple Roast Vegetables with Truffle Pesto and Crispy Parsnips

Miso Charred Aubergine with Braised Red Rice, Red Cabbage and Beetroot Kimchi, Garlic and Coriander Oil


FISH MAIN COURSE

Roast Halibut Fillet with Parsley and Comte Crust, Braised Scallion, Brown Butter Mash, Roast Ceps, Madeira and Roast Chicken Juices

Roast Fillet of Hake with Ragout of Mussels, Crushed Comber Potatoes with Baby Spinach  

Pan Seared Glenarm Salmon with Chive Champ, Charred Little Gems, Petit Pois and White Onion Velouté

Torched Seabass with Tomato and Fire Roasted Pepper Compote with Lemon, Caper Potato Purée, Braised Fennel and Roast Heirloom Tomatoes


SINGLE PLATED DESSERT COURSE

Rich Dark and White Chocolate Fondant with Vanilla Ice Cream, Fresh Summer Berries and Chocolate Macaron

Classic Eton Mess with Raspberry Champagne Compote, Brandy Snap Wafer

Caramelised Pear and Bushmills Whiskey Tart with Butterscotch Sauce, Fresh Blackberries  and Buttermilk Sorbet

Rhubarb and Strawberry Crumble Tart with Pure Cream Ice Cream and Caramel Custard

Armagh Apple and Thyme Tart Tatin with Roast Hazelnut Cream Patisserie, and Vanilla Ice Cream

Yellowman Cheesecake with with Sweet Mascarpone Cream, Fresh Strawberries and Summer Berry Champagne Sauce

Modern Style Lemon Meringue Tart, with Meringue Drops, Mascarpone Gelato and Summer Berries  

Rum and Raisin Bread and Butter Pudding with Caramelised Banana Ice Cream, Rum Soaked Raisins, Salted Caramel Sauce

Rich Dark Chocolate and Orange Fondant with Buttermilk Ice Cream, Kumquat Puree, Fennel and Orange Caramel Glass

Spiced Armagh Bramley Apple and Hedgerow Berrry Eton Mess with Hazlenut Praline Caramel Crisp


TASTING PLATES OF YELLOW DOOR DESSERTS 


MY FAVOURITES

Hot Sticky Toffee Pudding

Banoffi Cheesecake

Vanilla Ice Cream


THE ITALIAN JOB

Milk Chocolate and Amaretto Mousse

Classic Tiramisu

Frangelico Ice Cream


STRAWBERRIES AND CREAM

Strawberries and Crème Patisserie Mille Feuille

Strawberry Sorbet

Coconut Cream Panna Cotta and Strawberry Gel


CLASSIC ASSIETTE

Hot Chocolate Fondant

Crème Brulee Egg with Chocolate Soil and Raspberry Biscotti

Strawberry Sorbet




THREE EGGS IN A BOX


CHOCOLATE EGGS

White Chocolate and Passionfruit Egg

Dark Chocolate and Raspberry Egg

Milk Chocolate and Caramel Egg

Toasted Brioche Soldiers


CHEESECAKE EGGS

Raspberry Ripple Cheesecake

Lemon Curd and Yoghurt Cheesecake

Apple Crumble Cheesecake

Love Heart Shortbread


KIDS MENU

MAIN COURSE

Chicken Tempura and Fries, Carrots and Peas

Mini Pizza with Fries

Sausages, Mash Potatoes, Carrots and Peas

Deep-Fried Fish Goujons with Chips and Peas

Macaroni and Cheese with Mini Broccoli Trees

Mini Roast Chicken Dinner with Mash Potatoes and Vegetables


DESSERT

Chocolate Brownies and Ice Cream

Ice Cream and Chocolate Sauce

Mini Pavlovas with Strawberries

Mini Banoffee Pie with Cream

Fresh Fruit Skewers


*All Kids Meals include Orange Squash

*Supplement for Chicken dinner

*For Children over twelve we recommend  half portions of the adult meal at half price


EVENING FOOD

Our Philosophy

We believe food served in the evening to guests should be tasty, hot, welcoming and served casually to your guests without disrupting or stopping the party atmosphere. Listed below are some of our ideas that should hit the spot at that time of night.

Dry-Cure Yellow Door Bacon with Mature Tyrone Cheddar and Homemade Plum Chutney in Ciabatta Pockets

Hot Ciabatta Pockets with Tomato, Mozzarella and Pesto

Hot Ciabatta Pockets with Chorizo Sausage, Rocket and Aioli Sauce

Charred BBQ Chicken with Paulo’s Chilli Spiced Tomato Sauce in Hot Ciabatta Pockets

Traditional Bacon Soda with Real Brown Sauce or Ketchup

Crispy Fish and Chips Bamboo Boats with Tartar Sauce

Fries in Bamboo Boats

Boats of Whitebait and Chips with a Wedge of Lemon

Pulled Pork Slider

BBQ Beef Brisket Bap

Pizza Slices of Hot Salami or Margarita Pizza

Chicken Pad Thai

Seafood and Chorizo Paella

Curry Chips

Chicken Chow Mein

Chicken Balls, Sweet and Sour Sauce and Fried Rice

Ham and Cheddar Cheese Toasties

Hot and Spicy Mini Hot Dogs

Spiced Lamb Kebabs with Hot Chili Sauce


CHEESE TABLE OR BOARD

From creamy and smooth to sharp and tangy, Irish Cheese rates amongst the best in the world. We receive daily deliveries along with a superb selection from the continent. Here is just a sample of the cheeses we recommend.

