Introduction · served with sweetcorn muffin, soft quail egg, coriander cress. Roast red pepper and...

IntroductionSt. Andrew’s is the per fect venue for a truly unique wedding. We of fer a variet y of suites to accommodate every par t, whether i t ’s your civil ceremony r ight through to your evening reception or just the evening reception alone. With suites of fer ing pitch views or ones of fer ing formal surroundings in the Club’s Boardroom, we can cater for every need. St. Andrew’s of fers the per fect backdrop for your big day with unique photo oppor tunit ies around the stadium, a wedding planner throughout and exquisite food for all your guests.

YOUR WEDDING DAY IS ONE OF THE MOST IMPORTANT DAYS OF YOUR LIFE AND HERE AT ST. ANDREW’S WE HAVE THE EXPERTISE AND FACILITIES TO ENSURE THAT YOUR DAY IS ONE THAT YOU WILL REMEMBER FOREVER.

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THE LEGENDS’ LOUNGE

This is our largest sui te wi thin the s tadium and is the per fect space for accommodat ing larger ceremonies and recept ions comfor tably.

Wedding breakfast 60-200 guests

Evening recept ion 60-250 guests

THE JASPER CARROTT SUITE

This prest igious sui te is the only lounge at the s tadium that boasts spectacular panoramic v iews of the pi tch to create the per fect backdrop for your specia l day.

Civil ceremony 60-150 guests



THE INTERNATIONAL & CITY ROOM

Both of these sui tes are ident ical in s ize and of fer ing, per fect for int imate wedding recept ion.



THE BOARDROOM

The Club’s boardroom is a per fect venue to exchange your vows in beaut i ful surroundings. Civil ceremony 10-60 guests Wedding breakfast 10-40 guests Evening recept ion 10-60 guests

CIVIL CEREMONY & WEDDING RECEPTION ROOM HIRE

Please speak to your wedding consultant for rates and availabili t y.

WEDDING BREAKFAST & EVENING BUFFET PACKAGE

We of fer the per fect venue to host your wedding break fast and evening recept ion.

Package includes :

• Choice of three exquis i te three-course menus ( Not included for evening packages )

• Photo oppor tuni t y p i tchside wi th br ide and groom

• Red carpet ar r iva l

• Wedding planner throughout

• Whi te table l inen and napk ins

• Personal ised menus

• Table numbers and stands.

Suites

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TO COMMENCE Parisian mushroom veloute, served with poppy seed fleuron, brie tarts.

Roast carrot soup, curry spices, served with aloo tiki and a beetroot raita.

TO FOLLOW Sweet paprika roast chicken breast,served with salsa verde, chicken wings, creamed mushrooms, crushed potato and shallot torte.

Roast loin of pork, served with butternut squash croquette, red capsicum and courgette pancake, pan-fried hispi cabbage, cider jus.

Chicken breast,served with cordon-bleu, smoked ham and brie, thyme breadcrumbs, creamed savoy cabbage, garlic and herb polenta

Griddled halloumi skewers, served with baked portabella mushrooms, courgette and aubergine stew, pan-fried macaroni.

TO CONCLUDE Malted milk baked cheesecake,served with oat and maple cookie, roast peach, vanilla ice cream.

Blueberry and bramley apple tart, served with clotted cream ice cream, caramel custard.

TO FINISH After Dinner Coffee

Vegetarian

£34.95PER PER SO N ( IN C . VAT )

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Including Room Hire of your chosen suite.

Minimum numbers of 60.

Please choose one from the following dishes from each course to create your menu selection,







VegetarianVegetarian

£44.95£39.95PER PER SO N ( IN C . VAT )P ER PERSON ( INC . VAT )

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TO COMMENCE Feta mouse, served with fried pitta bread, black olive tapenade, griddled vegetables, rocket and purple basil cress.

Ham hock terrine, served with apple puree, double Gloucester scone, pickled purple carrot, purple basil cress.

Roast butternut squash soup, served with thyme, lemon crème fraiche, spinach tortellini.

TO FOLLOW Pot-roast double of beef, served with shitake mushroom & halloumi fritter, honey glazed carrot and poppy seed fleuron’s.

Cushion of lamb,served with asparagus and mange tout, parmesan sauce, courgette and feta gateau, Romanesco relish.

Roast chicken breast parslied wild mushrooms, served with spinach croquette, spiced red cabbage cooked in damson and slow gin conserve.


TO CONCLUDE Sable Breton,served with raspberries, fudge cream, raspberry ice cream, sugar coated almonds.

Rich chocolate and hazelnut torte, served with paillete feuilletine, apricot dumpling.


TO COMMENCE Feta mouse, served with spiced cherry and mango chutney, frisee leaf and red chicory salad.

Salmon and crab spiced avocado salad, served with sweetcorn muffin, soft quail egg, coriander cress.

Roast red pepper and purple aubergine soup, served with Provencal herbs, thickened by carnoroli rice.

