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weddings at c l i f t o n


Congratulations on your engagement, and thank you for considering Clifton College as a Wedding Reception venue. Offering a prestigious setting in the exclusive Merchant’s Quarter of Clifton, Bristol, Clifton College can offer a unique wedding reception catered to your individual needs and tastes. With exclusive use of the venue, our in-house team of professionals will ensure that all ideas and options are explored and that the perfect wedding you have been planning will become a reality. Clifton College prides itself on its personal touch, with limited dates available our events team can dedicate time to personalise your wedding day to make sure it is planned to the finest detail, allowing you and your guests to relax and enjoy yourselves. With access to the venue the day before, you can enjoy a laid back afternoon finalising arrangements and ensuring the venue is exactly how you imagined it to be. We feel privileged to be a part of your big day and want you to have a fantastic time.


Clifton College has a number of different options for Wedding Receptions. For those who would like a low-key intimate day, the Cricket Pavilion - located on the edge of the Close - is perfect for small parties, and is ideal for lovely summer days where guests can relax outside in the sun. Serve your guests a three-course wedding breakfast in the Pavilion, or offer a low-key barbeque where guests can help themselves and sit on picnic rugs on the grass. Alternatively, for larger wedding parties of up to 180 guests, you can welcome your guests with a drinks reception in the Newbolt Room and adjoining East Cloisters. On sunny days, you and your guests can wander outside onto the College’s beautiful grounds to enjoy extensive views of the College Close and its striking buildings. A delicious Wedding Breakfast will be served in the Grand Hall, and then you and your guests can dance the night away.


Room Banqueting Standing Theatre Style Meeting room Wedding Breakfast Grand Hall

180

200

200

– 180

The Pavilion

40

60

60

36

40

40

60

40

20

40

– 80 –

120

120

The Newbolt Room Headmaster’s Corridor The Pre Hall The Crypt The Chapel

120

150

150

– 120 – 80 – –

– 850 –


For more information, or to fully appreciate the service, setting and surroundings that Clifton College has to offer, please contact Rachel Gough who would be pleased to discuss your requirements with you. You can contact Rachel on 0117 315 7669, or email rgough@ clifton-college.avon.sch.uk to arrange a viewing. Catering Clifton’s catering team are passionate about food and are dedicated to offering the highest quality produce to really excite your tastebuds. Our menus give an idea of what we can offer, but of course we are open to your suggestions and can personalise menus to your individual needs and tastes. From gala dinners to buffet lunches we can provide the perfect catering for your event. Clifton’s caterers can offer menus for all dietary requirements.


weddings at c l i f t o n CONTACT: Rachel Gough on 0117 315 7669 email RGough@clifton-college.avon.sch.uk


Events & H o s p i t a l i t y Portfolio 2013

catering at c l i f t o n


Contents A LA CARTE MENU Starters

Page 3 Page 4

Main Courses Desserts

Page 5

BUFFET MENUS CanapĂŠs

Page 6

Carvery Buffet

Page 7

Chilled Buffets

Page 8

Fork Buffets

Page 9

Finger Buffets

Page 10

Evening Buffets

Page 11

catering at c l i f t o n


A La Carte F u n c t i o n s STARTERS Pan Fried Salmon & Tiger Prawns with a Baby Watercress & Fennel Salad, Five Onion & Vintage Cheddar Cheese Tart with Plum Tomato Chutney (V) Chicken & Ham Hock Terrine with a Celeriac & Grain Mustard Salad on Baked Croutons Forest Mushrooms with a White Wine Cream Sauce in a Filo Basket (V) Parma Ham & Roasted Fig Salad with a Balsamic Dressing White Onion Soup with a Double Gloucestershire Danish Pastry (V) Smoked Salmon Terrine with a Lime & Dill Mayonnaise Smoked Duck Terrine with a Sweet Chilli Dressing and a Toasted Brioche Potted Brown Shrimps accompanied by a Cucumber Salad, with Granary Bread & Butter Baked Brie with a Poached Pear, Pine Nut & Rocket Salad, drizzled with a Sherry Dressing (V) Minestrone Soup with a Parmesan Cheese Crouton (V) Baby Mozzarella & Sun Blushed Tomato Salad with Garlic & Herb Croutons (V)


