docWeddings at Kew - Peyton and Byrne
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Weddings at Kew - Peyton and Byrne
CAMBRIDGE COTTAGE Cambridge Cottage is an elegant former royal residence, set within its own private gardens, with two large function rooms that are available for both day and evening hire. Ideal for a ceremony and reception or a reception only venue, the main body of Cambridge Cottage consists of the Gallery and Drawing Rooms. The Georgian Drawing Room is a beautiful, light room with paintings from Kew’s historic collections, it is also licensed for civil ceremonies and civil partnerships of up to 80 guests. The adjoining Gallery houses botanical artwork on its walls and accommodates the same number for seated dining. Both the Drawing Room and The Gallery open out onto the picturesque and secluded Duke’s Garden, providing the perfect back drop for photographs. For a more informal gathering, Cambridge Cottage can accommodate up to 170 guests for a cocktail reception or fork buffet (standing). The Cambridge Cottage lobby, entrance hall and Ante room provide additional space to receive guests and breakout areas. VENUE Cambridge Cottage DAY HIRE Yes EVENING HIRE CIVIL CEREMONY DINNER DANCE Yes 80 80 COCKTAIL RECEPTION 170 THE NASH CONSERVATORY THE ORANGERY The Nash Conservatory is the oldest of the 19th Century glasshouses at Kew and is of major historical and architectural importance. It was originally one of two pavilions designed by John Nash for the gardens at Buckingham Palace, but King William IV moved the current conservatory brick by brick to Kew in 1836. Designed by Sir William Chambers in 1761, The Orangery is one of Kew’s most elegant buildings. This stunning Grade I Heritage-Listed building is located near the Main Gate within the Gardens and is the perfect setting for wedding receptions and dinner dances. This classical conservatory now provides a unique and versatile event space for private daytime and evening events. The Nash Conservatory is licensed for civil ceremonies and civil partnerships for up to 200 guests. Originally filled with citrus trees and heated from flues beneath the floor, it has high arched windows overlooking the terrace and historic Broad Walk. During the summer months guests can enjoy receptions on the terrace with beautiful views of the surrounding landscape. VENUE Nash Conservatory Orangery DAY HIRE Yes No EVENING HIRE CIVIL CEREMONY DINNER DANCE Yes Yes 200 - 120 200 COCKTAIL RECEPTION 200 400 THE PRINCESS OF WALES CONSERVATORY THE TEMPERATE HOUSE The Princess of Wales Conservatory, famed for its rare orchid collections and free roaming Chinese Water Dragons, offers a unique, additional hire venue for a cocktail reception of up to 250 guests. Designed by the famous architect Decimus Burton and built in the 19th Century, The Temperate House is the largest surviving Victorian glasshouse in the world, covering an area of 4,880 square metres. There are 10 environmental zones ranging from arid to wet tropics, which your guests can explore, savouring the different climates and plants which range from tiny orchids to giant water lilies. Appropriate for only the most extravagant of receptions, the elegant structure of The Temperate House provides the foundation from which your event can be custom designed. The Princess of Wales Conservatory is a short stroll or Explorer trip from the Orangery and Cambridge Cottage, making it an ideal pre-dinner, add-on venue. The lush interior displays an array of plants from the sub-tropical regions of the world and when illuminated, is transformed into one of the most exotic and breathtaking venues in London. Receptions can be accommodated in the North or South Octagons before dining in the Central House amongst a collection of palm trees. For larger receptions, the whole House can be utilised if required. VENUE POW Conservatory Temperate House DAY HIRE No No EVENING HIRE CIVIL CEREMONY DINNER DANCE Yes Yes - 200 COCKTAIL RECEPTION 200 400 PLANNING YOUR WEDDING THE BIG DAY Organising your wedding can be a complex affair. It’s all in the planning. Peyton Events and your dedicated wedding planner will work with you every step of the way to ensure the smooth running of your special day. We hope this outline provides you with a schedule for planning your nuptials. — Relax and enjoy — Peyton Events team arrive and set up — Guests arrive for Champagne reception and canapés — Photo opportunities / Receiving line — Wedding Breakfast is served — Speeches and Champagne toast/cake cutting — Coffee and cake served — After dinner bar arrangements — Dancing — Bride and Groom depart — Carriages — Peyton Events clear and depart — Confirm the date — Set the budget — Visit the venue and confirm — Choose your Best Man and Bridesmaids — Draw up your guest list which will assist with your