MENU S - Merrydale Manor

ARE PROUD TO BE THECATERING PARTNER AT

M E N U S

THREE WORDS – PASSION, CREATIVE, PERFECTION – DESCRIBE US BEST.

We are part of the Merrydale Team and share the same dedication, working with our clients to create the perfect feel for your day. We use our expertise, Passion and years of experience to guide you through each step. Ensuring you are involved from the beginning, alongside our Creative chefs and event managers, we are there to help you through the whole menu planning process and on the day to take care of your every need to Perfection.

BARRETTS AT MERRYDALE MANOR

OUR HERITAGEMatthew Barrett, a Chef by trade, has worked in numerous fine dining hotels and restaurants. From his initial training, through to Michelin Star restaurants and followed by years in the events catering industry, his experience has given him a wealth of knowledge in this field. His passion for food and delivery saw him branch out on his own, culminating in a decision to set up his own business – and Barretts was born. Since then, we have worked hard to grow the business with passion and be dedicated to our clients, ensuring that we earned a fantastic reputation, not only for our food but also for our service. We pride ourselves on a personal approach to every event, and we are delighted to have worked with so many lovely people during this time. Thank you to everyone for their support along the way, and long may it continue.

OUR TEAMWe believe that it’s our team and close partnership with Merrydale Manor that makes us so special. Through years of combined experience in the event and catering industry, we are like one big family working together to create the perfect environment for our clients. From Chefs and Event Managers, Kitchen Porters and Catering Assistants to Bar Staff and Waiters, each individual plays a huge part in what we do. Barretts look forward to helping you create the day of your dreams, alongside the fantastic team at Merrydale Manor.

OUR PARTNERSHIPThe Irlam family have enjoyed a successful partnership with Barretts Event Caterers for over seven years. We share the same drive and passion for gaining a reputation for outstanding quality and exceptional service. Together we are proud to offer you these sumptuous menus and selection of drinks choices created with Merrydale Manor for your special day. We hope you enjoy choosing your menu and are all so excited to be on this journey with you.

PRE-DINNER NIBBLES

OUR CANAPÉ SELECTIONSOUR CANAPÉ SELECTIONS

OP T ION 1 Pressed Country Pate, Toasted Focaccia, Caramelised Red Onion

Sticky Sausages, Honey and Mustard

Smoked Haddock Bon Bons, Lemon and Dill Mayo

Vegetable Spring Rolls, Sweet Chilli

£8.95 per person plus VAT

These menus have been hand selected to add to your day, offering you peace of mind that your guests are enjoying some nibbles whilst you are having your photographs taken.

1. They are in set menus so you can select the option that works best for you.

3. All adult guests attending are to be catered for.

5. If you require a canape reception only please contact us for a quote.

2. Or they can be mixed and matched to suit your tastes, let us know what you would like and we can price this up for you.

4. The menu prices are based on being served pre-dinner or wedding breakfast.

6. The canapes selected are hand served by our wonderful team during your drinks reception.

OP T ION 2Duck Liver Parfait with Sea Salt Croute, Port Gel

Whipped Goats Cheese with Beetroot Chutney, Thyme Oatcakes

Pumpkin Rye Bread with Smoked Salmon, Crème Fraiche, Dill

Caramelised Onion and Cheshire Pork Sausage Rolls with Spiced Ketchup

Sun Blushed Tomato and Mozzarella Risotto Balls with Balsamic Mayo

Thai Fish Cakes with Sweet and Sour Sauce


A TASTE OF... OUR MENU COLLECTIONS

I N DI A Spicy Vegetable Samosa

Chicken Tandoori Pieces

Lamb Seekh Kebabs

Tamarind Prawns, Coriander and Lime

Chickpea and Spinach Pakora

Onion Bhaji

£14.50 per person plus VAT All served with Mango Chutney, Coriander Chutney and Riata

If you would like to offer a choice menu to your guests we can do so at the following supplements per person:

Choice of starters £3.50 per person plus VAT

Choice of Main Course £4.00 per person plus VAT (same vegetables and potatoes will be required with each dish)