A La Carte F u n c t i o n s MAIN COURSES Baked Chicken Breast Wrapped in Parma Ham with Basil Gnocchi and Roasted Peppers Welsh Lamb Rump with Garlic Cream Potatoes, Ratatouille and a Rosemary Sauce West Country Belly of Pork with SautĂŠ Potatoes, Red Cabbage and a Calvados Sauce Penne Pasta with Roasted Courgette Ribbons, Sun Blush Tomatoes and a Basil Cream (V) Devonshire Beef Fillet with Sweet Potato Puree, Baby Spinach & Wild Mushrooms and a Red Wine Sauce Wild Sea Bass Fillet with a Pea & Asparagus Risotto drizzled in Basil Oil Pan Fried Chicken Breast with a Potato & Herb Cake, Baby Leeks and a Port Sauce West Country Pork Fillet, Potato, Bacon & Wild Mushroom Casserole with Green Beans Baked Sweet Potato with Artichoke, Fennel, Baby Spinach and a Stilton Cheese Dressing (V) Devonshire Braised Beef with Creamed Horseradish Potatoes and Roasted Root Vegetables Atlantic Cod Fillet with Saffron Potatoes, Vine Tomatoes and a Lemon Butter Sauce Butternut Squash, Parmesan & Sorrel Risotto (V)

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A La Carte F u n c t i o n s DESSERTS Chocolate and Vanilla Crème Brulee with Salted Peanut Brittle Coconut Panna Cotta and Tropical Fruit Salsa Raspberry Parfait with a White Chocolate Ganache Bakewell Tart with an Apricot Ice Cream Clifton Mess (Strawberries and Crushed Meringue folded into sweet Whipped Cream) White Chocolate Tart with Black Cherry Compote and a Pistachio Ice Cream Strawberry Tart and Vanilla Cream with Mojito Granita Glazed Lemon Tart with Fresh Raspberries Sticky Toffee Pudding with Caramel Sauce and Vanilla Ice Cream Vanilla & Passion Fruit Cheese Cake with a Mango Sauce Layered Berry Pavlova with a Milk Chocolate Drizzle Selection of Local and Continental Cheeses with a Pear & Apple Chutney and a selection of Savoury Biscuits


Canapé M e n u PLEASE CHOOSE YOUR SELECTION TO CREATE YOUR BESPOKE CANAPE MENU 4 PIECES (2 HOT, 2 CHILLED) 6 PIECES (3 HOT, 3 CHILLED)

HOT CANAPÉ Fillet of Beef, Yorkshire Pudding and a Horseradish Cream Tempura Tiger Prawns with a Sweet Chilli & Soy Sauce Three Onion & Parmesan Tartlet (V) Sesame Chicken Skewer with a Peanut Sauce Roast Belly Pork with Black Pudding and Apple Chutney Roasted Fig & Somerset Brie on a Toasted Brioche (V) Dorset Crab Cakes with a Lime Mayonnaise Baby Sausages with a Honey & Mustard Dressing

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CHILLED CANAPÉ Ham Hock Terrine on a Toasted Crouton with Piccalilli Smoked Salmon & Cream Cheese Blini Beetroot Terrine on Toasted Granary Bread with a Horseradish Cream (V) Smoked Duck Terrine with Plum Sauce on a Toasted Brioche Baked Goats Cheese with Pine Nuts and a Blackberry Salsa (V) Asparagus Wrapped in Parma Ham with a Balsamic Glaze Smoked Bacon & Spring Onion Tartlet


Carvery B u f f e t FROM THE CARVERY CHOOSE 2 ROASTED JOINTS Welsh Lamb Leg in a Chilli, Ginger, Honey & Soy Marinade Glazed Gammon with a Whole Grain Mustard Glaze Roast Loin of Gloucester Pork with an Apple Sauce Roast Topside of Scottish Beef with a Horseradish Cream Roasted Peppers, Courgette & Aubergine With a chilli, Olive Oil & Coriander Dressing

FROM THE BUFFET New Potatoes with Rock Salt & Flat Leaf Parsley Freshly Baked Baguette Selection Baby Spinach & Rocket Leaf Salad Chick Pea, Swiss Chard, Pepper, Red Onion & Harissa Dressing Salad of Mixed Tomatoes, Cucumber, Couscous With a fresh Mixed Herb Dressing Strawberries & Cream


Chilled B u f f e t s MENU 1 Chilled Roast Topside of Beef with a Horseradish Cream Chilled Honey Roast Ham with Grain Mustard Mayonnaise Baked Butternut, Carrot & Goats Cheese Tart Freshly Baked Bread selection with Olive Oil, Balsamic Vinegar & Butter New Potato & Spring Onion Salad Roasted Mediterranean Vegetables with Mozzarella Cherry Tomato, Cucumber & Red Onion Salad Dressed Leaves & Herbs Sliced Fresh Fruits & Berries Chocolate Tart with a Vanilla Cream