budget — Visit the venue to discuss your requirements with Peyton Events — Organise to visit your Priest, Minister, Registrar to arrange the ceremony or service — Prepare invitations — Look for wedding dress — Begin to think about writing the speeches — Enquire about entertainment. Entertainers get Booked up so best to do this early — Meet with the photographer gathering all the information such as costs, what the package includes, is there an option to video record your wedding — Choose which store your wedding list will come from — Book your honeymoon — Arrange meeting with Peyton Events so that you can confirm your chosen menu — Confirmation of all catering/venue details — Collect your dress from the dress makers. Once it is safely at home try the whole outfit on — Seating plan — Confirm Final Numbers with Peyton Events 72 hours before the big day — Rehearsal time! — Present giving to all those who have helped make your day so special CANAPÉ MENU From £1.50 each .............................................................................................................................. .............................................................................................................................. VEGETARIAN | SERVED COLD VEGETARIAN | SERVED HOT .............................................................................................................................. .............................................................................................................................. -Buratta with Fontodi Olive Oil -Parmesan Curl, Sheep's’ Curd, Blistered Tomato Jam -Goats’ Curd with Sherry Marinated Golden Beetroot -Beetroot, Whipped Goats Curd and Salted Caramel Praline -Poached Pear, Chicory and Blue Monday Cheese -Smashed Broad and Ricotta Bruschetta -Grilled Vegetables, Basil Pesto in a Parmesan Wafer -Butterbean Hummus, Coriander and Pomegranate Pearls -Polenta Cake with Smoked Walnut and Cashel Blue -Burnt leeks, goat’s milk & lemon thyme -Courgette fritter, Shaved Pecorino and Pine Nuts -Goat’s Cheese and Red Onion Marmalade Pie - Baked Wild Mushroom and Tallegio -Montgomery Cheddar Twice Baked Soufflé -Baby Vegetable Fritto Misto -Smoked Aubergine and Monte Enebro Croquette -Marinated Haloumi, Fired Pepper and Fresh Oregano -Poached and Smoked Quail Egg -Pumpkins and Sage Pyramid - Breaded Pea & Mint Soup - Smoked Sweet Corn Bite .............................................................................................................................. .............................................................................................................................. FISH & SEAFOOD | SERVED COLD FISH & SEAFOOD | SERVED HOT .............................................................................................................................. .............................................................................................................................. -Grilled Chilli Octopus, Blistered Cherry Tomato - Whipped Brown Crab Meat on Toast -Mackerel and Beetroot, Soda Crisp -Marinated Sea bass Wrapped in Rice Paper -Smoked Salmon Blini, Crème Fraiche and Lemon Zest -Cured Sea Bass with Pink Grapefruit -Maldon Rock Oyster, Sherry Onions - Supplement of £1.00 -Scallop Ceviche in a Rice Paper Roll -Lobster Bouillabaisse -Dorset Crab Cake, Sweet Corn and Smashed Avocado -Hand Picked Crab and Cayenne Pepper Toasties -Queen Scallops, Pea and Mint Purée -Scottish Lobster Salad -Organic Salmon Fish Cake with Lemon Dressing -Salt Cod Croquets, Paprika Mayonnaise -Olive Crusted Monkfish -Haddock, Chilli and Lime Fritter - Glazed Fennel, Olive and Anchovy Skewer -Crayfish Tempura and Sorrell Mayonnaise -Salt Cod Brandade Crispy Skin and Preserved Lemon - Crispy Anchovy, gremolata .............................................................................................................................. .............................................................................................................................. MEAT | SERVED COLD .............................................................................................................................. -Honey Glazed Chicken Crackling and Armagnac Parfait -Peppered Beef with Beetroot Chutney and Horseradish Cream -Melba Toast Club Sandwich -Figs Wrapped in Dry Cured Sussex Ham -Crispy Duck, Pancakes and Green Onions -Beef Carpaccio on a Pecorino Crisp -Salt Beef Bagel with Dill Mayonnaise - Chicken Liver Parfait, Piccalilli -Foie Gras Sandwich, Bee Pollen and Seeds – Supplement of £0.50 MEAT | SERVED HOT .............................................................................................................................. -Plantation Slow Cooked Pork Croquette with Aioli -Peyton and Byrne Lincolnshire Sausage and Mash -Croque