51774 Wedding brochure

FRIERN MANOR COUNTRY HOUSE

HOTEL RESTAURANT & BANQUETING

DistinguishedWeddingsVOLUME X

REVISED I I , MMXV

CONTENTS

I . BANQUETING SELECTOR

II . BUFFET SELECTOR

III . VINTNERS SELECTION

IV. GROUNDS FOR MARRIAGE

V. ADDENDUM

C I R C A 1790

51774 Wedding brochure 7/10/08 11:03 am Page 1

‘Fraises’COMMISSIONED BY FRIERN MANOR

AS MIKE ELLISON, THE ARTS CORRESPONDENT FOR THE GUARDIAN ONCE WROTE,

‘HE IS MODEST. HIS TALENT IS SELF EVIDENT’.

HE WAS OF COURSE, REFERRING TO PETER DEIGHAN, WHOSE MUCH ACCLAIMED WORK ADORNS MANY OF

THE WALLS THROUGHOUT THE HOTEL, AND WITH WHOM WE ARE PLEASED TO BE ASSOCIATED.

I.I

Food ForThoughtWHEN STARTING A CAREER AS A CHEF, THE ULTIMATE DREAM IS TO BE AT THE HELM OF ONE OF OUR

CITY’S MOST RECOGNISED RESTAURANTS. IT IS ONLY UPON ACHIEVEMENT OF THAT DREAM, THAT YOU

REALISE YOUR POTENTIAL LIES FURTHER AFIELD, AND THE ONCE ’INTIMIDATING MONSTER’

OF THE KITCHEN CAN AGAIN APPRECIATE THE ENJOYMENT OF COOKING FOR COMPLIMENTS.

IN CREATING THESE MENUS, I HAVE TRIED TO INCLUDE SIMPLICITY AND SUBTLETY TO PREPARE

WHOLESOME FOOD, USING THE FINEST INGREDIENTS AVAILABLE. WHILE I AIM TO MAINTAIN TRADITION,

I ACCEPT THAT IT IS NOT STATIC AND HOPE I HAVE INCLUDED MODERN IDEAS

WITHOUT BEING INFLUENCED BY TRENDS.

I FEEL THAT GOOD FOOD, LIKE A FINE PAINTING, SHOULD BE ENJOYED BY EVERYONE, AND THE DISHES

I HAVE INCORPORATED IN THESE MENUS ARE THE ONES THAT MY FAMILY AND FRIENDS SHARE

AT HOME WITH ME.

THIS LEADS ME TO SERVICE. I BELIEVE THAT SERVICE DOES NOT MEAN SERVITUDE, BUT SHOULD BE

EXECUTED WITH PRIDE. I AM CERTAIN THAT YOU WILL ENJOY GOOD FOOD, FINE WINES,

ATTENTIVE – YET NOT IMPOSING SERVICE, HOPEFULLY, LIVELY CONVERSATION BUT ABOVE ALL

A REVIVAL OF TRADITIONAL HOSPITALITY.

ANTHONY J. HATLEY

DIRECTOR – CELLAR AND CUISINE


I.II

Banqueting SelectorAperitifs & Canapés

IT IS CUSTOMARY TO WELCOME YOUR GUESTS WITH A CELEBRATORY RECEPTION

DRINK AND A SELECTION OF CANAPÉS. ALL ARE SERVED ON SILVER TRAYS BY OUR

UNIFORMED STAFF, AND WE CONSIDER THAT ANY COMBINATION FROM THE SELECTION

BELOW WILL BE WELL RECEIVED BY YOUR PARTY.

Food


SPARKLING WINE £3.70

KIR ROYALE £7.75

BUCKS FIZZ £3.70

CHAMPAGNE £7.50

MULLED WINE £4.50

P

PROSECCO

IMMS £4.95

SHERRY £3.75

CHOIX DE HORS D’OEUVRES £6.75

A SELECTION OF HANDMADE CANAPÉS

TUREEN DE FRAISES

STRAWBERRIES £1.80

£4.95

A Illergies & ntolerances FRIERN MANOR ARE HAPPY TO CATER FOR INDIVIDUAL REQUIREMENTS AND ASK THAT YOU

INCLUDE THE FOLLOWING FOOD ALLERGEN ADVICE WITHIN YOUR WEDDING INVITATION

OR GUEST INFORMATION.

FRIERN MANOR ARE HAPPY TO CATER FOR INDIVIDUAL REQUIREMENTS. IF YOU WOULD LIKE

INFORMATION ABOUT THE INGREDIENTS, PLEASE ASK YOUR WAITER AS YOU TAKE YOUR SEAT

FOR OUR WEDDING BREAKFAST.

WHEN YOU RESPOND, PLEASE LET US KNOW IF YOU HAVE A FOOD ALLERGY OR INTOLERANCE AS

Banqueting Selector

I.III

Hors d’OeuvresFRIERN MANOR OFFERS A WONDERFUL SELECTION OF FRESH FRUIT, FINEST FISH AND MEAT HORS D’OEUVRES.

ALL ARE ACCOMPANIED WITH FRESHLY BAKED COTTAGE LOAVES.

SALADE DE FROMAGE DE CHÈVRES CHAUD

MELON AU JAMBON DE PARME

FAN OF OGEN MELON WITH PARMA HAM £8.75

SALADE DE FRUITS DE MER

A SELECTION OF THE FINEST SEA FOOD

COMPLEMENTED WITH GREEN LEAF SALAD £9.95

FRUITS RAFRAÎCHIS

A SALAD OF FRUIT AND NUTS £7.65

COCKTAIL MELON TRIO

A SELECTION OF OGEN, HONEY DEW AND GALIA MELON

COMPLEMENTED WITH FRESH GRAPEFRUIT

PRESENTED IN A CRYSTAL GOBLET £6.95

SAUMON FUMÈ

A HAND TIED PARCEL OF CREME FRAICHE WITH A HINT OF

HORSERADISH ENWRAPPED WITH THE FINEST SCOTTISH SMOKED

SALMON AND COMPLEMENTED WITH BALSAMIC VINEGAR

(CHEF’S SPECIALITY) £10.50

BOEUF À LA PARISIENNE

THIN SHREDDED PIECES OF BEEF MIXED

WITH POTATO AND MAYONNAISE £7.95

SALADE DE CREVETTE

FINEST ROYAL GREENLAND PRAWNS SERVED ON A BED OF MIXED

GREEN LEAF SALAD AND CHERRY TOMATOES DRESSED

WITH A SEAFOOD MAYONNAISE £7.75(CHEF’S SPECIALITY)

BURGUNDY CHAMPIGNONS

A MEDLEY OF WILD, PARIS AND BUTTON MUSHROOMS MARINATED IN

BURGUNDY, TOPPED WITH A PASTRY LID SERVED IN AN

INDIVIDUAL CROCKERY RAMEKIN £8.45

AVOCAT AUX CREVETTES

A FAN OF AVOCADO FILLED WITH ROYAL GREENLAND PRAWNS

AND A SEAFOOD SAUCE £8.95

HORS D’OEUVRES VARIES

A MINIATURE COMBINATION OF FRIERN MANOR’S

HORS D’OEUVRES £9.50(CHEF’S SPECIALITY)

VELOUTÉ DE CHAMPIGNON

FRESH PARIS MUSHROOMS

BLENDED WITH DAIRY CREAM £6.45

PURÈE DE CAROTTES DE TOMATES

CARROT AND TOMATO PUREE £6.45

VELOUTÉ DE CRESSON

FRESH WATERCRESS BLENDED WITH DAIRY CREAM £6.95(CHEF’S SPECIALITY)

SOUPE AUX POIREAUX ET AUX POMMES DE TERRE

A BLEND OF BABY WELSH LEEKS WITH DESIRÉE POTATOES £6.45

BISQUE DE HOMARD

RICH LOBSTER SOUP WITH CREAM AND BRANDY £8.75

SOUPE À L’OIGNON

A CLASSIC FRENCH SOUP GARNISHED

WITH CROÛTONS £6.25

PotagesOUR SOUPS ARE ALL HOMEMADE AND SERVED TO YOUR GUESTS DIRECTLY FROM TUREENS.

THEY ARE ACCOMPANIED WITH FRESHLY BAKED COTTAGE LOAVES.

V

V

V


£8.45

£8.45

PÂTÉ DE FOIE DE VOLAILLE

GRILLED GOATS CHEESE SERVED ON A BED OF MIXED LEAVES

AND WALNUTS COMPLEMENTED WITH FRUIT BREAD AND

APPLE CHUTNEY

CHICKEN LIVER PATE COMPLEMENTED WITH RED ONION

MARMALADE AND SERVED WITH CIABATTA BREAD

Banqueting Selector

I.IV

SorbetsTHE SORBET COURSE CLEARS THE PALATE AND ENABLES YOU TO APPRECIATE FRIERN MANOR’S ENTRÉES

SORBET AU CHAMPAGNE £6.25

SORBET AUX FRUITS DES BOIS £6.50

SORBET À LA MANGUE £6.50

SORBET AU CITRON VERT £5.95

SORBET AUX BAIES DE SAISON £6.25

PoissonTHE FINEST FISH SELECTED DAILY FROM LONDON’S BILLINGSGATE MARKET

TRUITE À LA MEUNIÈRE

WITH LEMON,CAPERS, PARSLEY AND WHITE WINE SAUCE

FISH COURSE £9.45

TRUITE CLÉOPATRE

GARNISHED WITH PRAWNS AND MUSHROOMS

FISH COURSE £10.45 MAIN COURSE £18.85

SOLE À LA FLORENTINE

FILLET OF SOLE, POACHED IN A WHITE WINE SAUCE

FINISHED WITH SPINACH AND POTATO

MAIN COURSE £20.25

SOLE GRILLÉE

A WHOLE DOVER SOLE GRILLED WITH BUTTER AND FINISHED WITH

PARSLEY AND LEMON MAIN COURSE £24.45

DARNE DE SAUMON À LA HOLLANDAISE

POACHED SALMON STEAK WITH HOLLANDAISE SAUCE

FISH COURSE £9.75 MAIN COURSE £17.50

PLIE VÉRONIQUE

FILLETS OF PLAICE POACHED IN A WHITE WINE SAUCE, FINISHED

WITH GRAPES AND POTATO

FISH COURSE £11.25 FISH COURSE £11.25 MAIN COURSE £20.25

HOMARD GARNI DE SALADE

A HALF OF LOBSTER GARNISHED WITH A CONTINENTAL SALAD

MAIN COURSE £28.85


I.V

Banqueting SelectorEntrées

OUR MAIN COURSES ARE WHOLESOME, PLENTIFUL AND SILVER-SERVED;EXEMPLARY OF THE HIGHEST STANDARDS OF BANQUETING CUISINE AND PRESENTATION.

