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The Lumley Castle Experience
Your wedding is probably the most important day of your life, one that will live on in you and your guests' memories for years to come. The dedicated team at Lumley Castle appreciates this, and is committed to ensuring that your day runs smoothly. Allowing you to sit back, relax and celebrate in style with your family and friends.

We have pleasure in presenting details of menus and different venues within the castle that are perfect for your wedding celebrations. For a distinctively different experience the castle can organise an Elizabethan wedding celebration with an authentic ambience. Advance appointments to view the castle are essential.

To secure your chosen date the castle asks for a non-refundable deposit.

A special accommodation rate is available to your guests and is subject to availability.

The Garter and Waterford Room
For seating from 70 to 132 guests and the ideal setting for an evening party for 150 guests. From £49.00 pounds per person for 2004.

The Baronial Hall and Dungeon
With a Medieval setting for up to 120 guests and a unique party venue for 150 guests.From £38.50 pounds per person for 2004.

The Scarbrough and Sandbeck Rooms
For the smaller but more intimate gatherings, a suite for up to fifty guests. From £41.00 pounds per person for 2004.

Other delightful and unusual suites are available. A varied choice of beautiful and alternative rooms are available for this special day.

The King James Suite
Surrounded by luxury with tradition, The King James Suite, with its genuine Queen Anne
four-poster bed and sumptuous jacuzzi-style spa bath, will make your special occasion even
more memorable. The castle's staff will ensure that your needs are catered for, making you privileged guests for the duration of your stay.

The ideal honeymoon suite on the occasion of an anniversary for an unforgettable evening of romantic splendour. Widely acclaimed as one of the most unique suites available in Britain

Your Wedding Reception Includes:

Reception:
Choice of Sherry or Whisky, or alternatively traditionally served Buck's Fizz.

Menu:
The choice of menu selected by yourselves.

Wine:
A choice of red or white wine (two glasses per person) served with the meal.
A glass of sparkling wine to toast the happy couple.

Flowers:
Fresh flowers to decorate the tables in a colour of your choice.

Napkin:
White linen napkins.

Cakestand:
Square or round cakestands and knife to suit your cake.

Accommodation:
A double courtyard room to include a bottle of Champagne and full English Breakfast.

Options:
A Champagne de Luxe package to include Champagne Cocktail on arrival, a choice of red
or white wine throughout the meal (3 glasses per person) and glass of Champagne to
toast the happy couple at an attractive supplementary charge. Liqueurs, ports, brandies, cigars and champagne available.

Sample Wedding Menus 2005

MENU A
Crescents of Ogen Melon with seasonal Fruits and Mango Puree
Pan Fried Chicken Breast filled with a light Roquefort Cheese Mousse garnished with glazed
baby Onions, Lardons, Woodland Mushrooms, served with a delicate Port Wine sauce
Selection of Seasonal Vegetables
Deep Apple Pie served with Cinnamon flavoured Whipped Cream
Freshly brewed Coffee with Confection


MENU B
Rich Northumbrian Vegetable Soup with Herbs and Cheese Croutons
Roast local Turkey traditionally served
Selection of Seasonal Vegetables
Chocolate Fudge Cake with fresh Dairy Cream
Freshly brewed Coffee with Confection

MENU C
Platter of Smoked Seafood with an Apple and Fennel Salad
Roast Loin of Weardale Pork garnished with glazed apples and Apricots served with a titillating Sage Sauce
Selection of Seasonal Vegetables
Choux Buns filled with Whipped Cream served with a Hot Chocolate Brandy Sauce
Freshly brewed Coffee with Confection

MENU D
Terrine of Duck and Liver Pate served with a Truffle Vinaigrette
Roast leg of Weardale Lamb served with a Redcurrant and Mint flavoured Sauce
Selection of Seasonal Vegetables
Exotic Fruit Salad infused with Grand Marnier
Freshly brewed Coffee with Confection

MENU E
Traditional Prawn Cocktail with a Marie Rose Sauce and Buttered Brown Bread Fingers
Pan Fried Breast of Chicken cooked in a rich Sherry Cream Sauce with Field Mushrooms
and Chervil
Selection of Seasonal Vegetables
Triple Chocolate Cheesecake served with fresh Dairy Cream
Freshly brewed Coffee with Confection

MENU F
A Tenderloin Lamb served on a bed of fancy Salads scented with Rosemary
Marinated Halibut wrapped in Spinach and Filo Pastry served with an Orange and Pink
Peppercorn Sauce
Selection of Seasonal Vegetables
Chocolate Teardrop served with Raspberry Sauce
Freshly brewed Coffee with Confection

MENU G
Cream of Wild Mushroom Soup seasoned with Chervil and Thyme
Baked Highland Salmon and Sole encased in Filo Pastry served with a White Wine and Chive
Sauce
Selection of Seasonal Vegetables
Brandy Snap Basket filled with fresh Strawberries and Cream
Freshly brewed Coffee with Confection

MENU H
A Lobster Cocktail served with a Brandy Mayonnaise
Breast of Chicken filled with a Confit of Leek and Onions served with a Creamy Tarragon
Sauce
Selection of Seasonal Vegetables
Banoffi Cream Pie
Freshly brewed Coffee with Confection

MENU I
Terrine of Lentil and Duckling, Mustard Vinaigrette
Cream of Broccoli and Stilton Cheese Soup
Roast Sirloin of Beef with a Chasseur Sauce
Selection of Seasonal Vegetables
Fresh Fruit Vacherin served on a Rasberry Coulis
Freshly brewed Coffee with Confection

MENU J
Cream of Carrot and Coriander Soup
Paupiettes of Sole filled with a Salmon Mousse cooked in White Wine served with a Mushroom
and Cream Sauce
Roast Leg of Weardale Lamb served with Minted Jelly Tartlets and a Shallot Sauce
Selection of Seasonal Vegetables
A trio of Chocolate Mousse with a Hazelnut flavoured Cream
Freshly brewed Coffee with Confection

MENU K
Oak Smoked Highland Salmon and Asparagus Parcels
A clear Beef Soup
Crispy Roast Duckling with Cointreau and Ribbons of Vegetables
Selection of Seasonal Vegetables
Guava and Lime Syllabub
Freshly brewed Coffee with Confection

MENU L
Lobster with Cognac Terrinette
Fillet of Beef Wellington served with a Perigourdine
Selection of Seasonal Vegetables
Apricot flavoured Creme Brulee
Freshly brewed Coffee with Confection

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