Monsieur or Madam -Foie Gras Toastie -Chicken Cakes with a Lime Mayonnaise -Horton Farm Duck and Atomic Raspberry Soufflé -Lamb Skewers with a Mint Dipping Sauce - Pink Salt Beef with Horseradish and Crisp Thyme - Grilled Beef Fillet, Lime Dipping Sauce - Scotch Quail Egg, Smoked Tomato Ketchup All the prices shown exclude VAT, staff and equipment charges TARTARE BURGERS .............................................................................................................................. .............................................................................................................................. -Beef Tartare in a Parmesan Taco -Mackerel Tartare -Sea Bass with English Mustard on Chicory -Vegetable Tartare Taco, Radish and Coriander -Chalk Farm Salmon and Avocado Tartare -Steak Tartare & Poached Quail’s Egg – Supplement of £1.00 -Scallop Crisp Sandwich – Supplement of £1.00 £2.50 each -Our own 30 Day Aged Devon White Park Beef Burger -Dorset Pole Lamb, Anchovy & Crispy Caper -Harissa and Honey Rother Valley Chicken Burger -Piggy Burger, Black Pudding, Crackling & Cox Apple -Rose Veal and Caramelised Bone Marrow -Crispy Squid Burger with Garlic Mayonnaise -Oat Crusted Sea Bass Burger -Lentil, Cashew and Coriander .............................................................................................................................. NIBBLES | GRISSINI .............................................................................................................................. .............................................................................................................................. Selection of 3 for £5.50 per person -Juicy Green Olives -Smoked Almonds -Soft Herby Cheese Stuffed Mini Peppers -Wild Mushroom Palmiers -Caramelised, Fennel, Caper & Anchovy Skewers -Polenta Chips, Rosemary Salt Flakes -18 Month Regiano Parmesan Grissini -Fennel Grissini, San Daniele Ham -Scrumpy Sussex Cheddar and Mustard Seed Straws CONES .............................................................................................................................. -Rare Herb Crusted Sirloin steak, Fries and Roast Garlic Aioli Supplement of £1.00 -Goujons of Sole, Dill Mayonnaise -Chilli Fried Baby Squid -Crispy Sprats, Lemon Mayonnaise -Fried Whitebait, Gremolata -Scampi and chips -Beer Battered Haddock & Chips, Tartar Sauce – Supp of £1.00 ............................................................................................................................. .............................................................................................................................. YORKSHIRE PUDDINGS SWEET FINISHES .............................................................................................................................. .............................................................................................................................. - South Downs Lamb Hash and Sheep’s Yoghurt -Classic Rare Roast Beef with Horseradish Cream -Chicken Liver Parfait with Homemade Piccalilli -Pulled Pork and Apple Chutney -Honey Roasted Pumpkin, Cobnuts and Crème Fraiche -Oat Smoked Trout. Preserved Lemon and Dill .............................................................................................................................. ARRANCINI .............................................................................................................................. -Squid ink -Gorgonzola -Pea and Mint -Buratta -Lentil and cashew -Truffle -Mushroom and Gold Cross -Smoked Mozzarella - Gorgonzola and Cracked Hazelnut -Deconstructed Martini with Melon Foam -Vanilla Pannacotta on a Nut Puff Crisp -Sparkling Coconut & Raspberry Marshmallows -Smooth Caramel Pot, Salted Peanut Brittle -Sticky Orange Cake, Yoghurt and Orange Crisp -White Chocolate Popping Candy Ball -Salted Caramel & Pecan Chocolate Fudge Squares -Sticky Orange Cake, Yoghurt and Orange Crisp -Rosehip Meringue Pie -Blackberry, White Chocolate & Pistachio Macaroon -Snapped Honeycomb Dipped in Bitter Chocolate -Tiramisu Rolls All the prices shown exclude VAT, staff and equipment charges .............................................................................................................................................................................. All the prices shown exclude VAT, staff and equipment charges AUTUMN / WINTER DINNER MENUS .............................................................................................................................................................. ................................................................................................................................................ £28.00 PER PERSON £42.00 PER PERSON .............................................................................................................................................................. ................................................................................................................................................ - Silky Organic Pumpkin Soup, Toasted Spiced Seeds and Nuts |v - Orange & Dill Sweet Cured Trout, Cucumber & Crisp Breads - Slow Cooked ‘Jacobs Ladder’ Beef Short Ribs, Raisin and Caper Relish - Jerusalem Artichoke Soup with Chestnut Dumplings |v - Whiskey Cured Salmon, Beetroot Risotto and Horseradish Cream -Venison Carpaccio, Land Cress and Quince Mayonnaise - Roasted Spelt, Giroles Mushrooms and Crispy Salsify |v - Poached Hake, Clams and Lemon Balm Broth - Slow Roasted Pork Belly, Caramelised Apple & Black Pudding Croquettes - Ravioli with Pecorino and Shaved Black Truffle |v - Roast Halibut, Whipped Brown Shrimp Butter - Longhorn Beef Sirloin, Caramelised Shallot and Béarnaise - Chilled Custard Dusted with Lavender Crumbs - Nutty Layered Torte, Caramel Apples and Crème Fraiche - Chocolate Pudding, Clementine Compote - Spiced Sticky Ginger Pudding - Chocolate Fondant, Candied Pistachios - Caramelised Banana Pie ................................................................................................................................................ .............................................................................................................................................................. £48.00 PER PERSON £32.00 PER PERSON ................................................................................................................................................ .............................................................................................................................................................. - Grilled Figs, Whipped Goats Curd and Candied Walnuts |v - Sweet Cured Mackerel, Warm Potato Salad - Pink Beef Salad, Horseradish and Wild Rocket - Truffle Mousse, Wild Mushrooms and Crispy Yolk |v - Lobster Risotto, Caviar Bisque - Rabbit and Foie Gras Terrine - Caramelised Leeks, Cauliflower and Blue Monday Wellington |v - Roasted Wild Sea Bass, Fennel and Chervil Essence - Herb Fed Chicken, Winter Broth and Herb Stuffing Dumplings - Butternut Squash Dumplings, Popped Seeds & Bee Pollen |v - John Dory, Pan Fried Salsify , Grapes and Verjus - Venison Fillet, Parsley Root Purée, Pickled Chicory and Chocolate - Sticky Salted Caramel Tart - Poached Pear, Hazelnuts and Milk Chocolate - Mocha Parfait, Orange Crisps .............................................................................................................................................................. - Almond and Quince Tart, Whipped Vanilla Mascarpone - Chocolate Tart, Chestnut Cream - Cheese Selection: Wigmore, Blue Monday and Golden Cross £38.00 PER PERSON .............................................................................................................................................................. - Handmade Buratta with Clementine's and Fontodi Olive Oil |v - Pan Fried Scallops, Pumpkin Purée ,Crispy Cauliflower and Spiced Seeds - Five Spiced Crispy Duck, Port Glazed Red Cabbage - Spiced Pumpkin Ravioli, Smoked Crème Fraiche, Sage & Pine Nuts - Roasted Brill, Crispy Lardons, Apple and Raisin Salsa - Pan Fried Pheasant, Stuffed Brussels Sprouts and Turnips ................................................................................................................................................ £2.50 PER PERSON ................................................................................................................................................ Petits Fours - Sparkling Coconut and Raspberry Marshmallows - Snapped Honeycomb Dipped in Bitter Chocolate - Handmade Salted Caramels - Smooth Caramel Pot - Blackberry Shortcake, Clotted Cream - White Chocolate, Nougat and Shaved Almonds All the prices shown exclude VAT, staff and equipment charges SPRING/ SUMMER DINNER MENUS .............................................................................................................................................................. ................................................................................................................................................ £28.00 PER PERSON £42.00 PER PERSON .............................................................................................................................................................. ................................................................................................................................................ - Chilled Tomato Gazpacho, Crispy Quail Egg |v - Salmon Tartar, Lemon Verbena and Avocado - Seared Beef Salad, Wild Rocket and Shaved Berkswell - Summer Vegetable Tartar, Goat’s Milk Salad