W E D D I N G S
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WELC O ME Welcome to the Bickley Mill Inn, and congratulations to you both on your engagement. Situated in the beautiful wooded valley of Stoneycombe, the Bickley Mill Inn is an intimate wedding venue that can offer you a bespoke and unique package to suit your needs. Once a 13th century flour mill the Bickley Mill Inn is now a thriving, family owned free-house that prides itself in its high quality of food, service and ambience. Start your married life in style, at the Bickley Mill Inn.
M IL L ER S RO O M HIRE RATES Room Hire - £600.00 Room Hire inc. Ceremony (not including registrar) - £900.00 Exclusive use of the Decking Area - £95.00 Late bar till midnight - £145.00 Exclusive use of Bickley Mill Inn - £6500 (Includes 1 night stay – min of 60 people)
ACCOMMO DATIO N RATES We have 12 en-suite luxury bedrooms Bridal suite - £140.00 (Bottle of bubbly included)
Double room - from £90.00 per night Family room inc. 2 children - £150.00 per night All room prices include a hot and cold breakfast These prices are liable to an 8% increase per year.
A R R IVA L C ANAPÉ S ELEC TIO N C h o o s e a sel ect ion from t he f ol l ow ing 3 ch o i c es – £4.95 4 ch o ices - £6.50 5 ch o i c es - £7.95 6 ch o ices – £9.75
Meat Canapés Mini Yorkshir e P udding with R ar e Roast Bee f and Horse ra dish Cr eam Bee f Car pa ccio with Rocket and Par mesan Sha vings on lightly toasted Ciabatta * Mini Chicken Ske w e r with Mar ina de: A uthentic T ikka or Lime and Cor iande r or Lemon and Thyme (hot or cold) Mini Spr ing Roll of Shr edded D uck with Hoisin S auce, Cucumbe r and Spr ing Onion * A sparagus w rapped in Par ma Ham
F ish Canapés Smoked S almon, Cr eam Cheese and Dill topped Blini G ra va dlax with Chilli Cr ème Fraiche on G ranar y Toast King P ra wn and Mange Tout Ske w e r with a Thai Dipping S auce * Lemon Sole Goujons with Homema de Tar tar e S auce (hot) Smoked Ha ddock R ar e bit on Toast (hot) Mini F ish and Chips* (hot)
Veget able Canapés Fr i t ta ta B i te : L e e k , B l u e Ch eese an d R ocket o r Med ite r ran ean Vegetable Ho u mo u s a n d S l o w R oasted To mato o n Toasted Pitta S k e w e r o f Roa s te d Vege tables w ith a Pesto Mar in a d e (h o t o r cold ) G oa t s C h e e s e a n d Beet r oo t Ch utn e y o n a Cr o stin i
S e r ve d co ld u nl ess ot her w ise indic at ed * I nd i c a te s s u p p l ement ar y c harge o f £1.00 p er c anap é
W EDDING BREAKFAS T MENU A
Starters
Brie and Caramelised Onion Tart with Leaves and Balsamic Dressing Chicken Liver Parfait with Apple and Pear Chutney Smoked Trout with Horseradish, Leaves and Chive
Mains Chicken on a Bed of Creamy Leeks with a Wholegrain Mustard Sauce Carrot and Cashew Nut Roast with a Tomato and Basil Sauce Pork Tenderloin with Braised Fennel and a Cognac Sauce Salmon Fillet with a White Wine and Dill Sauce Beef Bourguignon served with Potatoes and Vegetables
Desserts Vanilla Pannacotta with a Butterscotch Sauce and Fresh Raspberries Port and Cinnamon Poached Pears with Chantilly Cream Chocolate Brownie, Chocolate Sauce
Coffee and mints Choose 2 dishes from each course
3 Courses ÂŁ34.00pp
W EDDING B REAKFAS T MENU B
Starters Ham Hock Terrine with Homemade Piccalilli and Toast Roasted Flat Mushrooms, Red Pepper, Goats Cheese & Chives Crayfish Cocktail with a Lemon and Dill Mayonnaise
Mains Wild Mushroom, Brie & Cranberry Wellington with Cider Cream sauce Braised Beef with Shallots, Mushrooms and Port Pancetta Wrapped Chicken Breast stuffed with a Tomato, Pine Nut & Basil Stuffing Red Mullet on a bed of Chorizo, Broad Bean & Mint Couscous served with Potatoes and Vegetables
Desserts Honey and Mascarpone Crème Brulee with Shortbread White Chocolate and Baileys Bread and Butter Pudding Mango Cheesecake with Passion Fruit Coulis Pear & Almond Frangipane
Coffee and mints Choose 2 dishes from each course
3 Courses £35.00pp
W EDDIN G B REAKFAS T MENU C
Starters Segments of Honey Dew Melon with a Berry Compote Tian of Crab with Cucumber Pickle Black Pudding, Bacon & Quails Egg Salad Roasted Red Onion & Goats Cheese Tart with Onion Marmalade
