JBJBJBJB

JBJBJBJB

JBJB

We d d i n g Ce re m o n i e s ,

Re ce p t i o n s a n d

C i v i l Pa r t n e rs h i p s

I n fo r m at i o n Pac k 2 0 19

Stockport Road, Gee Cross, Stockport SK14 5EZ

@The-Joshua-Bradley @joshuabradley08 @joshuabradley08

joshuabradley@hydesbrewery.com www.thejoshuabradley.co.uk

Telephone: 0161 406 6776

Enjoy chatting with your wedding guests in either the Victorian surroundings of the Joshua Bradley or in the stunning

gardens and woodland, whilst you enjoy one of our many arrival drinks, champagnes, cocktails or simply the

free-flowing drinks from the bar.

Whatever, your pleasure, we have an extensive range of wines, champagnes, draught and packages beers to choose

from for your drinks receptions and we will be happy to advise with you

on building a drinks package for your celebrations.

A r r i ve ea r ly a n d let u s ta ke ca re of eve r y t h i n g …

Wed d i n g Ca n a p és Se lect i o nSe r ved o n A r r i va l

CHOOSE FROM THE FOLLOWING:

Se lect i o n of 3 fo r £ 3 .7 5o r £ 1 .45 p e r ca n a p é

Smoked Salmon Served on a lemon & dil l pancake.

Roasted Vegetable & Feta Tartlet

Chicken Liver Pâté With cranberry.

Chicken & Chorizo Kebabs With honey glaze.

Prosciutto & Fig Rolls

Smoked Mackerel Pâté With cucumber.

Ham & Mustard Cream Cheese Pin Wheels

Confit Baby Tomato, Mozzarella & Balsamic Tarts

Aubergine & Cashew Nut Pâté en Croute

Mini Open Burgers With tomato rel ish and pickle.

Full allergen information is available on request. Please ask our team for details when ordering both food and drink.

All weights noted are approximate and prior to cooking. (v) denotes vegetarian dishes (vv) vegan. Gluten Free options are available on request

Wed d i n g B rea k fast M e n uB ro n ze - £ 2 8.0 0 p e r p e rs o n

STARTERSRoasted Tomato & Red Pepper Soup

Served with a thyme oil .

Ardennes Pâté Served with a plum & apple chutney and toasted brioche croutes.

Honeydew & Cantaloupe Melon Served with a pineapple salsa and fresh berries.

MAIN COURSESRoast Turkey Crown

Served with stuffing, pigs in blankets, roasted potatoes and a red wine gravy.

Oven-Roasted Corn-fed Chicken Supreme Served with a wild mushroom & rosemary sauce and roasted potatoes.

Seared Fil let of Salmon Served with sauté potatoes, roasted fennel and a dil l cream.

Wild Mushroom, Thyme & Champagne Risotto Served with poached asparagus.

DESSERTSFresh Cream Profiteroles Topped with a chocolate fondant.

Citrus Parfait Torte Served with passionfruit coulis and crushed meringue.

Fruits of the Forest Cheesecake Served with berry coulis and seasonal fruit .

Full allergen information is available on request. Please ask our team for details when ordering both food and drink.

All weights noted are approximate and prior to cooking. (v) denotes vegetarian dishes (vv) vegan. Gluten Free options are available on request

Wed d i n g B rea k fast M e n uS i lve r - £ 3 3 .0 0 p e r p e rs o n

STARTERS

Cream of Cauliflower & Chive Soup Served with crumbled Stilton.

Heritage Beetroot & Balsamic Salad With toasted pine nuts and baby goat’s cheese pearls.

Freshwater Prawn Salad Topped with a Marie Rose sauce and sun-blushed tomatoes.

MAIN COURSES

Roast Topside Aged Beef Served with a massive Yorkshire pudding, roasted potatoes, honeyed parsnips and a Madeira jus.

