Please find below your prices for your Platinum & Gold Menu Packages.  Prices may change from time to time, however the price that you book with will be honored.

If your numbers fall below the required level, the full price is still applicable.

PLATINUM PACKAGE MENU CHOICES

Please choose a maximum of three choices for each course for your guests.  If you wish to offer your guests a choice of menu – please select no more than 3 items of each course (NB only 1 soup choice can be given) – we will need your final choices for each guest 6 weeks before the wedding date.

On arrival Pink Champagne & Chocolate Dipped Strawberries or a choice of mixed canapés.

TABLE DRINKS

Waiter served so guests can make their own choice.

2 GLASSES OF WHITE – SOUTH AFRICAN CHENIN BLANC

OR

2 GLASSES OF RED -  AUSTRALIAN CABERNET SAUVIGNON SHIRAZ 

OR

1 GLASS OF ROSE 

OR

2 BOTTLES OF LAGER, 2 x ½pts Real Ale, or 2 x glasses of non-alcoholic fruit punch

TO TOAST YOUR MARRIAGE

Please choose one of the following;

A glass of Sparkling Prosecco

OR

Pink Fizz

YOUR STARTERS

Seafood Platter consisting of Smoked Salmon, Prawns, Tiger Prawns, Roasted Salmon, Oyster with Cider, Red Onion Vinaigrette, Marie Rose, Hummus, Lemon Wedges, Watercress & Micro Cress

Asian Prawns – Tiger Prawns stir fried in Sweet Chilli and rested on Bean Sprouts Coriander & Noodles, circled with a Ginger Balsamic

Chefs Shredded Ham Hock rested on a warm Black Pudding Fritter circled with spiced Plum Chutney with Deep Fried Goats Cheese, garnished with Micro Cress and Quenelle Pease Pudding

Exotic Fruits in Cherry Sours Jelly with Braised Figs & Lavender Crème Fraiche, garnished with a fan of Sweet Melon

Twice Baked Nettle Cheese Soufflé with Balsamic Glaze, Red Onion Chutney and Crispy Fried Beetroot Crisps garnished with Rocket and Deep Fried Sage

Salmon Poached in Wine rested on Asparagus with Braised Peppers, circled with Hollandaise and garnished with a King Prawn

Choice of one Soup, served with fresh crusty bread and English Butter all homemade:

Vegetable Soup

Tomato and Basil Soup

Chicken & Leek Soup

Ham Broth

Carrot & Coriander Soup

Cream of Mushroom and Tarragon Soup

Cream of Cauliflower with a Cheese Crouton Soup

Leek and Potato Soup

YOUR MAINS

Roast Silverside of Beef

Roast Leg of Lamb

Roast Loin of Pork with Crackling

Rack of Lamb with a Rosemary Crust, rested on a Garlic Potatoes circled with a Port & Wild Mushroom Jus on Mash

Fillet of Pork wrapped in Parma Ham topped with Red Onions, Sage and Gravy accompanied with a Black Pudding and Chorizo Sausage and rested on Parsley Mash

Fillet of Salmon wrapped in Pancetta, rested on Roasted Vine Tomatoes circled with Toasted Cous Cous and served with a Roasted Pepper and Crème Fraiche

Beef Wellington, a 6oz Fillet, cooked Medium, wrapped in Parma Ham with Mushroom Stuffing and rested on a Port, Wild Mushroom Jus

Chicken Breast filled with Goats Cheese wrapped in Parma Ham, rested on Char grilled Aubergine, circled with Olives & Tomato Ragout, garnished with Basil

Hand Made Venison Chilli Meat Balls, rested on Linguini, tossed in Pesto topped with Tomato Ragout and sprinkled with Parmesan

Mediterranean Vegetable Tartlet topped with herbs from the garden

Warm goats cheese served on a bed of caramelized onion chutney, circled with Balsamic Vinegar

Cheese and Leek Bake

Your Vegetables are Green Beans in Parma Ham, Asparagus, Baby Carrots, Mashed Potato & Roast Potatoes

YOUR DESSERTS

Homemade Crepes filled with Oranges, flambéed with Grand Marnier served with Whisky Marmalade Ice Cream

A Trio of Puddings – Sticky Toffee Pudding with Warm Butter Scotch Sauce, Chocolate Torte with Turkish Delight Ice Cream, White Chocolate Cheesecake with Vanilla Ice Cream

Chefs Fine Selection of Cheeses from Doddingtons Cheese Farm accompanied with Pumpkin Biscuit, Grapes, Celery & Plum Chutney OR Mature Stilton with Port, Pumpkin Biscuits, Grapes, Celery & Plum Chutney

Homemade Baileys Bread & Butter Pudding, rested on Chocolate Sauce served with Alnwick Rum Truffle Ice Cream

Braised Bananas in their Skin splashed with Rum a Pot of Chocolate Sauce and Fruit Pudding Ice Cream

Baked Rhubarb Crème Brule with Lavender Shortbread & Braised Figs

Tea or Coffee with Handmade Chocolates                                                                    

EXCLUSIVE FULL DRESSED BUFFET - AS AN ALTERNATIVE TO THE ABOVE

YOUR STARTER'S

Fresh Prawns

Mussels

Smoked Salmon

Tiger Prawns

Selection of Sauces

Meat & Fish Pates

Melon Pearls served with seasonal fruits

Soup

YOUR MAIN COURSES

Dressed Salmon

Selection of Salads

Local Topside of Beef

Full Roast Pig

Beef OR Vegetable Lasagne

Beef Chilli

House Curry

Rice Selection

Garlic & Roast Potatoes

Roast Potatoes

Panache of Vegetables

Yorkshire Puddings

Gravy

Stuffing Balls

Chipolata Sausages

GOLD PACKAGE MENU CHOICES

Please choose one of the following items from each course for your guests, we will need to know your final choices 6 weeks before the wedding date.  If any of your guests have any special dietary requirements please speak to your wedding coordinator to arrange their menu.

