• CONFERENCES •

CIVIL WEDDINGS

•

WEDDING RECEPTIONS

• BANQUETS •

MEDIEVAL BANQUETS

•

SMALL MEETINGS

•

TRAINING SEMINARS

•

DINNER DANCES

• EXHIBITIONS •

PUBLIC MEETINGS

•

STAGE EVENTS

• FESTIVALS •

PROMOTIONAL EVENTS

•

CORPORATE HOSPITALITY

South Wootton, King’s Lynn, Norfolk PE30 3HQ t: 01553 675 566 f: 01553 675 568 e: [email protected] www.abacusthotels.co.uk

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CONFERENCE AND BUSINESS MEETINGS The hotel is the ideal venue for large and small meetings for 2-200 people. Knights Barn with its unique setting, atmosphere and versatility, offers the perfect venue whatever the occasion. The Great and Small Barns interconnect, giving the organisers greater flexibility. On the first floor there are two climate controlled Boardrooms, interconnecting with the central Syndicate Room. Across in the main hotel are the Admiral and Captains rooms ideal for smaller meetings with the Study and Library giving intimate privacy for one to one discussions. An excellent venue for: training, conferences, meetings, seminars, product launches, trade shows and exhibitions.

Capacities Small Barn - dinner Small Barn - buffet reception Great Barn - dinner Great Barn - dinner dance Great Barn - buffet dance

60 persons 90 persons 250 persons 200 persons 299 persons

Room hire charges for dinner dances, formal dinners and luncheons will include: linen cloths and napkins * candles * printed menus

Menus We would recommend you discuss your requirements and preferences with a member of our banqueting staff. Please choose your menu from the menu selector. So that service and quality of the meal is maintained, the choice must be one dish from each course. Naturally for those of your guests who have religious or dietary requirements, every assistance will be given.

Music Should you require music for your dinner dance, we will make the arrangements for you or alternatively you are most welcome to provide your own disco/band.

Leisure Club and Imagine Spa Hotel residents have complimentary membership to the Leisure Club which has the following facilities: Swimming pool - Steam Room - Sauna - Spa Bath - Gym Imagine Spa with treatment rooms, mineral grotto, aromatherapy and serial baths (Please ask for the Spa breaks and packages brochure and tariff)

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MEETINGS & SEMINARS Daily Delegate Rate

Price includes Main meeting room hire LCD projector and screen (must be pre-booked to ensure availability) Unlimited coffee, tea and water Unlimited fresh fruit, fresh pastries or biscuits 2 course delegate buffet lunch including 1 hot dish Note pads and pencils Flip chart and marker pens Cordials, iced water and mints Free High Speed wifi Internet Access

24 Hour Delegate Rate

Price includes The Daily Delegate Conference package Three course dinner with coffee Full English breakfast Complimentary use of the Leisure Club Single accommodation which includes Colour TV with Freeview Direct-dial telephone Free high speed wifi internet access Tea and coffee making facilities

A further range of audio visual equipment Can be hired by prior arrangement

Daily Delegate and 24 hour Delegate rates are only available for parties of 12 or more Rooms available

The Great and Small Barns Boardrooms 1 and 2 Study Library Admirals Room Included in the hire of the room

Note pads, pencils, flip charts, marker pens, iced water, cordials and free high speed wifi internet access

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Support Services

Available by prior arrangement Audio visual equipment Transportation Fax Post (deposited by 4.45pm)

Ancillary Services Tea/coffee and biscuits Danish pastries Afternoon fancies Juices Mineral water Bacon sandwiches

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E CCE ENN RRE FEE NF ON CCO

Capacities Capacities

M OM OO RRO

S NS ON SIIO NS EEN IIMM DD 101 101 30.6 30.6 22 22 6.7 6.7 2222 2222 206 206

20 20 66 24 24 7.5 7.5 480 480 45 45

Board Board Room 22 Room

54 54 16.3 16.3 24 24 7.4 7.4 1296 1296 120 120

Great Barn Barn Small Great Small Main Room Room Extension Extension Barn Main Barn

155 155 47.1 47.1 22 22 6.7 6.7 3518 3518 326 326

Whole Whole Suite Suite

23 23 7.1 7.1 23 23 7.1 7.1 529 529 50.5 50.5

Board Board Room 11 Room

23 23 7.1 7.1 23 23 7.1 7.1 529 529 50.5 50.5

Board Board Room 22 Room

---1292 1292 123 123

Whole Whole Centre Centre

Dimensions Dimensions Length Feet Feet Length Metres Metres Width feet feet Width Metres Metres Area Sq. Sq. feet feet Area Area Sq. Sq. metres metres Area

