MENUS & PRICES
Our pricing consists of a fixed facility fee for exclusive opening of the House, which is determined by which rooms you choose. The banqueting tariff is per person, with a minimum of 30 guests. All prices are subject to VAT.
Facility Fees
Great Hall Reception followed by Dinner in the Grecian Hall: £1,750 (30 to 70 guests)
Great Hall Reception followed by Dinner in the Long Gallery: £2,750 (50 to 200 guests)
The facility fee includes access to the Grounds, a House Tour with guides, and use of the Irish Room – a private dressing room for the Bride and Groom.
Banqueting
In the Great Hall, a generous serving of champagne and a choice of 6 hot and cold canapés, followed by a three-course dinner with coffee and chocolates. Candles, personalized menus and white linen are included: £97.50 per person. Optional Yorkshire Cheeseboard: £7.30 per person.
We can offer reductions for children under 14, and special menus for toddlers on request. High chairs are available for babies.
Castle Howard Wine Cellar
Champagne for your reception is included in our tariff. Dinner wines are charged on consumption and we have an extensive wine-list with house wines starting at £17.95 per bottle. If you prefer to source your own wine, our corkage charge for wine is £8.00 per bottle and for champagne is £10.00 per bottle. We are happy to provide a well-stocked bar for after dinner drinks.
Menus
CANAPÉS
Cold
Light curried chicken on baby naan with almond, coriander and mango chutney
Smoked salmon tartar with kumquat on rye bread
Square cut duck on round toast with orange confit
Salmon rose, quails’ egg and spring onion tartlet
Mini Yorkshire pudding, rare beef and horseradish
Hummus tartlet and three-bean salad (V)
Square toast with stilton mousse, pecan nut and fig chutney (V)
Vegetarian Caesar salad with quails’ egg and red peppers in filo basket (V)
Hot
Char-grilled coriander and lime scallops
Prawn wontons with sweet chilli sauce
Thai chicken salad with soy vinegar sauce
Lamb kofta with spiced yoghurt
Mini Scarborough cod cake with garden herbs
Monkfish brochettes with pesto
Elsdon goats’ cheese and thyme raft (V)
Mushroom and spinach frittata (V)
A choice of six canapés per person, we recommend four cold and two hot.
STARTERS
Sweet potato, chilli & ginger soup laced with coconut
Smoked ham hock & leek terrine with a pearl barley risotto
Lobster & king prawn thermador crumble
Smoked salmon parfait with a spaghetti of pickled vegetables
Cauliflower & vanilla pannacotta with a truffle, green bean & almond salad (V)
MAIN COURSES
Roasted fillet of seabass with seared scallops on a lemon & lime risotto
Spiced grilled turbot with a baby vegetable & herb gnocchi with lemon verbena
Pan fried halibut fillet with baby leeks & giroles & shellfish cream
Slow cooked crispy pork belly, fondant potato & creamy savoy cabbage & pancetta
Pink peppercorn crusted rump of lamb, creamed spinach with oyster mushrooms & pommes dauphinoise
Castle Howard Aberdeen Angus beef wellington, fois gras, wild mushrooms & Madeira sauce
DESSERTS
Gooseberry & rhubarb crumble with a ginger ice cream
Traditional crème brulee with a homemade orange shortbread
Rich chocolate & wild cherry roulade with a dollop of clotted cream
Summer fruits cheesecake with candied fruit & coulis
Banana 3 ways ~ homemade banoffi pie, banana ice cream and banana loaf
Rich dark chocolate fondant served hot with vanilla pod ice cream
CHEESE
Smoked Applewood, Brie and Yorkshire Blue cheese
Oatcakes, grapes and celery sticks
COFFEE
Café Imperial and luxury chocolates
This is a selection of our favourite dishes, however our Chef will be happy to create a bespoke menu if you prefer and special menus for toddlers are available on request. Please select the same menu item from each course for all guests and a vegetarian option if required.