Weddings @ the County

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Weddings Info

 

The Ultimate Venue for your Wedding Reception 

We are very aware that this has to be the most special day of your lives. It has to be as you dreamed it would be. You will find that we firstly listen to you, to your priorities and your worries. We then take the organisation of the basic details off your shoulders, leaving you free to enjoy the day.

So come and view our facilities and discuss the packages we have on offer. We guarantee you a wonderful wedding.

Your Wedding Breakfast

Your Wedding Breakfast package price includes:

  • Complimentary Standard Double Room for Bride and Groom on the Wedding Night
  • Use of Cake Stand and Knife
  • Floral Garland for the ‘Top Table’
  • Use of Candelabra for the Wedding Breakfast on the ‘Top Table’
  • Half price for Children 5-9 yrs or Children’s Menu £12.00
  • Children under 5 yrs – Free
  • Preferential Bed and Breakfast rates for your guests
  • We can also provide quotes for;  Arrival Drinks & Canapés, Drink/Wine Packages, Table Flowers & Disco.

Wedding Suites

Suites available for Weddings & room hire charges

Crystal Ballroom - 80 minimum, 150 maximum for sit down meal:    £450.00
Essex Suite - 50 maximum for sit down meal:    £300.00
Suffolk Suite - 24 maximum for sit down meal:    £200.00

(‘The Restaurant at ‘The County’ is also available Saturdays only,but subject to separate terms and conditions)

Suites Licensed for Civil Ceremonies

Essex Suite - 80 maximum. Room Hire charge:  £320.00 (not all guests can be seated in this room)

Contact: Mrs Karen Loftus
Conference and Banqueting, Sales Manager
The County Hotel, Rainsford Road
Chelmsford CM1 2PZ
Tel: 01245 455 700
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Wedding Enquiry

Wedding Enquiry

Please use this form for Wedding enquiries. Please provide as much information as you can to enable us to fulfill your needs

Full Name *
Email Address *
Phone:
Date:
Function Room:
Event Type:
No. of Guests:
Message: *

Booking Conditions

Wedding Booking Conditions

Provisional booking will be held for fourteen days or until a signed ‘Reservation form’ is returned to The County with a non-refundable deposit of £450.00. Refer to cancellation policy on reverse of ‘Reservation form’.

The full amount of anticipated costs for food and liquor should be settled in full four weeks before the wedding based on final numbers. Any adjustments should be agreed with The County after this period. The deposit will be taken off your account on the day of the function and your account will be adjusted accordingly.

As per licensing law, the bar will close at 11.30pm with any dancing finishing at midnight.

Please note: all ‘Conditions of ‘booking’ on the reverse of your ‘Reservation form’.
All prices are correct at time of print, although The County reserves the right to change prices without prior notification.

Bedrooms: we ask all guests to make their own individual booking and secure this with a £10.00 per person non-refundable deposit.

Finger Buffet

Evening Finger Buffet Menus

Minimum Catering for no less than 80% of your total number of evening guests if
you also book a  Wedding breakfast meal. If you do not book a Wedding Breakfast Meal, then you should cater for 100% of your guests

County Hotel Evenig Finger Buffet Menus

Menu 1    £16.50

Selection of sandwiches and bridge rolls
“Pigs in blankets” with grain mustard mayonnaise
Prawns with marie rose sauce in choux pastry
In idual leek and Colston Bassett Stilton quiche
Selection of vegetable crudités with pitta bread and vegetable dips
Platter of seasonal fruits

County Hotel Evenig Finger Buffet Menus

Menu 2    £18.75

Selection of sandwiches and bridge rolls
Chicken tikka with minted cucumber Greek yoghurt
Goujons of plaice and chips
Smoked salmon and asparagus tartlet
Mini Melton’s pork pies
Selection of vegetable crudités with pitta bread and vegetable dips
Mini chocolate éclairs

County Hotel Evenig Finger Buffet Menus

Menu 3    £21.75

Selection of open sandwiches
Skewered spiced lamb with Greek yoghurt
Chicken satay with peanut dip
Tempura of tiger prawns with cucumber and chilli dip
In idual smoked salmon crouton with baby capers
Cured ham, Somerset Brie and black grape tart with balsamic dressing
Corn-fritter with tomato, mozzarella, peppers and basil
Selection of vegetable crudités with pitta bread and vegetable dips
Assortment of seasonal fruit pastries
Platter of Neal’s Yard Dairy farmhouse cheeses served with grapes, walnuts and biscuits

County Hotel Evenig Finger Buffet Menus

Additional Items Charged at £2.50 Each

Selection of pizza slices;  Scotch eggs;  Sausage and tomato rolls;  
Chicken drumsticks in Cajun spice;  Vegetable samosa;  
Deep-fried potato skins with cheese and sour cream;  
Deep-fried calamari (squid rings); Battered onion rings
 
Tea or Coffee with home-made fudge £2.25

Please note: In conjunction with a major refurbishment scheme during the Summer of 2007, we will be changing the three course and buffet format and prices.This is a sample at the moment. We apologise for any difficulty that this may cause you but will endeavour to assist you as much as we can with future bookings.

Menu Selector

Menu Selector

 
You can create your own menu from the dishes below.
We ask you to select ONE starter, ONE main course and ONE dessert for all your guests with a vegetarian option.


