Download - Myatt Wedding August 2016

Thyme at Southrop Manor, Lechlade, Gloucestershire, GL7 3NX, +44 (0) 1367 850 174

[email protected] www.thymeatsouthropmanor.co.uk

Thyme at Southrop Manor Ltd is registered in England & Wales Company Number: 04391888 VAT Number: 136899950

YOUR WEDDING WEEKEND AT THYME

Thyme at Southrop Manor is a beautifully restored estate in the Cotswold countryside. The perfect

place to take over for your quintessential English country wedding. The unique collection of cottages

and houses gives the feeling of staying in your very own Cotswold village.

Food and style are at the heart of Thyme. Our beautiful country house gardens and water meadows

along with our stylish and luxurious facilities allows you to create a truly memorable and bespoke

occasion.

Quote – 28th November 2014

mailto:[email protected]

http://www.thymeatsouthropmanor.co.uk/




Your wedding at Thyme includes:

Use of the Tithe Barn from 9am on the Saturday until 9am on the Sunday

Use of the beautiful Southrop Manor gardens for photography for the bride and groom

following the service

Use of the Courtyard accommodation






Title of Event: Becky Myatt Wedding

Type of Event: Wedding

Event Date: August 2016

Number of Guests: Maximum 34 guests

OUR SUGGESTED ITINERARY

Time Activity / Event Anticipated

Numbers*

FRIDAY

4pm Guests arrive and check in to accommodation 14

8pm Dinner in the Tallet (seats 14 guests) or the Swan at

Southrop (our pub/restaurant)

tbc

SATURDAY

9am Breakfast 14

Morning Beauty treatments, hair and makeup

12.30pm Light seasonal buffet style lunch served in the Tallet tbc

Mid afternoon Wedding, Reception and Dinner in the Tithe Barn 34

12pm Guests leave or make their way back to their

accommodation

SUNDAY

9am Breakfast 14

12pm Guests check out or if they wish to stay an additional

night this can be arranged

Timings are simply suggestions and can be changed to suit Bride and Groom’s wishes.

*Final Numbers: To be advised to Thyme at Southrop no later than one month preceding.






ORDER OF WEDDING DAY

Catering: A. Reception

Southrop Manor Treats to be served

Please see menu suggestions attached. Please choose four.

B. Wedding Breakfast (in The Tithe Barn)

A bespoke, three-course sit down dinner

Please see our menu suggestions attached.

C. Late Food

To be confirmed

Total: From £90.00 per person excluding VAT

Beverages: A. Reception/Wedding Breakfast

Corkage @ £25 per person excluding VAT or we have an extensive wine list for

guests to choose from and order in advance.

Corkage only available during Wedding Breakfast.

B. Evening Bar

We can serve a range of spirits, liquors and cocktails paid on consumption.

License: Licensed until midnight

Extras: We work with a small highly reputable group of suppliers. We can provide information once

you have decided to proceed and hold your wedding at Thyme.






ACCOMMODATION AT THYME

The Tallet

The largest and most luxurious cottage benefits from outstanding entertaining and living space, with a

secluded garden.

2 Doubles & 2 Twins/Doubles

The Dairy

This is a charming, cosy and luxurious one-up-one-down cottage, which meets all the requirements for

a relaxing Cotswold experience.

1 Twin/Double

Ox House East and West

Tucked away under the great arch of the stables, the Ox Houses are delightful cottages, comfortable,

charming and quite unusual.

Each cottage has 1 Double

TOTAL OCCUPANCY – 14 guests

If guests wish to stay an additional night this is charged extra. We also have another cottage in the

village (2 minutes walk from Thyme) which sleeps 4 plus 2 children.






ADDITIONAL DINING / CATERING

IDEAS FOR FRIDAY NIGHT DINNER

Dinner in the Tallet (seats 14)

The Tallet is the largest of the courtyard cottages. The huge living space surrounding a courtyard

designed by Bunny Guinness provides wonderful entertaining space with the outside courtyard acting

as an extension of the living space. The kitchen, designed by the award winning Simon Bray, has

been placed in the corner, acting as pivotal space between the dining and sitting areas, perfect for

relaxed, modern family living and entertaining. The curved bar which separates the kitchen from the

living area, allows the cook to be part of the party and is furnished with a wine fridge and bar area.

We can arrange formal or informal dining,

The Swan at Southrop

The private dining room and skittle alley at The Swan with its glistening chandeliers and beamed

ceiling, is the perfect place for a party. It seats up to 26 people and can accommodate 50 people for a

cocktail party. Or the main restaurant is a lovely place for a family dinner for a small number of

guests.






PAYMENT TERMS

Summary of Costs

Use of the Tithe Barn on Saturday for max. of 34 guests

Thyme Cottages (x4) for a 2 night weekend (up to 14 guests)

Catering Requirements based on 30 guests: Treats, Wedding Breakfast, from:

Wine or corkage

Additional Catering

£3,500.00

£5,016.00

£2,700.00

tbc

tbc

Total £11,216.00

Vat @ 20%

£2,243.20

GRAND TOTAL £13,459.20

To confirm the reservation, we ask for payment of a non-refundable deposit of 30% of the total amount.

A further 20% will be due for payment 6 months before the event and then the balance will be due on

the first day of the month preceding the event. Consumables etc. will be invoiced for after the event.

30% due £

20% due 1st February 2016 £

Balance due 1st July 2016 £

Grand Total £






SUMMER MENUS 2015

THYME TREATS

June ● July ● August

Gazpacho Shots

Salt & Pepper Prawns

Garden Crudités, Green Goddess Dressing

Herb-cured Salmon Blini, Crème Fraiche, Salmon Eggs

Cornish Crab Cakes, Chilli Jam

Thai Pork Lettuce Cups

Crumbed Asparagus, Aioli

SEASONAL TOASTS:

Broad Bean, Pea, Mint, Feta

Cerney Goat’s Curd, Pickled Courgettes

Kelmscott dry-cured ham, Mascarpone & Truffle Oil

Buffalo Mozzarella with Chilli

Cornish Crab with Chilli

Cornish Crab, Tomatoes, Mint






SUMMER MENUS 2015

June ● July ● August

STARTERS

Gazpacho

Bibury Trout, Crème Fraîche, Chilli Jam

Cerney Goat’s Cheese Tart

Duck Liver Parfait, Southrop Pickles

Asparagus Rotolo (Asparagus Season Only)

Local Crayfish Cocktail

MAIN COURSE

Sea Trout, Samphire, Butter Sauce

Breast of Local Guinea Fowl, Vignole, Aioli

Rack of Southrop Spring Lamb, Mechouia Middle Eastern Vegetables

Great Farm Chicken Breast, Salsa Verde, Pink Fir Apple Potatoes, Labne

Chargrilled Fillet of Beef, Chimichurri (supplement of £10 per head)

PUDDINGS

Summer Berry Meringue Roulade

Apricot & Almond Tart, Thick Abbey Farm Cream

Petit Pot au Chocolat, Mini Lemon Posset, Sable biscuit

Pelargonium Panna cotta & Raspberries

Elderflower Semifreddo, Strawberry Salad

We use only the best and freshest, locally sourced, seasonal fruit and vegetables.

Menu changes may occur.



Download - Myatt Wedding August 2016

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