Wedding Planner 2017

REQUEST THE PLEASURE OF THEIR COMPANY DEFINE YOUR WEDDING STYLE The invitation reflects your

the date, so they’re ready to post six to eight weeks before the wedding. Make the dead- line to RSVP about three or four weeks after guests receive the invitations. The more time you give them to reply, the more likely they are to forget. CONSIDER COSTS Top-of-the-line papers, colour ink, formal printing techniques and custom design will add to your costs. That’s why it’s important to research your options. TRIPLE-CHECK THE PROOF You’d be surprised at the things you may miss. Borrow a tip from copy editors and read the proof word for word from right to left so you don’t accidentally gloss over any mistakes. ORDER EXTRA Order enough invitations for your guest list, plus 25 extra in case you want to put some aside as keepsakes or have a B-list.

wedding style. Browse wedding invitation photos and websites to gather inspiration. KNOW YOUR COLOURS Think about your wedding col- ours. While ivory, cream or white card stock paired with a black or gold font is the classic choice, you can also brighten your invites with colourful or metallic fonts, paper stock, envelopes and liners. Just keep readability in mind. PLAY WITH THE SHAPE AND SIZE Instead of traditional wedding invitations, look at circular, scalloped and square ones. However, veering away from the standard envelope size can increase the postage. MAKE SURE THEY’RE LEGIBLE As you consider colours and patterns, don’t forget about the text. In general, avoid light ink on

light backgrounds and dark ink on dark backgrounds. Be wary of hard-to-read fonts like an overly-scripted typeface. CHOOSE THE WORDS WISELY Learn the rules to wording your invitation. Traditionally, whoever is hosting is listed first. DON’T CROWD THE CARD List only the key points on your invitation: ceremony time and location, the hosts, the couple’s names and RSVP information. Leave things like directions to your wedding venue for your wedding website and/or print them on separate cards. START EARLY Aim to order your invitations about four to five months before

QUEENS ARMS, EAST GARSTON, BERKSHIRE, RG17 7ET Telephone: 01488 648 757

Email: info@queensarmseastgarston.co.uk Web: www.queensarmseastgarston.co.uk The Queens Lodge Wedding Menu For private weddings in The Queens Lodge For groups of 20 people + 3-courses: £50. 3-courses with canapés: £60 From the selec�ons below, create your own menu. If you have a personal favourite that you would prefer that is not listed here, please ask. An order from your chosen menu will be required 10 days before the date of your party. STARTER Warm leek tart, poached free range hens egg & baby herb salad Ham hock and paisley terrine, sauce gribiche & onion marmalade Wild mushroom and truffle tortellini, pea volute Chicken liver parfait, port and cranberry jelly, toasted brioche MAIN COURSE Herb crusted rack of English lamb, pan haggerty, shallot, fine beans and red wine jus Pan fried fillet of halibut, olive oil crushed anya potatoes, fennel, sauce vierge Beef fillet, foie gras, fondant potato parsley puree and brandy & red wine jus Slow cooked pork belly, shoulder and hock, savoy cabbage, black pudding croque�e and cider jus PUDDING Coffee brulee with chocolate brownie Sable Breton biscuit, raspberries with vanilla ice cream Passion fruit parfait, mango sorbet & raspberry crisps Elderflower jelly, strawberry panna co�a, blackberry compote CANAPÉS 5 CANAPÉS OF YOUR CHOICE Parmesan & pesto parmiers

Set in the beautiful lambourn valley of the racehorse, the Queens Arms offers everything you could possibly want from a country inn; WEDDINGS Private hire of the Lodge & gardens for the day plus an extra day for set up, furniture & white linen, table decora�ons, PA system (and screen to show any photos/films). Table service with the finest food prepared by The Queens Arms. 20-60 people seated from £60pp. 20-100 people buffet from £40pp LOCATION 15 minute drive from Newbury. 5 minutes from junc�on 14 of M4

Rare roast beef and horseradish choux buns Chicken liver and onion marmalade tartlets Mini Cornish white crab & avocado tart Uig Lodge smoked salmon and dill cream cheese blinis Garlic and lemon grass king prawns Thyme and honey smoked bacon cocktail sausages Goats cheese and pepper cros�ni

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