WEDDING PLANNING

Dedicated to every detail

HERE IS OUR GUIDE TO HELP WITH TIMINGS ONCE YOU HAVE BOOKED

It Is time to contact the registry office who will advise you of the formal arrangements for your ceremony. Booking the registrar is just about the only element of your big day that we can  not do on your behalf but we can help with all the contact information you will need.

If your wedding date is still a little while away, you can always book the registrar up to two years in advance.

Now is also the time to let us know which Bridal Suite you would like to spend your wedding night in.

FOUR MONTHS BEFORE YOUR WEDDING Our talented florists will be happy to chat through your table arrangements and colour schemes. And if you would like chair covers, ceiling lights or room styling; we will be happy to recommend our suppliers.

THREE MONTHS BEFORE YOUR WEDDING We will be in touch to book your menu tasting with our Executive Head Chef, to taste and discuss your menu.

TWO MONTHS BEFORE YOUR WEDDING You will join us for your menu tasting. This gives you the opportunity to meet our Chef and sample a selection of dishes so that we can work with you to create the set menu for your special day. Once the tasting is over, we will then chat through all your plans and go through all the finer details to create the day of your dreams.

THREE WEEKS BEFORE YOUR WEDDING Now is the time to send your table plans through to your Wedding Co-ordinator along with your final numbers.

THE DAY BEFORE YOUR WEDDING You are very welcome to leave any little extras with us such as gifts, favours and cameras, ready for your wedding, labelled with your names, date of your wedding and any instructions.

SUPPLIERS Over the years, we have  refined our supplier list down to a group of highly-skilled professionals who we work with on a regular basis. Our hand-picked florist and decorators know our venue well and know just how to make our spaces look as beautiful as possible. If you would like to use them as your big day draws closer, we will help with the final details., just ask for a copy of our suppliers list. They would be delighted to talk to you about personalizing your day. If you have chosen a package that includes chair covers and flowers you will find these on the list too.

CONFETTI We allow confetti inside the venue, but not outside. Your guests are welcome to throw confetti either at your indoor ceremony or when you are announced into your reception room for your meal.

ACCOMMODATION Once the amount of rooms you need has been agreed we will hold them under your party name until eight weeks before your wedding day. Any rooms not taken after this time will then be automatically released. After this, we can offer rooms to your guests at the best available rate upon booking.

THE BAR To ensure everyone enjoys the evening, we make sure there is a fully stocked private bar in The Alsager Suite for you and your guests. When the bar closes, guests staying at the hotel are more than welcome to continue the celebrations in our residents bar.

 

 

 

 

 

Our Wedding Menus

Starters

 

Ham Hock Terrine

Chunky ham hock seasoned with mustard and served with crusty bread, salad garnish & tangy chutney

Prawn cocktail

Alaskan Prawns, Marie Rose Sauce on a bed of fresh iceberg lettuce with a freshly baked brown crusty roll

Leek & Potato Soup

Homemade Leek and Potato soup served with crusty bread on the side.

Melon three ways

Galia, Ogen and honeydew melon served with an apricot coulis, fresh berrys, and a hint of kirsch

Mains

 

Roast Staffordshire Turkey breast

With a pork and sage stuffing, pigs in blankets and a cranberry sauce

Chicken with Pork, Leek & Bacon Stuffing.                                                                                                                                         

A moist and tender chicken supreme generously stuffed with a tasty pork, leek and bacon farce and smothered in a smooth and creamy mushroom and Madeira sauce. Accompanied with Dauphinoise Potato & a summer medley of vegetables.

Salmon Fillet in White Wine and Basil Sauce.                                                                                                     

 A supreme of Scottish salmon poached in a delicate white wine cream sauce, studded with tomato concasse and finished with chopped basil leaves. Served with Dauphinoise Potato & a summer medley of vegetables.       #

Tenderloin of Pork

With Parma Ham, Wholegrain mustard mash and a Maderia sauce.

Supplements

Roast rump of Lamb with Dauphonoise potatoes, and a rosemary Jus

Sirloin of prime beef roasted in juices accompanied with a red wine & rosemary Jus.

Deserts

 

Triple Chocolate brownie with chocolate sauce and vanilla ice cream

Vanilla cheesecake with mixed berry compote

Glazed Lemon Tart with lime mascarpone

Strawberry Pavola with a seasonal coulis on a crisp meringue with Chantilly cream

Fresh ground Coffee served with Petit Fours

£30.95

Salads & Vegetarian

 

Prawn Waldorf salad                                                                                                                                     

Chunky red & green apple, celery & walnuts in a creamy mayonnaise with Atlantic prawns and served on a bed of lettuce with cherry tomatoes and a crusty roll

Spicy Chicken & Bacon Salad                                                                                                          

Supreme of chicken with smoked maple bacon sat on this traditional salad of peppers, celery & spring onion on a bed of lettuce, cucumber and cherry tomatoes with a sweet chilli sauce dressing.

