aYour wedding at

Battle Abbey

MagicYour Wedding Day is one of the most wonderful days of your life, filled with romance and excitement.

Choosing a wedding venue can be a daunting task and we recognise that each and every wedding is different.

The memories of your special day will remain with you forever and it is important to ensure that every details is perfect. There are few venues that can offer such magic memories and superb photo opportunities as Battle Abbey School. The School offers the distinct benefit of offering a complete wedding day in one place.

Thank you so much for giving us such a fabulous wedding at Battle Abbey. You went beyond the call of duty to help us out many times and we really appreciate it. Thanks once again for all your hard work and help during the planning stages and on the day too.

Cathy and Brendon

Battle Abbey offers a truly flexible space in which to stage your Wedding, with plenty of outdoor space for fantastic photo opportunities. Every Wedding we hold is truly unique entirely bespoke for you so please get in touch to discuss your ideas! With an elegant sacred feeling space for ceremonies and drinks served on the top terrace overlooking one of the most famous battlefields in England surrounded by over 1000 years of history, Battle Abbey really has the wow factor your looking for.

The pictures really don’t do the venue justice so please feel free to contact us to arrange a visit.

pHistoryThe School is located in Battle, a small town five miles from Hastings, in the heart of East Sussex.

The site occupied by the Senior School dates back to the beginning of modern British history, for it was at Battle that William the Conqueror defeated King Harold in 1066. The School is set in the Abbey itself and the location provides unsurpassed photo opportunities.

The attractive town of Battle gets it name from the Battle of Hastings, which was fought between Harold, the Saxon king, and William the Conqueror in 1066.

This battle was so significant it changed the course of English history. The town grew up around the Abbey of St. Martin which was built by William the Conqueror after the battle.

The Abbey was built between 1070 and 1094 by William the Conqueror, and the high altar is believed to have been placed on the spot where Harold fell. Today the Abbey ruins and the battlefield are cared for by English Heritage and are well worth a visit. The imposing Abbey gate-house built circa 1338 can be seen as you look down the length of the High Street and serves as the spectacular entrance to the venue.

Within the Battle, East Sussex, website www.battle-sussex.co.uk you can find accommodation options in and around Battle including self catering, Bed & Breakfast and hotels. The area around The Abbey and Battle High Street features restaurants, Tourist Information, things to do in Battle, and information on local shops.

Thank you all so much for your immense hard work, both leading up to and on our big day. Were so glad we chose the Abbey School, it was such a perfect and beautiful venue and our guests were all impressed at how friendly, professional and organised you all were. We were so happy with everything you did for us - thank you!

Andy and Chloe

pI would like to thank you personally for the tremendous effort you made in ensuring the Wedding Day was a tremendous success.

The canapés were of the highest quality and commented on by everyone very favourably. The starter was superb as everyone agreed. My food was excellent quality. All the guests told me that the meat course was exceptional and the dessert a marvellous finish to the breakfast.

The evening spread was welcomed by everyone and the service was exceptional.

However it was not only the success of the day for which I thank you, but also the way that you dealt so courte-ously and patiently with all our requests. You always made Craig and Danussia feel welcome and that their happiness on the day was the most important matter.

Father of the Bride

Fine DiningEvery Wedding is unique at Battle Abbey and we do not offer standard off the peg packages for our Weddings. However over time we have got a feel for what works and our highly skilled Catering Manager is always complimenting our menus with new additions.

Over the next few pages we have itemised some of the more regularly asked for drinks and meals but of course, if there’s something you particularly want but don’t see here just ask!

Broadly speaking the food falls into three categories. Introductory Canapes, served (in fine weather) overlooking the battlefield while pho-tos are taken. The Wedding breakfast itself and then an evening buffet if required.

We can seat up to 120 guests in the fantastic wood panelled Dukes Library for your Wedding breakfast and accommodate up to 250 for the evening entertainment.

IThe day was a wonderful celebration it was touching, beautiful and full of love from friends and family. We are still living high off the memories, I hope we can stay in this bubble for a long time!

On the morning of the wedding there were no nerves or anxi-ety just joy and anticipation. That is because you inspired such confidence that we were free to enjoy the day and soak up every minute, we knew it would run perfectly, and it did. We don’t know how to thank you enough what a wonderful thing you have done for us!

Naomi and Jim

IDrinksWe are able to serve your choice of Reception Drinks after the Wedding Ceremony.

The most popular tend to be:-

Champagne, Sparkling Wine, Bucks Fizz, Pimms Cup Others available on request.