EACH ELEMENT FROM OUR ENTRÉE MENU IS COMPLEMENTED ONLY BY IT S GARNISH, ENABLING YOU TO

FULLY TAILOR YOUR MENU TO YOUR OWN REQUIREMENTS WITH ANY COMBINATION FROM OUR

LÉGUMES AND POMMES DE TERRE SELECTION.

SELLE D’AGNEAU FARCI

RUMP OF LAMB CO

A SUCCULENT FULL MEAT PORK SAUSAGE SERVED WITH

A CLASSIC MASH TOPPED WITH CRISPY FRIED LEEKS AND

COMPLEMENTED WITH A RICH ONION GRAVY

MPLEMENTED WITH A HOMEMADE STUFFING

OF MUSHROOMS, BREADCRUMBS, ONIONS AND GARLIC

£19.50

£23.95

BANGERS AND MASH

CONTREFILET DE BOEUF

ROAST SIRLOIN OF BEEF WITH

YORKSHIRE PUDDING AND WATERCRESS £25.25

FILET DE BOEUF EN CROÛTE

WITH A MUSHROOM AND PÂTÉ STUFFING, ENCASED

IN PUFF PASTRY £29.95

RÔTI DE FILET DE PORC

ROAST LOIN OF PORK

TRADITIONALLY SERVED £18.45

CONTREFILET DE BOEUF À LA BORDELAISE

ROAST SIRLOIN OF BEEF SERVED WITH A RED WINE SAUCE,

FINISHED WITH BUTTON MUSHROOMS AND BABY ONIONS £25.25

SELLE D’AGNEAU RÔTI

RUMP OF LAMB COMPLEMENTED WITH A RED WINE, PORT AND

REDCURRANT JUE £23.50

D’AGNEAU

RACK OF LAMB WITH A HERB CRUST

COMPLEMENTED WITH A RASPBERRY JUE £26.50

POULET AU CHAMPAGNE

BREAST OF CHICKEN POACHED WITH CHAMPAGNE FINISHED WITH

DOUBLE CREAM, WHITE WINE AND ASPARAGUS

THE CHEF’S SPECIALITY, HIGHLY RECOMMENDED

£18.50

£17.50

DIN

ROULADE DE POULET RÔTI

DE RÔTIE GARNIE

ROAST TURKEY GARNISHED WITH CHIPOLATA SAUSAGE

ENCASED IN CANADIAN BACON WITH A HOMEMADE STUFFING £18.50

POULET AU MARSALA

BREAST OF CHICKEN MARINATED IN THE CLASSIC I TALIAN MARSALA

WINE SAUTÈED WITH MUSHROOMS AND FRESH CREAM £17.50

POULET EN COCOTTE

SAUTÈED BREAST OF CHICKEN WITH NORMANDY APPLES

COMPLEMENTED WITH CALVADOS £17.50

POULET À LA PROVENCE

SAUTÈED CHICKEN BREAST COOKED IN A CLASSIC

CONCASSÈE COMPLEMENTED WITH FRESH PEPPERS,

HERBS AND WHITE WINE £17.50

POULET EN CROUTE

FILLET OF CHICKEN EN CROUTE WITH MADEIRA AND HERB

STUFFING COMPLEMENTED WITH A MADERIA SAUCE £18.50

~VOLAILLE~POULTRY IS PROBABLY THE MOST FAVOURED ENTRÉE WHEN SELECTING FOR A BANQUET.

WE HAVE WORKED HARD IN CREATING THESE DISHES TO ENSURE THAT OUR HIGH STANDARDS

ARE MAINTAINED. OUR POULTRY IS DELIVERED FRESH FROM NORFOLK FARMS DAILY.

ALL CHICKEN DISHES ARE SERVED ON A FONDANT POTATO AND SAUCES ARE OFFERED

SEPARATELY, THEREFORE PROVIDING THE GUEST WITH CHOICE.


CARRÉ

ROASTED BREAST OF CHICKEN WRAPPED IN SMOKED BACON

AND COMPLEMENTED WITH HOMEMADE SAGE STUFFING

I.VI

Banqueting Selector

CRÊPES DES LEGUMES DE SAISON

A FRENCH STYLE CREPE WITH A SELECTION OF

SEASONAL VEGETABLES IN A LIGHT

CHEESE SAUCE £16.95

POIRONS À LA PIEMONTAISE

A RED PEPPER ENTHUSED WITH MUSHROOM AND

PINE NUT RISOTTO – A DELICIOUS MEDITERRANEAN

DISH, SUITABLE FOR VEGANS £16.95

TOMATE FARCI À LA MAISON

AN OVEN BAKED SPANISH TOMATO FILLED WITH

HOMEMADE PESTO SAUCE AND PULSES

SUITABLE FOR VEGANS £17.95

Legumes & Pommes de TerreOUR VEGETABLES ARE SELECTED DAILY FROM THE LONDON MARKETS.

WE BELIEVE THAT CHOICE IS IMPORTANT, VEGETABLES ARE SEASONAL, AND WE WOULD BE PLEASED TO ASSIST

YOU IN MAKING YOUR SELECTION.

HARICOTS VERT

FRESH GREEN BEANS £2.45

CAROTTES JULIENNE

THIN BATONS OF CARROT £1.30

POINTES D’ASPERGE

FRESH ASPARAGUS TIPS £ MARKET PRICE

TIMBALE DE FLORETS

A TIMBALE OF BABY CAULIFLOWER

AND BROCCOLI FLORETS £3.25

CHOU A L’ANGLAISE

INDIVIDUAL ROSETTE CABBAGE CAKES £4.10(CHEF’S SPECIALITY)

CHOU-FLEUR AU GRATIN

TRADITIONAL CAULIFLOWER CHEESE £3.25

BROCOLIS

STEAMED BROCCOLI FLORETS £2.45

TIMBALE DE LEGUMES

A MEDLEY OF GLAZED FRENCH BEANS MANGE-TOUT, BABY CORN, CARROT BATONS, BROCCOLI & CELERIAC.,

(NO OTHER VEGETABLES WOULD BE REQUIRED) £3.80

POMMES DE TERRE RÔTIES

(CHATEALL)TRADITIONAL TURNED ROASTED POTATO £2.15

POMMES DE TERRE À LA DUCHESS

PIPED CREAMED POTATO £2.45

POMMES DE TERRE NOUVEAU

NEW POTATOES WITH MINT £1.65

POMMES DE TERRE À LA BIARRITZ

PIPED MASH POTATO EMBELLISHED WITH HAM

AND CHIVES, BAKED GOLDEN BROWN £2.70

PETITES POMMES DE TERRE RÔTIES

POMMES DE TERRE À LA PROVENÇALE

BABY ROASTED POTATO

PIPED MASH POTATO TOPPED WITH A TOMATO

CONCASSE AND BAKED GOLDEN BROWN £2.45

£2.70

VV

Les Entrées des LegumesVEGETARIAN MENU

MY INTERESTS IN VEGETARIAN CUISINE BEGAN QUITE BY CHANCE, A NEW ROMANCE IN MY LIFE TURNED OUT TO BE A VEGETARIAN. THOUGH IT’S NOT

SOMETHING THAT BECOMES AN ISSUE WITHIN A RELATIONSHIP I WAS, HOWEVER, MORTIFIED WHEN I TOOK LEANNE TO ONE OF LONDON’S MORE

RECOGNISED RESTAURANTS TO FIND THERE WAS NOTHING MORE ON OFFER THAN A ‘NUT CUTLET’.

I REALISED THAT VEGETARIANISM WAS NOT ONLY AN EXCITING NEW WAY OF EATING BUT ALSO A NEW CHALLENGE FOR MYSELF AS A CHEF. RELYING ON

CLASSIC FRENCH TECHNIQUES, WHICH ARE OF COURSE THE BACKBONE TO ALL GOOD COOKING, I HAVE TRIED TO CREATE SOME APPEALING DISHES

WHICH I HOPE WILL INSPIRE NOT ONLY MY NEW FOUND VEGETARIAN FRIENDS BUT PERHAPS MEAT EATERS LIKEWISE.

IN CREATING THESE ENTRÉES I HAVE ALSO WORKED WITH OUR HORS D’OEUVRES. THE VEGETARIAN SYMBOL WILL ASSIST YOU

IN LOCATING THESE NEW CREATIVE DISHES.

SCOTT DAVID-DINGLEY

CHEF DE PARTIÉ

V

V


I.VII

Banqueting Selector

Dessert WinesA SELECTION OF DESSERT WINES BY THE GLASS FROM £6.25

FromageMANY PEOPLE FEEL THAT THEIR MEAL IS NOT COMPLETE WITHOUT A CHEESE COURSE.

YOU WILL FIND THAT ONE SELECTION PER TABLE IS SUFFICIENT.

IF YOU CHOOSE TO OFFER THE CHEESEBOARD TO YOUR GUESTS YOU MAY WISH

TO ACCOMPANY IT WITH A GLASS OF PORT.

PLATEAU DE FROMAGE PAR TABLE (PER PERSON) £8.25

A SELECTION OF ENGLISH AND CONTINENTAL CHEESES

TAYLORS NON-VINTAGE £3.85

Boissons ChaudesAN UNLIMITED SUPPLY OF FRESHLY BREWED COFFEE OR TEA IS THE ONLY WAY TO FINISH A MEAL.

YOU MAY WISH TO SELECT EITHER PETIT FOURS OR MINTS.

THÉ OU CAFÉ ACCOMPAGNÉ DE

CONFISERIE À LA MENTHE £1.95

THÉ OU CAFÉ ACCOMPAGNÉ

DE PETITS FOURS £2.95

EntremetsOUR DESSERTS ARE MADE BY OUR CHEF DE PATISSERIE, AND SERVED INDIVIDUALLY,

ENSURING THE HIGHEST PRESENTATION POSSIBLE FOR EACH GUEST.