Cream |v - Hand Picked Crab, Pear and Sea Fennel Flower Salad - Herb Smoked Lamb, Miso Burnt Aubergines & Pickled Artichoke - Beetroot Dumplings, Purple Sprouting Broccoli & Blue Monday |v - Pan Fried Sea Bass, Fennel and Chervil Essence - Herb Fed Chicken, Smoked Onion and Sweet Corn Salsa - Chilled Custard, Lavender and White Chocolate Crumbs - Rhubarb and Rose Trifle - Layered White, Dark and Milk Chocolate Mousse - Filled Courgette Flowers, Rosary Goats Curd and Lavender Honey |v - Pan Fried Brill, Razor Clams and Wild Garlic - Roasted Duck, Wild Asparagus and Beet Flowering Tips .............................................................................................................................................................. - Strawberry and Lemon Parfait - Raspberry Crème’ Brulée - Cherry Pie, Valhrona Chocolate Custard £32.00 PER PERSON ................................................................................................................................................ .............................................................................................................................................................. - Heritage Tomato, Grilled Peach & Torn Basil |v - Smoked Trout with Watercress Mousse and Toasted Almonds - Green Tea Cured Duck and Orange Salad - Asparagus Risotto, Wild Garlic Foam |v - Lamb, Broad Beans, Mint and Pickled Radishes - Poached Hake, Samphire, Peas & Lemon Balm - Summer Pudding, Clotted Cream , Strawberry Crisp - Coconut Brownie, Toasted Marshmallow, Cracked Hazelnuts - Salted Caramel and Chocolate Tart, Peanut Brittle .............................................................................................................................................................. £38.00 PER PERSON .............................................................................................................................................................. - Grilled Asparagus, Pickled Summer Vegetables and Smoked Mayonnaise |v - Grilled Prawn, Cocktail, Soda Bread Crunch - Chicken Liver Parfait, Piccalilli - Ricotta Leek Cannelloni, Basil and Grilled Courgette, Pine Nut Crust |v - Roasted Sea Bream, Chicory, Pistachio and Pink Grapefruit Tart - Herb Crusted Lamb, Honey Mustard Glaze, Caramelised Chicory £48.00 PER PERSON ................................................................................................................................................ - Burrata, Pink Plum Tomato, Toasted Seeds & Basil |v - Langoustine, Scallop and Nashi Pear Tartar, Caviar - Beef Carpaccio, Pickled Nettles and Crispy Capers - Asparagus and Champagne Risotto |v - Hand Picked Crab and Lobster Lasagne, Lobster Cappuccino - Fillet of Beef, Braised Cheek and Ginger Glazed Carrots - Deconstructed Eton Mess - Pineapple Weed Terrine, Chocolate and Coconut Tuille - Cheese Selection Wigmore, Blue Monday and Golden Cross ................................................................................................................................................ £2.50 PER PERSON ................................................................................................................................................ Petits Fours - Sparkling Coconut and Raspberry Marshmallows - Snapped Honeycomb Dipped in Bitter Chocolate - Handmade Salted Caramels - Strawberry Shortcake, Cornish Clotted Cream - Gooseberry and Vanilla Fool - Chocolate and Raspberry Cheesecake All the prices shown exclude VAT, staff and equipment charges BAR TARIFF ................................................................................................................................................................................................................................................................................. BOTTLED BEER & CIDER ................................................................................................................................................................................................................................................................................. Kirin Ichiban 5% Abv Budweiser Budvar 5% Abv Peroni Nastro Azzurro 5.2% Abv Becks 5% Abv Bulmer's Original 5% Abv £3.25 £3.00 £3.25 £3,00 £3.50 ................................................................................................................................................................................................................................................................................. HOUSE SPIRITS 25ML ................................................................................................................................................................................................................................................................................. Stolichnaya and Flavours 