Crieff Hydro Wedding Brochure
Discover what Crieff Hydro can offer you on your special day
Congratulations on your engagement. We very much hope to have the pleasure of welcoming you to celebrate your wedding day with us at Crieff Hydro. Crieff Hydro was built over 140 years ago; its rooms were designed for magnificent events and this shows in the wonderful features, the grand scale and unique ambience. Outside, the grounds spread out in front of the hotel, perfect for your guests to relax while precious moments are captured by your photographer. What better backdrop for any Bride and Groom than the Strathearn valley with the distant Munros of Ben More and Stob Binnein standing proudly on the horizon. With so many beautiful locations for photographs on our 900-acre estate you will be spoilt for choice. But it is how we think about our weddings that really makes Crieff Hydro unique. Each one is as individual as each Bride and because we want to make sure this is the most special of days we dedicate all our efforts to just one Bride each day. The prospect of planning your wedding can be daunting but at Crieff Hydro our dedicated and experienced coordinator is here to help you plan the perfect day down to the last detail. And when your wedding day arrives you will be in the safe hands of Crieff Hydro's team who are devoted solely to giving your wedding the attention it deserves. Your Master of Ceremonies will be at hand to guide and help with last minute arrangements and see to the smooth running of your day. We suggest that before you book your wedding, that you pay us a visit to make sure that the ambiance we offer reflects the mood of your wedding. You'll also meet your dedicated wedding co-ordinator who will offer advice on all aspect of your big event and help take care of the finer details. Wedding Packages Function Suites Ceremonies Wedding Menus Menu Selector Evening Buffet Menus Drinks Packages Booking your wedding at Crieff Hydro Your package includes: Our "one Bride one day" promise Your personal wedding co-ordinator to help plan your special day Red Carpet welcome Personal welcome from your Master of Ceremonies with a glass of Champagne for the Bride and Groom Printed table plan Arrival drink and table wine selection for guests Toastmaster services Three course wedding breakfast Silver cake stand and cake knife Access to estate for photographs Evening finger buffet License extension if required (subject to Council approval) Preferential accommodation rates for up to 20 bedrooms* Complimentary accommodation and full Scottish breakfast for the Bride and Groom on their wedding night* *Minimum numbers apply With grand Victorian rooms and a beautifully appointed banqueting suite, Crieff Hydro combines the historic grandeur of a Church wedding and all the comforts of a modern hotel under one roof. Crieff Hydro is an approved location for Civil Marriages conducted by authorized marriage celebrants, and we can put you in touch with local religious or secular representatives. Wedding ceremonies may take place in any of the Hydro suites up to a maximum of 220 guests. The Drawing Room: `Splendid, formal, opulent' are just some of the words guests have used to describe the Drawing Room. Its grand proportions take your breath away, especially as the Bride enters to the strains of the full church organ whose golden pipes stretch to the high ceiling. Choose the Drawing Room for your ceremony or wedding breakfast, you receive the Ferntower Suite for your evening reception free of charge � a �800 saving and the convenience two rooms. The Ferntower Suite: An open and light room with a wonderfully classic but neutral d�cor: the perfect backdrop to the theme of any wedding. The suite has a main function room with a conservatory and fully stocked bar leading off - both are great spaces for your guests to mingle. The Ferntower Suite is ideally suited to wedding breakfasts and the celebrations afterwards with many lighting options and air-conditioning to ensure the comfort of your guests The Loggia: Stunning views over the grounds, hills and surrounding countryside make this room an exceptional setting for drinks or smaller wedding ceremonies. Although it may be hard to tear your eyes away from the outlook, when you do you will find the soft colourings and atmospheric lighting are elegant and refined. The Ballroom: The heart of the hotel in so many ways - it's where everyone gathers for celebrations year after year. You might reserve a portion of the magnificent space for drinks if the weather is inclement or receive congratulations from your guests as they make their way to your wedding breakfast. The Drummond Room: For anyone looking for an intimate, modern feel to their wedding then the Drummond Suite could be the solution. Wooden floors, tall windows and private bar make this a popular spacious and light room. The Highlandman: Our smallest room lends itself to intimate celebrations where you want to be close to a few cherished family and friends. It has the bonus of a private bar and