ASSIETTE DE BON BONS

A FINE SELECTION OF SMALL DESSERTS,

SCULPTED ONTO THE PLATE £8.50

BAKED ALASKA

FRESH FRUIT WITH CLASSIC VANILLA ICE CREAM,

TOPPED WITH MERINGUE AND BAKED IN AN

INDIVIDUAL RAMEKIN £7.15

RICH CHOCOLATE MOUSSE

A BELGIUM CHOCOLATE POT

SERVED WITH A ROSSINI AND SMOTHERED WITH

WHITE BELGIUM CHOCOLATE

CRÈME BRÛLÈE

A CLASSIC VANILLA CUSTARD DESSERT,

WITH A CRISP, CARAMELISED SUGAR TOP

COMPLEMENTED WITH RASPBERRIES

SALADE DE FRUITS

A MEDLEY OF SEASONAL FRESH FRUITS £7.25

FRAISES

STRAWBERRIES AND CREAM £6.75

P

CRUMBLE A L’ANGLAIS

AVLOVA

HOMEMADE FRUIT CRUMBLE COMPLEMENTED

WITH CREME ANGLAISE

A COOL MERINGUE NEST, WITH A PYRAMID

OF PIPED CREAM, AND YOUR CHOICE

OF STRAWBERRIES OR RASPBERRIES

£7.45

£7.65

PROFITEROLES SUCHARD

A MOUNTAIN OF PROFITEROLES,

WITH HOTA SUCHARD SAUCE £6.45

£7.25

£7.95


I.VIII

THESE MENUS HAVE BEEN SELECTED THROUGH YEARS OF EXPERIENCE AND CUSTOMER SATISFACTION!

INCORPORATING OUR CHEF’S SPECIALITIES TOGETHER WITH SOME OF OUR MOST POPULAR DISHES, THEY

HAVE BEEN SPECIFICALLY CHOSEN TO OFFER A WELL BALANCED MEAL. THEY ALSO PROVIDE YOU WITH

AN INDICATION OF PRICE TO ASSIST YOU WHEN CALCULATING THE OVERALL COST OF YOUR SPECIAL DAY.

Mayfair~£53.95BUCKS FIZZ

(RECEPTION DRINK)

TUREEN DE FRAISES

STRAWBERRIES

SOUP AUX POIREAUX ET AUX POMMES DE TERRE

A BLEND OF BABY WELSH LEEKS WITH DESIRÉE POTATOES

POULET AU CHAMPAGNE

BREAST OF CHICKEN POACHED WITH CHAMPAGNE FINISHED WITH

DOUBLE CREAM, WHITE WINE AND ASPARAGUS

THE CHEF’S SPECIALITY, HIGHLY RECOMMENDED

POMMES DE TERRE NOUVEAU

NEW POTATOES WITH MINT

PROFITEROLES SUCHARD

A MOUNTAIN OF PROFITEROLES,

WITH A HOT SUCHARD SAUCE

ROYAL BRUT

SPARKLING WINE TOAST

DE CONFISERIE À LA MENTHE

(A SELECTION OF RED, WHITE AND ROSE WILL BE OFFERED)

ROYAL BRUT

SPARKLING WINE TOAST

SENTINASENTINA


DE CONFISERIE À LA MENTHE

Belgravia~£67.50BUCKS FIZZ

(RECEPTION DRINK)

CHOIX DE HORS D’OEUVRES

A SELECTION OF HANDMADE C ANAPÉS

HORS D’OEUVRES VARIES

A MINIATURE COMBINATION OF FRIERN MANOR’S

HORS D’OEUVRES (CHEF’S SPECIALITY)

POULET EN CROUTE

FILLET OF CHICKEN EN CROUTE WITH MADEIRA AND

HERB STUFFING COMPLEMENTED WITH A MADEIRA SAUCE

TIMBALE DES LEGUMES

A MEDLEY OF GLAZED FRENCH BEANS, MANGE-TOUT, BABY CORN,

CARROT BATONS, BROCCOLI & CELERIAC

TIMBALE DES LEGUMES

A MEDLEY OF GLAZED FRENCH BEANS, MANGE-TOUT, BABY CORN,

CARROT BATONS, BROCCOLI & CELERIAC

PETITES POMMES DE TERRE ROTIES

BABY ROASTED POTATOES

ASSIETTE DE BON BONS

A FINE SELECTION OF SMALL DESSERTS,

SCULPTED ONTO THE PLATE


À ‘ la Maison


(A SELECTION OF RED, WHITE AND ROSE WILL BE OFFERED)

HALF BOTTLE OF WINE PER PERSONHALF BOTTLE OF WINE PER PERSON

I.IX

In modern society, food is now hailed as the new rock and roll.

With the bars and restaurants as favoured by the bold andbeautiful, leading the way in society events, the emphasis on

quality ingredients and organic flavours has brought about thereturn of some retro-chic classics.

Our bespoke three-course menu reflects this style - stretching thecreative and technical skills of our Chefs, and delivering a whole

new wedding breakfast experience!

S A L A D E D E C R E V E T T E

Finest Royal Greenland Prawns

served on a bed of mixed green leaf salad and cherry tomatoes,

dressed with a seafood mayonnaise.

B A N G E R S ‘ N ’ M A S H

A succulent full meat pork sausage served with a classic mash,

topped with crispy fried leeks and complemented witha rich onion gravy

R I C H C H O C O L A T E M O U S S E

A Belgium chocolate pot served with a rossini and smothered with

white Belgium chocolate

£34.50Per Person

These dishes can be selected individually


Children are an integral part of your special day. Over past years we have strived to meet their

ever-changing needs. ‘Little Rascals’ has been designed to offer a nutritious balanced meal that will not only

accommodate the children’s needs but also be appealing. It is suggested that this menu is suitable for children

aged 11 and under although it is always sensible to confirm a child’s requirements with their parents.

The hotel has bottle warming facilities and a limited number of high chairs.

Baby changing facilities are also available in certain areas of the hotel.

MenuGarlic Bread

Baked garlic slices

~Breaded Chicken Fillets

Fresh breast of chicken in breadcrumbs

Traditional Chip Shop Chips~

ICE CREAMIndividual ice cream pot

£19.95

I.X


Includes unlimited soft drinks during meal

II.I

Fork Buffet SelectorALL OF OUR BUFFETS ARE SILVER SERVED. THEY ARE OFTEN CHOSEN AS AN ALTERNATIVE TO A FORMAL BANQUET,

AS THEY OFFER YOUR GUESTS A WIDE SELECTION OF BOTH HOT AND COLD DISHES. WE ARE ESPECIALLY PROUD

OF OUR HIGHLANDS BUFFET, WHICH OFFERS YOU THE MOST SPLENDID SELECTION OF FRESH FISH

AND ANGUS BEEF FROM THE SCOTTISH HIGHLANDS, WITH PRESENTATION OF THE HIGHEST STANDARDS.

IF YOU HAVE ANYBODY IN YOUR PARTY THAT IS A VEGETARIAN OR REQUIRES A SPECIAL DIETARY MEAL,

THEN PLEASE LET US KNOW AND WE WOULD BE HAPPY TO OFFER THEM AN ALTERNATIVE.

