WEDDING RECEPTIONS

At the Old Mill we are locally famous for the fabulous banqueting facilities and spectacular weddings we offer. With our management team you get the exclusiveness and the experiences you need to make your special day perfect. A welcoming approach of flowers gardens, rockeries, seated terraces. Cascading streams and pools set the hotel in a delightful tranquility.

Full of character with its traditional style beamed ceilings, the beautiful hotel is set in its own private grounds, in the heart of Lancashire over looking the Rossendale Valley. We recommend that you visit the hotel and meet with our Wedding managers who will explain the exclusiveness of holding your wedding with us.

With yours being the only wedding party in the hotel this guarantees the sole use of our private landscape gardens for your photographs. This, along with the individual care and attention of our highly experienced wedding coordinators and team of staff, promises a day to be fondly remembered.

Welcome to the newly refurbished

"Sir Robert Peel Suite"


The Old Mill dates back to the early 1900’s when it was a tallow factory, making candles for the north-west. Up until 1989 the water wheel that used to generate power in the mill was still in place in the grounds, and to this day the stream which provided the water for the water wheel can still be seen, and provides a feature for the Old Mill Hotel gardens.

The Peel Tower situated on Holcombe Hill, a short distance from Ramsbottom itself, commemorates Sir Robert Peel, son of Ramsbottom mill owner Robert Peel, who was Prime Minister of Britain between 1841 and 1846 and founder of the modern Police Force (once named 'Peelers' and still often referred to as 'Bobbies').

Until April 2008 the restaurant at the hotel was known as The Candles Restaurant, as a reminder of the Mill’s history. After being refurbished in April 2008 the new look restaurant was renamed the Sir Robert Peel Suite.

WEDDING RECEPTION MENUS!

Wedding Breakfast @ £24 per person for 2010/2011 (2012 TBC)
(4 Course: - starter / main / dessert / coffee & petit four)

Wedding Breakfast @ £26 per person 2010/2011 (2012 TBC)
(5 Course: - starter / soup / main / dessert / coffee & petit four)

Wedding Breakfast @ £28 per person for 2010/2011 (2012 TBC)
(6 Course: - starter / soup / main / dessert / cheese & biscuits / coffee & petit four)

** a set menu must be chosen, i.e. one choice for each course **
(vegetarian, children, and special dietary requirements can be catered for separately)

(maximum of 85 guests for the daytime // maximum of 135 guests for the evening)


STARTERS

HOME-MADE CHICKEN LIVER PATE
Garnished with crisp leaves & served with a Cumberland sauce

FANNED HONEYDEW MELON
Presented with a compote of seasonal berries & drizzled with honey

GREENLAND PRAWN COCKTAIL
Nestled upon a delicate leaf salad and topped by a tomato & paprika mayonnaise

POACHED SALMON SALAD
Bound in a lemon & dill mayonnaise and served with a crisp leaf salad

OPEN-CUP FIELD MUSHROOMS
Filled with a tomato concassé & mozzarella cheese, baked in the oven with a basil and pine nut oil


SOUP
If you would prefer a soup not on this list, please do not hesitate in asking the wedding co-ordinator.

CREAM OF LEEK AND POTATO SOUP
ROASTED CHERRY TOMAO AND BASIL SOUP
CREAMY MUSHROOM AND TARRAGON SOUP
COUNTRY VEGETABLE SOUP
MINESTRONE SOUP


SORBETS
Please note the additional cost per person for this course

CHAMPAGNE
LEMON
MANDARIN
BLACKCURRANT
RASPBERRY

£1.80


MAIN COURSES

ROASTED TOPSIDE OF BEEF
Served with a Yorkshire pudding and served with a rich roast gravy

ROAST LEG OF LAMB
Presented with a rosemary and red wine sauce

ROASTED NORFOLK TURKEY BREAST
Accompanied with a sage and onion stuffing, cranberry sauce and a rich roast gravy

