Loftsome Bridge Coaching House, surrounded by beautiful countryside together with a small picturesque lake and a quaint cobbled courtyard, provides a perfect setting for a Wedding.


   

 
  


Included in our Wedding Package we would offer Free of Charge to Parties of 40 Persons +

 

  
 
  • The Chiming of Wedding Bells on arrival.
  • A choice of 1 Starter, Soup or Sorbet, 1 Main and 1 Sweet to suit the whole of your party to be taken from the Five Course Lunch Menu enclosed.
  • Provision of Cake Stand and Knife.
  • For the Bride and Groom on their Wedding Night - Over Night Accommodation and English Breakfast.

                                                                                                                                                               

 
 

Starters
Warm Tart of Smoked Chicken and Leeks, presented with a Salad drizzled with a Sun Dried Tomato Dressing.
A Cocktail of Prawns and Pineapple resting on a Cushion of Lettuce and accompanied by a Seafood Sauce.
Flaked Smoked Haddock Fish Cake, deep-fried and set on a Light Curried Mayonnaise Dressing.
Terrine of Pork and Chicken served with a Piquant Herb Sauce and accompanied by a Small Salad.
Freshly Sliced Fan of Melon garnished with Seasonal Fruit and enhanced by a Passion Fruit Coulis.
A Salad of Grilled Goat’s Cheese, Apple and Toasted Pine Nuts, presented with a Raspberry Dressing.
Scottish “Bradan Orach” Smoked Salmon served in the Traditional Manner with an accompaniment of Horseradish Cream. (£1.50 extra)

Intermediate
Chef’s Home-Made Cream Soup (of your choice) served with Crispy Croutons.
or
A Refreshing Fruit Sorbet.

Mains
Prime Roast Beef served with Yorkshire Pudding and a Rich Roast Gravy.
Beef Wellington - Fillet Steak crowned with Shallots and Mushrooms, encased in Puff Pastry and presented with a Madeira Sauce. (£3.50 extra)
Half a Crisp Roast Duckling set on a Honey and Citrus Sauce and garnished with Caramelised Orange.
Baked Breast of Chicken filled with Leeks and Sun-Dried Tomatoes, wrapped in Smoked Bacon and finished with a Sherry Sauce.
Sauteed Escalopes of Pork Fillet simmered in a Cider and Calvados Cream Sauce, enhanced by Sliced Apple and Toasted Almonds.
Fillet of Loch Fyne Salmon filled with a Prawn and Smoked Salmon Mousse and served with a Shellfish and Cognac Sauce.
Sauteed Breast of Chicken simmered in a Mushroom and Tarragon Cream Sauce.
Fillet of Halibut poached in White Wine, rested on a Bed of Leeks and served with a Lemon and Dill Cream Sauce. (£1.50 extra)
(Vegetarian Meals can be offered on request)

Puddings
Apple and Date Sponge, seeped with a Hot Toffee and Walnut Sauce and set on an English Custard.
Profiteroles filled with a Butterscotch Cream and served with a Chocolate Fudge Sauce.
Crisp Meringue Nest draped with Forest Fruits and finished with Whipped Cream.
A Plate of Fresh Seasonal Fruits complimented by a Passion Fruit Yogurt.
Brandy Snap Basket filled with a Dairy Vanilla Ice-Cream, enhanced by a Red Berry Sauce.
A Classic Lemon Tart served warm and presented with a Vanilla Sauce.
Selection of Blue Stilton, Brie and Cheddar Cheese accompanied by Savoury Biscuits.

Freshly Brewed Coffee and Chocolate Mints.


Our Restaurant will seat comfortably 65 Persons (maximum), the minimum number of Wedding Guests being 40.

(As the Restaurant must be vacated by 5.00pm - may we suggest the time for sitting down to eat, be no later than 2.00pm)

Re Prices: The price for the above as of May 2007 is £27.95 (Children under 12 - £18.95) and whilst we do not anticipate any price increase in the immediate future, the proprietors reserve the right to amend the price if necessary. In this unforeseen eventuality, contact would be made and an option to cancel will be offered.

Booking Conditions: Following the placing of a provisional booking, a non-refundable deposit of £250.00 and a letter of confirmation is required within 14 days. The booking will only be confirmed upon receipt of these. This deposit will be deducted from your final account. All invoices will include VAT at the rate prevailing on the day of the Function, Invoices being due for payment on presentation. The Client must notify the Hotel, not less than 7 days prior to the Function, the anticipated number of persons attending, together with final details of menus, wines, table plans and other requirements. The numbers submitted at this time will reflect on the price charged on the day of the function.