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Minimum 40 guests

Before the Wedding

Wedding team available on the phone and email when required

Access to the venue every Wednesday 10am-8pm

Wedding meeting to finalise your plans with the coordinator who will be with you on your day

On the Day

Exclusive use of Little Hermitage until midnight

Access to the Bridal Suite from 9am until your ceremony

Dedicated Wedding coordinator

Ceremony area of your choice, the Gazebo or Ivory Room

Easel with a choice of 3 frames to display your table plan

Celebratory reception drinks to be served after the ceremony

A delicious homemade 3 course wedding breakfast followed

with a choice of tea or coffee

Half a bottle of house wine of your choice per guest

Two bottomless bottles of water per table

A toast drink to be served for speeches

A superb evening buffet for up to 100 guests

Gold Cheltenham banqueting chairs, white lined table cloths, white linen napkins, number name stands, crockery, cutlery and glassware for all wedding breakfast tables

Silver or Gold cake stand and knife

Ample free parking for guests

Complimentary overnight stay in our extravagant bridal suite

Price for 40 guests

January-April & October-November £8400.00

May-September & December £8900.00

Bank Holidays £9900.00

Additional guests

Adult £72.50

Child £25.00 (3-17 years)

Under 3's £5.00 if eating

Our maximum capacity for the day is 80 guests

with the option to invite a further 50 guests to your evening



Homemade soup served with a fresh French stick slices

Prawn Cocktail served on iceberg lettuce, Marie Rose sauce, lemon wedge & French stick slices

Mozzarella, tomato and basil salad with balsamic dressing

Fanned melon garnished with seasonal fruits

Mushrooms in a cream & garlic sauce, served on garlic bread

Main Course

Traditional Roast Dinner Served with our famous Yorkshire puddings, roast potatoes, roasted vegetables & gravy. Choose from either Roast Beef, Roast Chicken or Roast Pork Loin

Salmon served with new potatoes & seasonal vegetables

Vegetable lasagne with mixed leaf salad & garlic bread

Portobello mushroom stack

Chicken Breast in a lemon, garlic & thyme marinade served with new potatoes, mixed leaf salad & a red cabbage & pineapple coleslaw

Traditional beef lasagne served with mixed leaf salad, baby roasted garlic & rosemary potatoes

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