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TOTALLY INCLUSIVE WEEKEND WEDDING FOR 80 GUESTS

An all-inclusive two night wekend package to offer transparent pricing so that you can plan your entire wedding in confidence and be safe in the knowledge that there are no hidden extras. It is based on eighty guests and includes Afternoon Tea, Gala pre-wedding Buffet with musical entertainment, room hire for the ceremony, Wedding Breakfast, wine and champagne, evening musical entertainment and table decorations. Accommodation for the Bride and Groom is also included for both the night prior to and the night of the Wedding. FRIDAY: Afternoon Tea on Arrival: served from 3pm to include: A selection of Finger Sandwiches including: Home Cooked Ham, Smoked Salmon and Cucumber Home-made Scones with Devonshire Clotted Cream and Local Daylesford Preserves Rich Home-made Fruit Cake Classic Victoria Sponge Gala Buffet: served in the Mill Brook Room Restaurant. Our resident Harpist, Pervin Shahin, will play throughout the evening. Poached whole dressed Scottish Salmon, with cucumber and dill butter. Dressed Cornwall crab. North Atlantic King Prawns. Mill House cured lemon Gravadlax. Scottish Smoked Salmon. Osietra Caviar Blini. Slow cooked Free Range Wiltshire Gammon, glazed with Soft Brown Sugar and Mustard. Scottish Premier Aberdeen Angus Roast Sirloin of Beef with Horseradish Cream. Roast Mediteranean Vegetable Cous Cous. Cherry Tomato and Italian Bacconcino Mozzarella Salad. Marinated cucumber in Herbs and Pink Peppercorns. Mezza of Rocket, Murzuno and red Chard. Coleslaw with toasted sesame seeds. Slow Roasted Traditional Hog Roast reared by award winning local farmer Jimmy Butler carved by the chef and served with lemon and thyme roasted Bramley Apples. Saute Cumbria Free Range Chicken in a creamy cajun sauce. Premier Quality Aberdeenshire Beef in an Au-Poivre Sauce. Braised Cornish Lamb in a mint and red currant sauce. New Potatoes and Braised Saffron Rice. Croque en busche Wide selection of English Cheeses with Biscuits and Grapes SATURDAY: Full English Breakfast for those guests staying overnight to include Scrambled Eggs with Smoked Salmon, Kedgeree and Whisky Porridge. Wedding Ceremony in the Cotswold Lounge. The room will be arranged to your specification with floral decorations supplied for the Registrar's table. Drinks Reception with Canapes: Champagne, Dressed Pimms, Bellinis, Sherry, Bucks Fizz or Kir Royale Canapes Selection Mini Fish and chips Roast Beef and Yorkshire Pudding with Horseradish Cream Scottish Smoked Salmon Tartlet Bangers and Cheese Mash Creamy Goats Cheese Choux Buns Anchovy Sticks Sushi Smoked Salmon and Lump Fish Roulade Pumpernickel and Smoked Trout Ballontine Asparagus and Quail Egg Tartlet Red Pepper Tuile Basket, Mozzarella and Sundried Tomato Four Course Wedding Breakfast: Your individually designed menu to ensure the personal touch and reflect your tastes and preferences. Cooked to two Rosette standard and served in Mill Brook Room Restaurant. To include: Blenheim Still and Sparkling Water. Arabica Coffee and home made petit fours. Wedding favours linked to your colour scheme. Place Cards. Seating Plan and Menus. Evening disco with the resident Mill House Music Director Late Evening Buffet: A selection of sandwiches on Wholemeal and White Bread and Tortilla Wraps. Ham and Cream Cheese Tuna with Lemon and Dill Mayonnaise Poached Salmon and Creme Fraiche English Cheddar and Pickle Chicken and Cajun Mayonnaise Cucumber and Tomato Mascarpone PLEASE CHOOSE FROM THE FOLLOWING: Tandori Chicken pieces with mint yoghurt Garlic Foccacia Vegetable Samosa Assorted Baked Crolines Roast Vegetable and Balsamic Tartlets Potato Long Boats with either Pancetta or Smoked Cheddar and Chives Salmon Skewers Onion Bhajis Dim Sum selection Warm Vegetable Quiche Minted Lamb Kebabs Fish Goujons with Tartare Sauce SUNDAY: Late Brunch with Bucks Fizz for The Bride and Groom and guests taking advantage of our discounted overnight accommodation. Included in this option: The Mill includes floral decorations and table flowers to meet your chosen colour scheme. In Winter, a roaring log fire blazes in the inglenook fireplace. In Summer, the reception can take place on our garden terrace overlooking the trout stream. Accommodation is reserved both nights for use by the bride and groom. On the Wedding Night we will provide complimentary Blenheim still and sparkling water, a basket with exotic fruits and Champagne on ice to ensure that your first night as man and wife is totally memorable. The Mill will also supply a silver cake stand and knife, with the knife being presented to the bride and groom as a memento of their special day. Wine chosen from the following selection: Red: Chateau Rousset Cotes de Bourg A Merlot, well balanced, Perfect for Beef or Lamb Crozes Hermitage A Syrah Grape, Firm and Peppery Shiraz, Brown Brothers Rich, Full Bodied, Smoky Cabernet Sauvignon, Cousino Macul Rare, Oaky, Depth of Flavour Pinot Noir, Matua Winery, Marlborough Fruity, Well Balanced, Cherry Flavour Zinfandel, Old Vines Ironstone, Sierra Foothills Firm, Fruity. Excellent Bouquet White: Bourgogne Aligote, Domaine Les Manants Burgundy Fresh, Tangy, Crisp and Dry Macon Lugny Les Genievres Soft, Light and Fruity Pouilly Fume, Domaine Caillotes Full, Rich, Intense Flavour of Gooseberries Oxford Dry White, Bothy Vineyard, Frilford Heath Local Wine from the Thames Valley, Fresh, showing how English Viticulture is Improving Gavi Di Gavi, La Chiara Soft, Dry, Zesty Brilliant Straw Yellow in Colour Viognier, Ironstone Vineyard, Lodi Hints of Peach and Apricot, the alternative to Chardonnay, Medium Dry Champagne for the toast and to accompany the speeches Champagne may be chosen from the following selection: Canard Duchene Brut Laurent Perpier Brut Moet Et Chandon Brut Imperial Veuve Cuquot Yellow Lable Brut Excluded from the package is the cost of the Registrar / Church. The Wedding Cake is also excluded as experience has shown that this is a very personal requirement best handled by the bride and groom themselves but we can strongly recommend Tim and Annette Bennet of Palace Cuisine, Witney. We can advise and provide information about professional photographers and other wedding services if required. THE TOTAL COST OF THE PACKAGE IS £10,000 INC VAT. Additional guests may join for the Ceremony, Reception, Dinner and Buffet at a per person charge of £70.00 Bedrooms are available for your guests from £30.00 per person per night Bed and Breakfast reflecting a 50% discount off our published rates and payable by your guests on departure. For Weddings that exceed 80 guests, marquees linked to the hotel by a walkway can be arranged in the grounds overlooking the Cornwell Brook. Costing should be based on the Inclusive Weekend Package plus marquee hire between £2500 and £4500 dependent on size plus the £70.00 per guest charge.