Choice of all 3 course £6.50 per person plus VAT

I TA LY Caprese Tomato and Basil Bruschetta

Carpaccio of Beef, Parmesan and Watercress

Boccachini and Sun Ripened Tomato Skewers ______

Arancini, Balsamic Mayo

Herb Meat Balls, Tomato and Red Wine Ragu

Sautéed King Prawns, Rosemary, Lemon and Garlic


A S I A Marinated Confit Duck Filo Baskets, Spring Onion, Hoi Sin

Seared Chilli Beef, Pickled Ginger and Seaweed

Vegetable and Fish Sushi Rolls, Sweet Soy, Wasabi______

Vegetable Spring Rolls, Sweet and Sour

Thai Fishcakes, Sweet Chilli Dipping Sauce

Chicken Satay, Peanut Dip


S PA I N Herb Croute, Roasted Pepper Cream Cheese, Serrano Ham

Sweet Paprika Chicken, Roasted Peppers, Salsa Verde______

Manchego Croquettes, Aioli

Patatas Bravas, Spiced Tomato Sauce

Chorizo and Potato Tortilla

Paella Lollypop, Saffron Mayo


All of our menus can be mixed and matched in any way to suit your needs for the big day.

WHAT’S INCLUDED IN THE MENU PRICE Crockery and Cutlery

Chefs, Full Waitress Service and a manager to run the day for you

Baskets of Breads served with Butter or Olive Oil and Balsamic Dip (gluten free bread will be available if required)

Tea and Coffee served from a station for your guests to enjoy after the meal

White table linen and napkins

THE CLASSIC COLLECTION

ON E Spiced Butternut Squash Soup, Cumin Popcorn______

Breast of Country Chicken with a Spinach, Chorizo and Pinenut Filling, Thyme Scented Potatoes, White Wine and Shallot Sauce, Spring Vegetables ______

White Chocolate and Raspberry Pot, Chocolate Chip Cookies


F OU RGlazed Goats Cheese Tart, Sweet and Sour Shallots, Allotment Salad, Sun Blushed Tomatoes and Aged Balsamic______

Five Spiced Breast of Duck, Orange and Ginger Jus, Fondant Potatoes, Candied Onions, Heritage Carrots, Petit Pois______

“Strawberries and Cream”, Strawberry Coated Cream, Shortbread Crumb, Pink Champagne and Strawberry Sorbet, Summer Strawberries and Mint


T WOCaesar Salad of Baby Gem, Parmesan and Pancetta, Chicken and Tarragon Bon Bons______

Seared Fillet of Salmon, Dill and Vermouth Sauce, Crushed New Potatoes, Sautéed Spinach and Fennel ______

Pear Frangipane, Orange Blossom and Vanilla Mascarpone, Honey Syrup


F I V ETian of Tuna, Avocado and Crème Fraiche, Tortilla Crisp and Coriander Oil______

Red Currant and Rosemary Glazed Lamb Rump, Confit Lamb, Boulangerie Potatoes, Minted Jus, English Carrot Puree, Broad Beans ______

Trio of Desserts comprising of Gooey White Chocolate Chunk Brownie, Brandy Snap Basket of Chantilly Cream and Berries and Zingy Lemon Cheesecake with a Hedgerow Coulis


T H R E EWafers of Parma Ham, Charred Asparagus, Rocket, Parmesan, Sun Blushed Tomatoes, Pesto and Balsamic Syrup______

24 Hour Slow Cooked British Beef, Red Wine Reduction, Truffle Mashed Potatoes,Caramelised Shallot and Confit Carrot ______

Porn Star Martini Cheesecake, Passion Fruit Glaze, Passion Fruit Gel, Shot of Prosecco


S I X“Seaside Trio”, Fish, Chips and Mushy PeasSmoked Haddock and Parsley Fish Cake, Tartare Sauce, King Prawn and Crab Cocktail, Bloody Mary Sauce______

Medallions of Beef Fillet, Pink Peppercorn Sauce, Dauphinoise Potatoes, Baked Portobello Mushroom, Sautéed Spinach and Vine Roasted Tomatoes ______

Dark Chocolate Truffle Cake, Champagne Sorbet, Marinated Cherries, Chocolate Chard


BEST OF BRITISH

ON E Leek and Potato Soup, Herb Crème Fraiche and Mature Cheddar Crouton______

“Chicken Dinner”, Roast Cheshire Chicken, Smoked Bacon Gravy, Goose Fat Roast Potatoes and Sage and Onion Stuffing Glazed Allotment Vegetables______

Jam Jar of Vanilla Cream, Summer Strawberries, English Fizz and Mint Compote with Shortbread Biscuits


