The Woodstock
The Woodstock

Funeral Catering

We have area's to cater for up to 200 guests or create a cosy and calm reception for just 30 or 40. If you have an even smaller gathering you may like to use our private dining room. The choice is yours.

 

There is full disabled access on one level and ample parking space, surrounded by quiet well kept grounds and woodland. 

 

Our staff are professionally trained and have many years experience in assisting your guests on these sad and difficult occasions and we assure you of first class attention to detail.

 

 

We can supply a variety of buffet food, hot or cold depending on your guests and time of day.  A typical popular afternoon tea buffet is always popular and may consist of a lighter option featured below. 

 

 

Platters of freshly made brown and white sandwiches with a selection of fillings

Locally made cocktail sausages

Sausage rolls

Homemade cheese straws

 Platter of traditional cakes

Beverages

 A wide range of hot and cold drinks are available; teas, coffee, decaf and soft drinks to suit your requirements. 

 

Our 'unlimited' tea and coffee station provides your guests with their choice of hot drink throughout the reception assisted by a member of staff. 

 

We have a fully licenced bar which will be open as soon as your guests arrive with a good range of wines, spirits and beers. This is operated as a pay bar but if you want to run a personal account or place money behind this can be arranged and our staff will keep you informed as to expenditure.

Prices: (January 2018)

 

Main Hall: 100 - 200 guests      £150

                  up to 50/60 guests  £75

Dining froom: up to 30 guests   £35

Hire price includes staffed bar.

 

Buffets from £5.25 per head (as in the example above)

Tea/Coffee Station - unlimited - £1.50 per head 

 

Full price details of buffet catering on request along with menu options. Please do not hesitate to contact us to discuss your requirements. VAT at the current rate will be added to your final invoice. 

 

 

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© Philip Clements