MENU 2 Parma Ham, Salami & Pastrami Platter with a Tomato Salsa Chilled Salmon & Prawns with a Lemon & Dill Mayonnaise Grilled Peppers, Aubergine, Courgettes & Halloumi Cheese with a Chilli Dressing Freshly Baked Bread selection with Olive Oil, Balsamic Vinegar & Butter Mixed Pepper Coleslaw Couscous Salad with a Basil Dressing Carrot, Orange & Coriander Salad Dressed Leaves & Herbs Fresh Fruit Salad Baked Lemon Tart with a Raspberry Dressing


Fork B u f f e t s PLEASE CHOOSE ONE MEAT AND ONE VEGETARIAN OPTION FROM THE LIST BELOW TO CREATE YOUR BESPOKE MENU: Beef & Pepper Stroganoff Chicken Breast in a Bacon & Button Onion Sauce Italian Lasagne Penne Carbonara Chicken Tikka Masala Beef Bourguignon Mushroom Stroganoff Mediterranean Vegetable Bake Roasted Butternut & Parmesan Risotto Spaghetti with Wild Mushrooms, Sun Blushed Tomatoes and a Spinach Cream Sauce All meals are accompanied with Rice & New Potatoes, Assorted Salads & Freshly Baked Breads

catering at c l i f t o n


Finger B u f f e t s PLEASE CHOOSE FIVE OPTIONS TO CREATE YOUR BESPOKE MENU A Selection of Filled Sandwiches & Finger Rolls A Selection of Filled Tortilla Wraps Onion Bhajis with Minted Yoghurt Baked Sausage Rolls Mixed Vegetable Quiche (V) Chilled Chicken Drumsticks Vegetarian Puff Pastry Bites (V) Roasted Pepper & Goat’s Cheese Tart (V) Tempura Tiger Prawns Baked Chicken Sate Spinach Pakora (V) Board of Three Cheeses, Crackers & Grape Chutney

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Evening B u f f e t s “PASS THE PORT” Selection of Local & Continental Cheeses with a homemade Pear Chutney, Grapes, a Savoury Biscuit Selection and Baked Breads

“ENTENTE CODIAL” Hot Baguette Selection filled with Grilled Back Bacon, Old Spot Pork Sausage And Cheddar Cheese & Tomato

“THE GOOD, THE BAD & THE SCRUMPTIOUS” Fajitas Baked Flour Tortillas With a selection of Spiced Chicken, Sweet Chilli Stir Fried Vegetables Salsa, Guacamole, Sour Cream & Jalapenos


Afternoon Te a Egg Mayonnaise & Cress Sandwiches Country Ham & Tomato Sandwiches Tuna Mayonnaise & Cucumber Sandwiches Prawn Marie Rose Sandwiches Cheddar Cheese Ploughman’s Sandwiches Chocolate Éclairs Home Baked Scones with Jam and Clotted Cream Selection of Home-Baked Cakes Fine Selection of Teas Freshly Brewed Coffee


C l i f t o n Barbecue THE REDLAND BARBECUE Grilled Devonshire Beef Burgers Grilled Gloucester Old Spot Pork Sausages Vegetable Kebabs, Spiced Tomato Dressing Selection of Finger Rolls & Baked Floured Baps Trio of Tomato & Basil Salad, Pepper Coleslaw Mixed Leaves & Herbs, New Potato, Sorrel & Cress Salad Selection of Dressings, Sauces & Chutneys

THE CLIFTON BARBECUE Grilled Devonshire Minute Steaks Grilled Chicken Thighs, Garlic & Rosemary Dressing Roasted Peppers, Courgette & Aubergine with a Chilli & Coriander Dressing Corn on the Cob Selection of fresh Baked Artisan Breads Salad of Swiss Chard, Chick Peas, Red Onion, Pepper & Harissa Dressing Couscous & Vegetable Salad, Basil Dressing, Dressed Baby Spinach & Rocket Three Bean & Rice Salad Selection of Dressings, Sauces & Chutneys


catering at c l i f t o n CONTACT: Rachel Gough on 0117 315 7669 email RGough@clifton-college.avon.sch.uk


Wine List

catering at c l i f t o n


Wine L i s t WHITE

Forge Mill Bush Vine Chenin Blanc 2012 (S.Africa-Franschoek) Dry & fresh with apple & citrus aromas and flavour Priests Hill Pinot Grigio 2012 (Hungary – Megelen) A true expression of Pinot Grigio, floral with a touch of spiciness. Piedmonte Chardonnay 2012 Araldica (Italy – Piedmont) Vibrant & dry -Chablis-like, with peach stone fruit aromas and flavour