Oven Roast Chicken Supreme Stuffed with leeks and goat’s cheese, wrapped in smoked pancetta,

served with roasted potatoes and a Béarnaise sauce.

Sea Reared Trout Supreme Served with sauté potatoes, pan-fried chorizo and a confit tomato & red pepper coulis.

Leek, Courgette & Stilton Pappardelle Pasta Topped with crispy kale.

DESSERTS

Italian Chocolate Fudge Cake Served with a vanilla whipped cream and seasonal berries.

Baked French Apple Tart Fil led with crème patisserie and served with salted caramel sauce.

Baileys & White Chocolate Cheesecake Served with whipped vanilla cream and fresh berries.

Full allergen information is available on request. Please ask our team for details when ordering both food and drink.

All weights noted are approximate and prior to cooking. (v) denotes vegetarian dishes (vv) vegan. Gluten Free options are available on request

Wed d i n g B rea k fast M e n uG o ld - £ 3 6.0 0 p e r p e rs o n

STARTERSSmoked Salmon Pave

With crab and dil l crème fraiche.

Overnight Roasted Pork Belly Served with cauliflower purée, honeyed pear and rosemary vinegar.

Thai Pumpkin Soup Served with lemongrass and l ime oil and warm campaillou bread.

MAIN COURSES28 Day Aged Sirloin Beef

Served with dauphinoise, sautéed wild mushrooms, pearl onions and port jus.

Goat’s Cheese & Asparagus Pithivier Served with buttered leaks and pea veloute.

Roast Chump of Lamb Served with dauphinoise, green beans in prosciutto and redcurrant sauce.

Pan-fried Fil let of Sea Bass Served with oven-roasted potatoes, roasted fennel and lobster bisque & asparagus.

DESSERTSSalted Caramel & Truffle Torte

With fresh raspberries.

Eton Mess Cheesecake With berry compote.

Fig, Blueberry & Almond Tart With vanilla bean ice cream.

Full allergen information is available on request. Please ask our team for details when ordering both food and drink.

All weights noted are approximate and prior to cooking. (v) denotes vegetarian dishes (vv) vegan. Gluten Free options are available on request

Wed d i n g B rea k fast M e n uC h i ld re n s £ 1 1 .9 5 p e r c h i ld ( ages? )

Children have the option to dine off the wedding breakfast menus at half the adult price

(where appropriate) or they can dine from the following:

STARTERSHomemade Tomato Soup

Garl ic Ciabatta

Honeydew Melon

MAIN COURSES4oz Beefburger in a Bun

Served with chips and peas.

Sausage & Mash Served with peas and gravy.

Penne with Tomato & Basil Sauce (v)

Mini Pie & Chips Served with carrots.

Chicken Dippers Served with chips and beans.

DESSERTSIce Cream

Choose from chocolate, strawberry or vanil la

Chocolate Fudge Cake Fresh Fruit Platter

Full allergen information is available on request. Please ask our team for details when ordering both food and drink.

All weights noted are approximate and prior to cooking. (v) denotes vegetarian dishes (vv) vegan. Gluten Free options are available on request

A Selection of Sandwiches On white and brown bread. Served with a salad garnish.

Homemade Pizza Selection Topped with mozzarella. Meat and vegetarian options.

Thyme & Garl ic Roasted Chicken Drumsticks Finished with fresh herbs.

Sausage Rolls Served with a spicy tomato ketchup.

Vegetable Samosas Served with a mint yoghurt.

Mini Pork Pies Served with a mustard platter.

Cajun-spiced Potato Wedges Served with sweet chil l i dip.

Seasonal Coleslaw

Eve n i n g B u f fet - B ro n ze£9.9 5 p e r p e rs o n

Of the guests attending in the evening, a minimum of 90% of guests must be catered and charged for the Evening Buffet.

Full allergen information is available on request. Please ask our team for details when ordering both food and drink.

All weights noted are approximate and prior to cooking. (v) denotes vegetarian dishes (vv) vegan. Gluten Free options are available on request

Of the guests attending in the evening, a minimum of 90% of guests must be catered and charged for the Evening Buffet.