The ClarenceSOUP DE JOUR

***HONEY GLAZED BAKED GAMMON

ROAST CHICKEN

NEW POTATOES

MIXED SALAD, WALDORF SALAD

RUSSIAN SALAD, INDIAN RICE SALAD

***BAKED ALASKA

£39.50MINIMUM OF 60 GUESTS

The BalmoralCOCKTAIL MELON TRIO

***DECORATED SALMON

HONEY GLAZED YORKSHIRE HAM

FRESH NORFOLK TURKEY

MIXED SALAD, COLESLAW, MEXICAN SALAD

FLORIDA SALAD, TOMATO AND ONION SALAD

MINTED NEW POTATOES

***PROFITEROLES SUCHARD

£ 46.95MINIMUM OF 60 GUESTS

The Highlands COROLLE DE MELON

AU

SORBET DE CHAMPAGNE

***DRESSED LOBSTER CENTREPIECE

MEDITERRANEAN PRAWN FOUNTAIN

DECORATED POACHED SALMON

ANGUS CONTREFILET

A WHOLE PRIME SCOTCH CONTREFILET OF ANGUS BEEF

FROM THE HIGHLANDS. SLICED AND DISPLAYED WITH

BABYCORN AND JUNIPER BERRIES

GLAZED WHOLE GAMMON

FRESH GAMMON COOKED IN HONEY AND

DECORATED WITH SPIRALS OF PINEAPPLE

JERSEY ROYAL POTATOES

NICOISE SALAD

DANISH CUCUMBER SALAD

RUSSIAN SALAD

***ASSIETTE DE BON-BONS

AN INDIVIDUAL SELECTION OF SMALL DESSERTS

SCULTPED ONTO THE PLATE

***CHEESE BOARD

***COFFEE AND PETIT FOURS

£69 .50MINIMUM OF 60 GUESTS


II.II

Finger BuffetsThe Hampton

HOME MADE SAUSAGE ROLLS

FINEST PORK MINCE ENCASED IN FLAKY PASTRY

WITH UNSALTED BUTTER GLAZE

PRAWN MARIE ROSE

CORONATION CHICKEN

YOUR CHOICE OF ANY 4 FROM THE ABOVE SELECTION

ROASTED VEGETABLES WITH CREAM CHEESE

CHEDDAR WITH CHUTNEY

EGG MAYONNAISE

ROAST TURKEY

HONEY ROAST HAM

ROAST BEEF

SMOKED SALMON

C

A FINE SELECTION OF FINGER SANDWICHES

HICKEN SATAY

CORN FED SKEWERED NORMANDY CHICKEN

WITH TRADITIONAL SATAY SAUCE SERVED ON THE SIDE

***

***

***************

************

VEGETABLE SPRING ROLLS

HAND-ROLLED VEGETABLE SPRING ROLLS FILLED WITH CABBAGE,

CELERY, ONIONS, CARROTS

& SEASONED WITH AUTHENTIC SPICES FROM THE ORIENT

CRUDITÉS

FRESH VEGETABLES FROM LONDON’S MARKETS

WITH A SELECTION OF LIGHT DIPS

£15.50PRICED PER PERSON

MINIMUM OF 75% OF TOTAL GUESTS TO BE CATERED FOR

WHERE A SIT DOWN MEAL HAS BEEN

SERVED EARLIER IN THE DAY APPLIES TO ALL FINGER BUFFETS

The bakery

NY Deli

From the Orient

Bouquet des Legumes


THE PERFECT ACCOMPANIMENT TO ANY BUFFET

HOMEMADE VEGETABLE CHIPS

II.III

Finger BuffetsThe Sandringham

HOME MADE SAUSAGE ROLLS



CHICKEN CAESAR WRAP

A TRADITIONAL CHICKEN & CAESAR SALAD WITH DRESSING

TOPPED WITH CROUTONS AND WRAPPED

IN A PLAIN FLOUR TORTILLA

CHICKEN CAESAR WRAP

A TRADITIONAL CHICKEN & CAESAR SALAD WITH DRESSING

TOPPED WITH CROUTONS AND WRAPPED

IN A PLAIN FLOUR TORTILLA

CHICKEN SATAY

CORN F ED SKEWERED NORMANDY CHICKEN


***

***VEGETABLE SPRING ROLLS

HAND-ROLLED VEGETABLE SPRING ROLLS FILLED WITH

CABBAGE, CELERY, ONIONS, CARROTS


IT


The BuckinghamHOME MADE SAUSAGE ROLLS



SMOKED SALMON BAGEL

FRESH AMERICAN STYLE BAGELS WITH CREAM CHEESE &SCOTCH OAK SMOKED SALMON WITH

LEMON AND FRESH DILL TO TASTE

CHICKEN SATAY


***CRISPY DUCK PANCAKE

CRISPY DUCK WRAPPED IN AN ORIENTAL PANCAKE WITH

SPRING ONION & TRADITIONAL PLUM SAUCE

***VEGETABLE SPRING ROLLS

HAND-ROLLED VEGETABLE SPRING ROLLS FILLED WITH

CABBAGE, CELERY, ONIONS, CARROTS


CRUDITÉS


PRAWN MARIE ROSE

CORONATION CHICKEN

OUR CHOICE OF ANY 4 FROM THE ABOVE SELECTION

ROASTED VEGETABLES WITH CREAM


EGG MAYONNAISE

ROAST TURKEY

HONEY ROAST HAM

ROAST BEEF

SMOKED SALMON


***************

************


PRAWN MARIE ROSE

CORONATION CHICKEN

YY

OUR CHOICE OF ANY 4 FROM THE ABOVE SELECTION

ROASTED VEGETABLES WITH CREAM CHEESE

CHEESE


EGG MAYONNAISE

ROAST TURKEY

HONEY ROAST HAM

ROAST BEEF

SMOKED SALMON


***************

************

CRUDITÉS

FRESH VEGETABLES FROM LONDON’S MARKETSWITH A SELECTION OF LIGHT DIPS

*** THE PERFECT ACCOMPANIMENT TO ANY BUFFET

HOMEMADE VEGETABLE CHIPS

FRESH VEGETABLES FROM LONDON’S MARKETS

WITH A SELECTION OF LIGHT DIPS

THE PERFECT ACCOMPANIMENT TO ANY BUFFET

CORN F ED SKEWERED NORMANDY CHICKEN

***HOMEMADE VEGETABLE CHIPS

II.IV

Buffet CentrepiecesAS ONE WOULD EXPECT, OUR BUFFETS ARE ALWAYS DISPLAYED TO THE HIGHEST STANDARD.

OUR SUPERB CENTRE PIECES NOT ONLY ENHANCE THE TABLE APPEARANCE, BUT IN MOST CASES

PROVIDE ADDITIONAL FOOD FOR YOUR GUESTS.

Centre pieces

Fruits de Mer CentrepieceTHIS UNIQUE ADDITION TO YOUR EVENING BUFFET WILL ALSO MAKE THE MOST CREATIVE

CENTREPIECE. SERVED ON A TRADITIONAL MARKET TRADER’S CART BY A MEMBER

OF STAFF IN AUTHENTIC UNIFORM, IT WILL DISPLAY FRESH PRODUCE

FROM THE COCKLE SHEDS OF LEIGH IN ESSEX. (WHEN IN SEASON)

ALL THE ABOVE ARE SERVED INTO INDIVIDUAL RAMEKINS SO AS TO BE EASILY PLACED ON YOUR GUESTS’ BUFFET

PLATE. THEY ARE ACCOMPANIED WITH VINEGARS AND FRESH FRENCH LOAVES.

£450.00

Evening Hors D’Oeuvres (chauds)

H ONEY GLAZED HAM £175.00

PWHOLE DRESSED SALMON £165.00

RAWN FOUNTAIN £195.00

PATISSERIE

MINIMUM 50 GUESTS

£6.75 PRICED PER PERSON

FRESH CLEANED COCKLES

MUSSELS

CRAB STICKS SHELL ON PRAWNS

JELLIED EELS

THIS LIGHT EVENING SNACK IS DESIGNED TO PROVIDE FOOD FOR GUESTS WHERE AN EVENING BUFFET

WOULD BE TOO SUBSTANTIAL. THIS WOULD BE THE CASE PERHAPS IF YOUR WEDDING BREAKFAST WERE LATE

IN THE AFTERNOON AND NO EVENING GUESTS WERE ATTENDING. WAITING STAFF WILL PASS AMONGST

YOUR GUESTS DURING THE EVENING WITH THE FOLLOWING;

CROQUE MONSIEUR

CHICKEN SATAY

WITH PEANUT SAUCE

VEGETABLE SAMOSAS

MINIATURE YORKSHIRE PUDDINGS

WITH ROAST BEEF & HORSERADISH

MINIATURE JACKET POTATO

WITH SOUR CREAM & CHIVE

MINIATURE

FISH & CHIPS

ROQUEFORT

BOUCHÉES

PRICE PER PERSON £10.50INCLUDES YOUR CHOICE OF ANY 3 OF THE ABOVE

INDIVIDUAL ITEMS ARE AVAILABLE AT £3.80 PER PERSON

CreamIceMiniatureMiniature Bacon Butty


MINIATURE ICE CREAM CONES ARE THE IDEAL

ACCOMPANIMENT TO YOUR RECEPTION DRINKS

OR TO SURPRISE YOUR GUESTS IN THE EVENING.

£2.00 PER PERSON

A GREAT WAY TO CONCLUDE YOUR EVENING. FINEST

CANADIAN SMOKED BACK BACON GRILLED AND SERVED

IN A FUSETTE ROLL WITH UNSALTED BUTTER AND

INDIVIDUAL TOMATO SAUCE.

£4.60 PER PERSON

SERVED FROM 10.30PM UNTIL 11.00PM

II.V

Barbecue SelectorOUR GROUNDS, COMPLETE WITH PICTURESQUE LAKE AND LANDSCAPED GARDENS,

PROVIDE THE PERFECT SETTING FOR YOUR BARBECUE.

THE BARBECUE MENUS RANGE FROM THE TRADITIONAL TO THE EXTRAORDINARY,

BUT ALWAYS MANAGE TO MAINTAIN THE AUTHENTIC FLAVOUR

AND QUALITY OF FOOD ONE WOULD COME TO EXPECT AT FRIERN MANOR.

The St. JamesGRILLED AND HONEY-LEMON MARINADED CHICKEN BREAST

G

RUMP STEAKS

EXTENSIVE SALAD CART

LAMB CUTLETS

RILLED KING PRAWNS WITH GARLIC

BAKED POTATOES WITH CHIVE BUTTER

RELISH ACCOMPANIMENTS

£37.65PER PERSON

HampsteadMARINADED RUMP STEAK

SPICED CHICKEN WINGS

HERBED LAMB KEBABS

CHAR-GRILLED SALMON STEAKS

RELISH ACCOMPANIMENTS


£30.25 MINIMUM 60 GUESTS

MINIMUM 60 GUESTS

MINIMUM 60 GUESTS

PER PERSON

ClaremontSPICED CHICKEN KEBABS

MARINADED BEEF KEBABS

LAMB CUTLETS WITH ROSEMARY


£27.50PER PERSON

HOME MADE HAMBURGERS & HOT DOGS, LITTLE RASCALS SUPPLEMENT

£14.50PER CHILD


III.I

House Wines FROM THE DIRECTOR’S DINING ROOM

BIN NO. VINTAGE

Banqueting Wines

52 N/V SENTINA - PINOT GRIGIO ROSE

A BEAUTIFUL ROSE COLOUR WITH A DELICIOUS AROMA OF STRAWBERRIES AND RED BERRIES

54 N/V SENTINA - PINOT GRIGIO

SENTINA - MERLOT

AN INTENSE STRAW COLOUR WITH AN EXPRESSIVE AND DELIGHTFULLY FRUITY BOUQUET

DELICATE, FRUITY AND AROMATIC WITH A LIGHT BODY AND FINE BUBBLES

. . . . . . . . . . £14.9553 N/V

A DEEP RED WITH GOOD BALANCE AND STRUCTURE AND ELEGANT AROMAS OF VIOLETS,

PLUMS AND RED FRUITS

. . . . . . . . . £14.95

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £14.95

1 N/V BARON D’ARIGNAC – DRY WHITE

SOFT ROUNDED WITH DELICATE FLAVOUR USING TRADITIONAL

VARIETIES OF GRAPE FROM THE SUNNY CLIMATE OF SOUTHERN FRANCE . . . . . . . . . . . . . . . . . . . . . £15.452 N/V BARON D’ARIGNAC – RED WINE

SOFT ROUNDED RED WINE WITH RIPE BILBERRY FRUIT FLAVOUR AND SMOOTH FINISH . . . . . . . . . . . . £15.45

Celebration Wines10 N/V ROYAL BRUT

DEMISEC SPARKLING WINE, IDEAL FOR SPEECHES. . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . £15.7514 N/V PROSECCO

£24.50

House Champagnes101 N/V

MOUTARD PÉRÉ ET FILS GRANDE CUVÉE BRUT ROSÉ

MOUTARD PÉRÉ ET FILS GRANDE CUVÉE BRUT

TO CREATE THIS ELEGANT WINE

CHARDONNAY AND PINOT NOIR ARE HARMONIOUSLY BLENDED IN EQUAL PARTS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . £47.50102 N/V

99 N/V MOET & CHANDON BRUT IMPERIAL

WITH A BEAUTIFUL PASTEL PINK COLOUR AND A FINE COMPLEX NOSE

PALE GOLD WITH BOUNTIFUL TINY BUBBLES, THIS CHAMPAGNE IS A FINE,

BALANCED COMBINATION OF GRAPE VARIETIES WITH A VINE AND LIME

BLOSSOM AROMA, ITS FRESH FINISH WILL LEAVE THE PALATE ALERT

. . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . .

£49.95

£64.5087 N/V MOET & CHANDON BRUT ROSÉ

LIVELY AND FULL OF FRESHNESS, INITIALLY DOMINATED BY THE SCENT

OF SPICE FOLLOWED BY RIPE RED FRUITS AND WILD STRAWBERRIES . . . . . . . . . . . . . . . . . . . . . . . . . £75.00SHOULD YOU HAVE A FAVOURITE WINE OR CHAMPAGNE, WE WILL USE OUR BEST EFFORTS TO SOURCE THIS FOR YOU

Selected Wines


IV.I

ESSEX COUNTY COUNCIL GRANTED APPROVAL FOR FRIERN MANOR COUNTRY HOTEL, TO BE USED AS A VENUE FOR THE

SOLEMNISATION OF MARRIAGES, UNDER THE 1949 AND 1994 MARRIAGE ACTS, ON THE TWELFTH DAY OF JUNE 1995.

THE FOLLOWING PAGES ARE DESIGNED TO ASSIST ANY PROSPECTIVE COUPLE WHO WISH TO MARRY WITHIN

THE HOTEL’S FACILITIES. SHOULD YOU BE UNCLEAR ON ANY POINTS RAISED, YOU MAY CONTACT EITHER

THE HOTEL OR THE BRENTWOOD REGISTER OFFICE (UNDER WHOSE DISTRICT THE HOTEL FALLS),

WHO WILL BE MORE THAN PLEASED TO ASSIST YOU FURTHER.

THREE INDIVIDUAL AREAS HAVE BEEN LICENSED FOR THE PROVISION OF MARRIAGE, OFFERING A VARIETY OF CHOICE FOR THE

CEREMONY. THESE AREAS CAN HOLD CONGREGATIONS RANGING FROM FIFTEEN GUESTS TO ONE HUNDRED AND FORTY.

WE ARE ONLY TOO AWARE THAT THE REQUIREMENTS FOR YOUR CEREMONY WILL VARY FROM THAT OF OTHERS, AND THE

HOTEL’S WEDDING CO-ORDINATORS WILL BE PLEASED TO ASSIST IN THE TAILORING OF YOUR SERVICE.

SHOULD YOU DECIDE TO USE FRIERN MANOR COUNTRY HOTEL AS THE VENUE FOR YOUR WEDDING CEREMONY, YOU

SHOULD FIRST MAKE A PROVISIONAL BOOKING WITH THE HOTEL FOR THE DATE YOU REQUIRE, WHICH WILL BE HELD FOR

TEN DAYS. WITHIN THIS PERIOD, EITHER THE PROSPECTIVE BRIDE OR GROOM, SHOULD CONTACT THE REGISTER OFFICE,

REGISTER OFFICE, 1 SEVEN ARCHES ROAD, BRENTWOOD, ESSEX.

AT EACH MARRIAGE CEREMONY A SUPERINTENDENT REGISTRAR AND A REGISTRAR MUST BE IN ATTENDANCE.

IT IS YOUR RESPONSIBILITY TO GIVE NOTICE, IN PERSON, TO THE REGISTRAR IN THE DISTRICT WHERE YOU LIVE, UP TO A

PERIOD OF TWELVE MONTHS PRIOR TO THE CEREMONY. HOWEVER, IF YOU LIVE IN DIFFERENT DISTRICTS,

YOU MUST BOTH GIVE NOTICE TO YOUR INDIVIDUAL REGISTER OFFICES. IT IS IMPERATIVE THAT IF YOU HAVE GIVEN

NOTICE OUTSIDE OF THE BRENTWOOD DISTRICT REGISTER OFFICE, YOU MUST COLLECT THE AUTHORITY

FROM YOUR OWN REGISTER OFFICE BEFORE THE CEREMONY AND ENSURE THAT YOU DELIVER IT TO THE

RENTWOOD B DISTRICT REGISTER OFFICE.

THE BRENTWOOD SUPERINTENDENT REGISTRAR HAS ADVISED THE HOTEL THAT THEY WILL TAKE PROVISIONAL BOOKINGS

FOR A PERIOD OF UP TO TWENTY FOUR MONTHS PRIOR TO THE WEDDING. IN ADDITION, YOU ARE ADVISED, THAT THE

SERVICE MUST BE CIVIL AND NON-RELIGIOUS. ANY READINGS, WORDS OR PERFORMANCE THAT FORM ANY PART OF THE

CEREMONY MUST BE SECULAR AND APPROVED BY THE SUPERINTENDENT REGISTRAR, PRIOR TO PERFORMING YOUR SERVICE.

NB: THIS INFORMATION HAS BEEN COMPILED FROM DIRECTIONS ISSUED BY ESSEX COUNTY COUNCIL REGISTRATION SERVICE, DATED NOVEMBER 1997

AND WAS CORRECT AT THE TIME OF GOING TO PRESS.

Grounds for Marriage


WE HAVE ALSO BEEN GRANTED APPROVAL UNDER THE CIVIL PARTNERSHIP ACT 2004 AND MARRIAGE (SAME SEX COUPLES) ACT 2013.

IV.II

Wedding Day Diary

TO HELP WITH YOUR WEDDING AGENDA, WE HAVE OUTLINED BELOW A TYPICAL WEDDING DAY WHICH WILL GIVE SOME

WEDDING CO-ORDINATOR WILL BE HAPPY TO ADVISE DEPENDING ON YOUR SPECIAL REQUIREMENTS.

INDICATION OF THE TIME YOU SHOULD ALLOW IN YOUR PLANNING. THIS ITINERARY SHOULD BE USED FOR GUIDANCE, THE

2.45 P.M GUESTS BEGIN TO ARRIVE FOR THE CEREMONY IN THE COMPANY OF OUR RESIDENT PIANIST

ON THE BABY GRAND PIANO

3.00 P.M THE SERVICE COMMENCES

MOTHER OF THE BRIDE ESCORTED AS LAST GUEST

BRIDE ENTERS TO MENDELSSOHN’S BRIDAL CHORUS

A SELECTED READING

THE MARRIAGE CEREMONY

SONG: CHOSEN BY YOURSELVES, ACCOMPANIED BY PIANIST ON THE BABY GRAND

THE SIGNING OF THE REGISTER

BRIDE AND GROOM DEPART TO GROUNDS FOR PHOTO CALL TO MUSIC OF YOUR CHOICE

BUCKS FIZZ RECEPTION SERVED TO GUESTS WITH SELECTION OF CANAPES

FORMAL RECEIVING LINE FOR WEDDING BREAKFAST

LUNCHEON COMMENCES WITH PIANIST ACCOMPANIMENT

SPEECHES AND TOASTS

WEDDING BREAKFAST CONCLUDES

7.30 P.M EVENING GUESTS BEGIN TO ARRIVE

PIANIST CONCLUDES, START OF EVENING ENTERTAINMENT

BRIDE AND GROOM’S FIRST DANCE

9.00 P.M EVENING BUFFET OR BARBECUE

11.45 P.M BRIDE AND GROOM DEPART TO THE HONEYMOON SUITE

MIDNIGHT ENTERTAINMENT CONCLUDES

(OUR CONCIERGE WILL BE PLEASED TO ASSIST ANY GUESTS REQUIRING TRANSPORT FOR THEIR HOMEWARD JOURNEY)

NB: THE ITINERARY OUTLINED ABOVE SHOULD ONLY BE USED FOR GUIDANCE, THE WEDDING CO-ORDINATOR WILL BE HAPPY TO ADVISE DEPENDING ON YOUR SPECIAL REQUIREMENTS.


V.I

The ComplaintOn 25th March, the Hotel was in the unusual predicament of receiving a complaint from a guest.

Subsequently

“Iam writing to offer my congratulations on

your handling of my complaint ... that

more than made up for the initial

disappointment … this incident, I believe,

demonstrates the often forgotten truism that

receiving a complaint is not the major problem;

rather it is how the complaint is dealt with that

is important. My thanks once again to you and

your staff”

Mr. D. Hathaway

“Whilst we strive to maintain our high

standard, and try to ensure that our

services are second to none, I hope that this

demonstrates that we will take any criticism

seriously and use our best efforts to diffuse and

rectify the situation”

Mark W. Fisher (General Manager)

“Friern Manor does not bellow its presence, but has a sense ofgenteel opulence with a graceful air of French cossetting that

whispers the best in culinary delight… Friern Manor is for the bigoccasion – it is select”

Food Critic: Peter Owen (Echo Newspaper Group)

“From the moment you walk through the door, the courtesy and personalattention is of the kind only a family run hotel can provide … a wonderful

setting for weddings and private functions … as you will discover, only the bestis good enough for Friern Manor”

Countrywide Guide (Essex Countryside Magazine)

“Ahaven of grace and elegance … you will be provided with everyluxury, including silver service, crystal glasses, damask table linen

and uniformed staff to attend your every wish. Each wedding ispersonally tailored and supervised, offering flexibility and individuality”

Wedding Days (Essex Homes and Living Magazine)

“Carefully restored to its original splendour, Friern Manor has allthe luxury, style and elegance of a long lost era … perfect for

special occasions or a wedding reception … it’s fast earning areputation for quality of service and cuisine”

Brentwood Gazette

Media Response


V.II

Sample Expense Analysis

We have compiled the following, to assist you in identifying the approximate costing likely to be

incurred on a typical Saturday wedding, in The Manor House, in May, at Friern Manor Country House

We have tried to ensure that all possible expenses have been taken into consideration, and are calculated

on sixty guests for the wedding breakfast, and a total of one hundred for the evening.

ROOM HIRE CHARGE £1000.00**

*PIANIST (WEDDING CEREMONY 00.571£)

MAYFAIR MENU

(SEE PAGE I.VIII IN THE

FOOD FOR THOUGHT SECTION)

EVENING BUFFET ( HT AHE MPTON)

£53.95 £3237.00

£15.50 £1162.50

*DISCO £325.00

TOTAL COST £5,899.50

includes your evening

entertainment. However, you are at liberty to substitute these services , should you so wish.

** Room hire charges vary from low to high season and are also subject to reduction on weekdays.

Charges can vary from five hundred pounds to three thousand five houndred pounds, our wedding

co-ordinator will be able to advise you of an exact costing.

Friern Manor retains the policy of customers discretionary gratuities, and no compulsory service

charge will be levied against your final account.