&&

Board Board Room 11 Room

Small Small Barn Barn

Key to Plans

Whole Whole Suite Suite

Great Barn Barn Great Main Room Room Extension Main Extension

229 229 --299 299 200 200 250 250 ----

16 16

75 75 50 50 30 30 99 99 50 50 60 60 -30 30 30 30

16 16

224 224 150 150 -200 200 200 200 250 250 -40 40 72 72

Theatre Style Style Theatre Classroom Classroom Board Room Room Board Buffet/Reception Buffet/Reception Dinner/Dance Dinner/Dance Dinner Dinner Informal meeting meeting Informal U-Shaped U-Shaped Cabaret Cabaret

CC CC

CC CC

Microphone socket Broadband point point H Microphone socket Broadband 13 amp socket Telephone point point 13 amp socket Telephone ☎ Folding or or removable removable partition partition Door WW Folding Door WW climate control control CC climate CC 60 amp amp Three Three Phase Phase Power Power available available in in Great Great and and Small Small Barns Barns 60

554

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CCO ON NF FEE RRE ENN CCE E && RRO OO OM M DD IMIM EEN NS SI I OO NN SS

ROOM DIAGRAMS DIAGRAMS ROOM

Dimensions Dimensions Length Feet Length Feet Metres Metres Width feet feet Width Metres Metres Area Sq. feet Area Sq. feet Area Sq. metres Area Sq. metres

All dimensions dimensions shown shown in in feet feet All

Captains Captains Room Room

Admirals Admirals Room Room

Library Library

Study Study

22 22 6.7 6.7 15 15 4.5 4.5 330 330 30 30

17 17 5.25 5.25 17 17 5.25 5.25 289 289 27.5 27.5

14 14 4.25 4.25 17 17 5.25 5.25 238 238 22 22

14 14 4.25 4.25 14.5 14.5 4.5 4.5 203 203 19 19

Capacities Capacities Theatre Style Style Theatre Classroom Classroom Board Room Room Board Buffet/Reception Buffet/Reception Dinner/Dance Dinner/Dance Dinner Dinner Informal meeting meeting Informal U-Shaped U-Shaped Cabaret Cabaret

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Key to to Plans Plans Key 13 amp amp socket socket 13

☎ ☎

Telephone point point Telephone Door Door

--14 14 --14 14 ----

--12 12 -------

------10 10 ---

------66 ---

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BANQUET MENU SELECTOR

Please make your selection from the dishes listed below. In order that the service and quality of your meal is maintained you should choose one dish from each course. Naturally for those of your guests who have religious or dietary requirements an alternative can be provided.

Starters

Main Courses

Cream of vegetable soup Cream of tomato soup with croutons

Roast loin of pork with an apricot and thyme stuffing served with a pan gravy

French onion soup topped with cheese croutons

Oven roast Norfolk chicken with sage and onion stuffing

Chilled melon with fresh strawberries and raspberry sauce

Suprème of chicken bergère with mushrooms, herbs, onions and cream

Fresh water crayfish and prawn cocktail with a smoked paprika and lemon Marie Rose sauce

Roast leg of lamb with a redcurrant and rosemary scented gravy

Roulade of salmon mousse wrapped in smoked salmon with a lemon and herb dressing

Roast Norfolk turkey with sage and onion stuffing and chipolata sausage

Smooth chicken liver pâté with chutney and crusty bread Goat’s cheese herb mousse sun dried tomato, mixed beets and fine herbs with a balsamic dressing

Roast sirloin of beef with a bordelaise sauce Roast topside of beef with Yorkshire pudding and pan gravy Homemade steak and kidney pie with onion gravy

Smoked chicken Caesar salad Chicken, leek and bacon pie

All main courses include one potato dish and a choice of two vegetables

Allergy advice: All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If you have a food allergy please let us know before ordering, where full allergen information can be provided. We cannot guarantee that any items on the menu are free of nuts or traces of nuts and we ask that you take care with fish dishes as they may contain bones. As far as practicable, GM soya and maize has been removed from all food products. We do have an information pack available listing the allergens contained within the dishes within these menus. Please ask for further information.