air-conditioning. Wedding Ceremony Capacity Wedding Breakfast Capacity Evening Reception Capacity Private Bar Exclusive Hire The Drawing Room Up to 200 70 � 160 �800 The Ferntower Suite Up to 220 70 - 140 70 � 220 �800 The Loggia Up to 60 30 � 60 �370 The Drummond Suite Up to 50 30 - 50 30 � 90 �320 The Highlandman Up to 25 20 - 30 20 � 50 �270 The Ferntower Suite is FREE when you book the Drawing Room too. Please note: Minimum number of 70 adult guests on Fridays and 90 adult guests on Saturdays required for the wedding breakfast and drinks package from June to September. Between October and May there is a minimum of 70 adult guests each Saturday; all other days of the week may be negotiable at reservation stage. SOME NOTES FOR YOUR GUIDANCE Step One Obtain a `Marriage Notice'. This is available at any registrar's office in Scotland. You can also download a notice at www.gro-scotland.gov.uk. Both Bride and groom need a form. The local registrar's office for Crieff Hydro is in Perth, Telephone 01738 475122 Fill the forms in 4-6 weeks before the wedding and no later than 15 days before. Take the completed forms and the birth certificates of both the Bride and groom to the registrar's office in the district where you are to marry. NB If you have been married before you will need proof that the former marriage has ended; either a divorce decree or the death certificate of your former spouse will be required. Once the Registrar is satisfied there is no legal impediment to the marriage, a marriage schedule will be prepared. If your marriage is to be conducted by a marriage celebrant, collect the schedule within 7 days of the wedding. If the registrar is to conduct the ceremony he will retain the schedule but you will still need to return to check that all is in order. NB only the Bride or groom can collect the schedule. Immediately after the ceremony, the schedule must be completed and signed by both Bride and Groom, the person who solemnised the marriage, and two witnesses who must be 16 years or over. Within 3 days of the ceremony, return the completed schedule to the registrar's office so that the marriage can be registered. You will then receive that important document � your Marriage Certificate. Step Two Step Three Step Four Step Five Step Six Our Executive Head Chef and his team have created these recommended menus to provide a well balanced wedding breakfast where each course complements the other. If you would like to create your own menus please select from the wedding menu selector on the following pages. Please do not hesitate to ask for Chef's help to create a perfect menu for you. Set Menu 1 ~ �37.00 Please choose one from each of the following Starters Duo of galia melon with bramble compote (gf) (v) Confit of pork terrine, pea & bacon salad, smoked garlic oil, horseradish dressing Choice of soup from selector Mains Ballantine of chicken, tarragon mousse line, rosti potato, green beans and Port jus Baked salmon fillet, pink peppercorn and lemon crust, roasted butternut squash herb reduction Variety of seasonal vegetables and potatoes Desserts Vanilla cr�me br�l�e with orange polenta biscuits Trio of chocolate brownies with Bailey's ice cream Freshly brewed tea and coffee served with tablet Freshly brewed tea and coffee served with tablet Fresh tea and coffee served with Belgium chocolate Set Menu 2 ~ �42.00 Please choose one from each of the following Starters A duo of prawn & crayfish with dill cr�me fra�che and avocado (gf) Goats cheese and spinach tartlet, red chard, lemon and honey dressing Choice of soup from selector Mains Roast sirloin of beef, mustard honey crust and Madeira jus Roasted lamb cutlets wrapped in streaky bacon on bubble & squeak with shallot jus(gf) Variety of seasonal vegetables and potatoes Desserts Choux pastry swan with caramel sauce Glazed lemon tart with vanilla pod ice cream Set Menu 3 ~ �47.00 Please choose one from each of the following Starters Cured Perthshire venison with peppered pear & halloumi cheese Scottish oak smoked salmon with buttered brown bread, capers and rocket Choice of soup from selector Mains Beef Wellington thyme mash, saut�ed greens and chateaux potatoes C�te de boeuf (whole roast rib of beef carved on top table)with red wine jus and horseradish cream (gf) Variety of seasonal vegetables and potatoes Desserts Chocolate marquise with marmalade ice cream Eton mess : crushed meringue , vanilla cream and fresh raspberries Please choose one dish per course for all your guests. Vegetarian, vegan and other special dietary requirements will be catered for outwith your selected set menu. Starters Champagne cup of melon pearls with lemon grass and toasted sesame syrup (gf) (v) ~ �6.65 A duo of prawn & crayfish with dill cr�me fra�che and beetroot dressing (gf) ~ �7.70 Goats cheese and spinach tartlet , baby cress, lemon and honey dressing (v) ~ �7.70 Chef's Cesar salad with chicken, croutons & parmesan on a bed of cos lettuce with anchovies and garlic dressing ~ �6.65 Asparagus and wild mushroom puff pastry pillow with chervil cream (v) ~ �6.65 