F OU RSmoked and Poached Scottish Salmon Fish Cake, Warm Tartar Sauce______

“Shepherd’s Pie”, Slow Braised Shoulder of Lamb in a Red Wine Jus, Creamy Butter Mash, Caramelised Root Vegetable and Minted Peas______

Glazed Lemon Tart, Wild Raspberry Compote, Raspberry Ripple Ice Cream


T WOLancashire Cheese Bon Bons, Tomato and Thyme Jam, Garden Salad, Mustard Vinaigrette ______

Steak and Ale Pie, Boddingtons Gravy, Champ Mash, Confit Carrot and Fine Beans ______

Rhubarb Posset, Poached Rhubarb, Rubarb Gel, Chantilly Cream, Ginger Snap Curl


T H R E EChicken Liver Parfait, Tawny Port Jelly, Pickled Allotment Vegetables, Charred Sour Dough ______

Beer Battered Cod, Sea Salt and Sarson’s Vinegar, Fat Chips, Fresh Crushed Peas ______

Icky Sticky Toffee Pudding, Muscovado Caramel Sauce, Brandy Snap Basket of Vanilla Ice Cream


S I X“Picnic on a Slate”, Caramelised Onion Sausage Roll with Spicy Ketchup, Whipped English Goats Cheese, Sea Salt Croute, Pickled TomatoesFarm House Pate, Red Onion Marmalade ______

“Roast Beef with all the Trimmings”, Roast Sirloin of Beef, Red Wine Gravy, Yorkshire Pudding, Duck Fat Roast Potatoes, Three Root Mash, Sautéed Beans and Creamed Horseradish______

Chocolate Tart, Raspberry and Elderflower Sorbet, Rose Petal Tuille


F I V EHendricks Gin Cured Salmon, Textures of Cucumber, Potato Salad, Crème Fraiche and Pickled Fennel______

Duo of British Pork, Slow Cooked Pork Belly beside a Seared Loin , Popcorn Crackling, Apple and Cider Gravy, Fondant Potato, Sautéed Cabbage, Carrot and Swede Puree ______

“Eton Tidy”, Strawberry Meringue, Champagne Poached Strawberries, White Chocolate Cream and a Strawberry Coulis


MEDITERRANEAN

ON E Roast Vine Tomato and Pimento Soup, Parmesan Crumble______

Ballotine of Chicken stuffed with Sun Blushed Tomatoes, Garlic and Pancetta, Romesco Sauce, Pesto Mash and Sauteed Beans ______

Limoncello Cream, Olive Oil and Rosemary Biscotti


F OU RCrisp Parma Ham, Compressed Watermelon and Feta Cheese , Fresh Basil ______

Glazed Rump of Lamb, Chianti Reduction, Borlotti Bean and Tomato Ragu, Dauphinoise Potatoes, Sautéed Tender Stem Broccoli______

Chocolate and Hazelnut Vacherin, Milk Chocolate Sauce, White Chocolate Curls, Candied Hazelnuts


T WOButternut Squash and Sage Risotto Cake, Sun Blushed Tomato, Rocket and Parmesan Salad and Herb Oil______

Seared Fillet of Salmon, Citrus Cappuccino, Herb and Garlic Potato Crush, Sauteed Broad Beans and Peas ______

White Chocolate Panna Cotta, Amaretto and Raspberry Compote, Amaretti Biscuits


F I V ERosemary and Garlic Sautéed King Prawns, Panzanella Salad , Kalamata Olives and Lemon Oil______

Medallions of Fillet of Beef, Rioja Reduction, Herb Gnocchi, Roasted Butternut Squash, Charred Courgettes______

Pistachio and Olive Oil Cake, Dark Chocolate Ice Cream, Blood Orange Syrup


T H R E EBruschetta of Pickled Tomatoes and Mozzarella Grilled Ciabatta, Basil Dressing, Balsamic Syrup ______

Lemon and Rosemary Stuffed Loin of Pork, Amontilado Jus, Sautéed New Potatoes, Roasted Mediterranean Vegetable Stack______

Tutti Frutti Parfait, Dark Chocolate Sauce and Honeycomb


S I XPressed Duck Rillette, Madeira Jelly, Toasted Brioche, Apple Salad______

Fillet of Halibut baked under a Sun-Dried Tomato and Black Olive Crust, Salsa Verde, Garlic and Rosemary Parmentier Potatoes, Charred Courgettes, Vine Tomatoes______