Cajun Five Bean Chilli                                                                                                                     

 A wonderful mix of beans of five beans, Flageolet, Cannellini, Butter, Kidney and Black Eyed- casseroled in a rich sweet pepper and tomato sauce flavored with Cajun spices, jalapeno, ginger and coriander. Served on a bed of rice with Salsa Sour cream dips and Nachos. 

Cannelloni, Ricotta & Spinach                                     
Cannelloni pasta tubes stuffed with delicious Ricotta cheese, complimented by beautifully rich spinach, goat’s cheese and white wine cream sauce with Garlic bread. 


Mushroom & Pepper Stroganoff                                    
Whole fresh button mushrooms cooked in a beautiful creamy paprika and white wine infused stroganoff sauce with roasted red peppers and amontillado sherry, finished with lemon juice and chopped parsley on a bed of Rice

The Carvery  

Starters

Ham Hock Terrine

Chunky ham hock seasoned with mustard and served with crusty bread, salad garnish & tangy chutney

Prawn cocktail

Alaskan Prawns, Marie Rose Sauce on a bed of fresh iceberg lettuce with a freshly baked brown crusty roll

Leek & Potato Soup

Homemade Leek and Potato soup served with crusty bread on the side.

Melon three ways

Galia, Ogen and honeydew melon served with an apricot coulis, fresh berrys, and a hint of kirsch

Roast Joints

Traditional Roast Beef Yorkshire Pudding Red Wine Beef Gravy , Roasted Breast of Turkey Roast Gravy, Honey glazed Gammon.

Roasted Potatoes in Beef dripping

Baby new Potatoes

Vegetable Accompaniments


Maple Glazed Parsnips 
Braised Red Cabbage 
Cauliflower Cheese 
Roasted Root Vegetables 
Carrots and Peas (D,V)
Broccoli and Green Beans 

Yorkshire Pudding, Apple & Sage Stuffing, Homemade horseradish & Cranberry

Desert Buffet

Selection of 4 deserts with English Cream, Vanilla Custard and Ice Cream.

Freshly Brewed Coffee & Chocolates

£29.95

 

 

 

                                                                                                       

 

Evening Buffets

BBQ £15.95

Marinated chicken

Homemade Beefburger

Pork and Leek sausage

Cajun Salmon

Jacket potato’s

Pasta salad

Various rustic bread’s

Colesaw

Mixed leaf salad

Evening Finger Buffet £13.95

Please choose up to six options from the following for £13.95

Piri Piri chicken wings

Platter of assorted sandwiches

Vegetarian quiche

Mixed vegetable sticks and dips

Selection of oven fired pizza’s

Vegetable simosa’s

Handcut chips

BBQ Chicken drumsticks

Potato wedges

Mini cheeseburger

Mini fish and chips in a cone

Pork sausage rolls

Duck spring rolls

Chunky coleslaw

Pasta salad

·         Additional items £1.25 Per  Person

·         Selection of deserts £2.50 Per Person

Hot Buffet Option’s £18.95

Please choose two from below  for £18.95

Chilli con carne, fragrant rice, tortilla crisps

Thai red curry, fragrant rice

Steak pie, puff pastry, chips, pea’s

Roast Beef lasagna

Roasted Vegetable Lasagne                                                                                                   

All hot buffet packages include the following.

New potato’s

Spicy potato wedges

Mixed leaf salad

Red onion House coleslaw

Tomato & Red onion salad

Dressed green salad

Pasta Salad

Rustic Breads

Selection of deserts

Hog Roast £17.95

Spit Roast Pork & Bread

Sage & Onion Stuffing & apple sauce

Potato wedges

Red onion House coleslaw

Tomato & Red onion salad

Dressed green salad

Selection of summer deserts

 

 

Drinks Packages & Canopies 

 

Bronze £10.95

Bucks fizz or orange juice on arrival

Bottle of red and white on each table

Glass of sparkling wine for toast served to your guests

 

Silver £12.95

Glass of prosecco on arrival or selection of chilled bottled beers.

Two glasses of wine per person

Sparkling wine for toast

 

Gold £18.95

Glass of Pimm’s or Summer Fruit punch on arrival

Two glasse’s of wine of your choice from our premium selection wine list.

Complimentary bottled mineral water on tables

Glass of Moet to toast your happiness

 

Canopies

3 per person £5.95

Goats cheese & cherry tomatoe

Guacomole & crab

Prawn lime mayo

Mini Beef & yorshire puddings, horseradish sauce

Mini fish goujon’s accompanied with tartare sauce

Mini pig’s in planket accompanied with apple sauce

Italian ham and pesto

Cream cheese with spring onion

Brie with camembert