Value Added Tax at the current rate is included in all published tariffs.

Friern Manor would be pleased to provide a detailed no obligation estimate on your

proposed wedding reception.


* As previously advised, this example has taken into account all potential costs, including the

wedding ceremony (excluding any fees payable to The Essex Registration Service), a pianist

throughout the duration of your wedding ceremony and furthermore,

V.III

Dreams Becoming Reality

F riern Manor Country House Hotel built in

circa 1790 was transformed in the late 1980s

to one of the county’s foremost exclusive

hotels. Being amongst the first properties in England

and Wales to benefit from the change in the Marriages

Act 1994, it now boasts unrivalled facilities for

wedding ceremonies within its unique setting.

Playing host to many small intimate weddings to the

larger society gatherings, Friern Manor has three

distinct locations for the solemnisation of marriages.

The Dunton Room provides for the smaller intimate

wedding for those who would prefer a more relaxed

environment than that of the registry office. The Old

Coaching Stables caters for larger ceremonies, perhaps

providing the alternative to the church wedding. This

room is designed with openness, its walls are flanked

with Georgian styled glazing providing uninterrupted

views of the landscaped grounds. It also benefits from

a baby grand piano enabling a pianist to play for the

ceremony and wedding breakfast.

The South Lawns Conservatory is probably the most

adventurous conception since the changes in the

Marriages Act were applied to England and Wales

This unique area brings to the conclusion a substantial

redevelopment, now providing for an unrivalled

wedding ceremony, marry in the south conservatory

under its Portland stone canopy, guests are seated on

the south lawn under a luxurious awning of white

canvas and silk linings. The 25 metre aisle, flanked

with pedestals and urns with complementing summer

flowers, ensures that any bride will be made to feel like

a princess for the day.

As one would expect from a venue such as this, the

care and attention doesn’t just stop at the building. A

whole host of luxury awaits both you and your guests

from crystal glassware to English bone china from

competent trained staff to an unparalleled level of

service, not to mention our award winning cuisine.

You can rest assured that your special day will be

memorable for all.


V.IV

Conference & Banqueting FacilitiesTechnical Information

SOUTH

LAWNS

PAVILION

SOUTH

GUEST

LOUNGE

DUNTON OLD COACHING LAWNS

ROOM STABLES CONSERVATORY

LOCATIONMANOR MANOR OLD COACHING MANOR MANOR

HOUSE HOUSE STABLES HOUSE HOUSE

ROOM 33’ X 24’ 36’ X 16’ 82’ X 20’ 22’ X 14’ 40’ X 40’ MAX

DIMENSIONS 11 X 8M 12 X 5.3M 25.1 X 6.1M 6.7 X 4.2M 11 X 11M MAX

CEILING 9’6” 9’6” 3.6M 9’6” 25’HEIGHT 3M 3M 2.3M 3M 7.5M

AREA IN SQ. FT. 528 576 1,640 308 2,000 MAX

AREA IN SQ. MTRS. 58 63 153 28 90 MAX

LIGHTING HALOGEN HALOGENS

(ALL ROOMS CAN BE DOWN LIGHTS HALOGENS 12V & CRYSTAL HALOGENS 12V AMBIENT

BLACKED OUT) & PICTURE LIGHTS 12V CHANDELIERS

EQUIPPED DISCO EQUIPPED DISCO

SOUND MUSIC MUSIC MUSIC MUSIC MUSIC

& P.A & P.A & P.A & P.A & P.APOWER

(EXTENSION LEADS CAN 13 AMP 13 AMP 13 AMP 13 AMP 13 AMP

BE MADE AVAILABLE 240V 240V 240V 240V 240V

WITH PRIOR NOTICE)

CONFERENCE

U-SHAPE25 N/A 50 N/A N/A

CLASSROOM 50 70 140 20 N/A

BOARDROOM 30 30 N/A 10 N/A

DINNER ONLY 70 N/A 120 14 80

DINNER DANCE N/A N/A 120 N/A 80

COCKTAIL 120RECEPTION (MANOR HOUSE) N/A 180 30 120

WEDDING

CEREMONY 50 40 140 WITH AWNING 100(MAX)

N.B. Wedding receptions maximum numbers for evening guests:Manor House . . . . . . . . . . . . .One Hundred and Twenty Guests.Old Coaching Stables . . . . . .One Hundred and Eighty Guests.


WEDDING CAKES

THE CAKE COLLECTION

JAN COULSON

01702 258827

[email protected]

WWW.THECAKECOLLECTION.CO.UK

HONEYMOON ADVICE

TRAVEL COUNSELLORS

MAY SWAN-EASTON

0845 0587847

[email protected]

WWW.TRAVELCOUNSELLORS.CO.UK/MAY.SWAN-EASTON

CRECHE SERVICES & BABY SITTING

LITTLE LEGS CRECHE & BABY SITTING SERVICES

01277 621064

[email protected]

WWW.LITTLELEGSNURSERY.COM

USEFUL NUMBERS

DEE HUNTER JAZZ TRIO07940 654977

ANONYMOUS LIVE STATUES& WOW FACES FACE PAINTING07890 680517

MOBILE THRONES01245 324901

HOLIDAY INN BASILDON01268 824041

OLD HAT DUO07842 635498

HARPIST - MARIA BEATTIE020 8519 5474

TRAVEL LODGE EAST HORNDON0871 984 6016

STATION CARS 01268 411411

BALLOONS & EVENT DECORATION

BALLOON DECOR

KAREN HAWES

01268 272872

[email protected]

WWW.BALLOONDECORUK.COM

HAIR & MAKE UP

LAURA JANE MAKE UP ARTIST

07961 515193

[email protected]

WWW.LJMAKEUPARTIST.CO.UK

WEDDING HAIR BOUTIQUE

ANNA ROSE-PORTER

07775 527241

[email protected]

WWW.WEDDINGHAIRBOUTIQUE.CO.UK

CARICATURES

DRAWN 4 U

STEVE HEARN

07960 006799

[email protected]

WWW.DRAWN4U.COM

CASINO

DIAMOND FUN CASINO

LIZ & MURAT KARAKUS

01376 325199

[email protected]

WWW.DIAMONDFUNCASINO.CO.UK

CANDY BUFFETS

BALLOON DECOR

KAREN HAWES

01268 272872

[email protected]


THE ORCHID ROOM

CAROLINE PRICE

01268 768889

[email protected]

WWW.THEORCHIDROOMWEDDINGS.COM

CHAIR COVERS

FINISHING TOUCH COVERS

LEIGH LOVEGROVE

01277 823092

[email protected]

WWW.FINISHINGTOUCHCOVERS.CO.UK

DISCO

MIDNIGHT STAR

PAUL HOOPER

01268 552207

[email protected]

WWW.MIDNIGHTSTARENTERTAINMENTS.CO.UK

FLOWERS

THE ORCHID ROOM

CAROLINE PRICE

01268 768889

[email protected]


HEN NIGHTS

HANDBAG

01268 494200

[email protected]

WWW.FRIERNMANOR.COM/HANDBAG

JEWELLERS

HYDE PARK DESIGN JEWELLERS

SEAN WIFFEN

0207 831 9566

[email protected]

WWW.HYDEPARKDESIGN.COM

PHOTOGRAPHY

LINDRUM PHOTOGRAPHY

JOHN JAMES

01277 212895

[email protected]

WWW.LINDRUM.CO.UK

HARVEY COLLARD PHOTOGRAPHY

HARVEY COLLARD

07971 267408

[email protected]

WWW.HARVEYCOLLARD.COM

PHOTOBOOTHS

PHOTO BOOTH CRAZY

LIZ & MURAT KARAKUS

0845 652 0908

[email protected]

WWW.PHOTOBOOTHCRAZY.UK.COM

FUNKY ARRIVALS

HARVEY COLLARD

07971 267408

[email protected]

WWW.FUNKYARRIVALS.CO.UK

PIANIST

RESIDENT PIANIST

PAUL BLEACH

01268 494204

[email protected]

ESSEX REGISTRATION SERVICES

ESSEX COUNTY COUNCIL

SUPERINTENDENT REGISTRAR

01277 221155 CEREMONY INFORMATION OFFICE

01277 233565 GENERAL OFFICE

WEDDING CARS

ARISTOCARS

TIM FLEMING

01268 293100

[email protected]

WWW.ARISTOCARS.CO.UK

WEDDING STATIONERY

THE WEDDING STATIONERY BOUTIQUE

NICOLA CULLEN

07871 396794

[email protected]

WWW.THEWEDDINGSTATIONERYBOUTIQUE.COM

VIDEO SERVICES

SIMPLY WEDDING MOVIES

KIM & STEVE HUMPHREYS

07796 561879

[email protected]

WWW.SIMPLYWEDDINGMOVIES.CO.UK

WEDDING CAKES

THE CAKE COLLECTION

JAN COULSON

01702 258827

[email protected]

WWW.THECAKECOLLECTION.CO.UK

HONEYMOON ADVICE

TRAVEL COUNSELLORS

MAY SWAN-EASTON

0845 0587847

[email protected]

WWW.TRAVELCOUNSELLORS.CO.UK/MAY.SWAN-EASTON

CRECHE SERVICES & BABY SITTING

LITTLE LEGS CRECHE & BABY SITTING SERVICES

01277 621064

[email protected]

WWW.LITTLELEGSNURSERY.COM

USEFUL NUMBERS

DEE HUNTER JAZZ TRIO07940 654977

ANONYMOUS LIVE STATUES& WOW FACES FACE PAINTING07890 680517

MOBILE THRONES01245 324901

HOLIDAY INN BASILDON01268 824041

OLD HAT DUO07842 635498

HARPIST - MARIA BEATTIE020 8519 5474

TRAVEL LODGE EAST HORNDON0871 984 6016

STATION CARS 01268 411411

BALLOONS & EVENT DECORATION

BALLOON DECOR

KAREN HAWES

01268 272872

[email protected]


HAIR & MAKE UP

LAURA JANE MAKE UP ARTIST

07961 515193

[email protected]

WWW.LJMAKEUPARTIST.CO.UK

WEDDING HAIR BOUTIQUE

ANNA ROSE-PORTER

07775 527241

[email protected]

WWW.WEDDINGHAIRBOUTIQUE.CO.UK

CARICATURES

DRAWN 4 U

STEVE HEARN

07960 006799

[email protected]