TO FOLLOW Cushion of lamb,served with braised aubergine, spinach and potato tortilla, rioja wine jus, tomato fondant, piped garlic potato

Griddled corn-fed chicken, served with espelette spices, scallop and chorizo skewer, spring onion, maize and mascarpone risotto.

Bavette of beef,served with chickpea and coriander gateau, piped spinach puree, balsamic tomatoes.


TO CONCLUDE Dark chocolate Marquise,served with white and dark chocolate sauces, blackcurrant sorbet, almond biscuit.

Banana bread pudding,served with caramel ice cream and coconut meringue terrine, mango syrup.


TO COMMENCE Chef’s soup of the dayserved with bread rolls

Sliced melon

TO COMMENCE

Chicken nuggets

Sausages

Pizzaserved with chips and a choice of beans or peas

TO FINISH Ice cream

Children’s drink packages are also available

*Choose one starter and one main. Children’s menus are available for guests aged

3–12 years.

£14.95PER PER SO N ( IN C . VAT )

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SILVER

Reception Drink Glass of sparkling wine

House Wine Glass of Chenin Blanc or Merlot

To toast Glass of sparkling wine

GOLD

Reception Drink Glass of sparkling wine

House Wine Glass of Cortestrada Garganega Pinot Grigio or Cortestrada Sangiovese

To toast Glass of house Champagne

£19.50 PER PERSON ( INC . VAT )

£11.50 PER PERSON ( INC . VAT )

£13.50 P ER P ERSON ( INC . VAT )

£6.95 PER PERSON (INC. VAT)BRONZE

Reception Drink Glass of Bucks Fizz

House Wine Glass of our House Moment Joyeux Blanc or Moment Joyeux Rouge

To toast Glass of sparkling wine

CHILDREN’S

Reception drink Orange juice

Wedding breakfast drink Glass of Pepsi

To toast Glass of sparkling lemonade in a Champagne flute

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FINGER BUFFET 1 A selection of freshly made sandwiches, using malt grain, sliced bloomers, hand cut crisps.

Pesto bocconcini, piperade crostini.

Miso-glazed chicken thighs, lime, sesame greens.

Cocktail beef and pork belly burger, smoked bacon, Monterey jack cheese.

Freshly baked three cheese quiche, purple onion marmalade, sunflower seeds.

Toulouse sausage wrapped in puff pastry, parmesan.

Sultana scones, strawberries and vanilla cream.


Smoked halibut creamed cheese bagels, mango and chilli.

Deep fried Japanese chicken, panko crumb, ponzu sauce.

Churrasco beef skewers, orange, lime achiote paste, cumin & garlic.

Cocktail Shepherd’s pie, mature cheddar mash, Worcester sauce.

Vegetable gyoza, falafel and onion bhaji platter, chipotle BBQ dip.

Cocktail pastries and cake selection.


Cocktail cottage pies, mature cheddar mash, Worcester sauce.

Bayonne ham & chorizo piperade crostini with soft boiled egg.

Korean chicken, gochujang sauce, green onions & chilli flakes.

Salmon and prawn skewer, sesame and ponzu sauce.

Lamb & mint slider brioche, mint pesto.

Cocktail pastries and cake selection.

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£14.95P ER PERSON ( INC . VAT )

We wanted to send special thanks to Nigel, who was just amazing. He put our minds at rest on the day before the wedding, when we saw how beautifully the rooms had been set up… He organised everything on the

day, making sure everyone was where they should be, and that everything happened as it should. He worked tirelessly from the time people started arriving, until he left late on the evening, was constantly smiling, cheerful and helpful, and ensured that the whole day went like clockwork but was still fun and relaxed. So many of our guests commented on how helpful

he had been to them, and what a lovely man he was!

We had similar comments about all of the staff that were working at our wedding, including bar staff, waitresses and particularly the security staff (thank you for letting me have a photograph in the goals!). Everyone was so lovely, friendly and helpful, but also amazingly efficient, considering how many people they had to deal with. We loved the fact that they all seemed to be enjoying be part of our day; we certainly hope they did.

Particular compliments also need to go to the chef and catering staff for preparing and serving the best carvery we have ever had – a view that was echoed by every one of our guests. The food was top quality and

beautifully presented and served. We could not have expected anything more, no matter where we’d held our wedding. Quite a few people make the comment that it was the best meal they have ever had at a wedding. The dessert was especially popular! One of the guests had requested a coeliac option, and couldn’t praise highly enough the food that she was served and the way that she was treated. This also applied to the buffet

on the evening – again she said it was the best she has ever had.

Julie & Steve Gould, 2nd June 2018.

TO GET ANY OF THESE PACKAGES OR FOR MORE INFORMATION PLEASE CONTACT OUR TEAM:

bcfc.com 0121 772 0101 (option 5) [email protected]

Introduction · served with sweetcorn muffin, soft quail egg, coriander cress. Roast red pepper and...

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