Views
3 months ago

The Bell Wedding Pack

Wedding Pack details for the Bell Alderminster gastro pub and luxury B&B

Welcome About

Welcome About The Bell The Bell is an eighteenth century coaching inn situated in the heart of the picturesque village of Alderminster, and situated within close proximity to the cultural town of Stratford-upon-Avon and the gateway to the Cotswolds. The pub is a free house that forms part of the historic Alscot Estate; a thriving and award-winning country estate owned by Emma Holman-West. Over the years, since falling back into the Estate’s management, The Bell has gone from strength to strength, undergoing building and product development, to achieve a reputable and multi awardwinning modern day country pub with nine boutique guest bedrooms. The restaurant combines a contemporary style with traditional distinctive features and oozes charm. It is charismatic, attractive and vibrant all rolled into one. It’s a place for all occasions and in our opinion the perfect setting for a relaxed and informal wedding. Emphasis is on delivering excellence in service, taste, flavour, presentation and atmosphere. 97% of our produce comes from the local area with much of our game and lamb coming from the Alscot Estate itself, along with vegetables and flowers that are grown in the kitchen garden there. The bar is well stocked with our very own Alscot Ale and craft beers as well as an interesting selection of local guest ales and ontrend spirts. Our extensive wine list is updated to ensure we are constantly offering an enticing selection of wines, handpicked for flavour, quality and value. There is an abundance of out-door space including a large landscaped garden with views across the Stour Valley, an out-door bar known as The Baby Bell in the summer months, a paved patio with tables & chairs and ample car parking. Locally there are many delightful walks as well as plenty of leisure attractions to enjoy, including those in the nearby stunning Cotswolds and cultural Stratford-upon-Avon. The Bell lays within easy reach of all major Motorway networks, main roads, national rail links and international flights from Birmingham airport. About The Team Sean Tiernan, General Manager Sean worked his way up through the ranks gaining essential experience in all departments as he progressed his career in hospitality - a favourable attribute for any would be General Manager. Working his way up, Sean took a position in a 4 star adventure resort where he trained as a mixologist and later progressed to Food and Beverage Manager, overseeing weddings for 80 to 160 guests. After moving to Dublin he attained the role of Bar Manager, in a renowned town centre establishment, whilst overseeing two other bars and dealing with high end Irish weddings. Sean is fortunate enough to have worked with some of the finest sommeliers in the industry imparting their knowledge and education in wine. After travelling Asia Sean took the Role of Assistant Manager at The Bell in 2016 before progressing to General Manager in 2017. Sean’s 15 year background in the industry combined with his Irish charm makes him the perfect person to lead the way here at The Bell. Ness Staite, Reservations and Events Manager Ness began her career in hospitality at just 14 years old when she started working for renowned restauranteurs in the area. Whilst studying at school she starting working part-time in the kitchen before progressing to front of house. Ness developed a love for the industry and a real passion for good food. In 2008 she moved here to The Bell where she spent her two gap years. Whilst studying at Newcastle University she worked for ex Michelin star chef, Terry Laybourne at his flagship restaurant Café 21. Ness’ role was varied looking after marketing and events. Craving customer interaction, that Ness missed and enjoyed so much, she returned to Warwickshire to join the team back at The Bell as Reservations and Events Manager. Her passion for the industry, organisation skills, attention to detail and desire to create memorable experiences make her the perfect person for this role. Karol Szmigiel, Head Chef Karol grew up in southwest Poland with his parents who run a small restaurant and grandparents who kept chickens and grew their own vegetables. Food, therefore, played a pivotal role in his childhood. In 2005 Karol moved to England and began his career in the kitchen starting as a kitchen porter. As an agency chef it enabled Karol to gain valuable experience by working with numerous chefs in a variety of establishments. With the desire to work his way up the culinary ranks he progressed to Head Chef in just three years. In 2013, he accepted a permanent position of Sous Chef at a 2 Star AA Rosette Restaurant in Stratford-upon-Avon. He worked under the talented Abhijeet Dasalkar who trained at the prestigious Le Cordon Bleu and previously worked at Raymond Blanc’s, Le Manoir. In 2015 Karol began working here at The Bell progressing to Head Chef in 2016. Karol’s passion for using seasonal ingredients and the best suppliers to create flavoursome food, combined with his desire to continually learn and develop his skill set, is why he heads up the kitchen team. What We Offer With a range of charming and interesting spaces, both inside and out, we are happy to accommodate small and intimate weddings (for up to 28 guests) in our Private Dining Room as well as larger exclusive weddings (for 60 to 80 guests) in the pub and restaurant. We understand that planning your wedding day, whilst exciting, can also be slightly overwhelming at times. That’s why our dedicated Reservations and Events Manager will be on hand to guide and assist you throughout the process. Our team will ensure your vision for the day comes to life by taking care of every little detail so that you can relax and enjoy what will be one of the most memorable days of your life. Feedback Sandra and Andy – ‘Thank you so so so so much for an amazing wedding! We all had a wonderful time! The food, drink, service, decoration, management, atmosphere and staff were perfect!’ Emily and Adam – ‘Adam and I wanted to say thank you so, so much for last week. It went brilliantly for us and everyone keeps saying what a fab venue it was. Food was exactly what we were after and so delicious!’ Megan and Gareth – ‘We had a fantastic time - thank you to everyone at The Bell for pulling it all together! Everyone loved the venue and raved about how good the food was! We will definitely be recommending everyone to have their wedding receptions at The Bell in the future!’ Hannah and Jon – ‘We recently had our wedding reception at The Bell and wow, what a day! From start to finish dealing with Ness and Sean has been seamless, they both go above and beyond, from building excitement every time we popped into The Bell, to the meetings with Ness where she confidently organised everything and allowed our vision to come to life. The wedding day was perfect, everything was so well organised, everyone was looked after, and everything ran like absolute clockwork. The food was unbelievable, the amount of compliments we received on the food and drink was just non-stop but most importantly the compliments we received about the service that day were phenomenal. Everyone went the extra mile and nothing was done without a huge smile. Thank you, thank you, thank you. You were all absolutely epic!’

