Berties Banqueting Rooms

Our chefs are imaginative and practical...

Food
Our skill is in creating exciting and mouthwatering dishes, but with careful consideration for the number of guests being served and their preferences.

Our chefs can suggest different options to create a menu that incorporates your ideas, including new twists on old favorites. We can also suggest menu ideas to add a little inspiration such as our fabulous hors d’oeuvres selection or petits pots of puddings. Our aim is to simply provide the freshest food from as many locally sourced suppliers as possible and provide great value for money. Our reputation is very important to us and we want to leave you inspired to tell others.
 

Wine
With the partnership of Brett Woodward and Nigel Denham, from Denham Wines, we are able to pass on considerable savings as we ship direct from France in volume as well as buying in the New World.

Our extensive cellars house an interesting choice from classic Grands Crus to new contenders with some exceptionally exciting gems hidden away.

With over 25 years experience, we've collated an enormous amount of knowledge as well as wine

We create a lasting impression...
 
Each event is in the hands of its own management team and head chef assuring you of a dedicated and personal service throughout your event. Their attention to detail is paramount.

Initial impressions count so we go to great lengths to create the ‘wow’ factor. Food should look as good as it tastes and leave you and your guests enchanted by the presentation.

This can be enhanced with optional finishing touches to make your event unique.

There is so much choice...
 
Everyone wants something slightly different so we have available everything from an ice sculpture to fire eaters (but not necessarily at the same time!).

We offer an extensive list of services from companies we work regularly with. 

All of the following are available:

Music
Jazz Bands * Dance Bands * Discos * Ceiladh * Harpist * String Quartet * Piper

Entertainment
Conjurors * Magicians * Comedians * Fire Eaters * Stilt Walkers
After Dinner Speakers * Caricaturist

Services
Master of Ceremonies * Casinos * Photographers * Audio and Visual Equipment

Decorations
Balloons * Flowers * Table Decorations * Candelabra * Candles * Tea Lights Confetti * Speciality Cloths and linen Napkins

STARTERS

Trio of Melon, Pink Grapefruit, Orange Sorbet and Mint Dressing

Cream of Celery Soup, Cheddar Rarebit

Roulade of Smoked Salmon and Trout with a Salad of Prawns and Crayfish, Herbed Mayonnaise

Terrine of Chicken and Chorizo, Paprika Oil, Plum Tomato and Puy Lentils Salsa

Rissotto of Butternut Squash, Green Herbs and Pumpkin Seeds

MAIN COURSES

Hungarian Beef Goulash, Potato Gnocchi, Sour Cream and Parsley

Slow Roast Free Range Belly Pork, Mustard Mash, Savoy Cabbage, Cider Cream

Roast Local Breast of Turkey, Pigs in Blankets, Goose Fat Potatoes, Cranberry Tart, Roast Gravy

Fillet of Salmon, Thai Scented Broth, Coriander Chilli and Lemongrass

Mushroom Pancake Gateaux, Roasted Red Pepper, Sundried Tomato Coulis

Seasonal Vegetables served to each table

PUDDINGS

Warm Banana Cake, Caramel Rum Syrup and Crème Fraiche

Bertie’s Ice Cream Bombe, Spiced Satsumas, Cranberry Coulis

Christmas Pudding, Brandy Crème Anglaise

Selection of Cheeses from the Birkby Cheese Company with Fresh Fruit Chutney

Mango and Dark Chocolate Mousse, Hazelnut Shortbread

Lemon Meringue Bombe, Satsuma and Citric Glaze

COFFEE

Coffee and Chocolate Mints