Wedding Reception
£2500 Wedding Reception at St Pauls’, Worthing or a weekday Reception for just £2000.
St Pauls’ provides a spectacular wedding venue in the heart of Worthing and is the ideal backdrop for a beautiful, relaxed and unique wedding day.
After the 1million pound restoration of Grade II listed St Pauls’ the interior of regal columns, solid oak floor and high ceilings offers you a fantastic venue for your wedding.
Your guests enter through the portico entrance and are immediately entranced by the stunning architecture and space.
This fully inclusive wedding package includes mouth-watering food created by award winning catering company Lime Food Design.
Your Wedding Day will include;
Lime Food Design offer a highly personal, friendly service on a bed of fresh, locally sourced ingredients scented with contemporary class & sophistication, and a squeeze of the traditional.
With superb, slick management helping to create an innovative look and style, Lime Food Design is all about you.
- Wedding reception for upto 50 guests
- Exclusive Use of St Paul’s
- Hire from 2.30pm -10.30pm
- Two course wedding breakfast
- Welcome drink for each guest
- Luxury white table linen
- Luxury white linen napkins
- Banquet chairs
- Easel
- Tables
- Cake Table and Cake Knife
- Wedding Coordinator
- Service Staff
- Cash Bar
Your menu of the day…
Food is one of the main aspects of a wedding and with Lime, your VIP wedding status will be assured from our first proposal to when the last champagne bubbles have been drunk.
We have won several awards for our food and events with a focus on personal customer service and local suppliers.
| Starter | |
|---|---|
| Parma Ham and roast walnut salad with aged balsamic and sunblushed tomatoes | |
| Classic Bruschetta, with a tangy tomato salsa, rocket salad and pesto oil (v) | |
| Homemade soup with crusty bread | |
| Smoked salmon and haddock fish cakes flavoured with coriander and horseradish served with a sweet chilli sauce |
| Main | |
|---|---|
| Fillet of oven baked plaice with a citrus crust, buttered new potatoes and a chive butter | |
| Pan roasted Sussex pork loin with fondant potato and an apple and cider sauce | |
| Deconstructed Mediterranean vegetable and feta cheese Wellington served with seasonal leaves and mint vinaigrette (v) | |
| Sautéed chicken breast with ratatouille couscous and a lemon and chervil oil |
| Dessert | |
|---|---|
| Traditional apple or rhubarb crumble with crème anglaise | |
| Classic crème brûlée with vanilla shortbread | |
| Lemon posset with fromage frais and honeycomb | |
| Traditional Eton mess with fresh strawberries and vanilla meringue | |
| Baked vanilla cheesecake served with a berry compote |