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BANQUET MENU SELECTOR Fish Dishes - main course Poached fillet of salmon in a white wine and fresh dill sauce Home baked fish pie topped with creamed potato gratin Steamed sea bass fillets, warm ratatouille and a walnut pesto All main courses include one potato dish and a choice of two vegetables

Alternative course for vegetarian Warm gruyère cheese, mushroom and leek tart with a fennel, rocket salad and basil pesto Crispy brie, shallot and herb risotto cakes with cauliflower purée and water cress salad Baked portabella mushroom with tomato and mozzarella cheese served with a warm lentil herb salad

Potatoes Roast Dauphinoise Minted new Jacket

Vegetables Baton carrots Petits pois Cauliflower mornay

Florets of broccoli Braised spiced red cabbage Panache of fresh vegetables

Desserts Panettone bread and butter pudding Baked vanilla cheesecake with fresh strawberries Profiteroles with chocolate sauce Glazed lemon citrus tart with Chantilly cream A trio of desserts Coffee and mints Coffee and petit fours

Raspberry and white chocolate cheesecake Tropical fresh fruit salad served with fresh cream Bramley apple pie and cream Eton mess All seasons fruit pudding with fruit coulis Sticky toffee pudding with butterscotch sauce English and continental cheeses with celery grapes and biscuits

Allergy advice: All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If you have a food allergy please let us know before ordering, where full allergen information can be provided. We cannot guarantee that any items on the menu are free of nuts or traces of nuts and we ask that you take care with fish dishes as they may contain bones. As far as practicable, GM soya and maize has been removed from all food products. We do have an information pack available listing the allergens contained within the dishes within these menus. Please ask for further information.

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CHEFS CARVED BUFFETS Carved buffet 1

Carved buffet 2

Prime Wiltshire ham Roast Norfolk turkey Baked jacket potatoes Mixed leaf salad, tomato, cucumber and onion salad Freshly prepared coleslaw Savoury rice salad Sliced beetroot Selection of breads

Roast topside of beef Honey glazed Yorkshire ham Hot minted new potatoes Mixed leaf salad, tomato, cucumber and onion salad Curried rice salad Fresh coleslaw with Cheddar cheese Pickles Selection of breads

Note: Any of the above meat dishes can be replaced with the following fish dishes Fillets of smoked trout, Icelandic prawns, prepared mackerel fillets, poached salmon All of the above menus include a choice of desert,coffee and mints

HOT BUFFET SELECTOR Minimum of 20 persons Please choose two dishes from those listed below

Sweet and sour chicken Chilli con carne Chef’s homemade curry Beef bourguignon Classic homemade lasagne Fisherman’s pie

Thai green vegetable curry Flaked salmon and broccoli mornay Coq au vin Wild mushroom risotto Liver and bacon casserole Sweet pepper and mushroom stroganoff

The above dishes include hot baked potato or minted new potatoes or rice, mixed salad, coleslaw, crusty bread and butter, a choice of dessert, coffee and mints

Allergy advice: All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If you have a food allergy please let us know before ordering, where full allergen information can be provided. We cannot guarantee that any items on the menu are free of nuts or traces of nuts and we ask that you take care with fish dishes as they may contain bones. As far as practicable, GM soya and maize has been removed from all food products. We do have an information pack available listing the allergens contained within the dishes within these menus. Please ask for further information.

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BUFFET MENU

Captain’s buffet

Knights Barn buffet

Assorted filled wraps Potato skins filled with cheese and bacon Assorted fingers of quiche Japanese breaded prawns Mini lamb samosa Mini chicken tarragon pies Tropical fruit platter

Sandwich platter Assorted mini brochettes (ham and mozzarella/spinich and Feta cheese) Hot sausage rolls Thai prawn selection Assorted Indian selection with a sweet chilli sauce Breaded mozzarella dips Tropical fruit platter

Selector buffet

(choose 6,7 or 9 items from the list) Assorted filled wraps Assorted filled sandwiches Hot sausage rolls Chilli beef empanadas & chargrilled vegetable empanadas Lamb samosa Baked potato skins and assorted dips Mixed chicken skewers Spicy potato wedges Assorted quiche fingers Vegetable crudities and dips Selection of mini breads with olive oil and balsamic dips Mini hog roasts Mini chicken and tarragon pies Vegetable pakora ADD Fresh fruit platter (price per person)

Allergy advice: All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If you have a food allergy please let us know before ordering, where full allergen information can be provided. We cannot guarantee that any items on the menu are free of nuts or traces of nuts and we ask that you take care with fish dishes as they may contain bones. As far as practicable, GM soya and maize has been removed from all food products. We do have an information pack available listing the allergens contained within the dishes within these menus. Please ask for further information.

