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
  

or

• 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 five 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 Perrier Brut
Veuve Cliquot Yellow Label Brut
Moet et Chandon Brut Imperial

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.

TOTAL COSTS:
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.