£14.00 £15.00 £16.00

Sauvignon de Touraine Fleur de Coucou 2011/12 (France – Loire) First class Loire Sauvignon lifted aromas of fresh grass. A fresh palate with moreish elderflower fruit flavours

£16.50

Marques de Reinosa 2011/12 (Spain – Rioja) Full flavoured modern style made from the Viura grape, dry & persistent with almond & herbal notes

£17.00

Chateau Naudeau 2011 Entre Deux Mers (France – Loire) A classic style, dry with mineral fruit flavours. Villa Wolf Riesling 2010 (Germany – Pfalz) Exotically styled with tingling acidity & character from Riesling master Ernst Loosen

£17.50 £18.00

Stoneburn Sauvignon Blanc 2012 (New Zealand – Marlborough) Fresh aromatic style grassy & gooseberry aroma & soft fruit finish

£18.50

Macon Verze Domaine Nicolas Maillet 2009 (France – Burgundy) Classy white Burgundy from old vine Chardonnay vineyards adjacent to neighbouring Pouilly Fuisse

£25.00

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Wine L i s t Red Mas de Vigneron Rouge 2011/12 (France – Vaucluse) Bags of character in this medium bodied Mediterranean style red

£14.00

Maison Mayol Merlot 2011/12 (France – Languedoc) Delicious Merlot, ripe with mulberry sweet cherry and plum fruit flavours & a dash of black olive

£15.00

De Bortoli Willow Glen Shiraz 2011 (Australia – Victoria) Full bodied with ripe berry fruit aroma with dried herbs and a hint of vanilla

£16.00

Porter Mill Station Pinotage 2012 (South Africa – Swartland) Bottled unfiltered to enhance the full on experience that is Pinotage

£16.50

Chateau l’Egise Saget 2009 (France – Bordeaux) Classic Petit Chateaux Bordeaux red fruit aromas and flavour

£17.50

Anares Rioja Crianza 2009/2010 (Spain – Rioja) spicy with jammy red fruit flavour & vanilla oak

£18.00

Torres Santa Digna Cabernet Sauvignon 2010/11 Reserva (Chile – Curico) Deeply fruity cassis style from ground breaking producer Miguel Torres

£19.00

Cotes du Rhone La Premier Cotes 2010 La Fermes du Mont (France – Rhone) Powerful full bodied Southern Rhone from one of the Rhone’s finest producers

£19.50

Full bodied &


Wine L i s t ROSE Les Vignes D’OC Rose 2012 (France – Languedoc) £14.00 Dry & fresh with soft redcurrant fruit flavour Torres Santa Digna Cabernet Sauvignon Rose 2012 (Chile – Curico) £17.00 Vibrant fruit bomb rose bursting with blackcurrant fruit flavours

CHAMPAGNE & SPARKLING WINE Castellblanch Carat Cristal Brut (Spain - Penedes) Fragrant & floral clean fruity off dry sparkling wine from the Penedes region Prosecco di Valdobiaddene Frasinelli (Italy – Veneto) Lovely aromatic Prosecco with cream soda fruit flavours De Ville Carte Noire Brut Verzy (France – Champagne) A stylish growers champagne from Verzy in the heart of the Cotes de Blancs Louis Roederer Brut Premier (France – Champagne) The ultimate in Grande Marque luxury from the historic Maison Roederer Established in 1776

catering at c l i f t o n

£16.00

£18.50 £42.50

£54.50


Reception D r i n k s Pimms No.1 Cup & Lemonade £ 3.50 / Glass Served in a tall glass with a cucumber and mint garnish Bucks Fizz Sparkling wine and orange juice served in a champagne flute

£ 3.50 / Glass

Gin & Tonic Served with ice & lemon

£ 3.50 / Glass

Sherry Dry, medium or sweet

£ 3.00 / Glass

Sangria Spanish red wine with brandy, lemonade & fruit, served in a tall glass over ice

£ 3.50 / Glass

Mulled Wine A warm infusion of red wine, grape juice, spices and citrus fruits, served In a wineglass

£ 3.50 / Glass

Fruit Punch A blend of chilled fruit juices, ginger ale, lemonade & Ice, served with a fruit garnish in a tall glass

£ 2.50 / Glass

“Totally Fruity” Fruit Juices Chilled juices from Local producer Bensons, in a range of flavours

£ 2.50 / Glass


Clifton college wedding portfolio