Facilities
Slaugham Place offers a lovely backdrop for your outdoor wedding, with all the necessary facilities on-site for your comfort. Meanwhile, two marquees will offer everything you need, from a bar to DJ and even a fully-equipped kitchen.
The Arches
Tie the knot under the grand Grade II-listed arches at Slaugham Place. The remains of the Elizabethan house make for a romantic backdrop. All of your guests can watch on from under a spacious glass marquee.
Civil ceremony capacity - 150 guests
Luxury Marquee
The marquees, provided by Super Event, are top of the range. It is lined with ivory coloured fabric as a neutral tone to complement your wedding theme. There are grand wooden French doors to enter the space with carpet and chandeliers. Truly, this is a great space.
Wedding breakfast capacity - 150 guests
Reception capacity - 150 guests
Catering
The site is managed by Super Event who provides both the marquees and the catering. There are three tiers of catering packages, starting a £42.50 per guest. The packages vary depending on whether you want canapés and starters for your guests, but they all include:
- Your choice of main course and dessert
- Supplying and setting up of all tables, crockery, cutlery, etc.
- A team to prepare, cook, and serve your menu
- A supervisor to overlook proceedings
- After dinner tea, coffee and mints
- Cutting the wedding cake (cake provided by your baker)
- Clearing the marquee of all food, rubbish and debris
There is great choice in the food available, from gourmet meals to a barbecue or buffet. They can even provide a fajita bar for something a little more unusual. A few items from sample menus can be found below.
Canapés
Mini Yorkshire puddings with rare roast beef and horseradish
Lobster pots with a tarragon and Dijon glaze in light pastry
Parmesan and rosemary shortbread with sunblushed tomato, feta cheese and black olive
Starters
Mediterranean antipasti, including salami, chorizo, chargrilled courgettes, roast sweet peppers, fresh mozzarella and extra virgin olive oil dressing
Aromatic duck salad with hoisin and plum dressing, topped with pomegranate and coriander
Melted baked camembert, infused with rosemary, thyme and garlic, served with a plum and apple chutney, baby leaves and sourdough crostini
Main courses
Crispy belly of pork scented with orange and thyme, served with crisp crackling and crushed apples on buttered fondant potatoes
Herb crusted salmon on a salad of pea shoots and rocket, cherry tomatoes, mozzarella, spring onions and pine nuts with a tomato and basil dressing
Desserts
Seville orange and Grand Marnier cheesecake
Hazelnut and crème brûlée pyramid
Poached pear and pistachio crunch
Barbecue
Traditional hog roast
Chargrilled tandoori chicken
Swordfish steaks with leafy garden herbs
Roasted root vegetable galette
Greek tomato and feta salad
Oriental vegetable salad