SEARED BREAST OF CHICKEN
Napped by a mushroom and white wine sauce

ROASTED LOIN OF PORK
Sliced and served with an apple sauce and roast gravy

POACHED DARNE OF SALMON
Finished under the grill with a lemon and caper butter

ROASTED MEDITERRANEAN VEGETABLE TARTLET (vegi)
Gratinated with creamy goat’s cheese and finished with a basil and olive oil dressing

WILD MUSHROOM AND PEPPER STROGANOFF (vegi)
Flamed with brandy and served with a timbale of rice

CHERRY TOMATO AND BASIL RISOTTO (vegi)
Presented in a roasted pepper and finished with fresh parmesan shavings

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All main courses are served with seasonal vegetables and potatoes

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ADDITIONAL MAIN COURSES
Please note the additional charge per person for the following dishes

GRIDDLED SIRLOIN STEAK
(All cooked the same)
Accompanied with a sauce of your choice
£3.50

POACHED BREAST OF CHICKEN
Stuffed with a tomato and basil mousse, sliced and presented with a white wine reduction
£1.50

SEARED MEDALLIONS OF PORK
Presented upon Bury black pudding, all napped by a whisky and mustard seed sauce
£1.50

CLASSIC BEEF WELLINGTON
Fillet of beef coated in mushroom duxelle & pate, all wrapped in puff pastry and presented with a wild mushroom sauce
£6.50

PAUPIETTES OF PLAICE
Filled with a salmon and prawn mousse; napped by a champagne sauce
£3.50

GRILLED SUPREME OF COD
Topped with a pesto crumb and finished with a citrus scented olive oil
£3.70


DESSERTS

RED CURRANT & STRAWBERRY CHEESECAKE
A biscuit base with a layer of lemon flavoured ricotta, topped with red currants & strawberries

FRUITS OF THE FOREST TART
Short crust pastry filled with Chantilly cream & topped with a mass of raspberries, blackberries, blueberries & red currants

CHOCOLATE TORTE
A delicious chocolate torte mousse on a cocoa sponge base, dusted with cocoa powder

PROFITEROLES
Light puff pastry balls, filled with thick whipped fresh cream, drizzled with chocolate sauce

VANILLA CHEESECAKE
A traditional baked cheesecake in the New York style, flavoured with a hint of vanilla, sitting on a sponge base


CHEESE AND BISCUITS
Self service
(dependant on options choosen at beggining of brochure)


COFFEE/TEA AND PETIR FOURS
Included in price of the wedding breakfast

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BUFFET MENUS
The following menus are applicable only where preceded by a meal complying with minimum numbers

Please note that we can offer more extensive buffet menus for those not complying with minimum numbers, or who wish to offer something a little more extravagant to their guests; please do not hesitate in asking your wedding co-ordinator.

EVENING BUFFET

BUFFET 'C' HOT
£14.95 per person
(maximum of 130 guests)


POTATO AND MEAT PIE
Served with mushy peas and pickled red cabbage

MEAT OR VEGETABLE LASAGNE
Accompanied with garlic bread and mixed salad

BEEF CHILLI CON CARNE
Served with rice and potato wedges

CHICKEN CURRY
Served with rice or chips and baby naan bread

BEEF STROGANOFF
Accompanied with a mixed leaf salad and rice

VEGETABLE GRATIN
Served with seasonal potatoes and French bread

(Choose 3 from 6 of the above as an alternative buffet)

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TO WELCOME YOUR GUESTS TO YOUR WEDDING RECEPTION:

CLASSIC MENU

Pink Champagne & Canapés
Served cold in a tall iced champagne flute which delivers a refreshing taste
And a perfect welcome drink to start your perfect day
£8.00 per person
Or with a Top-Up £10.00 per Person

FRUITY MENU

Pimms Fruit Cup
Pimms Liqueur served with cold lemonade served with fruit
£3.95 per person
Or with a Top-Up £5.95 per Person

CHAMPAGNE COCKTAIL MENU’S

Kir Royale
Champagne mixed with a cherry liqueur
Served with Strawberries, coated in milk chocolate
£4.95 per Person
Or with a Top-Up £5.95 per Person

Bellini Cocktail
Champagne mixed with a Peach Liqueur
Served with fresh Raspberries
£5.45 per Person
Or with a Top-Up £6.95 per Person

TRADITIONAL MENU

BUCKS FIZZ: - £2.80 per glass
Always the most popular choice with orange juice and sparkling wine, refreshing and classy.

