Spring Package
Included in the Spring package;
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Use of the Roberts Room in Quex House for your bridal preparations
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2pm ceremony in our Victorian style gazebo
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A sumptuous 2 course wedding breakfast from our specially devised spring menu. Please see below.
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Sparkling drinks reception on the back patio leading onto Quex Gardens
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2 bottles of wine per table with your wedding breakfast
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A toasting drink of prosecco for each of your guests with the speeches
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Hot Platters for your evening food
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Blossom tree centre piece for each of your guest tables
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Chair drapes with a brooch or chair cover and sashes
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Sweetie favours or wooden place names
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Only one wedding party per day
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Use of Quex House and Quex Gardens for endless photographic opportunities
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The personal service of an experienced event coordinator who will help you throughout the planning process and coordinate for you on the day
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Ample parking
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A voucher for £350 to use at Flowers By SP
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Fully stocked and licensed bar conveniently located in the reception room
Optional Extras for an additional fee;
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Make it a 3 course wedding breakfast by adding a starter to your menu
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Add a choice of 6 canapes to be served alongside your drinks receptions
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Bring spring inside by adding canopy trees to your decor*
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Set up a sweetie table for your guests to enjoy a treat
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Upgrade your drinks package to ½ bottle of wine per person and a choice of Pimms, prosecco and bottled beers for your post ceremony drinks
*use of the canopy trees is subject to availability with venue styling company, Rose&Mae Events
**all venue styling included in this package is provided by Rose&Mae Events. If you wish to use another stylist, then please take a look at our bespoke package.
Menu
Main Courses (choice of 1 meat dish & 1 vegetarian)
Herb crusted cod loin fillet, fragrant mint pea purée and homemade chunky chips
Haddock wrapped in Parma ham with a white wine and dill velouté on a bed of crushed new potatoes
Lamb two ways – Confit lamb shoulder, lamb cutlets served with dauphinoise potatoes and a redcurrant jus
Chicken supreme in a tarragon cream sauce with wild mushrooms and mini roast potatoes
Slow roasted pork belly accompanied with a cider and thyme sauce
Mushroom Wellington (vegan or vegetarian)
Tomato, spinach, garlic and mascarpone gnocchi (v)
Dessert
Raspberry and White chocolate cheesecake
Crème Brûlée
Chocolate tart with clotted cream ice cream
Eton mess
Lemon mousse with shortbread hearts