Cured Perthshire venison with peppered pear & halloumi cheese (gf) ~ �8.45 Chicken liver parfait, herb brioche, Dalchonzie farm chutneys (gf) ~ �6.65 Grazing platter ( to share per table ): gradvalax , Parma ham, chorizo & prawns with olives, baby mozzarella & hummus ~ �85.00 per 10 people Confit of pork terrine, pea & bacon salad, smoked garlic oil, horseradish dressing (gf) ~ �6.65 Hot smoked salmon, sweetcorn & mango salsa chilli and balsamic reduction (gf) ~ �8.45 Wine plum tomato & mozzarella salad with basil & walnut pesto (gf) (v) ~ �6.65 Scottish oak smoked salmon with buttered brown bread, capers and rocket ~ �8.45 Pan fried scallops with ribbon of vegetables glazed with lobster hollandaise - �8.45 Soups Cullen skink (gf) ~ �6.30 Leek and potato (gf) (v) ~ �4.75 Green pea and crispy pancetta (gf) ~ �4.75 White onion and cider (v) ~ �4.75 Butternut squash Velout� topped with mini scones (v) ~ �6.30 Vine tomato and basil (gf) (v) ~ �4.75 Sorbets Pink Champagne with strawberries ~ �6.30 Elderflower and peach ~ �4.75 Please choose one dish per course for all your guests. Vegetarian, vegan and other special dietary requirements will be catered for outwith your selected set menu Meat Roasted lamb cutlets wrapped in streaky bacon on bubble & squeak with shallot jus (gf) ~ �25.50 Roast sirloin of beef, mustard honey crust and Madeira jus ~ �25.50 Ballantine of chicken, tarragon mousse line, rosti potato , braised cabbage, green beans and Port jus (gf) ~ �21.00 C�te de boeuf (whole rib of beef carved at the top table)with red wine jus and horseradish cream (gf )~ �28.50 Beef Wellington thyme mash, saut�ed greens and chateaux potatoes ~ �28.50 Loin of pork, creamed potatoes, roasted shallots, slow roasted pork belly, carrot Pur�e, sugar snaps and cider jus (gf) ~ �21.00 Trio of fillets ( lamb , beef, venison )wrapped in Parma ham with fondant potato, seasonal vegetables and red wine jus (gf) ~ �28.50 All main courses are served with variety of seasonal vegetables and potatoes Fish Baked salmon fillet, pink and lemon crust with olive crust, roasted butternut squash and herb reduction ~ �21.00 Grilled sea bass, crushed new potatoes, basil oil, saut�ed peas and bacon, roasted cherry vine tomatoes (gf) ~ �21.00 Saffron poached coley fillet with confit lemon wilted spinach, dill butter sauce, honey glazed carrots and potato puree (gf) ~ �21.00 Vegetarian Asparagus and pecorino tortellini with baby spinach and parmesan shavings (v) ~ �18.50 Oven baked goats cheese and apricot parcel with tossed summer salad (v) ~ �18.50 Bruschetta with marinated artichoke and cucumber spaghetti (v) ~ �18.50 Desserts Red wine poached pear and clotted cream ice cream (gf) (v) ~ �5.25 Chocolate marquise with marmalade ice cream (v) ~ �6.25 Vanilla cr�me br�l�e with orange polenta biscuits (v) ~ �5.25 Choux pastry swan with caramel sauce (v) ~ �6.25 Eton mess : crushed meringue , vanilla cream and fresh raspberries (v) ~ �6.25 Strawberry Pavlova with sauce Anglaise (gf) (v) ~ �5.25 Cr�me caramel with fresh raspberries and honeycomb ice cream (gf) (v) ~ �4.95 Glazed lemon tart with vanilla pod ice cream (v) ~ �6.25 Trio of chocolate brownies with Baileys ice cream (v) ~ �5.25 Cheese platter (a selection of three Scottish cheese) with grapes, celery, chutney and local oatcakes (v) ~ �6.25 Buffet Selection Chef's selection of triple-decker sandwiches, tea & coffee, your wedding cake served if you wish, and a choice of items from the menu below: Goujons of cod served with caper and cucumber relish dip Oven baked jacket wedges with guacamole & sour cream dip (gf)(v) Battered prawns tempura with citrus & herb mayonnaise dip Thai seafood dim sums with sweet chilli dip Chicken strips in crisp batter with tangy vegetable salsa Home baked sausage rolls Roast chicken drumsticks (gf) Selection of mini baked quiche (v) Duck brochettes Stone baked authentic Italian pizza Chicken satay Mini vegetable spring rolls Honey Cajun style ribs (gf) Garlic and herb ciabatta bites (v) Choose 2 items - � 8.50 per person Choose 3 items - �9.50 per person Choose 4 items also including wraps ~ �10.50 per person Choose 5 items also including wraps ~�11.50 per person Scottish Stovies - �7.95 per person Served with smoked oatcakes and traditional sauces ~ served with freshly brewed tea and coffee Canap�s Menu A selection of elegant canap�s : �3.75 per person Black and red roe tartlets Mini Blinis with smoked trout Mini Blinis with chicken p�t� Emmental pastry, sun-dried tomato and pesto (v) Guacamole and crab Blinis Shot glass canap�s : �4.75 per person Choose from the following: Melon & passion fruit Strawberries & bananas Forest fruits infused with lemon Blend of fresh carrot & tomato West coast fish bisque Celery, apple & walnut Romantic canap�s : Scottish strawberries dipped in chocolate ~ �3.25 per person Chocolate fountain with exotic fruit ~ �5.25 per person Fresh oysters and champagne ~ �9.00 per person Bowls of crisps and nibbles placed for your guests to help themselves to ~ �1.75 per person We have prepared a selection of options to help