Tiramisu Chocolate Marquis, Vanilla Mascarpone Amaretto Ice Cream


FUSION

ON E Thai Vegetable Broth, Won Ton Dumpling, Spring Vegetables, Thai Pawn Crackers ______

Charred Chicken, Chilli, Lime and Coconut Sauce, Bombay Potatoes, Kachumber Salad, Poppadum Chard ______

Pineapple and Mango Crumble, Ginger Crumb and Coconut Custard


F OU RMarinated Beef Salad, Cucumber Ribbons, Beanshoots and a Yuzu Dressing ______

Tandoori Sea Bass, Mint Raita, Marsala Potatoes, Asparagus Bundle ______

Chilled Coconut Rice Pudding, Passionfruit Jam, Strawberry and Black Pepper Sorbet


T WOThai Red Chicken Skewers, Asian Slaw, Sweet Chilli Dip , Chargrilled Lime ______

Five Spiced Pork Belly, Mirin and Soy Glaze, Wok Fried Peppers and Spring Onions, Sweet Potato Mash ______

Zingy Lime Cheesecake, Mojito Cream, Blackberry and Star Anise Compote


F I V EDuck Confit Taco, Hoi Sin and Garlic Sauce, Spring Onions, Sesame and Coriander______

Miso Glazed Cod, Plum and Ginger Sauce, Sticky Rice, Wok Fried Pak Choi and Kale ______

Caramelised Roast Pineapple, Muscovado Molasses, Szechuan Ice Cream


T H R E EChickpea and Coriander Falafel, Hummus, Tabbouleh, Preserved Lemon Dressing ______

Moroccan Spiced Lamp Rump, Tagine Sauce, Jewelled Cous Cous, Smoked Aubergine Caviar, Cumin Roasted Roots ______

Rosewater Meringue, Honey Cream, Raspberries and Pomegranate


S I XSauteed Scallops and King Prawns, Pomelo Salad, Toasted Cashews, Chilli, Coriander and Mint ______

Seared Fillet of Beef, Oyster Sauce, Five Spice Croquette, Green Bean Bundle, Honey and Sesame Carrots ______

Pina Colada Cheesecake, Mango and Chilli Salsa, Frozen Coconut Yoghurt


GOURMET

ON E Sweet English Pea and Pancetta Soup, Goats Cheese Beignet______

Poached and Roast Chicken Breast, Truffle Glaze, Parmentier Potatoes, Confit Aubergine and Red Peppers ______

Grand Mariner Crème Brulee, Pistachio Biscotti


F OU RBeef Carpaccio, Truffle Emulsion, Pickled Red Onion Petals, Rocket and Parmesan ______

“Trio of Lamb”, Glazed Lamb Cutlet, Pressed Confit Shoulder, Herb Crusted Loin, Rosemary Jus, Chateau Potatoes, New Season Carrot Puree, Sautéed Spinach______

Classic Apple Tart Tartin, Butterscotch Sauce, Cinnamon Ice Cream, Apple Wafer


T WOPlum Tomato Galette, Glazed Crottin Goats Cheese, Curly Endive, Toasted Walnuts, Aged Sherry Vinaigrette______

Breast of Duck, Confit Leg Bon Bon, Port Wine and Juniper Jus, Thyme Roasted Potatoes, Butternut Squash Puree, Asparagus Spears______

Orange and Almond Cake, Cassis Sorbet, Star Anise Crème Fraiche


F I V ESeared Tuna Salad Niçoise, Soft Quails Eggs, Black Olives, French Beans, Shallots and a Herb Vinaigrette______

Char Grilled Fillet of Beef, Wild Mushroom, Shallot and Pancetta Sauce, Truffle Dauphinoise, Charred Leeks and Candied Beets______

White Chocolate Cheesecake, Tipsy Ice Cream and Drunken Plums


T H R E ESmoked and Roasted Duck Ballotine, Armagnac Soaked Morels, Madeira Jelly, Tarragon Cream______

Roasted Fillet of Sea Bass, Shellfish and Chervil Broth, Herb Potato Hash, Parisienne of Vegetables ______

Gooey Chocolate Brownie, Salted Caramel Sauce, White Chocolate Ice Cream, Sea Salt and Caramel Ice Cream


S I XWarm Paupiettes of Sole and Smoked Salmon, Champagne, Dill and Crayfish Cream ______