In general these range between £2.50 and £5.00 a glass.

Freshly MadeCanapes are served on our stunning top terrace overlooking the Battlefield or in the Abbotts Hall around the open fire in Winter.

In general Wedding Breakfasts are served in the wood panelled Dukes Library but the Abbey space is flexible enough that we can offer several alternatives.

All our Canapés, Starters Mains and Deserts are prepared on site using, where possible, fresh, local ingredients.

The following pages list a selection of dishes prepared for recent Weddings and really should just be considered food for thought! Many of the current list were added at customer request and have since become part of our standard offering. As such this list changes all the time. If you have a particular require-ment for your Wedding that is not listed here just ask!

Meat & Poultry Canapés

Mini Poppadoms with Creamy Chicken TikkaCurried Chicken Coconut Skewer with Satay SauceFilo Tartlet filled with Bang-Bang ChickenSpoon of Truffled Lentils with a Bacon Vin-aigretteCumin Scented Lamb Kofte Brochettes with Minted Yoghurt DipGrilled Beef Fillet with Salsa Verde CroutesBeef Fillet Carpaccio Canapé

Seafood Canapés

Filo Tartlet with Smoked Salmon, Cracked Black Pepper and LimeSmoked Salmon Sushi Rice BallsMini Devilled Crab Cakes with Tomato RemoladeSalmon Teriyaki Skewers with Ginger Soy Dipping SauceFilo Tartlet with Spicy Coriander ShrimpSalmon, Pancetta and Rosemary Spiedini with Lemon AioliMini Tuna Burgers with Wasabi Mayonnaise and Pickled GingerSpoon of Fragrant Saffron Coconut Shrimp

Vegetarian Canapés

Parmesan Short Breads with Roasted Toma-toes and Feta CheeseParmesan and Olive Shortbreads with Pars-ley Pesto and Goats cheeseChive Pancakes with Crème Fraiche and Red Onion ConfitAsparagus Croutes with Lemon HollandaiseTostaditas with Roast Corn SalsaCucumber Nori Sushi Rolls

StartersSussex smoked trout salad with Commice pear, crispy pancetta & pine-nut vinaigretteCourse pork herb terrine with Cox’s pippin chutney & garlic oil toastRoasted vine tomato soup with basil & fresh creamCreamy sweet potato soup with mozzarella & herb canapéButternut squash soup with crème fraicheWatercress mousse with red pepper coulis & herb saladSmoked salmon mousse terrine with walnut bread & tiger prawn saladBeetroot cured Gravalax of salmon with lemon confit Wild mushroom pate with toasted brioche & pear chutneyConfit duck leg, with spring onion, water chestnuts & plum sauce, topped with sakura cressChicken & basil terrine wrapped in Parma ham with green been & almond saladLayered char-grilled pepper, aubergine, courgette terrine with macerated carrot ribbonsSeared chicken supreme, shallot confit, smoked bacon & Langoustine cream saucePlum tomato, avocado & mozzarella Calabrese with fresh pesto dressingSmoked salmon mille feuillle with mustard cress dressing

Mains Roasted Leg of lamb, minted tomato ragu & Madeira JusFillet of beef Wellington, mushroom duxcell with wild mushroom & truffle sauceGrilled fillet of salmon, herb crusted with lemon hollandaise sauceRoasted Sussex sirloin of beef, fresh creamy horseradish & red wine jusRack of Romney marsh lamb with rosemary, lemon crust on parsnip puree & red wine jusRoasted Gressingham duck breast, cumin scented parsnip puree & port jusSupreme of chicken filled with sun-blushed tomato’s, cream cheese & wrapped in pancetta Pork belly slow roasted with maple syrup and cider vinegarBraised lamb shank, caramelized crushed root vegetables & Roquefort sauceMarinated beef olive filled with bacon, thyme, parsley served with red wine JusRoasted duck breast with potato pancake & fresh Sussex cherry sauceSeared chicken supreme, with smoked bacon & king prawn cream saucePan Glazed Chicken Breast with Parmesan Mash and Madeira JusFillet of Cod with a Pine Nut and Herb CrustRoasted Breast of Duck with Balsamic and Orange JusGrilled Lamb Cutlets with Minted HollandaiseRoasted rump of Romney Marsh lamb with sweet potato mash and red currant jusRoast Loin of Pork Stuffed with Apricot and Sage, Apple Compote accompanied by Apple and Rose-mary JusPot Roast Chicken with Lemon Thyme Stuffing, Crispy Pancetta and Gremolata SauceSlow roasted Confit of Duck Leg served with Orange & Grand Mariner Sauce