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TERMS AND CONDITIONS Contract Clients are reminded that signature of the function contact creates a contract between them and Abacus Hotels Ltd. Booking A booking will be held as an enquiry only, for 10 working days from the time of the enquiry. Confirmation A booking will be confirmed only upon receipt of the required deposit or the signed function contract .Amendments and variations to the details shown on the signed contract will only be recognised if confirmed in writing. Numbers The numbers booked as expected to attend is shown on the contract and will be used as the minimum when calculating the final account. Any variation / final numbers must be agreed and confirmed in writing no less than seven days prior to the event. Pricing policy We reserve the right to amend the quoted prices without notice. VAT Quoted prices, where applicable, include VAT at 20%. Prices will be adjusted in the event of any change in the VAT rate between the time of booking and the date of the event. Deposit requirement The deposit shown on the contract will be non-refundable. Payment terms The hotel reserves the absolute right to refuse credit. In the absence of agreed credit facilities full prepayment may be required at the time of confirmation. Any additional charges incurred are due for payment on departure. If credit has been agreed, invoices are due 28 days from the date of the invoice. In the event of a query, the undisputed part of the invoice remains payable within 28 days, the balance being due immediately upon resolution of the query. Insurance The hotel’s insurance does not cover client equipment and effects. We recommend clients ensure that their own insurance cover extends to the event. For larger social gatherings, we recommend that clients take out cancellation cover. Cancellation by Client Cancellation and substantial changes by client The client may alter the delegate numbers by up to 10% up to 5 working days before the event. Changes of more than 10% may incur additional charges. Delegate numbers charged will be those confirmed no later than 5 days before the event or the minimum number agreed at the time of the booking, or the actual number of delegates that attended the event, whichever is higher. For changes more than 10% the hotel reserves the right to relocate the event to a suitable alternative space within the same venue as best fits the revised number. Alternatively an additional room charge or revised rates may be levied to reflect the changes made to the original booking. In the case of delegate packages, the hotel reserves the right to amend the rates if the new delegate numbers do not meet the minimum criteria for the agreed package. In the case of cancellation, the client must let the hotel know in writing as soon as possible. In the event that all or part of the affected space cannot be re-let and as long as written notice of the cancellation is acknowledged three months before your event, we will not charge any cancellation fee. If the hotel receives notification within three months we will charge you our equivalent lost gross profit (65% of the ex VAT food and beverage sales and 90% of the ex VAT room hire and accommodation sales). If we are able to re-let some or all of the affected space, then the charges will be reduced to take account of the space re-let. Cancellation by the hotel The hotel will not be liable if, for reasons beyond its control, it has to cancel the event. Hotel liability The hotel is not liable for the personal effects or equipment of hotel clients or their guests. Client liability Clients will be held responsible for any damage and/or consequential loss caused by the actions or behaviour of their guests attending their event. Signage – on site No client signage may be displayed within the hotel or its environs without the permission of the hotel management. Such permission is not unreasonably withheld. Signage in local area The client will not place or cause to be placed any external signage within the locale of the hotel without the permission of area the relevant authorities. Sub letting of space The client will not sublet space to a third party without prior written permission of the hotel. Such permission is not unreasonably withheld. Charging for entry The client will not charge for entry without prior permission. Such permission is not unreasonably withheld. Licence requirements The hotel can only guarantee the service of alcohol during permitted hours. Extensions can, in certain circumstances be applied for. Client equipment The use of any electrical equipment or any other such equipment that may pose a health and safety risk must be approved by the hotel management prior to use. Such approval is not unreasonably withheld. Guest provided food and drink No food or beverage will be brought into the hotel by clients for consumption in the hotel without the express permission of the hotel management. Health and safety Clients are wholly responsible for ensuring that they and their guests comply fully with all current statutory health and safety regulations. Noise The hotel management shall be the sole and final arbiter as to the accepted level of noise created by a function and reserve the right to terminate any function that fails to moderate the sound levels if requested.

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PRICES FOR 2015 Main Course

CONFERENCE RATES Daily delegate rate 24 hour delegate rate

Room hire charges

£35.00 £142.00 (full day/half day)

Small Barn £155/N/A Great barn £305/N/A Both Barns £410/N/A Boardroom 1 £115/60 Boardroom 2 £115/60 Study £60/30 Library £60/30 Admirals Room £80/40 Captains Room £80/40 Exhibitions from £765

Ancillary services (per person per service) Tea/Coffee and biscuits Danish pastries Afternoon fancies Juice per litre Mineral water per litre Bacon sandwiches