Mains Pan-fried Duck Breast with Honey, Ginger and Five Spice & Roasted Vegetables Salmon Supreme with Tomato & Fennel Fondue Grilled Chicken, Fondant Potato, Wild Mushroom, Leek & Madeira Sauce Roasted Field Mushroom filled with Blue Cheese & Walnuts served with Potatoes and Vegetables
Desserts White and Dark Chocolate Terrine Baileys Crème Brulee Chocolate Profiteroles with Amaretto Chocolate Sauce West Country Cheeses, Homemade Chutney, Grapes and Oatcakes
Coffee and mints Choose 2 dishes from each course
3 Courses £37.50pp
W EDDIN G B REAKFAS T MENU D
Starters Crispy Duck Spring Rolls, Leaves and a Balsamic Dressing Carpaccio of Beef Fillet with Parmesan, Rocket and Lemon Oil Dressing Ratatouille & Goats Cheese Tian, Endive Salad Poached Salmon & Asparagus Salad
Mains Pan fried Brill on a Bed of Creamed Cabbage & Bacon Herb Crusted Hake Fillet, Creamed Potato, Lemon and Chive Butter Herb Crusted Rack of Lamb with Parsnip Chips, Potato Rosti & Carrot & Swede Puree Pan-fried Duck Breast with Caramelised Plums and Five-Spice Jus
Desserts Caramelised Lemon and Mandarin Tart with Fresh Raspberries and Raspberry Coulis Chocolate and Hazelnut Brownie with Chocolate Sauce and Vanilla Ice cream Pear and Ginger Pudding with a Butterscotch Sauce Selection of Local Cheeses, Biscuits, Homemade Chutney, Apple, Celery and Grapes
Petits Fours £1.50 per head (Served with coffee) Homemade Truffles, Fudge, Turkish delight or Coconut Ice
Coffee and mints Choose 2 selections from each course
3 Courses £39.00pp
B ARB EQ U E MENU S
B ARB E Q UE ME NU A
£21.50 per head Barbeque
Chicken/Fish/Vegetable Kebabs Spicy Chicken legs Homemade Burgers Sausages
Buffet table
Vegetable curry Chips Salads – Pasta, Potato, Tomato/Basil & mixed Couscous Breads
Desserts
Fruit Salad Chocolate Brownie
B A R B E Q UE ME NU B
£26.50 per head Barbeque
Mackerel Chicken/Fish/Vegetable /Kebabs Spicy Chicken legs Homemade Burgers Sausages
Buffet table
Vegetable Curry Selection of Tarts/Quiches Jacket Potatoes and Rice Salads – Pasta, Potato, Tomato/Basil & mixed Couscous
Desserts
Fruit Salad Chocolate Brownie
EVENING MENU S
Hog Roast £12.95 pp Whole Roasted Pig with Crispy Crackling hand carved by a Chef, served with Homemade Sage and Onion Stuffing, Apple Sauce and a selection of White and Granary Rolls. Optional A selection of Salads from the BBQ menu Chips £1.50 pp – per extra item (for a minimum of 70 guests)
Evening Barbeque £11.95 per head Burgers Jacket Potatoes House Salad Rolls/Baps Fried Onions Pork Sausages And Accompaniments
Cheeses £8.50 per head 1885 Vintage Mature Cheddar Vulscombe Goats Cheese Sharphams Rustic St Endellion Brie Cornish Blue Served with Biscuits, Bread, Celery, Apples, Grapes and Homemade Chutney Other Cheeses available on request (All from South West Region)
FINGER B U FFET
£9.95 pp 5 items from choices below Chips Coleslaw Hot local Sausages & Chutney Mini Vegetable Samosas Quiches (various fillings) Sandwiches (various fillings) Pasta Salad with Spinach, Pesto and Pinenuts Breaded Chicken Goujons with a Sweet Chilli Dip
£11.75 pp Any 5 choices from above menu and 3 from menu below Cheese Skins Salmon and Crayfish cakes Authentic Chicken Tikka Skewers Breaded Sole Goujons with Tarter Sauce
Hot Rolls Devon Pork, Apple and Stuffing Roll and Chips Bacon Roll and Chips Sausage Roll and Chips
£8.50 £8.50
£9.50
H OT & C O LD BU FFET MENU A
Mains Vegetable Tagine Chicken Korma Beef Lasagne Fish Pie topped with Cheddar and Leek Mash Whole Dressed Salmon with a Saffron Chive Dip Homemade Quiche (Selection of Vegetable or Meat Choices) Selection of Cold Meats (Ham, Beef, Turkey)
Accompaniments House Salad Garlic Bread Hand – Cut Chips Seasonal Vegetables Stir – fry Vegetables Fragrant Rice with Fresh Herbs Roasted Potatoes with Red Onion and Rosemary New Potatoes with Olive Oil and Cracked Black Pepper
Desserts Chocolate Profiteroles Fruit Platter with Pouring Cream Lemon Posset with Shortbread Biscuits Apple and Blackberry Crumble with Crème Anglaise
£22.00 per head Please select 2 mains, 3 accompaniments and 2 desserts.