37.5%Abv Havana Club 7yr 40%Abv Bacardi 8yr 40% Abv Plymouth 41.2% Abv Jameson's 40% Abv Jack Daniels 40% Abv Courvoisier Vs 40% Baileys 40% Abv £3.00 £3.00 £3.00 £3.00 £3.00 £3.00 £3.00 ................................................................................................................................................................................................................................................................................. SOFT DRINKS SERVED BY THE JUG ................................................................................................................................................................................................................................................................................. Fresh Juice: Orange, Apple, Cranberry, Pineapple and Tomato Coke, Diet Coke, Lemonade Still and Sparkling Mineral Water – 75cl bottles Mixers – 33cl bottle to include Soda, Tonic, Slim Line Tonic and Ginger Ale All the prices shown exclude VAT, staff and equipment charges £6.50 £6.50 £2.50 £1.00 COCKTAIL MENU Many people claim to be able to serve a great cocktail at an event but our cocktail menu has been lovingly created by the award winning and mixologist Dré Masso. It reflects his quest for the perfect cocktail and is bound to tempt even the most jaded palate. ...................................................................................................................................................... ........................................................................................................................................... CONTEMPORARY COCKTAILS CLASSIC COCKTAILS ...................................................................................................................................................... ........................................................................................................................................... From £6.00 per cocktail LE BLANC Lillet Blanc, Vodka, White Grape Juice and a dash of Orange Bitters LE ROUGE Red Vermouth, Gin, Pomegranate Juice and a dash of Bitters THE BLUSH Aperol, Gin, Grapefruit Juice and a dash of Bitters ROSE & LYCHEE Rose Vodka, Gin, Lychee Juice PASSION FRUIT & VANILLA Vanilla Vodka, Passion Fruit Liqueur, Vanilla Sugar, Passion Fruit Puree, Freshly Squeezed Lime PINEAPPLE & CARDOMOM Rum, Lime Juice, Pineapple Juice, Vanilla Syrup GARDEN OF EDEN Vodka, Cloudy Apple Juice, Lime Juice, Elderflower Cordial MANDARIN FIZZ Gin, Mandarin Puree, Orgeat Syrup, topped with Soda Water RASPBERRY MULE Vodka, Raspberry Puree and Lime Juice topped with Ginger Beer CITRUS MARGARITA Tequila, Orange, Blood Orange Puree, Pink Grapefruit and Mandarin Puree TROPICANA Rum, Lime Juice, Pineapple Juice and Coconut Cream LONDON FRUIT CUP Gin, Red Vermouth, Lemon Juice and Ginger Beer ..................................................................................................................................... CHAMPAGNE COCKTAILS ..................................................................................................................................... From £7.50 per cocktail THE BELLINI Peach, strawberry or raspberry puree topped with prosecco PEAR & CINNAMON BELLINI Pear puree, cinnamon syrup, lemon juice and prosecco STRAWBERRY & VANILLA BELLINI Strawberry puree, vanilla syrup, lemon juice and prosecco BLOOD ORANGE & CLOVE HONEY BELLINI Blood Orange puree, clove honey and prosecco MAI TAI Muddled fresh lime juice with Myers Rum, Mount Gay Rum, apricot brandy, cherry brandy and pineapple juice THE PEYTON PIMM ’S Muddled raspberries, blackberries, lemon and then stirred with Chambord and Pimm’s then topped with soda water MOJITO Fresh mint muddled with limes and Syrup de Gomme, stirred with Havana 3 Year Rum and topped with soda water MINI MARY Bloody Mary with Vodka, Gin & Tequila, made to our award winning recipe ..................................................................................................................................... NON-ALCOHOLIC COCKTAILS ..................................................................................................................................... From £7.50 per jug CITRUS CRUSH Fruits of the Sun Puree, Orange Juice APPLE CART Cloudy Apple Juice, Lime Juice, Elderflower Cordial CALYPSO Tropical Fruits, Pineapple Juice and Coconut Syrup ROCKET JUICE Raspberry Puree and Lime Juice topped with Ginger Beer PASSION FRUIT ICED TEA Chilled Tea, Lemon Juice, Passion Fruit Syrup ENGLISH GARDEN Cucumber blended with Fresh Basil Leaf, Elderflower Cordial and Apple & Pear Juice VIRGIN MULE Fresh lemon juice with homemade ginger beer POMEGRANATE CALMER Watermelon flesh blended with pomegranates and fresh Raspberries BLOODY SHAME Virgin Mary made to our own award winning recipe