ARRIVAL DRINKS

Please choose one of the following; 

Bucks Fizz

Glass of Pimms

Mulled Wine

Non-alcoholic Fruit Punch

TABLE DRINKS

Waiter served so guests can make their own choice.

1 GLASS OF WHITE – SOUTH AFRICAN CHENIN BLANC

OR

1 GLASS OF RED -  AUSTRALIAN CABERNET SAUVIGNON SHIRAZ 

OR

1 GLASS OF ROSE 

OR

1 BOTTLE OF LAGER, ½pt Real Ale, or a glass of non-alcoholic fruit punch

TO TOAST YOUR MARRIAGE

Please choose one of the following;

A glass of Sparkling Prosecco

OR

Pink Fizz

YOUR STARTERS

Twice Baked Northumberland Cheese Soufflé with Watercress & Rocket Salad and Beetroot Crisps

Choice of Soup, served with fresh crusty bread and English Butter all made fresh by your Chefs

Please choose from one soup:

Homemade Vegetable Soup

Tomato and Basil Soup

Chicken & Leek Soup

Ham Broth

Carrot & Coriander Soup

Cream of Mushroom and Tarragon Soup

Cream of Cauliflower with a Cheese Crouton Soup

Leek and Potato Soup

Prawn Cocktail – plump Norwegian prawns served with a delicious salad and Marie Rose Sauce

Homemade Chicken Liver Pate – served on a Balsamic Glaze, Plum Chutney & Melba Toast

Garlic Mushrooms served on crusty bread flavoured with a splash of wine & chopped chives

YOUR MAIN COURSES

A traditional County Durham Roast served with a large Yorkshire Pudding:

Slow Roasted Breast of Chicken and Home Made Stuffing;

Roast Silverside of Beef and Horseradish Sauce;

Roast Loin of Pork & Crackling with Apple Sauc;e

Roast Leg of lamb served with mint Sauce;

Roast Turkey with chipolatas and stuffing

Breast of Chicken served with a Red wine, Wild Mushrooms and Tarragon Sauce

Fillet of Salmon served with a prawn & chive sauce

Mediterranean Vegetable Tartlet topped with herbs from the garden

Warm goats cheese served on a bed of caramelized onion chutney, circled with Balsamic Vinegar

Cheese and Leek Bake

Your Vegetables are Carrots, Cauliflower Cheese, Broccoli, Roast Potatoes & Mashed Potato

YOUR DESSERTS

Chocolate Dipped Brandy Snap filled with Fruit Mousse, Berries and Cream with chocolate pencils

Toffee Crunch Dime Bar Cake

Vanilla Crème Brule with strawberries & shortbread biscuits

Sticky Toffee Pudding with Butterscotch Sauce

Eton Mess, fresh fruit, crushed meringue & fresh cream

Fresh Fruit Salad

Meringues filled with raspberry mousse, mixed berries and whipped cream

Homemade Spotty Dick & Custard

Chocolate Torte served with Turkish Delight ice cream

Chocolate Fudge Cake served with cream

White Chocolate & Raspberry Cheesecake

Homemade Jam Suet Pudding with custard

Tea or Coffee & Handmade Chocolates

The Big Moment has arrived – the entertainment begins with the speeches!

(Speeches may go before the meal if you prefer).

VEGETARIAN MENU CHOICES

For Gold & Platinum Packages

YOUR STARTER'S

Moroccan Chick Pea Vegetable Soup- Onions, Olive Oil, Celery, Cumin, Tomatoes, Chick Peas, Broad Beans, Lemon Shreds, Parsley, Coriander served with Herb Flat Bread.

Stuffed Mushroom Brushettas- Large Mushrooms rested on Garlic Brushette filled with roasted Peppers and melted Goats Cheese circled with 5 year old Balsamic Glaze.

Spinach and Three Cheese Soufflé- Rested on Red Chad circled with Roasted Pepper Sauce.

YOUR MAIN COURSES

Roasted Chestnut and Herb Pesto Tagliatelle- with Wild Mushroom Spinach Cream, White Wine with fresh Parmesan and circled with Herb Oil.

Mediterranean Vegetable Wellington- Roasted Vegetables with Tomatoes & Herbs wrapped in Puff Pastry sat up on a Roasted Pepper Sauce.

Seven Vegetable Tagine- Onions, Garlic, Ginger, Paprika, Cumin, Coriander, Saffron, Carrots, Butternut Squash, Courgettes, Potatoes, Tomatoes, Green Beans, Chick peas, Olives all roasted and rested on Almond & Sultana Cous Cous.

Woodland Mushroom Risotto- with White Wine Herb Oil and Fresh Parmesan garnish and Micro Cress.

Baked Camembert – with Cranberry Compote and Dressed Leaves

Fresh Homemade Vegetable Chilli - served with Rice, served in a large Tortilla Basket and Sour Cream

Sweet Potato & Vegetable Tunisian Curry - with Tomatoes, Spices & Garlic served with Sweet Potato Fries & Rice – this is a slightly spicy and sweet curry & Nan Bread

Chefs Homemade Roasted Vegetable Lasagne - with roasted Vegetables, Spinach and topped with a White Béchamel Sauce, slow baked in the oven and topped with Goats Cheese & Feta Cheese