A Selection of Sandwiches On white and brown bread

Served with a salad garnish. A Selection of Homemade Pizzas

With fresh mozzarella. A selection of meat and vegetable pizzas.

Roast Chicken Breast Pieces Coated in a l ime & coriander t ikka sauce.

Duck Spring Rolls Served with a Hoi Sin dip.

Ardennes Pâté Served with brioche croutes and in-house chutney.

Sausage Roll Served with spicy tomato ketchup.

BBQ Pork Wraps With l ittle gem, cucumber and spring onions.

Cajun-spiced Potato Wedges Served with a sweet chil l i dip.

Toasted Garl ic & Herb Slices Cheshire Potato, Chive & Spring Onion Salad

Roasted Vegetable Pasta Salad

Eve n i n g B u f fet - S i lve r£ 1 2 .9 5 p e r p e rs o n

Full allergen information is available on request. Please ask our team for details when ordering both food and drink.

All weights noted are approximate and prior to cooking. (v) denotes vegetarian dishes (vv) vegan. Gluten Free options are available on request

Served alongside:

Toasted Garl ic & Herb Slices

A Selection of Homemade Pizzas

Pâté with Brioche Croutes and In-house Chutney

Artisan Bread Rolls with Marinated Olives

Seasonal Coleslaw

Roasted Vegetable Pasta Salad

Eve n i n g B u f fet - G o ld£ 1 9.9 5 p e r p e rs o n

Of the guests attending in the evening, a minimum of 90% of guests must be catered and charged for the Evening Buffet.

Choose from 3 of the following:

Beef & Thyme Lasagne

Chicken Curry

Steak & Ale Pie

Lamb & Rosemary Hotpot

Chicken Fricassee

Vegetable Curry

Mediterranean Vegetable Lasagne

Leek & Mushroom Cottage Pie

Choose 3 of the following:

Steamed Rice

Boiled New Potatoes with Minted Butter

Chunky Chips

Cauliflower Mornay

Salad Platter

Cajun-spiced Potato Wedges

Full allergen information is available on request. Please ask our team for details when ordering both food and drink.

All weights noted are approximate and prior to cooking. (v) denotes vegetarian dishes (vv) vegan. Gluten Free options are available on request

Wed d i n g B rea k fast a n d Eve n i n g Rece pt i o n

Wed d i n g Ce re m o ny & C i v i l Pa r t n e rs h i p

Ro o m H i re C h a rgesTHE BLUEBELL SUITE

Includes all l inen and napkins for the Wedding Breakfast and use of the Bridal Suite

Available from: 12.00 noon to 12.30am

ONLY £350.00

THE HAYLOFTAvailable from: 12 noon – 12.30 a.m.

Excludes the costs of the registrar and marriage fees (payable to Tameside Council)

ONLY £350.00

M i n i m u m N u m b e rsBookings on a Saturday between 1st May and the 30th September must

comprise of both a Wedding Breakfast and an Evening Buffet.

In such circumstances, a minimum number of guests will apply.

Wedding Breakfast – Minimum Numbers 50

Evening Buffet – Minimum Numbers 70

Reco m m e n d ed t i m i n gs fo r yo u r Wed d i n g Day

ACCESS TO THE BLUEBELL AND BRIDAL SUITES from - 9.30am

GUEST ARRIVAL - 1 .30pm

CIVIL CEREMONY IN THE HAYLOFT - 2.00pm

RECEPTION DRINKS AND PHOTOGRAPHS - 2.30pm

WEDDING BREAKFAST AND SPEECHES - 4.00pm / 4.30pm

TURNAROUND - 7.00pm

EVENING RECEPTION - 7.30pm

FIRST DANCE

EVENING BUFFET - 9.00pm

BAR CLOSES - 12 Midnight

MUSIC / DJ - 12.30am

CARRIAGES - 1 .00am