BELLINI COCKTAIL: - £3.80 per glass
A light combination of peach schnapps and sparkling wine, a fabulous drink for those hot summer days.

FRUIT PUNCH: - £2.20 per glass
Virtually alcohol free with grenadine and mixed fruit juices over crushed ice, presented with fruit.

SUMMER PUNCH: - £3.40 per glass
A wild taste with cherry brandy, Grand Marnier, white wine and fruit juice, finished with fruit.

KIR ROYAL:- £3.60 per glass
Crème de Cassis and sparkling wine – the famous French aperitif.
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WINE FOR YOUR SPECIAL OCCASION

For wine during your meal you may wish to consider our fine house wine, giving your guests a choice of a medium white and a soft red wine. You might wish to elaborate a little further and enjoy our extensive wine list, available on request.


House Wine - £13.95 per bottle

Richelieu Unoaked Medium Dry
Soft green apple aromas lead to tropical, pineapple/ grapefruit flavours

Richelieu Unoaked Dry
Aromatic and zingy, lively fruit and refreshing acidity

Richelieu Bush Vine Red
A spicy blend, with a rich, ripe dollop of plumy jam.

Richelieu Rose Bush Vine Blush
Loverly pink salmon colour, rich fruits with a hint of strawberry sweetness.

FOR THE TOAST TO THE HAPPY COUPLE:

For your toast we can offer you a choice from a list of champagnes
& sparkling white wines.

‘S’ Brut, Sand Ford Estate, Victoria: - £17.95 per bottle
This beaut from oz is full of rich exuberant flavours

Baron de Beaupre Brut NV: - £29.75 per bottle
Loads of fresh, fizzy fruit with a slight toastiness

Baron de Beaupre Brut Rose: - £38.00 per bottle
Great elegance and finesse with delicious light strawberry fruit

Veuve Clicquot Yellow label Brut: - £47.50 per bottle
Move full bodied and richer in style. Complex flavours with hints of brioche and good structure

**(Please note that all bar/wine/champagne prices can be subject to change)**


WEDDING DAY EXTRAS

The following are included in the cost of a wedding reception:

ROOM HIRE

SERVICE AND VAT

LILIES ON THE RECEPTION TABLES

CHANGING FACILITIES
(please book with reception)

COMPLIMENTARY BRIDAL ROOM
(subject to all day wedding being held at the Old Mill Hotel)

CHAMPAGNE AND FLOWERS INCLUDED WITH THE BRIDAL SUITE
(not included in the Winter Wedding Package)

GAVEL
(for the Best Man)

SILVER CAKE STAND AND KNIFE

CANDLES FOR THE TABLES
(day & eve)

HIGHCHAIRS
(on request)

GUEST BOOK

COLOUR CO-ORDINATED LINEN

ASSISTANCE WITH WEDDING INVITATION INSERTS
(see wedding coordinator for details)

RED CARPET
(for cival ceremonies held within the hotel)

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Our professional Resident DJ can be booked at a cost of £240 for the evening.
(Licensing on the premises is until midnight. This is for both entertainment & function room bar)
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ACCOMMODATION

The Old Mill Hotel has 30 bedrooms, and is set in the heart of Rossendale Valley and can offer you and your guests’ over-night accommodation at a reduced rate on this special occasion.

WEDDING SPECIAL OFFER RATES
A double bedded or twin bedded room, for 2 people, at a cost of £70.00 bed & breakfast,
for the night of the wedding.

WHY NOT MAKE A WEEKEND OF IT?
Why not have your guests extend their stay and make it last over 2 days?