W EEK DAY WEDDING MENU
Starters Sweet Potato & Leek Soup with Basil Crème Fraiche Chicken liver Parfait with Apple and Pear Chutney, Served with Dressed Leaves and Toasted Crostini Smoked Salmon and Crayfish with Dill and Caper Dressing served on a bed of Salad Leaves
Mains Pan-fried Salmon on a bed of Asparagus Spears with Sauce Vierge Chicken Stuffed with Wild Mushroom Duxelles, Wrapped in Pancetta with a Madeira and Tarragon Cream Sauce Pork Tenderloin with Braised Fennel and a Creamy Cognac and Mustard Sauce Thai Green Vegetable Curry, Jasmine scented rice, Mango chutney, Poppadum
Desserts Rich Chocolate and Raspberry Tart with a Vanilla Crème Anglaise Individual Fruit Pavlova with a Berry Coulis Baileys Crème Brulee with Shortbread Biscuit
choose 2 dishes per course
W EE KDAY WEDDINGS Our Special Offer Weddings Monday – Friday for just £2,700 for up to 50 guests
including: Room hire Decking hire Welcome drink and toast drink 3 course meal – (from special menu) Half a bottle of wine per guest Must be booked before December 31st 2014
QUESTIO NS & ANS WERS Here are some answers to the most asked questions.
Accommodation
Our accommodation gets very busy therefore it is advisable to make any reservations for bedrooms as soon as possible after confirming your wedding date. Our bedrooms will be ready for check-in by 3.00pm, and we ask that guests please help us to honour this undertaking for subsequent guests by observing the check out time of 10.30am the next day.
Confetti
We kindly request that only flower petals are thrown outside.
Car Parking
We have two ample car parks.
Extra furnishing for bedrooms
We can offer Z beds for families with children.
T ER MS & C O NDITIO NS Deposits
The prices stated are for a minimum of 25 people attending a Function. For all bookings we require a deposit within 7 days of your verbal confirmation. • To reserve a date we will require a £500 non-refundable deposit. • If all bedrooms are required we will require a £500 non-refundable deposit (any unused rooms will be charged for) • For exclusive use we will require a £1500.00 non-refundable deposit. We will require your full payment a full two weeks prior to your Function along with your final guest numbers and a pre order for your chosen menus. Any incidentals can be paid on the night by cash, cheque or credit card.
Cancellations
In the unfortunate event of a cancellation, all deposits are non – refundable. If the cancellation is 2 weeks prior to the event then the full charges will apply. We do recommend that you take out some form of cancellation insurance.
Cancellations
Period of Cancellation
Chargeable Payment
6 Calendar months or longer Between 3 – 6 months prior to the event Between 1- 3 months prior to the event 1 Month – 15 days prior to the event Less than 15 days prior to the event
Non refundable Deposit 25% of estimated final Account* 50% of estimated final Account* 75% of estimated final Account* 100 % of estimated final account*
*The final Account is estimated on the number of guests given when the initial enquiry and deposit was taken.
Cancellations by Bickley Mill Inn
a) We reserve the right to cancel a booking if: Any part of the business is closed or unavailable due to circumstances beyond our control. b) Either party becomes insolvent. Price Increase :Please note all prices are liable to a maximum of 8% increase per year
Loss or damage a) The client is responsible for any loss or damage caused to the business property / equipment or any equipment hired by the client or the clients guests. b) We do not accept responsibility for guests clothing and personal property.
Finishing times
The reception is required to finish at the time agreed when the booking is made. Signed for
Bickley Mill Inn…………………………………...........Date…………………...... Signed by the clients……………………………………Date…………………….. All rates and prices contained in our brochure and on our website are correct at the time of printing and are subject to change without prior notice and at the discretion of the General Manager. VAT is included at the current rate of 20% E & OE
C O NTAC T For any questions, or to discuss your dream wedding, please contact our weddings co-ordinator, Hayley, who can help you put together your one amazing day. Call us: 01803 873201 Email us: weddings@bickleymill.co.uk Write to us: The Wedding Co-ordinator The Bickley Mill Inn Stoneycombe Kingskerswell Devon TQ 12 5LN
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