WWW.DRAWN4U.COM

CASINO

DIAMOND FUN CASINO

LIZ & MURAT KARAKUS

01376 325199

[email protected]

WWW.DIAMONDFUNCASINO.CO.UK

CANDY BUFFETS

BALLOON DECOR

KAREN HAWES

01268 272872

[email protected]


THE ORCHID ROOM

CAROLINE PRICE

01268 768889

[email protected]


CHAIR COVERS

FINISHING TOUCH COVERS

LEIGH LOVEGROVE

01277 823092

[email protected]

WWW.FINISHINGTOUCHCOVERS.CO.UK

DISCO

MIDNIGHT STAR

PAUL HOOPER

01268 552207

[email protected]

WWW.MIDNIGHTSTARENTERTAINMENTS.CO.UK

FLOWERS

THE ORCHID ROOM

CAROLINE PRICE

01268 768889

[email protected]


HEN NIGHTS

HANDBAG

01268 494200

[email protected]

WWW.FRIERNMANOR.COM/HANDBAG

JEWELLERS

HYDE PARK DESIGN JEWELLERS

SEAN WIFFEN

0207 831 9566

[email protected]

WWW.HYDEPARKDESIGN.COM

PHOTOGRAPHY

LINDRUM PHOTOGRAPHY

JOHN JAMES

01277 212895

[email protected]

WWW.LINDRUM.CO.UK

HARVEY COLLARD PHOTOGRAPHY

HARVEY COLLARD

07971 267408

[email protected]

WWW.HARVEYCOLLARD.COM

PHOTOBOOTHS

PHOTO BOOTH CRAZY

LIZ & MURAT KARAKUS

0845 652 0908

[email protected]

WWW.PHOTOBOOTHCRAZY.UK.COM

FUNKY ARRIVALS

HARVEY COLLARD

07971 267408

[email protected]

WWW.FUNKYARRIVALS.CO.UK

PIANIST

RESIDENT PIANIST

PAUL BLEACH

01268 494204

[email protected]

ESSEX REGISTRATION SERVICES

ESSEX COUNTY COUNCIL

SUPERINTENDENT REGISTRAR

01277 221155 CEREMONY INFORMATION OFFICE

01277 233565 GENERAL OFFICE

WEDDING CARS

ARISTOCARS

TIM FLEMING

01268 293100

[email protected]

WWW.ARISTOCARS.CO.UK

WEDDING STATIONERY

THE WEDDING STATIONERY BOUTIQUE

NICOLA CULLEN

07871 396794

[email protected]

WWW.THEWEDDINGSTATIONERYBOUTIQUE.COM

VIDEO SERVICES

SIMPLY WEDDING MOVIES

KIM & STEVE HUMPHREYS

07796 561879

[email protected]

WWW.SIMPLYWEDDINGMOVIES.CO.UK

V.VIII

Wedding Etiquette & General Information

The Receiving LineTHE FULL RECEIVING LINE IS COMPOSED AS FOLLOWS:1. BRIDE’S MOTHER 2. BRIDE’S FATHER

3. GROOM’S MOTHER 4. GROOM’S FATHER

5. THE BRIDE 6. THE GROOM 7. BEST MAN

BRIDESMAIDS AND GUESTS OF HONOUR CAN BE ADDED TO THE

LINE AFTER THE BEST MAN IF YOU WISH. THE GUESTS FORM A

QUEUE IN THE ORDER IN WHICH THEY ARRIVE. THEY THEN

INTRODUCE THEMSELVES TO THE BRIDE’S PARENTS, AND MOVE

DOWN THE LINE, SHAKING HANDS WITH EACH PERSON, ENDING

WITH THE BEST MAN.

Seating of the Top TableFROM LEFT TO RIGHT, FACING YOUR GUESTS, THE SEATING OF

THE TOP TABLE IS AS FOLLOWS:1. BEST MAN 2. GROOM’S MOTHER

3. BRIDE’S FATHER 4. THE BRIDE

5. THE GROOM 6. BRIDE’S MOTHER

7. GROOM’S FATHER 8. CHIEF BRIDESMAID

GUESTS OF HONOUR MAY BE ADDED TO THE TOP TABLE.

The SpeechesBRIDE’S FATHER

TALKS BRIEFLY OF HIS DAUGHTER, USUALLY AN ANECDOTE OF

WHEN SHE WAS SMALL. EXPRESSES HIS PLEASURE IN HIS NEW

SON-IN-LAW AND TOASTS THE HEALTH AND HAPPINESS OF THE

BRIDE AND GROOM.

THE GROOM

THANKS THE BRIDE’S PARENTS FOR THE RECEPTION (IF BOTH SETS

OF PARENTS HAVE CONTRIBUTED, THE GROOM SHOULD THANK HIS

OWN PARENTS AFTER THANKING THE BRIDE’S PARENTS). HE ALSO

THANKS THE BRIDE’S PARENTS FOR THEIR DAUGHTER. THANKS THE

GUESTS FOR ATTENDING AND FOR THEIR PRESENTS. HE THEN

THANKS THE BRIDESMAIDS AND PROPOSES A TOAST TO THEM.

THE BEST MAN

REPLIES ON BEHALF OF THE BRIDESMAIDS. TALKS BRIEFLY OF THE

BRIDE AND GROOM AND MAY GO ON TO READ TELEGRAMS OR

CARDS ON BEHALF OF ABSENT FRIENDS.

Wedding CakeIT IS REQUESTED THAT YOUR CAKE SHOULD BE DELIVERED ON THE

DAY OF YOUR WEDDING. REPUTABLE SUPPLIERS AS WELL AS

OUR RECOMMENDED SERVICES WOULD BE MORE THAN PLEASED TO

DELIVER THE CAKE ON THE DAY OF YOUR WEDDING . IN

THE EVENT THAT A FRIEND OR FAMILY MEMBER HAS MADE YOUR

CAKE MAY WE SUGGEST THAT YOU ARRANGE FOR AN USHER OR

FRIEND TO DELIVER IT SO AS TO AVOID INCONVENIENCE TO

YOURSELF.

THE HOTEL WILL BE PLEASED TO DISPLAY YOUR CAKE ON ITS

COMPLIMENTARY WEDDING CAKE STAND. WE CAN ALSO SUPPLY A

CAKE KNIFE. WE WOULD BE PLEASED TO CUT AND WRAP YOUR

SELECTED TIERS FOR DISTRIBUTION TO YOUR GUESTS DURING

YOUR EVENING RECEPTION..

Table LayoutAS YOUR WEDDING DRAWS CLOSER THE WEDDING

CO-ORDINATORS WILL ARRANGE FOR A DETAILED DISCUSSION

WITH YOURSELVES AND FAMILY TO FINALISE YOUR REQUIREMENTS.AT THIS TIME THEY WILL RECOMMEND THE MOST SUITABLE

TABLE LAYOUT.WE CONSIDER THAT TABLE PLANS CAN SOMETIMES CAUSE GREAT

CONFUSION, SO IT IS OUR SUGGESTION THAT YOU PROVIDE US WITH

AN ALPHABETICAL SURNAME LISTING OF YOUR GUESTS, ALONG WITH

THEIR APPROPRIATE TABLE NUMBERS, AND AS THEY CONCLUDE THE

RECEIVING LINE THEY WILL BE SHOWN TO THEIR APPROPRIATE TABLE

BY OUR WAITING STAFF, WHERE THEY WILL BE SEATED.WE WOULD ASK THAT WHEN SUPPLYING YOUR NAMED PLACE

CARDS FOR YOUR GUESTS, THEY BE PLACED IN SEALED ENVELOPES,CLEARLY STATING THE TABLE NUMBER AND NUMBER OF GUESTS

SEATED AT THE TABLE. IT IS ALSO OF GREAT ASSISTANCE TO

THE STATION WAITER IF YOU COULD MARK ANY SPECIAL

REQUIREMENTS – E.G. VEGETARIAN, CHILD OR DISABILITY.

EntertainmentTHE HOTEL WOULD BE PLEASED TO ASSIST YOU WITH YOUR

CHOICE OF PIANIST FOR YOUR RECEPTION AND WEDDING

BREAKFAST, SHOULD YOU SO WISH. THE HOTEL BENEFITS FROM

TWO BABY GRAND PIANOS.

YOUR CHOICE OF EVENING ENTERTAINMENT IS ENDLESS, AND

WHILST YOU ARE FREE TO SELECT YOUR OWN ARTISTS, THE

HOTEL WOULD BE PLEASED TO ASSIST YOU, AND WOULD DRAW

YOUR ATTENTION TO OUR LIST OF RECOMMENDED SERVICES.

Environmental HealthTHE HOTEL WORKS CLOSELY WITH OUR LOCAL ENVIRONMENTAL

HEALTH DEPARTMENT TO ENSURE THAT THE STANDARDS OF FOOD

PREPARATION AND QUALITY OF PRODUCE ARE TO THE

REQUIREMENTS OF LAW. WE DO HOWEVER RECOMMEND THAT

CAUTION BE EXERCISED WHEN SELECTING MENUS, THE MAIN

PEOPLE AT RISK FROM FOOD PRODUCTS ARE EXPECTANT MOTHERS,ELDERLY AND YOUNG CHILDREN AND WE WOULD BE MORE THAN

PLEASED TO DISCUSS THIS WITH YOU IN GREATER DETAIL. THE

HOTEL‘S KITCHENS ARE ABLE TO DEAL WITH SPECIAL DIETARY

REQUIREMENTS ALTHOUGH SOME NOTICE MAY BE REQUIRED.

EVENING BUFFET

OUR CHEFS WILL MONITOR THE QUALITY OF FOOD PRODUCTS

DISPLAYED ON OUR EVENING BUFFETS. IT IS ANTICIPATED THAT

SEAFOOD DISPLAYED ON CRUSHED ICE WILL BE AVAILABLE FOR

YOUR GUESTS FOR A PERIOD OF ONE AND A HALF-HOURS.REMAINING BUFFET ITEMS WILL BE DISPLAYED FOR A PERIOD OF

TWO HOURS, THEREFORE MAINTAINING THE HIGHEST STANDARDS

OF FOOD PRESENTATION, QUALITY AND SAFETY.

TransportTHE HOTEL HAS A FREEPHONE TAXI SERVICE AND WILL BE PLEASED

TO ARRANGE TRANSPORT FOR YOU. DUE TO THE RURAL

LOCATION AND NARROW DRIVEWAYS AT THE HOTEL WE STRONGLY

ADVISE AGAINST THE USE OF STRETCHED LIMOUSINES.


