Weddings
Your wedding is one of the most important occasions of your life so why not extend the celebrations from one day to the whole weekend? Our beautiful country setting makes for a perfect Derbyshire wedding venue where your guests are able to stay and enjoy a weekend of celebration.
The gardens offer ample scope for stunning wedding photograph opportunities. The centrally situated venue is ideal for guests travelling from all over the country. We offer an extensive range of converted barns and a magnificent farmhouse which offer accommodation for around 80 guests in 31 bedrooms.
Picture a marquee in the grounds overlooking rolling Derbyshire countryside. For an exclusive Wedding Venue with accommodation you will find no better. For a smaller wedding, we can comfortably seat up to 40 guests without the need for a marquee.
Guests are able to arrive on Friday afternoon, ready for the celebrations the following day and then remain to continue the party on Sunday with perhaps a brunch, barbeque or hog roast in the marquee or simply relax and recharge themselves before returning home. We offer a full catering service and are happy to help with all aspects of wedding organization.
With all of the planning and preparations for the wedding, wouldn’t it be a wonderful opportunity to make it last for the whole weekend? This is the only Derbyshire Wedding Venue that is able to offer on site self catering accommodation for over 80 guests.
Wedding catering at Somersal Cottages is supplied by Butler’s Pantry. Below are two sample menus but these are by no means the whole story. Each wedding menu is bespoke according to taste and budget and they offer a broad range of catering from buffets, canape receptions, BBQ’s, afternoon tea to name a few. They use Derbyshire produce and suppliers whenever possible.
Dinner Menu (1)
Starter
Sweet Tomato with Basil Oil Soup
A creamy sweet tomato soup with swirls of basil oil and served with toasted cheese croutes
Feta Cheese and Sun Dried Tomato Tartlet
A home made shortcrust pastry tartlet with a feta cheese, sun dried tomato and tarragon filling served with a spicy tomato salsa and assorted leaves drizzled with Derbyshire rapeseed dressing
Brushetta with Mozzarella Cheese and Home Smoked Chicken
A toasted brushetta topped with slices of mozzarella cheese, a drizzle of red onion and chive dressing, topped with curls of home smoked chicken, finished with a rocket and olive tossed saladette
Home Made Chicken Liver Parfait
Home made smooth chicken liver parfait served with wafer thin melba toast & Butler’s home made date chutney, finished with tossed rocket leaves drizzled with a balsamic glaze
Main Course
Braised Derbyshire Beef
Braised slices of tender beef cooked with shallots, smoked bacon and mushrooms, with a burgundy red wine stock, finished with potato puree
Filled Chicken Breast
Chicken breast filled with cream cheese & chives, wrapped with Serrano ham, carved and served onto a creamy mushroom sauce
Pan Fried Fillet of Derbyshire rod caught Trout
Fillet of trout pan fried with dill, finished on sautéed mushrooms and curly kale surrounded with a saffron and lentil creamy stock sauce
Fillet of Pork with Crispy Belly Pork
Fillet of pork wrapped with fresh sage and serrano ham carved onto sautéed creamed leeks, crispy belly pork and finished with a creamy asparagus sauce
Fillet of Pheasant
Braised leg of pheasant with pheasant fillet wrapped with Serrano ham, served with lentils on a rich red wine stock sauce
Filled Roast Aubergine (V)
An aubergine filled with a mixed beans and couscous topped with feta cheese, roasted and finished with a clear lentil stock sauce
All the above main courses are served with a selection of seasonal vegetables & a potato dish
Home made ‘Pantry’ Desserts
Belgium Chocolate Torte
A home made rich Belgium chocolate torte, served on swirls of berry coulis, garnished with berries & fresh garden mint
Marmalade Bread & Butter Pudding
A home made creamy bread & butter pudding served with vanilla sauce & garnished with berries & mint
Citrus Cheesecake
A home made light creamy citrus cheesecake on an amaretto biscuit base, finished with swirls of berry sauce and a refreshing crème fraiche, garnished with fresh garden mint
Cheese board may be served as an additional 4th course ( additional cost) a selection of County cheeses served with celery, grapes, home made Butler's date chutney, savoury biscuits & bread croutes. Coffee & Home made Chocolate Truffles (extra)
Dinner Menu (2)
Starter
Sweet Tomato with Basil Oil Soup
A creamy sweet tomato soup with swirls of basil oil and served with toasted cheese croutes
Feta Cheese and Sun Dried Tomato Tartlet
A home made shortcrust pastry tartlet with a feta cheese, sun dried tomato and tarragon filling served with a spicy tomato salsa and assorted leaves drizzled with Derbyshire rapeseed dressing
Brushetta with Mozzarella Cheese and Home Smoked Chicken
A toasted brushetta topped with slices of mozzarella cheese, a drizzle of red onion and chive dressing, topped with curls of home smoked chicken, finished with a rocket and olive tossed saladette
Home Made Chicken Liver Parfait
Home made smooth chicken liver parfait served with wafer thin melba toast & Butler’s home made date chutney, finished with tossed rocket leaves drizzled with a balsamic glaze
Main Course
Braised Derbyshire Beef
Braised slices of tender beef cooked with shallots, smoked bacon and mushrooms, with a burgundy red wine stock, finished with potato puree
Filled Chicken Breast
Chicken breast filled with cream cheese & chives, wrapped with Serrano ham, carved and served onto a creamy mushroom sauce
Pan Fried Fillet of Derbyshire rod caught Trout
Fillet of trout pan fried with dill, finished on sautéed mushrooms and curly kale surrounded with a saffron and lentil creamy stock sauce
Fillet of Pork with Crispy Belly Pork
Fillet of pork wrapped with fresh sage and serrano ham carved onto sautéed creamed leeks, crispy belly pork and finished with a creamy asparagus sauce
Fillet of Pheasant
Braised leg of pheasant with pheasant fillet wrapped with Serrano ham, served with lentils on a rich red wine stock sauce
Filled Roast Aubergine (V)
An aubergine filled with a mixed beans and couscous topped with feta cheese, roasted and finished with a clear lentil stock sauce
All the above main courses are served with a selection of seasonal vegetables & a potato dish
Home made ‘Pantry’ Desserts
Belgium Chocolate Torte
A home made rich Belgium chocolate torte, served on swirls of berry coulis, garnished with berries & fresh garden mint
Marmalade Bread & Butter Pudding
A home made creamy bread & butter pudding served with vanilla sauce & garnished with berries & mint
Citrus Cheesecake
A home made light creamy citrus cheesecake on an amaretto biscuit base, finished with swirls of berry sauce and a refreshing crème fraiche, garnished with fresh garden mint
Cheese board may be served as an additional 4th course ( additional cost) a selection of County cheeses served with celery, grapes, home made Butler's date chutney, savoury biscuits & bread croutes. Coffee & Home made Chocolate Truffles (extra)