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Enjoy England Silver Award and 3 Star Hotel

Catering for Conferences and Meetings

On arrival: Start your meeting on a positive note.
We can offer your delegates Bacon Sandwiches, a selection of Danish Pastries or a selection of Croissants and Continental Breads. This can be served seperately in the Hotel’s main Lounge and Bar before moving to your meeting room.

Coffee Breaks:

These can be served at any time of the day to suit you with only a few minutes notice and would normally consist of freshly brewed tea and coffee with a selection of biscuits and cookies.


Lunch can be served in a number of different styles and our Chef will gladly design a menu to suit your individual preferences. Two of our most popular styles are finger buffets and traditional bar lunches.

Sample Lunch Menu 1

A finger Buffet

A selection of filled sandwiches
Homemade Individual Cheese and Onion Pasties
Breaded wedges of Brie served with a Cranberry and Citrus Fruit Dip
Tortilla wraps filled with Coronation Chicken and Ham and Mayonnaise
A variety of Chef’s Individual Quiches
Baskets of Fresh Fruit

Sample Lunch Menu 2

A Light Lunch
Hot Roasted Turkeys hand carved and served with fresh bread rolls, cranberry sauce, tossed mixed salad, penne pasta salad and Hot Roast Potatoes.

Sample Lunch Menu 3

A Bar Lunch

Individually baked Seafood Pie topped with Cheesy Mash
Tossed Chicken and fresh Pineapple Salad with a Honey and Wholegrain Mustard Dressing
Local Pork and Herb Sausages with Mash and Onion Gravy
Traditional homemade Steak and Mushroom Pie laced with Black Sheep Bitter and topped with Puff Pastry
Roast Vegetable Penne Pasta topped with Mozzarella and Olive Oil
If you are hosting a meeting involving an overnight stay or would like to continue to an evening event, dinner can be served in Endeavours Restaurant from a menu written for your event.

Sample Dinner Menu

Homemade Leek and Potato Soup
Rose of Seasonal Melon with a Strawberry and Mango Salad
Salmonand Seabass Terrine served with a Lemon and Peppercorn Dressing
Smooth Chicken Liver Pate served with Lime and Cranberry Dressing and Crusty Bread

Whole Monkfish Tail topped with a Pesto Crumb and set on a Tomato and White Wine Coulis
Sauteed Breast of Chicken with a White Wine and Green Grape sauce topped with toasted Almonds
Medallions of Pork Fillet served with our own Dianne Sauce
Roast Rump of Local Beef with Yorkshire Pudding and Red Wine Sauce


Chef’s Strawberry Shortcake
Toffee and Pecan Cheesecake served with Double Cream
Dark Chocolate Parfait hinted with Baileys
Homemade steamed Syrup Sponge served with Vanilla Custard


Freshly brewed Coffee served with Cream and Petit Fours