TO ASSIST YOU WITH YOUR ARRANGEMENTS, WE HAVE DETAILED BELOW FORMAL WEDDING ETIQUETTE. HOWEVER, IT IS TO BE

USED AS A GUIDE ONLY TO TRADITIONAL WEDDING COURTESIES AND FORMALITIES AND NEED NOT BE STRICTLY ADHERED

TO IF YOU HAVE YOUR OWN IDEAS OR WOULD PREFER SOMETHING LESS FORMAL.

V.IX

Ideally Located

FRIERN MANOR COUNTRY HOTEL IS SET AMIDST LANDSCAPED GROUNDS, NESTLING IN A PICTURESQUE RURAL LOCATION,

YET IS IDEALLY SITUATED, JUST MINUTES FROM THE A127 SOUTHEND ARTERIAL ROAD. THE COUNTRY’S MAJOR ROAD

NETWORKS ARE ALL WITHIN EASY REACH, WITH JUNCTION 29 ON THE M25 LESS THAN 5 MINUTES DRIVE AWAY.

ON LEAVING THE A127 (EAST BOUND TO SOUTHEND) AT THE FORD RESEARCH AND ENGINEERING CENTRE (DUNTON),

TAKE THE B148 AND THEN TURN IMMEDIATELY RIGHT INTO LOWER DUNTON ROAD. FRIERN MANOR HOTEL IS LOCATED

APPROXIMATELY HALF A MILE ON THE RIGHT HAND SIDE. YOU MAY WISH TO SUPPLY YOUR GUESTS WITH THEIR OWN

PERSONAL PHOTOCOPY OF THIS LOCATION MAP, IN ORDER TO SIMPLIFY THEIR JOURNEY.

Further assistance is available through our website at www.friernmanor.com

Friern Manor Country House

Lower Dunton Road, Dunton, Brentwood, Essex CM13 3SL

Telephone +44 (0) 1268 494 200


V.X

Date of Wedding: ....................................................................................................................................

Full Name of Bride: ..................................................................................................................................

Full Name of Groom: ..............................................................................................................................

Address for Correspondence: ..................................................................................................................

...................................................................................................................................................................

........................................................................................ Postcode ........................................................

Telephone: (Day) ......................................................... (Evening) .......................................................

Telephone: (Mobile) ..................................................... E-mail .............................................................

Time of Wedding: ....................................................................................................................................

Location of Wedding Ceremony: ............................................................................................................

Guests Estimated Arrival at Hotel: ..........................................................................................................

Complimentary Bedroom Required: YES / NO

Upgrade to Suite: YES / NO Supplement £ ..................................................

Approximate Number of Daytime Guests: ..............................................................................................

Approximate Number of Evening Guests: ..............................................................................................

Total Number of Guests: .........................................................................................................................

Function Room Required: ........................................................................................................................

Room Hire Charge: .................................................................................................................................

Deposit Paid: ................................................................ Method: .......................................................

Additional Information: ...........................................................................................................................

...................................................................................................................................................................

Taken by: ...................................................................... Date: .............................................................

Provisionally Book: D.J. YES / NO Pianist YES / NO

WARNINGYou should read the Terms and Conditions overleaf and familiarise yourselves with them. Once you haveagreed to be bound by them you have entered into an agreement under which you have obligations to fulfil. This contract should not be signed if you do not wish to be bound by such Terms and Conditions.

Bride’s Signature ................................................ Print Name ............................. Date ......................

Groom’s Signature ............................................. Print Name ............................. Date ......................

Wedding Confirmation


Terms & Conditions1. A provisional booking can be held for a period not

exceeding 10 days. A booking cannot be confirmed until

a deposit has been paid.

2.

3. Payment of the pro-forma invoice must be made

28 days prior to your wedding.

4. Table plans must be submitted 7 days prior to your

wedding. Guest numbers at this stage will be final and

must not be less than 75% of the numbers quoted on

this Wedding Confirmation.

5. Any additional expenses incurred on the day are to be

settled on the evening of your wedding. Debit Cards,

Credit cards or Cash are the only acceptable means of

payment. NB please note there is a 3% surcharge levied

for payments by American Express only.

6. All prices include V.A.T. at the current rate.

7. All weddings held between 1st May and 30th September

are subject to a minimum spend for the food content of

the wedding breakfast and evening buffet. Saturday

weddings held in The Old Coaching Stables - £3500

and in The Manor House - £2250. Friday weddings

held in The Old Coaching Stables - £3000.

8. Where additional guests are invited to attend your

evening reception a minimum spend of £7.50 per person

will be required on food. This will be based on 75% of

the total number of guests.

9. Should you need to transfer your wedding date this is

possible on the proviso that we have more than six

months notice and your date is subsequently re-let.

Regrettably, in the event of a cancellation, your deposit

becomes non-refundable.

The Company will attempt to mitigate any such claim

with your written permission.

10. In the event of a cancellation or a postponement taking

eb lliw letoh eht ,gniddew eht fo shtnom xis nihtiw ecalp

permitted to recover its estimated losses. These will be

based on the information provided on the wedding

confirmation . For guidance purposes they are likely

At six months notice, but not less than four months 25%

of the estimated bill. At four months notice, but not less

than three months 50% of the estimated bill. Less than

three months notice 75% of the estimated bill. This will

include an estimated spend on the evening bar.

The company will always try to mitigate any such claim

with your written approval.

11. Cancellations or a postponement of a wedding will only

be accepted in writing with at least one signatory of the

bridal couple. Cancellation is only accepted on the date

of receipt of that letter for the purposes of condition 9 &

10. Postponement is only accepted on the date of the

receipt of the signed supplementary postponement terms

with both signatories of the couple for the purposes of

conditions 9 & 10.

12. It is not the Hotel’s responsibility to liaise with the

District Registrar with regards to services held at Friern

Manor and we accept no liability for a wedding ceremony

not taking place, howsoever caused, except when the Hotel

or it’s employees have been negligent.

13. The ceremony time can not be amended from that stated

on the wedding confirmation unless written consent is

received from the Hotel.

14. If you choose to marry during the summer months outside

in the South Lawns Pavilion, the final decision will be

left to the registrar with regards to weather

,

and

temperature. In the event of inclement weather another

area will be available within the main building for the

ceremony. The registrars decision will be final.

15. It is the Hotel’s suggestion that all wedding parties should

consider taking an appropriate insurance policy to insure

their wedding day.

17.

16. The Hotel cannot accept responsibility for the loss of

wedding gifts and property when left in public areas. We

recommend that such items should be transferred to your

bedroom for safety. Items of lost property will be logged

and kept for a period of 1 month only. NB lost property

does not include items which have been left at the hotel

following your departure ie vases, spare favours, table

plans etc. These items must be taken upon your departure

from the hotel and we cannot be held responsible for any

items left behind.

18. The prices detailed in this brochure are valid for 2015 and

2016 only. Our wedding co-ordinators will be happy to

provide you with a quotation based on projected prices for

all weddings beyond 2016. The Management also reserves

the right to alter its published prices for VAT and duty

imposed on them by the Government’s budget without

prior notice.

19.

20. It is regreted that due to logistical restrictions, wedding

cake cannot be served as dessert or with coffee. In normal

circumstances, it will be removed during the course of the

evening, cut and presented to guests during your evening

reception.

21. In line with legislation, it is essential that any entertainer

or service, commissioned by you, using their own equipment

and requiring our power supply, provide, in advance of your

wedding day, a copy of their current P.A.T Certificate

(Portable Appliance Test) and Public Liability Insurance

Certificate. If you have secured the recommended services

of the Hotel, this criteria has already been met. This

legislation has been adopted from the Local Authority in

an attempt to ensure that guest’s safety is maintained when

a Premises Licence is in operation.

22. The hotel requests that no gratuities are distributed to the

staff of the hotel. No compulsory service charge will be

levied against a guests account.

23. To comply with the licensing regulations our bars will close

at 11.30pm. Music must conclude by midnight and drinking

up time is 12.30am. A resident’s bar does not exist, however,

room service is available for alcoholic beverages.

24. It is regretted that corkage charges are not permissible to comply

with duty paid requirements under Licencing Regulations.

Our Terms & Conditions have been submitted to the Office of Fair Trading for consideration under the ‘Unfair Terms in ConsumerContracts Regulation 1999’. Their recommendations have been adopted by this Company to ensure fairness to our clients.

to be as follows.

Approximately 10 weeks prior to your wedding, you will

be invited to attend a consultation with our wedding

co-ordinators. At this time your day will be discussed in

full detail and your menu requirements confirmed. A

pro-forma invoice together with a detailed summary of

your day will be forwarded to you within 10 working days.

We reserve the right to charge for any damage incurred to

your room or the Hotel during your stay (including specialist

cleaning). Should the damage to your hotel room prevent

it from being available to future guests, you will be liable

to compensate those guests to seek alternative accommodation.

In line with current legislation, and to assist in the smooth

running of your day, we would ask for your assistance in

establishing if any of your guests have a food allergy or

intolerance. For your convenience, we have included

suggested wording to incorporate within your invitations

on page 4 of our wedding brochure.

V.XI


V.XII

GENERAL MANAGER

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . MARK W FISHER

DIRECTOR, CELLAR & CUISINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ANTHONY J HATLEY

EXECUTIVE HEAD CHEF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . BRANDON TRANAH

OPERATIONS MANAGER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . JOHN HAYWARD

EVENT CO-ORDINATOR

WEDDING CO-ORDINATORS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . VALERIE J A

TRACY HALL

S

KERRY POWER

ARAH PARIS

NSELL

FRONT OF HOUSE MANAGER L. . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . YNNE PYKERMAN

Postal Friern Manor Country House

Lower Dunton Road

Dunton

Brentwood

Essex CM13 3SL

England

Telephone +44 (0) 1268 494 200

Facsimile +44 (0) 1268 419 739

E-mail [email protected]

Internet www.friernmanor.com

© Friern Manor 2015. Any reproduction in full or part of this publication will be acknowledged as breach of copyright under Britishlaw. Any such breach will be vigorously defended.Friern Manor Country House Hotel Limited is a wholly owned subsidiary of Friern Manor (Holdings) Limited.

At Your Service

Communications



Documents

51774 Wedding brochure