plan your wines and toasts and to make this difficult part of your plans to budget for worry free. If you would like to choose wines and drinks this can be done from our banqueting lists. All prices shown are per person. Package A ~ �17.50 Sparkling wine or soft drink alternative on arrival 1 glass wine + 1 top up Sparkling wine for the toast This option allows a choice of wines from our most popular table wine selection that includes... Package B ~ �18.50 Sparkling wine or soft drink alternative on arrival 1 glass wine + 2 top ups Sparkling wine for the toast Package C ~ �26.50 Duval Leroy Champagne or soft drink alternative on arrival 1 glass wine + 2 top ups Duval Leroy Champagne for the toast Package D ~ �37.50 Duval Leroy Design Paris Champagne or soft drink alternative on arrival 1 glass wine + 2 top ups Duval Leroy Design Paris Champagne for the toast This package allows the wines selected to accompany your meal to be chosen from our superior selection of Winemakers. These include wines from renowned vineyards such as... These options allow the wines that will accompany your meal to be chosen from a carefully selected range of vineyards by our Wine Expert at Matthew Clark. The variety includes wines from Winemakers such as... Chardonnay Duval Leroy � Champagne Sauvignon Blanc Berri Estates - Australia Rose Kleine Zalze � South Africa Duval Leroy Design Paris - Champagne Merlot Fortius - Spain Errazuriz � Chile Shiraz Cabernet Louis Jadot � France Tempranillo Don Jacobo - Spain For all arrival drinks... For those guests who would like an alternative arrival drink we can substitute the sparkling wine/champagne to the following at no additional charge: Sparkling non-alcoholic elderflower, non-alcoholic fruit punch, Appletiser, Peartiser, Famous Grouse whisky, sherry, wine or fruit punch. Other options There are so many lovely ways to welcome your guests or to toast the Bride and Groom. If you have something particular in mind please do not hesitate to ask. Alternatively, we can provide suggestion like a romantic summery punch or a decadent champagne cocktail. If your wedding guests wish to stay over the night of your wedding, you will be pleased to know that a bedroom allocation of 20 rooms can be held alongside your wedding booking. These are available at a reduced bed and breakfast rate and can simply be booked through the Crieff Hydro website using a unique reference code. The Bridal Suite is offered on a complimentary basis* as part of the wedding package. 2012 January February March April May June July August September October November December �100 �100 �100 �135 �135 �135 �135 �135 �135 �135 �100 �100 2013 �104 �104 �104 �140 �140 �140 �140 �140 �140 �140 �104 �104 2014 �110 �110 �110 �145 �145 �145 �145 �145 �145 �145 �110 �110 Rates These rates are per room per night based on two adults sharing standard twin/ double accommodation. Extra adult �37.50 The supplements below are per child sharing per night standard family accommodation with two adults. Under 2's �0 Under 12's �17.50 Under 16's �22.50 All prices are inclusive of 20% VAT,* minimum numbers apply The first step in booking your venue is to visit Crieff Hydro, to meet our wedding co-ordinator and decide if the ambience is right for your wedding. Once you have chosen your date you may provisionally hold this for a period of 14 days with no obligation. Crieff Hydro will send you contract along with its terms & conditions. To secure the booking, a non-refundable deposit of �500 is required along with a letter of confirmation and a copy of a signed contract. Many Brides and Grooms like to organise the details well in advance but if not our wedding coordinator will arrange an appointment about 3 months before your wedding date. At this meeting we will finalise all food and timings plus your menu and drinks packages. Following this meeting we will be able to provide a complete outline cost for your wedding. Four weeks before your wedding, a pro-forma invoice will be issued; this will detail all aspects of your wedding which Crieff Hydro is helping you to organize such as your menu, room hire (if required), flowers, pre-ordered drinks and anything else you need to make your occasion memorable.. We ask you to pay this invoice at least two weeks prior to the event. If there are any additional costs we will send on details, a few days after the wedding and you can settle these after your honeymoon. All prices enclosed are for the year 2012. Minimum menu and drinks package spend of �54.50 for all adult guests (�7.95 for all evening guests). Prices for weddings in 2012 onwards are subject to change so please allow for an increase for subsequent years when you are planning your budget as these prices will not change once you have confirmed all details and signed your contract. Crieff Hydro will make all reasonable efforts to ensure that you are the only formal Bride, but cannot guarantee against the unlikely event that that another small wedding party may have made an individual restaurant booking, without function requirements.