Fillet of Tatton Venison, Blackberry and Red Wine Reduction, Celeriac Puree, Crispy Kale, Celeriac Crisps______

Sharing shot desserts, served on large slates to the tables, 5 flavours and 30 desserts on each table

Rich Dark Chocolate Marquis, Vanilla Mascarpone

Rose Champagne and Strawberry Jellies

Classic Tiramisu

Sherry / Pimms Trifle

Lemon Posset, Raspberry Coulis


PLANT BASED MENUS

ON E Cauliflower Satay Skewers, Peanut Chilli Dip, Asian Slaw ______

“Shepherdless Pie”, Sweet Potato Mash, Tenderstem Broccoli, Toasted Almonds______

Vegan Brownie, Cinnamon Ice Cream, Sugar and Sea Salt Popcorn


F OU RBourbon BBQ Jack Fruit and Avocado Taco, Lime, Coriander and Chilli Dressing ______

Mushroom, Leek and Pearl Barley Risotto, Charred and Pickled Brocoli, Crips Shallot Petals______

Icky Sticky Toffee Pudding, Caramel Glaze, Salted Caramel Ice Cream


T WOBeetroot and Sunflower Seed Pate, Spiced Apple Chutney, Sourdough Croutes ______

Moroccan Spiced Spinach, Red Onion and Bulgar Wheat Filo Parcel, Sun Blushed Tomato and Chilli Dressing, Cumin Carrots, Minted Crushed Peas______

Rhubarb Crumble, Soya and Vanilla Custard, Stem Ginger Compot


F I V EVegan Koftas, Baba Ganoush, Tabbouleh, Preserved Lemon and Mint ______

Harissa Marinated Cauliflower, Pomegranate Molasses, Jewelled Cous Cous, Sumac Roasted Roots, Sautéed Beans______

Raspberry and Cashew Cheesecake, Raspberry and Elderflower Jelly, Raspberry Crumble, Raspberry Sorbet


T H R E ESweet Potato and Broad Bean Arancini, Black Quinoa Crust, Red Cabbage Slaw, Mango Chutney______

Vegetable and Lentil Samba, Brown Rice Pilaff, Spiced Oil and a Coconut Cream, Charred Flatbread ______

Key Lime Pie, Oreo Crumb, Lime Sorbet


S I XCaramelised Onion Tart Tartin, Allotment Salad, Aged Balsamic ______

Roast Teriyaki Tofu Steak, Plum and Ginger Dressing, Marsala Potatoes, Stir Fried Asian Greens ______

Chocolate Orange Delice, Glazed Oranges, Chocolate Soil, Coconut Sorbet


CHILDREN’S MENU

PIMP YOUR MENU

L I T T L E ON E S £18.50 per person plus VAT

Seasonal Melon with Fresh StrawberriesDough Balls and Garlic Butter Carrot and Cucumber Sticks with Pitta Bread and Hummus ______

Sausage and Mash with Carrots and GravyChicken Goujons, Chunky Chips and KetchupFish Fingers, Chips and PeasPenne Pasta, Meat Balls and Tomato Sauce ______

Ice Cream Sundae with Chocolate Sauceand Marshmallows

These extra dishes can be added to your menu to add the wow factor, whether you are looking for a hearty filler, a palette cleanser or something to nibble on.

S OR BE T £7.95 per person plus VAT

Hunters Gin and Tonic, Pink Grapefruit

Vodka, Lemon and Rosemary

Mojito with Lime and Mint

Exotic Mango with Toasted Coconut

Cassis and Prosecco

Pink Champagne and Strawberry with Cucumber

Scottish Wild Raspberry with Thyme

NO T S O L I T T L E £23.50 per person plus VAT

Seasonal Melon with Fresh StrawberriesDough Balls and Garlic Butter Carrot and Cucumber Sticks with Pitta Bread and Hummus ______

Sausage and Mash with KetchupChicken Goujons, Chunky Chips and KetchupFish Fingers, Chips and Peas ______

Ice Cream Sundae with Chocolate Sauceand Marshmallows

S OU P £6.95 per person plus VAT

Traditional Leek and Potato

Sun Blushed Tomato, Basil Mascarpone

Sweet Pimento and Vine Roasted Tomato

Thai Carrot and Coriander

French Onion, Gruyere Croute

Spiced Parsnip and Apple

Sweetcorn and Maple Bacon

Minted Pea and Pancetta

Wild Mushroom and Tarragon

Watercress and Parmesan Crème Fraiche

Spiced Butternut Squash, Coriander Crème Fraiche

Any of the soups in our menu pack can be swapped for one of the flavours above.

