Wedding Pack

Wedding Check List 1 Year

6 Months

3 Months

1 Month

Arrange wedding with clergyman or registrar. Book reception location and caterers. Book the honeymoon - make arrangements for the first night.

Book a photographer and/or video company. Arrange wedding cars. Order wedding cake. Make a wedding gift list. Order stationery (invitations, order of service and place cards)..

Buy gifts for Groom and Attendants. Finalise honeymoon and wedding night details. confirm menus, wines with hotel and caterers. Send out invitations.

Buy gifts for Groom and Attendants. Finalise honeymoon and wedding night details. confirm menus, wines with hotel and caterers. Send out invitations.

2 Months

1 Week

Record acceptances and refusals. Send out wedding gift list. Reply immediately to presents received.

Full rehersal of the wedding (time the journey to the church). Finalise honeymoon - luggage to reception, tickets and money. Make final checks for the wedding cake, flowers, photographer, cars etc.

8 Months Discuss optional evening entertainment. Compile guest list with both families. Choose bridesmaids, best man, ushers and page boys. Shop for dresses and accessories. Decide on men’s outfits and arrange hire.

4 Months Visit clergymen again, discuss bands, music, flowers, confetti, bell-ringing and fees. Choose wedding rings. Consult florist and organise floral arrangements (bouquets, bottonholes, church and reception).


Wedding Menu Options Capapés



Main Couses

Mini Yorkshire Pudding with Cornish Sirloin of Beef and Horseradish Sauce

Butternut Squash Velouté with Shitake Mushrooms and Truffle Oil

Handmade Newlyn Crab Fritter on a Tzatziki Salad with Chilli Oil Dressing

Traditional Roast Sirloin of Cornish Beef with Thyme-Scented Yorkshire Pudding and Pan Gravy

Seared Scallops with a Local Black Pudding Spoon and Thermidor Sauce

Roasted Pepper & Tomato Soup with Horseradish Crème Fraiche

Flat Field Mushroom with Chorizo Saussage Spring Onion and Garlic, Red Wine and Port Sauce

Slow Roast Rump of Lamb with Rosemary & Garlic carved onto a Spring Onion Mash and Fresh Mint Sauce

Roast Lamb on a Spring Onion Mash with Roasted Asparagus and Minted Lanb Jus

Curried Carrot, Coconut and Coriander Soup

Salted Cod Croquettes with Wild Rocket & Lemon Salad and Homemade Tartar Sauce

Corn-Fed Chicken Breast with Olives, Sunblushed Tomato & Cornish Feta Cheese, Pomme Anna Potatoes, Chive and White Wine Velouté

Battered Mushroom Risotto Ball with Pesto Dressing and Parmesan Filo Crown with Sunblushed Tomato Cream Cheese and Thai Basil Mini Fish & Chips with Mushy Peas and Tartar Sauce on a Bread Crouton

Mushroom and Spinach Soup Leek and Potato Soup Parsnip and Coriander Soup Roasted Vegetable Soup

Duet of Melon with a Light Strawberry & mint Soup and Pinapple Granite Chicken Liver & Brandy Parfait with Hot Apple Chutney and Char-Grilled Focaccia Bread Confit Duck & Beansprout Spring Roll with Hoisin Sauce and Crisp Leaves

Oven-Baked Salmon en Croute with Spinach & Lemon Compote wrapped in Filo Pastry with Parsley Cream Sauce Fresh Cornish Fish of the Day from It Ives Bay Asian-Marinated Pressed Belly Pork with Crushed Flageolot Beans. Smoked Bacon & Vegetable Dressing and Cider Jus

Wedding Menu Options

Grand Buffet

Evening Buffet

Chilled Melon Gateau with Passion Fruit & Raspberry Sorbet Candied Peel and earl Grey Syrup

Homemade Mini Burgers

or Roast Pesto Vegetable Salad with Glazed Goat’s Cheese, Sugar Caramel and Salda Leaves



Wild Mushroom & Butternut Squash Cannelloni with Cornish Yarg and Dijon Cream

Rich Belgian Chocolate Fondant with Cornish Clotted Bream and Chambord Syrup

Thai Green Curried Vegetables with Basmalti Rice and Prawn Crackers

Poached Pear and Char-Grilled Brioche with Cherry Ice Cream and Truffle Honey

Butternut Squash, Wild Mushroom & Lemon Spinach Wellington with Tomato & Basic Sauce and Roasted Artichoke

Baileys Crème Brûlée with Vanilla & Walnut Icream and Marble Flute

Carrot, Orange & Ginger Risotto with Water Cress and Parmesan

Profiteroles filled with Orange & Grand Marnier Cream with Double Chocolate Sauce and Toasted Caramalised Cashew Nuts

Half a Roasted Onion with Mediterranean Vegetables Gervik Goat’s Cheese, Sunblushed Tomato and Toastaed Pine Nuts

Classic Lemon Merangue Pie with Chantilly Cream and Blue Berry Compôte Apple & Fruits of the Forest Crumble with Warm Crème Anglaise

oOo Poached Decorated Salmon Shell on King Prawns with Dressings Cinnamon and Honey Glazed Ham Roast Sirloin of Beef with Horseradish Cream Poached Cured Salmon Galantine of Chicken Gresh Bourbon Glazed Turkey A Selection of Simple & Compound Salads: Coleslaw / Lettuce / Tomato / Rice / Pasta Warm New Potato & Chive Salad with French Dessing Warm Fresh Baked Bread Selection oOo A selection of Fancies, Pastries & Merangues to include: Indivicual Mango & Fresh Fruit Torte, belgian Chocolate Mouse Cake, Fruit Éclairs, Merangue Shells with Fresh Cream & Chocolate, Vienesse Fancies or Fruit Salad in Vodka Syrup laced with Mint & Lemon Balm

Cajun Potato Wedges Carbis Bay Scotch Eggs Confit Duck Spring Rolls Vegetable Spring Roll Garlic Chiabatta with Cornish Feta Cheese & Caramelised Onion Cod Croquettes with Homemade Tartar Sauce Hot Cherry-Baked Gamon with a Floured Roll, Smoked Bacon & Sage Stuffing and Warm Pinapple Purée Wild Rocket & Cherry Tomato Salad Home-Made Coleslaw

Seating Arrangements

The traditional layout for a Wedding Breakfast would have a Top Table where the Bride and Groom would be seated with the oarents of the newly wedded, best man and other close friends and relations. Suitable for parties of 30 to 150.

Chevrons are suitable for guest numbers of 20 to 90. Usually set for six or eight people, this arrangement allows for small groups to sit together and gives a slightly less formal setting.

Round tables are also available. We have a total of six 6’ tables seating up to 12, and four 5’6” tables seating up to 10. Round tables are very sociable, and your top table could also be a round table if desired.


Tintagel Castle




Lanhydrock Newquay

Trerice Manor

Antony House Eden Project

Perranporth Fowey Truro Trelissick Garden

St Ives


Falmouth St Michael’s Mount Glendurgan Garden

Land’s End

Lizard Point

St Mawes Castle



Carbis Bay Hotel & Spa, St Ives, Cornwall TR26 2NP Hotel +44 (0)1736 795311 C Bay Spa +44 (0)1736 792810 [email protected]