A modern wedding venue with traditional values

Wedding Brochure 2016 - 2017

Located a very short walk away from the beautiful and historic city centre of Cambridge, Robinson College, its beautiful gardens and the brand new Crausaz Wordsworth Building provide a unique, charming and intimate environment for your perfect wedding reception. Our stylish settings, very high standard of award winning cuisine and excellent reputation, combined with a dedicated, professional and friendly service will ensure that YOUR day is truly memorable.

All about you and the most important day of your life We understand that you want this special day to be perfect and bespoke to your own requirements. We would like to take most of the pressure away. To assist you with your planning and organisation we have put together a very flexible celebration package that can be tailored to your exact wishes, requirements and with your own personal touches. Nothing is too much trouble for our celebration coordinator who will be with you from the start of your journey, helping you organise your special requests and answering any questions that you may have during the time leading to your big day, as well as on the day itself. Exclusive use of your own wedding venue and access to the beautiful College gardens for your photographs, will ensure your day is a very special and intimate day to remember.

More than just the wedding day, a celebration package that gives you that extra special time with your loved ones

Some of your guests may be travelling from far away and may want to spend more time discovering the beautiful city of Cambridge. A whole weekend with family and friends are key to making your special day the best day of your life.

Our package includes: Exclusive hire and use of the Crausaz Wordsworth Building including the two first floor rooms that can be used as a rest room or quiet area to simply escape and reflect on your special day. The day before: 10 College en suite study bedrooms (twin occupancy) The Celebration Day: Welcome drink – Prosecco, fruit juice or mineral water, served on the lawn or in the gardens (weather permitting) * Bride and Groom complimentary wedding night at a nearby four star hotel 10 College en suite study bedrooms (twin occupancy) 3 course fine dining wedding breakfast, tea and coffee, bottled mineral water and half a bottle of College house wine per guest 1 glass of Prosecco per guest for the Toast (fruit punch alternative) Evening Finger buffet Printed personalised menu cards and table numbers

Table flower displays ** White linen table cloths and linen napkins Dance floor Use of the beautiful College gardens for photographs Private cash bar with service staff The Morning After: Brunch for up to 20 people Above package includes 50 guests and ten en suite study twin bedrooms for night prior and night of wedding £ 6500.00 + VAT Additional guests for the full day charged at £115.00 plus VAT per person and additional evening buffet guests are charged at £15.00 plus VAT per person.

*Alternatively this will be served in the bright and spacious reception area of the building **small table posies provided, should you wish to upgrade to large or more elaborate displays for the guest tables and head table please ask for prices at time of enquiry

Personal touches Your celebration coordinator will be able to offer advice and help you to organise these personal touches that make your day extra special. Price on application. Customise or theme the menu Disco or musical entertainment Bouncy castle, lawn games Upgraded flower arrangements Photographer Extra accommodation for guests And plenty more....

Wedding Breakfast 2016 Our award winning Head Chef Gary and his culinary team have put together the below menu for your consideration. Gary will be happy to discuss your own requirements and come up with a bespoke menu if required.

Please select one item from each course Starters: Tequila, coriander and lime cured salmon Beetroot and dill shot, lemon crème fraiche, quail egg with avruga caviar Rye bread and shrimp sandwich, mango and gooseberry relish Ricotta, pea and mint terrine Crisp Serrano ham, radish, peach and broad bean salad Beetroot pesto, baby gem and goats curd Vegetarian: Ricotta, pea and mint terrine Vegetable crisps, radish, peach and broad bean salad Beetroot pesto, baby gem and goats curd Traditional chef’s speciality soup with vegetables crisps Your choice of freshly made soup from our seasonal list Main courses: Scottish hake wrapped in Parma ham Tomato prawn confit and a lemon caper sauce Fillet of Mediterranean seabass en croute Crayfish tail, Chablis and chive butter sauce Szechuan peppered Beef Tournedos Wild mushroom stroganoff and chicken liver parfait crepe Griddled asparagus and vegetable tian Caramelised shallot and mustard sauce

Noisettes of Suffolk lamb with café de Paris butter Leek, sweet potato and goat’s curd terrine Minted broad bean puree, honeyed baby carrots Lamb and Rosemary jus Roulade of corn-fed chicken with chorizo, fig and manchego Spaghetti of pesto vegetables, crispy confit thigh and sweet potato Sauvignon wine sauce with tomato concassee, chive and nut brown mushroom Vegetarian: Smoked aubergine, courgette and pecorino baklava Spaghetti of pesto vegetables, crispy mushroom confit and sweet potato Sauvignon wine sauce with tomato concassee, chive and nut brown mushroom Vegetarian: Caprese stuffed chestnut mushroom with macadamia nuts Rosemary roasted new potatoes, quorn savoyarde, spinach salad and chargrilled vegetables Coriander and garlic sauce -

Desserts: Chocolate fudge brownie cheesecake Blood orange curd and vodka infused berry salad Strawberry and apple cider roulade Blackberry marmalade and nectarine emulsion Praline ganache meringue mille feuille Kirsch cherry compote and scarlet cress

You may want to also consider adding an extra fish or sorbet course as well as a cheese course. Gary will be on hand to advise accordingly.

Finger Buffet Options Please select up to 7 items from the choices below 

Assorted sandwiches made freshly from: granary, wholemeal & white bread, accompanied with a selection made from the following speciality breads: olive, rye bloomer, caraway seed, Kansas sunflower, brioche and French baguette (V)

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Selection of open white, wholemeal and granary bridge rolls (V)

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Newmarket sausage and fresh herb rolls (H)

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Duchess of Cambridge cheese, spring onion and tomato chutney quiche (V) (H)

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Malaysian chicken satay on naan bread with whipped low fat minted yogurt

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Crostini of beef fillet, chicken liver pate and shallot marmalade

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Crostini of Suffolk lamb with a honey, mint and redcurrant glaze

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Bruschetta of cured salmon with lemon, dill and anchovy crème

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Grain mustard, garlic and honey glazed Cumberland chipolatas (H)

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Suffolk ham hock and smoked bacon rissole with shallot marmalade (H)

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Chili mixed bean, coriander and avocado salsa tortilla roulade (V)

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Mini Indian selection with mango chutney (V) (H)

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Hummus, tzatziki and guacamole dips with vegetable crudités (V)

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Skewered sweet cherry tomatoes, Galbani mozzarella and basil with rapeseed oil (V)

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Piri piri chicken with coriander guacamole

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Marinated salmon in capers, tomato and garlic on rye with soured cream

Just Desserts 

Spiced carrot cake (V)

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Seasonal berry and amaretti biscuit cheesecake (V)

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Chocolate and fudge tartlets (V)

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Mango and white chocolate profiteroles (V) (V) Vegetarian

(H) Served Hot

Contact us on

Tel: (01223) 332859 or 339119 Email: [email protected]