BIG ON E S Half portions of the Adult Menu at half of the price per child plus VAT (up to aged 12).

A N YON E F OR C H E E S E £6.95 per person plus VAT

Platters of English and Continental Cheeses served with Artisan Biscuits, Sweet Grapes and Homemade Chutney

ROAMING

These menus are there to fill the gap later in the evening and keep the party going!

Select which service style works for you and see what tasty options we have to keep your guests dancing till late.

The menus are based on catering for later in the evening, following a wedding breakfast or dinner, should you require this style of food for the main meal please see informal dining or ask us for a bespoke quote.

Served around the room to your guests, these options mean the party really doesn’t have to stop.

HO T S A N DW IC H E SBacon, Ketchup and HPSausage, Ketchup and HPVegetarian Sausages, Ketchup and HP £9.95 per person plus VAT

Fish Finger and Tartare Sauce Sweet Potato and Chick Pea Finger, Sweet Chilli Mayo £9.95 per person plus VAT

American Style Hotdogs Caramelised Onions, Ketchup and Mustard Veggie Dogs, Caramelised Onions, American Mustard and Ketchup£9.95 per person plus VAT

Stone Ground Burgers, Brioche Buns, Caramelised Onions, Burger Relish Spicy Bean Burger, Brioche Bun, Caramelised Onions, Burger Relish,£9.95 per person plus VAT

Slow Cooked Pulled Pork, Texas Slaw, Bourbon BBQ, Brioche Bun Spiced Jack Fruit, Texas Slaw, Bourbon BBQ, Brioche Bun£10.95 per person plus VAT

Roast Beef, Red Wine Jus, Caramelised Onions Roasted Mediterranean Vegetables, Mozzarella, Sun Blushed Tomatoes and Pesto£9.95 per person plus VAT

Roast Cheshire Pork, Sage and Onion Stuffing, Apple Sauce Falafel, Hummus and Sun Blushed Tomatoes£9.95 per person plus VAT

Buckets of Fish and Chips, Sea Salt and Malt Vinegar Vegetable Tempura, Chips, Sweet Chilli£9.95 per person plus VAT

RU S T IC S T Y L E PI Z Z A S Fresh Ciabatta Bread topped with a Tomato and Herb sauce and toppings of your choice, please select 3 flavours;

MargaritaPepperoniHam and PineappleChar Grilled Chicken and PestoProsciutto, Rocket and Truffle OilGoats Cheese, Red Onion and BalsamicSpicy Beef and Green Pepper£9.95 per person plus VAT

DIETA RY NEEDS A ND A LLERGENS As we hand make all of our dishes these can easily be adapted to suit specific dietary needs, such as gluten free, dairy free and diabetic guests – if doing this will compromise the quality or enjoyment of the dish we will suggest an alternative to suit your selected menu.

We can control the items that are used to create our dishes for any guest with an allergy. Our kitchen is not nut free but we can adapt dishes to create a nut free menu if needed.

A L I T T L E S OM E T H I NG FOR L AT E R

STREET FOOD

These menus are served from a station in the room by our Chefs.

All evening food served from stations can be out for a maximum of 2 hours to adhere to current food safety regulations, after this any foods left over will be disposed of by our chefs.

FAJ I TA S Chicken and Beef Fajitas, Sweet Peppers and Onions, Soft Tortilla Wraps, Sour Cream, Guacamole and Salsa


K E BA B S Marinated Chicken and Slow Cooked Lamb, Flat Bread, Shredded Slaw, Mint Yoghurt and Chilli Dressings Vegetarian option - Falafel and Hummus


L A NC A S H I R E HO T P O T Slow Cooked Lamb Hotpot, Pickled Red Cabbage and Crusty Bread Vegetarian Option – Roasted Root Hotpot


C H I L L I Classic Chilli Con Carne, Long Grain Rice, Sour Cream, Cheese, Sour Cream and Guacamole Vegetarian Option – Vegetable Chilli con Carne


T H A I Green Chicken CurryLamb Massaman Curry Steamed Fragrant Rice, Thai Crackers and Sweet Chilli Vegetarian Option – Thai Green Vegetable Curry


I N DI A N Chicken BaltiLamb Rogan JoshBasmati Rice, Naan Bread, Mango Chutney and Raita Vegetarian option – Aloo Gobi


M I DDL E E A S T E R N Spiced Chicken, Lamb Kofta and Falafel Tabbouleh, Hummus, Baba Ganoush Flat Breads, Minted Yoghurt


*We can provide these street food stalls for the main part of the day – if you are interested in a more informal feel for the day please contact us for a bespoke quote.