All Main Courses are served with a selection of seasonal freshly prepared vegetables and potatoes

Children’s Menu 2 coursesBreaded chicken goujons with bbq sauceHomemade beef burgerCumberland sausage & mashBreaded plaice goujons & tartar sauceRigatoni pasta with fresh tomato sauce

All Main Courses are served with chips & beans or salad

Vegetarian MainsLuxury Brazil nut roast cutlet with Open tomato, mozzarella, and asparagus tart topped with roquette & parmesan scrollsCaramelised shallot, tomato & goats cheese filo tartlet with Wild mushroom, shallot, garlic strudel with chive cream sauceAsparagus crepes with rich tomato saucePolenta, goat’s cheese stacks, with roasted beetroot & Butternut squashFilo Basket of Forest Mushrooms and Shallots and Spinach and Madeira SaucePan Roasted Gnocchi, Slow Roasted Vine Tomato, Pine nut and RocketRoasted Aubergine filled with Spiced Cous Cous Served with a Cumin, Chick Pea and Apricot SalsaTian of oyster mushrooms and plum tomatoes sat on a bed of wilted spinach with a herb and basil crust, and a tomato coulis

All Main Courses are served with a selection of seasonal freshly prepared vegetables and potatoes

Children’s desserts

Chocolate sundaeApple crumble with custardBanana splitButterscotch mousseFresh fruit saladSelection of ice creams

Vegetarian MainsLuxury Brazil nut roast cutlet with Open tomato, mozzarella, and asparagus tart topped with roquette & parmesan scrollsCaramelised shallot, tomato & goats cheese filo tartlet with Wild mushroom, shallot, garlic strudel with chive cream sauceAsparagus crepes with rich tomato saucePolenta, goat’s cheese stacks, with roasted beetroot & Butternut squashFilo Basket of Forest Mushrooms and Shallots and Spinach and Madeira SaucePan Roasted Gnocchi, Slow Roasted Vine Tomato, Pine nut and RocketRoasted Aubergine filled with Spiced Cous Cous Served with a Cumin, Chick Pea and Apricot SalsaTian of oyster mushrooms and plum tomatoes sat on a bed of wilted spinach with a herb and basil crust, and a tomato coulis

All Main Courses are served with a selection of seasonal freshly prepared vegetables and potatoes

Children’s desserts

Chocolate sundaeApple crumble with custardBanana splitButterscotch mousseFresh fruit saladSelection of ice creams

DessertIndividual Strawberry or Raspberry pavlovaClassic crème bruleeChocolate truffle tort with seasonal fruit compoteApple, cinnamon, maple syrup crumble with crème l’anglais & vanilla ice creamTiramisu with Courvoisier & biscottiSticky toffee pudding with cheesecake creamFresh fruit salad with champagne syrupAmerican style lemon & vanilla cheesecake with fruits of the forestApple tart tatin with calvados syrup & fresh vanilla creamAssiette of rich chocolate mousse, lemon cheese cake & strawberry shortbread with Chantilly creamLuxury chocolate brownie with vanilla ice cream & rich chocolate sauceClassic Eton mess with raspberry liquor syrupIrish cream cheesecake with butterscotch sauceChocolate & stem ginger marquis with cinnamon L’anglais & almond tuille

Freshly Brewed Coffee is included within the price

Confirmation of your booking

In order to secure exclusive use of the premises for your function, written confirmation must be received within four weeks of your provisional booking. A non-refundable deposit of 50% of the venue hire is payable when you confirm.

Your booking is not considered secure until the deposit is received. The remaining 50% of the venue hire bill will be payable 6 months prior to the event, with all additional costs to be paid no later than 30 days after the event.

Please note we do not except cash deposits.

Standard ChargesThe cost to hold a Wedding Reception or Ceremony and Reception at Battle Abbey School is £4,000 and will include exclusive use of the Abbot’s Hall, Duke’s Library and Refectory and outdoor space (Weather permitting).

The cost of £4,000 is inclusive of waitress staff, white damask table cloths and napkins, white china, King’s pattern cutlery and glass ware, round dining tables, gilt chairs, staffing and licence for a full Licensed bar and hire of cake-stand and knife if needed.