Starters @ £5.25 Per person

Freshly made Soup of the Day (v)
A Salad of Sun-Blushed tomatoes, Feta Cheese & Black Olives (v)
Spinach, Stilton & Walnut Tart, Small Leaf Salad, Balsamic Dressing (v)
Crispy Oriental Beef Salad
Plum Tomato, Mozzarella & Pesto in a Filo Pastry Cup presented on a Salad of Watercress  (v)
                                                                                              

Starters @ £6.15 Per person

Lobster Bisque with Gruyere Croutons
Classic Caesar Salad (v)
Chicken Liver Pate with Toasted Home-Made Walnut Bread, Red Onion Marmalade
Stuffed Portabello Mushrooms with Spinach, Roasted Red Pepper & Pine Kernels, topped with Melted Brie (v)
Smoked Duck & Orange Salad with toasted Pine Nuts
Char - Grilled, Fresh Tuna Nicoise
Ham Hock & Sage Terrine, Balsamic Reduction, Apple Compote
Warm Goat’s cheese & Tomato Tartlet, Aubergine Caviar, Roquette Salad (v)
Fresh Asparagus Bundle, rolled in Parma Ham, Hollandaise Sauce

Starters@ £7.25 Per person

Sauteed Garlic Mediterranean Prawns with a Sweet Chilli Dip
Pressed Salmon & Mackerel Terrine with Salsa Verdi
Fresh Salmon & Prawn Tower dressed with a Horseradish Crème Fraiche
Smoked Salmon Pillow, with Crayfish and Crab, on Dressed Rocquette
Duck, Ham Hock & Parsley Terrine, Apricot Chutney, Toasted Brioche
   

Main Course @ £15.75Per person

Pan Fried Salmon Fillet, Lyonnaise New Potatoes, Bernaise Sauce
Aubergine, Tomato & Brie Gateau, Pesto Cream (v)
Ratatouille Timbale, Tomato Sauce, Tapenade & Parsnip Crisp (v)
Roasted Italian Vegetables, Baked in Filo Pastry, Tomato & Herb Sauce (v)
In idual Chicken & Asparagus Pies, Topped with Short Crust Pastry, Pan Fried New Potatoes
Slow Roasted Lamb Shank, Grain Mustard Mash, Rosemary & Garlic Infused, Red Wine Jus
Fillets of Red Talapia, Salad of Watercress, Caper berries & Sweet Potatoes, Herb oil
Char-grilled Rump Steak, Hand Cut Chips, Roasted Vine Tomatoes, Button Mushrooms

Main Course @ £16.95 Per person

Char-grilled Rib Eye Steak with Parmentier Potatoes, Tomato Chutney
Pork Cutlet, Brioche and Herb crust, Creamed Potatoes, Apple and Calvados Jus
Saffron and Wild Mushroom Risotto with Shaved Parmesan (v)
Tagliatelle, Sun-blushed Tomatoes, Rocquette, Anchovies & Black Olives (v)
Pan Fried Cod Fillet, Saute Potatoes, Beurre Blanc
Roast Corn Fed Chicken Supreme, Filled with Sun-blushed Tomatoes & Herbs,
Red Wine Jus & Croquette Potatoes
Roasted Fillet of Sea Bass, Thai Style Noodles, Lemongrass & Ginger Beurre Blanc
Pan fried Duck Breast, Fondant Potato & Pink Peppercorn Sauce

Main Course @ £18.25 Per person

 
Corn fed Chicken & Lobster Saute with Courgettes & New Potatoes
Monkfish Tail Rolled in Pama Ham,Creamed Potatoes & Saffron Sauce
Rack of Lamb, Caramelised Fresh Apricots, Dauphinoise Potatoes, Redcurrant Jus
Beef Fillet on Potato Rosti, Wild Mushroom and Black Truffle Jus
(£4.75 supplement)
Thyme Roasted Venison, Fondant Potato, Red Wine Jus
Market Fresh Fish [depending on availability] Brill, Halibut, Turbot
Served with either…..£p.o.a.
Cracked Black Pepper Butter,  Sauce Vierge

All dishes are served with a  selection of Market Fresh Vegetables)


Desserts @ £5.75 Per person

Iced Lemon Parfait, served with Sliced Cantelope Melon & Strawberry Coulis
Chocolate Forest Roularde with Chocolate Fudge Sauce & Minted Clotted Cream
Sour Cherry & Chocolate Terrine with Citrus Cream
Apple Strudel with Sauce Anglaise & Vanilla Ice Cream
White Chocolate Parfait Coated with Chocolate Ganache
Steamed Spotted Dick with Brandy Sauce
Forest Fruit Crumble with Anglaise & Honeycomb Ice Cream
A Selection of Home-made Ice-Creams and Sorbets

Desserts @ £6.95 Per person

Strawberry Meringue Baked Alaska with Raspberry Coulis
Baked Chocolate Brioche Pudding with Apricot Chutney & Cinnamon Vanilla Sauce
Chilled Lime and Blueberry Cheesecake with Sour Strawberry Yoghurt
Chocolate Log Roularde with Coconut Shavings & Chocolate & Coconut Cream Sauce
Iced Melon Delight with Mango Fan, Chantilly Cream & Raspberry Sauce
                                                                                         
A Selection of Hand Crafted English & Continental Cheeses with Wafer Biscuits, Chutney & Grapes (£7.95 per person)
 
A Selection of Teas and Coffees with Home-made Petit Fours £2.25 per person

 
 

Hotel Availability


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