£2.90 £1.45 £1.45 £6.20 £3.60 £4.80

Support Services

Audio visual equipment LCD projector & screen £35.00 VCR and large monitor Book in advance/free of charge DVD player Book in advance/free of charge TV Book in advance/free of charge WI-FI free of charge Transportation Price on application Telephone (per unit) £0.26 Fax (first A4 sheet - UK) £1.05 Fax (first A4 sheet abroad) £2.10 Subsequent sheets (UK) £0.26 Subsequent sheets (abroad) £1.05 Receiving (per sheet-UK) £0.21 Receiving (per sheet-abroad) £0.21

BANQUET MENUS

Roast loin of pork Oven roasted Norfolk Chicken Chicken berg ere Roast leg of lamb Roast Norfolk turkey Roast sirloin of beef Roast topside of beef Steak and kidney pie Chicken, leek and bacon pie Third vegetable (per person)

£14.00 £14.00 £14.00 £14.45 £14.00 £16.65 £14.00 £10.75 £10.75 £1.70

Fish dished - main course Poached salmon Fish pie Steamed sea bass

£15.00 £15.00 £15.95

Vegetarian Menu

Priced as for the main course chosen Desserts each at £6.00 English and continental cheeses £6.95 Coffee and mints £2.50 Coffee and petit fours £3.75

Chefs carved buffets Buffet 1 Buffet 2

£24.00 £26.50

BUFFET MENU (per person) Hot buffet Any additional choice Captains buffet Fruit platter Knights Barn buffet Selector buffet: 6 items 7 items 9 items

£15.50 £2.00 £12.00 £1.45 £10.75 £10.75 £12.00 £14.50



Starters

Soups Melon with fresh strawberries Crayfish cocktail Roulade of salmon mousse Chicken liver pate Goats cheese herb mousse Chicken Caesar salad

£5.45 £7.05 £7.85 £8.40 £7.05 £7.05 £8.40

The prices include VAT at 20%; they are indicative and subject to change 10/14

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WINE LIST This is a sample list. The contents are likely to vary. This international selection of quality wines is from some of the world’s top vineyards. The wines have deliciously distinctive regional flavours and are excellent value for money.

Sparkling Wines and Champagne

Prosecco, Extra Dry, Italy Fine, peristent, soft fizz surrounds the typical spectrum of apple, pear and a hint of peach.

£19.95



Asti Spumante Sant’ Orsola Italy Elegant, yet richly fruity bouquet matched by a deliciously concentrated flavour on the palate and a stylish grapey acidity on the finish.

£21.00



Duval-Leroy Brut NV A very well made Champagne, clean and crisp that will appeal to all palates.

£46.00

White Wines

Cullinan View Chenin Blanc, Robertson South Africa Deliciously fresh and creamy with peachy fruit character. A classic South African style.

£17.50



Hardys ‘The Riddle’ Colombard-Chardonnay SE Australia Easy drinking and refreshingly lively. zingy Colombard character and fuller, richer style Chardonnay.

£18.50



Corte Vigna Pinot Grigio, Pavia Italy Floral, racy and dry with green, crisp fruit; an innovative wine by a collaboration of private land owners.

£19.50



Nobilo Southern Rivers Sauvignon Blanc New Zealand Fresh and crisp with classic characters of goosebery and tropical flavours. Excellent weight with a dry lingering finish.

£23.25

Rosé Wine

Hardys ‘The Riddle’ Cabernet-Grenache Rosé SE Australia Aromas of ripe strawberry with floral, rose petal overtones, light-bodied on the palate, with soft sweet berry fruit flavours.

£18.50

Red Wines

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Louis Felipe Edwards Lot 18 Merlot, Rapel Valley -Chile Soft, smooth, approachable Merlot with rounded Cherries and spiced plum.

£18.50



Hardys ‘The Riddle’ Cabernet-Merlot SE Australia The velvety character of the Merlot complements the more structured Cabernet Sauvignon. Easy drinking with soft tannins, a lingering finish and a light oak influence.

£18.50

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Don Jacobo Crianza Rioja Tinto, Bodegas Corral Spain Abundant bright raspberry aromas mingle with scrumptious cherries and layered with a creamy barrique character.

£21.95



Etchart Privado Malbec - Argentina A rich, yet beautifully soft and juicy example of what many regard as Argentina’s most successful red grape.

£20.25

All table wines and quality wines on this list have an alcoholic content of between 5% and 14% by volume

Corkage 75cl Table wine 75cl Sparkling wine 75cl Champagne

£9.00 per bottle £13.00 per bottle £18.00 per bottle

The prices include VAT the prevailing rate. Prices will be adjusted in the event of any increase in the VAT rate.

The prices include VAT at 20%; they are indicative and subject to change 05/15

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