Here at the Old Mill Hotel we offer two different packages:

** From £119.00, bed and breakfast (based on 2 people sharing) **
for 2 nights including use of our leisure facilities.

** From £149.00, bed and breakfast for 2 nights, including evening meal from the hotels table d’hote menu on the first night (based on 2 sharing) **

Family rooms are available; please enquire with the hotel for rates.
(Please note that children under the age of 18 can only use the leisure centre when accompanied by an adult)

Rates are inclusive of full English breakfast, VAT, wireless internet access and free use of our exclusive leisure facilities with heated swimming pool, sauna, Jacuzzi, steam room and state of the art gymnasium.

To reserve rooms for your guests please contact your wedding co-ordinator who will be happy to provisionally reserve them in your name.

Your guests will be required to contact the hotel themselves, to take up the provisional rooms, quoting the name of your wedding in order to get the special rate. A deposit of £30 per room is required to guarantee all accommodation bookings (all deposits are non refundable or transferable)

Reception can be contacted on:-
Tel = 01706 822 991
Email =

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***** SPECIAL OFFER *****
WINTER WEDDING CELEBRATION

[Available from 1st October through until 30th April
(Not available on Fridays and Saturdays in December)
£2,449 (1st Oct 2009 - 30th April 2010) // £2,500 (1st Oct 2010 - 30th April 2011)
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BUCKS FIZZ RECEPTION FOR 40 GUESTS

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WEDDING BREAKFAST FOR 40 GUESTS
(bride & groom to choose a set menu in advance from the following options. I.e. 1 starter, 1 main course, 1 dessert)

FRESH SEASONAL FAN OF MELON GARNISHED WITH A WINTER-BERRY COMPOTE
OR
CHEFS’ COUNTRY VEGETABLE SOUP

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PAN-FRIED BREAST OF CHICKEN SERVED WITH SEASONAL AND RICH GRAVY
OR
BEEF, ROASTED TO PERFECTION, ACCOMPANIED WITH YORKSHIRE PUDDING AND CREAMY HORSERADISH SAUCE

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PROFITEROLES SERVED WITH CHOCOLATE SAUCE
OR
STRAWBERRY CHEESECAKE WITH FRESH FRUIT COULIS

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COFFEE & PETIT FOUR

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EVENING

Hot & Cold Buffet "A" for 80 guests

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Also included:

* 1 GLASS OF HOUSE WINE PER PERSON DURING YOUR MEAL *
* 1 GLASS OF SPARKLING WINE PER PERSON FOR THE TOAST *
* CAMERAS ON ALL TABLES TO CAPTURE YOUR MAGICAL DAY *
& EVERYTHING LISTED ON THE “WEDDING DAY EXTRAS” LIST

Extra Daytime guests can added to the package @ £31.00 per person (which includes all the extras)
Extra Evening guests can added to the package @ £12.95 per person (normal buffet “A” price)

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CIVIL CEREMONY

The Old Mill Hotel has been approved by the local authority to hold Civil Ceremonies, within the Cheshire Suite. When holding your full wedding here at The Old Mill Hotel, we are delighted to offer the Cheshire Suite FREE of room hire charge.

Bury Council Registrar Office, Contact Details:

Bury Registrar
Town Hall
Knowsley Street
Bury
BL9 0SW

Telephone & Fax: 0161 253 5000

Please telephone the registrar office to make an appointment, before attending the office.

Charges for the actual ceremony are to be paid directly to Bury registrar office.

USEFUL INFORMATION

TIMESCALE

Two months before...

Make an appointment to confirm final details at the hotel.
Make a list of any questions you may have, and bring them along to your final appointment.
At this appointment, you will be required to confirm numbers, menus, drinks, timings for the day as well as any other special requirements you may have that the hotel needs to know about.

One month before...

Submit and confirm final guest numbers.
Pay final balance
(this can only be calculated once the hotel recieves your final guest numbers)

Week leading up to the wedding!!...

Drop in table plan
Leave favours, table decorations & name cards etc with hotel (advise hotel on the arrangement of these)
Arrange cake delivery and any other deliveries that may be needed

For your information:

The hotel does NOT allow fireworks
Table confetti is allowed, however exploding confetti (including from balloons) and confetti cannons are NOT allowed. Confetti outside and in the grounds is allowed.