Packages & Prices Canapes Selection January to November 2018 If you have selected the standard package we ask that you choose 3 canapes and suggest you select one fish, one meat and one vegetarian option. If you have selected the deluxe package we ask that you choose 5 canapes. 60 Guests 70 Guests 80 Guests £10,000 £11,500 £13,000 What’s included: • Complete exclusivity • £500 bar tab • Prosecco reception • 3 canapes per person • 3 course meal – see list 1 • 1/2 bottle of wine per guest – see list 1 • Tea & coffee • Prosecco toast • Midnight snack – sandwich platters, bacon baps or a selection of pizza slices • £500 service charge • Menu & wine tasting for the bride & groom • 9 guest bedrooms including breakfast the following day – Bridal Suite FOC • General Manager and/or Reservations and Events Manager in attendance throughout your day 60 Guests 70 Guests 80 Guests £14,000 £16,500 £19,000 What’s included: • Complete exclusivity • £1000 bar tab • Champagne reception • 5 canapes per person • 5 course meal – see list 2 • 1/2 bottle of wine per guest – see list 2 • Tea & coffee • Champagne toast • Midnight snack – cheese & charcuterie table • £500 service charge • Menu & wine tasting for the bride & groom • 9 guest bedrooms including breakfast the following day – Bridal Suite FOC • General Manager and/or Reservations and Events Manager in attendance throughout your day Fish Smoked Salmon Roulade with Avruga Caviar Tempura King Prawns with Lime Mayonnaise Scallop Ceviche en Croute Crayfish Cakes with Smoked Chilli Mayonnaise Crab & Avocado en Croute Meat Steak Tartare en Croute Ham Hock Lollipops with Tomato Sauce Smoked Duck Breast with Caramelised Red Onion Jam Crispy Pork Belly with Apple Chutney Chicken Liver & Brandy Parfait en Croute Vegetarian Falafel with Hummus Goat’s Cheese Crostini, Honey Roasted Beetroot & Honeycomb Cherry Tomatoes Stuffed with Mozzarella & Basil Mousse Carrot & Brown Rice Fritters with Thai Green Curry Sauce Blue Cheese Beignet with Pear Chutney

Download Wedding Pack - Malin Hotel
Download Wedding & Ceremonies Pack (.pdf) - The Moorings Hotel ...
Wedding Catering Menu - Crowne Plaza Williamsburg
hoW to Shoot a WEDDING - Ewen Bell
Weddings @ the Port Weddings @ the Port Office Hotel
Choose the Right Brooklyn Wedding Caterer
FAVORITE WEDDING DETAIL The photobooth... - Poshbooth
Argyle Catering Company “We Cater to You” - St Louis Weddings
Wedding Resources - Pink Pages
The Wedding Chapel at RECEPTIONS - MGM Grand Weddings
seattle wedding show
to download the Exhibitors Pack for The Ultimate Bride Wedding ...
Speciality Weddings brochure - Puma Hotels
Download a Weddings & Events at Wakehurst brochure
Wedding Resources - Pink Pages