Weddings, Events & Restaurant

Below are the details of our Wedding Package 2. To discuss your dream wedding day, contact us today.

Wedding Package 2

  • Civil Ceremony to be held in our licensed area with background music
  • 1 Welcome drink per person served after the ceremony
  • Wedding breakfast in our stunning Venyew Suite to include:
  • Choice of lime-wash Chiavari chairs or banquet chairs for the ceremony and wedding breakfast
  • Tables and all table linen
  • Mr & Mrs or Love letters
  • 2 course choice meal (3 mains and 3 desserts)
  • Tea and coffee
  • 2 glasses of wine per person
  • Glass of toasting fizz for speeches
  • Cake knife
  • Evening reception with our resident DJ Luke
  • Fully staffed licensed bar
  • Evening food – We have lots of options that we can discuss with you
  • Experienced and professional team of staff to run your day
  • As many show rounds and meetings with our fabulous events team
  • Dining experience by the in-house catering department
  • Overnight storage of belongings for collection on day after your wedding

For weddings in 2022 prices start from £5700.00 (Friday – Sunday) and £4950.00 (Monday – Thursday) based on 60 adult guests.

For weddings in 2023 prices start from £6100.00 (Friday to Sunday) and £5400.00 (Monday – Thursday) based on 60 adult guests.

Sit Down 2 or 3 Course Meal

Starters (Please choose 3)
Please note, at least 1 dish must be vegetarian

  •  Gressingham Duck served in a Crisp Filo Basket topped with Leek and Cucumber, drizzled with Hoisin Dressing
  • Bruschetta of Plum Cherry Tomatoes, Fresh Basil, Red Onion and Shropshire Blue Cheese with a Balsamic Vinegar Dressing (V)
  • Deep Fried Coconut coated King Prawns and Scallops, accompanied with a Mango, Lime and Coriander Salsa (£2.50 supplement per person)
  • Chicken Caesar Salad Croquette with a Crisp Little Gem Lettuce, Fresh Grated Parmesan and a Zingy Caesar Dressing
  • Smoked Haddock and Applewood Fish Cake served with a Pickled Beetroot Chutney and Warm Toasted Ciabatta Bread
  • Creamy Leek and Potato Soup topped with a Ragout of Potatoes and Leeks served with Fresh Bread (V)
  • Butternut Squash, Sun Blush Tomato and Smoked Mozzarella Arancini Ball served with a Chunky Tomato Concasse and Fresh Parmesan (V)
  • Fresh Salmon Rillette, served with a Pickled Cucumber, Bread Crostini and a Light Horseradish Mayonnaise
  • Niçoise Salad – French Beans, Yellow and Red Cherry Tomatoes, Capers and Boiled Egg drizzled with a French Dressing (V)

Mains (please choose 3)
Please note, at least 1 dish must be vegetarian


  • Pot Roasted Rump of Lamb infused with Rosemary and Mint, Chunky Potatoes, Carrots, Swede and Onions in a Rich Red Wine Jus served with Chunky French Bread
  • Sliced Roast Lamb with an Apricot and Red Onion Stuffing, served with Seasonal Vegetables and Parmentier Potatoes, drizzled with a Red Wine and Mint Jus
  • Slices of Tender Lamb served on Lambs Lettuce, Spinach, Ruby Chard, Sun-Blushed Tomatoes, Radish, Cucumber and Blue Cheese Salad drizzled with Natural Juices and topped with a Julienne of Potato


  • Chicken stuffed with Asparagus, wrapped in Smoked Bacon and Puff Pastry, served on a Leek and Stilton Mashed Potato, Seasonal Vegetables, accompanied with a Sparkling White Wine and Tarragon Sauce
  • Hunters Chicken – Chicken Breast stuffed with Applewood Cheese, wrapped in Pancetta served with Fat Chips, Tender Stem Broccoli and drizzled with a Tangy Barbecue Sauce
  • Skin-on Chicken Breast with a Chestnut Mushroom Mousse served on a Leek Puree with Broad Beans, Peas, Asparagus and Boulangère Potatoes