BLUE CHEESE

Kearney Blue

Cashel Blue

Young Buck

SOFT CHEESE

Cooleney

St Killian

Ballylisk

HARD CHEESE

Dart Mountain Dusk

Hegarty’s Cheddar

Dart Mountain Kilcreen

SPECIALITY CHEESE

Milleens

Corleggy

Ardrahan

St Tola Organic Goats Cheese

All our Cheese boards are presented with our finest Crusty Bread, Yellow Door Chutney, Roasted Nuts and a selection of Biscuits and Fruit accompaniments.

WEDDING CAKES WITH A DIFFERENCE


IRISH CHEESE WEDDING CAKES

Why not have an alternative Wedding Cake which looks great and can be used for guests to graze on all night.

Your Wedding Cake of Irish Cheeses would consist of:

1x   Hard Cheese

1x   Blue Cheese

1x   Soft Cheese

1x   Goats Cheese

1x   Special Irish Seasonal Cheese

Ditties Biscuits for Cheese, Walnut Bread, Quince Jelly, Toasted Walnuts, Celery Apples, Pear and Grapes

Options

80-100 Guests

100-140 guests

140-180 guest

The cake will be beautifully presented and can also be served with a glass of your favourite port to your guests.

CUPCAKE WEDDING CAKE

Minimum requirement of 100 to fill stand

Displayed on five tier Perspex Stand with Coloured Buttercream of your choice.

Chocolate

Vanilla

Strawberry

Lemon

CHOCOLATE TRUFFLE TOWER

200 per Stand Assorted Chocolate Truffles Milk, White or Dark Chocolate Decorated with Seasonal Berries and Edible Flowers displayed on a Tiered Stand

NAKED WEDDING CAKE

Naked Cakes are simple but tasty Gateau style cakes which can come in either Two or Three Tiered Sponges

Flavours include:

Vanilla

Chocolate

Lemon

Raspberry and White Chocolate



IMPORTANT DETAILS

TASTING

The Yellow Door is happy to provide a tasting session for your chosen menu.

A tasting session can be arranged once you have had an initial meeting and have had an estimate provided for your chosen menu. The tasting will consist of a maximum of two dishes per course and consist of one portion of each dish.

I am sure you will understand that during the wedding season from late April to the end of September, providing catering to our wedding clients is our top priority so providing a tasting at the weekends over this period may be very difficult. However, we can arrange to have tastings ‘out of hours’ during the week.

All tastings take place at our Portadown headquarters. As the food for your tasting session is prepared specially for you, we charge a nominal £150 charge payable before the tasting.

SPECIAL DIETARY GUESTS

Please do not feel like you have to design your wedding menu around special dietary requests. We can accommodate your guest’s allergies/food intolerance by altering your chosen wedding menu. Please do feel free to give us the name of your special dietary guests and requests fourteen days before your wedding with your final guest numbers.

FOOD SUPPLY

Unfortunately, due to health, safety and insurance reasons we are unable to serve food supplied by other people, however we do make an exception for low risk foods, ie. Shortbread and traditional wedding cakes

FINAL WEDDING DETAILS

We ask that you give us your final guests numbers 2 weeks in advance of your wedding. It might be helpful if you ask for a months’ notice for RSVP’s, so this gives you a few weeks to collect final guests numbers and special dietary requirements, please include any supplier meal requirements in your final number.  We will also require at this stage  a copy of your final table plan, a table plan is very useful because it gives you the opportunity to make sure immediate family are seated close to you, the plan also assists us in setting up the venue and ordering the correct linen for all tables. Venue’s usually have  table plan layouts to assist in guiding you, please contact your venue for more information.  Once we receive all the above details we will update your menu , sequence of events and invoice, we will send you a copy and ask that you kindly read over all information and confirm that everything is correct and in order.

PAYMENT SCHEDULE

In order to secure your wedding date we request a copy of our contract to be signed and returned, this will be countersigned by one of our events managers and a copy returned to you for your own records. We also ask for a £1000 booking fee, no further payments are requested until 14 days before the wedding, once we receive your final details we will update your invoice and ask for 90% of the total balance, your £1000 booking fee will be deducted from this figure. The final 10% will be invoiced post wedding and payment will be required within 30 days.


Please select your preferred menu from the above brochure, send it across to our team of events managers who will supply you with a priced menu and itemised estimate based on your approximate guest number and venue.

If you have any further questions regarding the brochure or would like further advice on menu selection, please do not hesitate to contact us.