HO G ROA S TWhole Suckling Pig carved and served with Apple Sauce and Stuffing on Soft Baps

£14.50 per person plus VAT (Catering for 100 guests minimum or charged at £1450.00)

The following can be added to the Hog Roast at £5.95 per person plus VAT

Tomato and Basil Salad, Homemade Coleslaw, Rocket and Parmesan Salad, Roasted New Potatoes with Lemon and Rosemary

C H E E S E B OA R D Grand Display of British and Continental Cheeses accompanied by Celery Hearts, Sweet Grapes Chutneys, Pickles, Baskets of Farmhouse Bread and Cheese Biscuits


*You can add Homemade Pate, Dinky Pork Pies, Carved Honey Baked Ham at £4.00 per person plus VAT

If you are providing your own cake of cheese we can provide the following options for the service of this for you:

1. Provide all accompaniments, biscuits, breads, grapes, chutneys, crockery, cutlery, boards, knives, Set up, clear down and service at £3.95 per person plus VAT

2. You can provide all the accompaniments to go with the cheese and we will provide boards, knives, cutlery, set up, clear down and service at £1.95 per person plus VAT

DRINKS PACKAGES

PAC K AG E 1 1 Reception Drink per person 2 Glasses of House Wine per person 1 Glass of Prosecco per person (for toast)


PAC K AG E 2 1 Reception Drink per person ½ Bottle of House Wine per person1 Glass of Prosecco per person (for toast)


PAC K AG E 3 2 Reception Drinks per person ½ Bottle of House Wine per person1 Glass of Prosecco per person (for toast)


PAC K AG E 4 2 Reception Drinks per person ½ Bottle of House Wine per person1 Glass of House Champagne per person (for toast)


PAC K AG E 5 2 Reception Drinks per person ¾ Bottle of House Wine per person1 Glass of House Champagne per person (for toast)


R E C E P T ION DR I N K S OP T ION S I NC LU DE :

Prosecco Bottles of Peroni Kir Royale Mimosa Pimms Mulled Wine

*Select one option from the above to be served to all guests or 2 options with half of each.

If you would prefer to not have a toast drink this can be added to your reception drinks instead and guests can use wines at the table for the toast.

Alternative soft drinks can be available and charged as consumed.

Orange Juice at £5.50 per litre plus VAT Elderflower Press at £9.95 per litre plus VAT Mineral Water at £3.75 per bottle plus VAT

Package 4 or 5 can be upgraded to include Champagne for Reception Drinks at £5.50 extra per person plus VAT

Client can provide their own wines and Barretts can serve at the following Corkage rates:

Champagne and Sparkling wines at £13.50 per bottle plus VAT

Wines at £9.50 per bottle plus VAT

*All the above prices include wine waiters, dedicated service and glassware.

TASTING SESSIONS

WE PROVIDE A COMPLIMENTARY TASTING SESSION FOR OUR BRIDE AND GROOMSThese are held at our tasting suites at our premises in Stockport – Unit 9, Avondale Road Industrial Estate, Avondale Road, Cheadle Heath, SK3 0UD.We have 2 time slots available on Tuesdays, Wednesdays and Thursdays 4.30pm and 6.30pm.Our kitchens are closed for tastings on Mondays and Fridays.

We can arrange Saturday tasting sessions, but these are subject to availability and are booked on a first come first served basis and are out of the wedding season.

We close our diary for tastings in the height of season from June to end of August and also in mid to late December.

We can accommodate a maximum of 6 guests for each session and need to know the amount of guests you will be bringing when making the booking – this is because we have 3 different sized rooms and we want to make you as comfortable as possible.

The session takes approx. 1.5 hours during which one of our Management team will be with you to discuss the dishes and also to run through the whole day with you and answer any questions you may have.

We ask you to select 2 starters, 2 main courses and 2 desserts for the session and we will provide 1 of each of these dishes to share.

If just the Bride and Groom this is a full 3 course meal, if more guests these 2 dishes for each course are to be shared between you.

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