  • Extra Matured Roasted Topside of Beef served with Homemade Yorkshire Puddings, Chateau Potatoes and a Vegetable Parcel of Carrot, Parsnip and French Beans and Natural Juices Gravy
  • Fillet of Beef with Jerusalem Artichoke Dauphinoise Potatoes served on Fresh Kale, assorted Carrots, finished with a Madeira Jus (£3.50 supplement per person)
  • Rib-eye Steak cooked medium served with Fat Chips, Onion Puree, Fresh Asparagus and a Creamy Peppercorn Sauce (£3.50 supplement per person)


  • Pork Tenderloin stuffed with Pak-Choi, Spinach, Red Onion and Pork Farce, wrapped in Smoked Streaky Bacon served on Bubble and Squeak accompanied with Green Vegetables, drizzled with a Light Port and Thyme Jus
  • Trio of Pork. Belly of Pork, Pulled Pork Croquette, Tenderloin of Pork served with roasted root vegetables, sag and onion stuffing and cider and Apple jus


  • Roasted Turkey Escalope filled with a Sage, Cranberry and onion stuffing served with Crispy Pancetta, Roasted Potatoes, Seasonal Vegetables and Turkey Pan Jus


  • Smoked Salted Duck Breast served with an Orange flavoured Duck Leg Bonbon, placed on a Carrot Purée with fondant Potatoes and Sugar Snap Peas (£2.50 supplement per person)


  • Pan-fried Soy and Honey glazed Wild Salmon Fillet served with a Crab and Lime Cake placed on a Ginger and Coriander Slaw
  • Lemon and Lime infused Monkfish pieces wrapped in Pancetta served on a Seafood (mussel and prawn) Paella topped with Samphire


  • Leek, assortment of mushrooms and sage pie served on a cheesy mash with roasted squashes
  • Bubble and Squeak Risotto with a crispy egg
  • Mediterranean Tart topped with feta cheese served with a crisp salad and sweet potato fries


  • Butternut Squash and Sage Macaroni topped with fresh basil and crumbled vegan blue cheese
  • Black Bean, sweetcorn and avocado quesadillas topped with a tomato mango salsa

Desserts (please choose 3)

  • Lemon and Passion Fruit Posset topped with Edible Flowers and a Lemon and Cardamom Biscuit
  • Brioche and Chocolate Chip Bread and Butter Pudding flavoured with Fresh Orange, served with Golden Vanilla Cream
  • Vanilla Crème Brulee topped with a Brown Sugar Crust, Fresh Berries, served with a Shortbread Biscuit
  • Rich and Creamy Chocolate Pot topped with Honeycomb Pieces with a Raspberry Puree Bottom
  • Sticky Toffee Pudding with a Toffee Sauce and Fresh Whipped Cream
  • Lemon Roulade with Chunks of Meringue, Fresh Raspberries and Raspberry Coulis
  • Salted Caramel Chocolate Brownie topped with a Salted Caramel Ice Cream, Fresh Berries and Fruit Compote
  • Apple and Blackberry topped with a Crunchy Oat Crumble served with Ice Cream
  • Fresh Strawberries topped with Prosecco and Strawberry flavoured Ice Cream
  • Suffolk Cheese Board – Suffolk Gold, Suffolk Blue, and Suffolk Brie served with Celery and Red Onion Chutney
  • White Chocolate and Honeycomb Cheesecake topped with a Honeycomb Biscuit Crunch
  • Eton Mess – Fresh Berry Compote topped with Crème Chantilly and Crushed Meringue

Children’s Menu
Children are entitled to a half portion size of chosen adult meal or make a choice from 2 of the below.

  • Cheeseburger
  • Pizza
  • Chicken Goujons
  • Fish Fingers

All of the above are served with chips, a piece of fruit and chocolate cake.