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Your church wedding is at 3pm, and you will
have photographs afterwards.
Arrive at Reception - 4.30pm ish and go into
a receiving line at the back of the house.
5pm - 6.30pm more photographs, drinks (champagne/bucks
fizz and soft drinks) and single bite canapés served
to guests
6.45pm sit down (will all depend on how the
long the photos take!) but we are serving a hot meal so it
is important that time is good.
We have agreed that we are looking at a served
buffet, with the main meal items being served plated and with
the vegetables available on the guest tables on a self service
basis.
Meal:
The starters are on the tables, awaiting your
guests.
The starter plates are cleared.
The main course 'meat' is served on plates to your guests,
and that there are self service bowls of 'vegetables' placed
on each table for guests to help themselves.
The main course plates are then cleared.
The sweet is again served, on plates, to the guests.
Finish meal at around 8.15pm
Menu:
On Arrival of your guests:
A selection on single bite canapés:
allowing 5 for each guest
to be served with Champagne (or quality sparkling wine)
and Bucks Fizz with separately orange juice (with ice
and a slice of orange) and still mineral water (with ice and
a slice of lime) supplied by yourselves:
along with a selection of Crudités
with homemade chilli, garlic mayonnaise and honey lizette
dips
Starter:
Already placed on tables, the same option
for everyone, however we have allowed for 5% to require a
'non offered' alterative
Scottish oak smoked salmon served with
freshly baked granary bread and unsalted butter, garnished
with a salad in vinaigrette with a dill sauce.
With the alternative (to be offered if asked
for) of Homemade coarse pork pate, served with freshly
baked granary bread and unsalted butter, garnished with a
salad in vinaigrette and a homemade onion chutney
Main Course: served from the
buffet table (have assumed a 50% take up of each)
Local (free range, additive free) Chicken
(from Lodge Farm, South Godstone), ¼ chicken on bone,
served hot in a Flint Valley white wine and double cream sauce
or
hot freshly carved Local Roast Beef,
from Coxlands Farm, Ewhurst,
plus:
Wild Mushroom Stroganoff served with
basmati rice as a vegetarian dish option
Served with:
Classic Mixed Leaf Salad
A selection of steamed seasonal vegetables
Whole New Potatoes tossed in butter
Plus plenty of freshly cooked French Bread
and unsalted butter
Sweet: served from the buffet
table
Freshly made Lemon Cheesecake
Freshly made Traditional French Apple Pie
All served with double cream
Fruit and Edam cheese pieces for the children
Coffee and Tea with chocolates to be
made available from the buffet table after the speeches along
with the cake
Herbal teas also to be available
Evening Buffet: help yourself
from buffet table and offered by staff from platters - enough
for 75 guests
Cheese Board - with freshly cooked
baguettes and unsalted butter or cheese biscuits
Norbury Blue, unpasteurised French Brie, Colston Bassett Stilton,
Old Sussex Cheddar, Cambazola
Bite Size Vegetable Samosa, Spring Rolls, and Onion Bhaji
Mini Quiche of various flavours
Chicken Satays
Crudités with homemade chilli, garlic mayonnaise
and honey lizette dips
A bar would be set up on the patio
to serve from and to serve wine and beer in the evening.
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