Folkestone

Dover

Canterbury

Ramsgate

Maidstone

Chatham

BrightonEastbourne

Hastings

BATTLE

BEXHILL

LONDON

KENT

EAST SUSSEX

Gatwick Airport

ReigateRoyalTunbridge Wells M20

A20

A21

A2100

BR London to Hastings via Tunbridge Wells

M2M26M25

M23

✈

Battle Abbey SchoolBattle,East Sussex, TN33 0AD.

email: info@battleabbeyschool.comTelephone: 01424 772385

p1 month to goSelect or write your vows.Review supplier contracts.Hold hen and stag parties.Have a final dress fitting.Run through Ushers and Best Mans duties with them.Sort your place cards.

2 weeks to goOrganise honeymoon money.Pack holiday clothes.Liaise with photographer and confirm photos.Have a hair and make up trial.Buy the wedding party gifts.Get the Grooms haircut.

The week beforeConfirm cars, photographer, florist entertainment and contact Battle Abbey School for reassurance all is well.Check all details are in place for your holiday.Report any readjustments in wedding breakfast numbers to the Abbey team.Arrange for cake delivery.

Day beforeHelp to decorate venue if necessary.Relax!

Things to RememberAs part of the Wedding planning process we are often asked a whole host of Wedding related questions. To help you stay organised we have produced a planner highlighting what you should be thinking about and when. Arranging a Wedding can seem like a daunting challenge but in our experience as long as you stay on top of things everything will go swimmingly.

6 months to goBook transport.Book the Honeymoon.Choose men’s outfits.Dress your bridesmaids.Initial dress fitting.Test out some make up ideas / Hire a makeup artist.Reserve any guest accommodation.Find a hairdresser.Select the readings.

3 months to goBuy wedding rings.Book first night accommodation if necessary.Create a seating plan and sort table decorations.Send out invitations.Choose wedding favours.Have a make up and hair trial.

2 Months to goChoose ceremony music. (No mention of God!)Special requests for first dance or music for the Reception.Compile your gift list.Buy a guest book.Confirm menu /seating plan and anything else with the Battle Abbey Wedding coordination team.Confirm the registrar.Remind key guests about speech commitments.Check your passports are in date!

18 months to goAnnounce your engagement.Visit Battle Abbey School for guided Wedding tour.Discuss wedding.Set budget.Open a wedding bank account.

12 Months to goOrganise Wedding insurance if needed.Book the date at Battle Abbey and pay deposit.Hold initial meeting with Battle Abbey Wedding Coordination team.Choose attendants.Compile guest list.Arrange wedding licence.Book registrar.Book a photographer.Book entertainment.Begin search for dress.Find a cake maker.

9 months to goChoose and order the Wedding dress.Order cake.Book florist.Buy stationary.

Wedding ScheduleIf you confirm your Wedding with us we will arrange several meetings to sit down and really understand how you would like the rhythm of your day to feel. This will involve a few spreadsheets but is nothing to worry about and we are always a phone call away for reassurance. However we thought it might be useful to include an example of a usual Wedding day schedule.

For this example we have used a couple getting married at 2.00pm with their ceremony and reception to be held at the Abbey.In general heres what to expect on the day:

• Morning - Wedding favours/table plan/music to be dropped off. Florist to arrive and set up.

• 1300hrs - Groom, best man, ushers arrive. Groom interviewed by registrar.

• 1300-1330hrs - Guests arrive. Ushers will direct guests to their seats.

• 1345hrs - Bride, Mob & Bridesmaids arrive. Bride will be interviewed by registrar in foyer. Groom, best man positioned at front by stage.

• 1400hrs - Ceremony to begin. Bride will walk down aisle to chosen music.

• 1445hrs - Bride & Groom to lead guests onto terrace for welcome drinks & canapés. Photographs are to be taken around grounds.

• 1545hrs - last photographs to be taken in Abbots hall. Welcome line into Library Bride & Groom announced once all guests are seated. (Please let us know how you would like to be announced).

• 1600hrs - Starter to be served.

• 1645hrs - Main course to be served.

• 1730hrs - Dessert to be served.

• 1815hrs - Speeches & champagne.

• 1900hrs -Guests to be invited into Abbots hall and Refectory. Bride & Groom to welcome evening guests in Abbots hall. Bar to open. Evening guests arrive.

• 2000hrs - Bride & Groom cut cake with first dance to follow.

• 2100hrs - Evening food to be served in refectory.

• 2345hrs - Last orders at bar & last dances.

• 2400hrs - Evening guests to leave Battle Abbey.p