2019 Weddings from £4,000!
Say ‘I do’ in 2019 with our fantastic Whirlwind Wedding Packages.
Be unique and save with our fabulous midweek package or bag one of our last remaining Friday or Saturday 2019 weddings for an absolute steal.
With everything included you could be marrying the love of your life in your dream wedding sooner than you might think!
With everything included now is the time to get in touch and save your date!
Our 2019 Whirlwind Wedding Offer Includes;
• Dedicated event designer & planner from the start of your wedding journey
• Exclusive venue hire and full set-up of tables and ceremony area
• Elegant crisp white entrance bows
• Bar manager and fully trained bar team
|FOOD AND DRINK|
• Glass of fizz / bottle of beer after the ceremony
Friday/ Saturdays – £4,850
Sunday – Thursday – £4,000
Costs based on 70 day guests
This package is available on remaining 2019 dates.
Extras to enhance your wedding
|Additional glass of wine||£4.50pp|
|Additional glass of prosecco||£3.70pp|
|Canapés, 3 per person||£6.25pp|
|3-course choice menu||£5.00|
At Eskmills, we strive to provide the best quality, local, seasonal food for all of our weddings. Our award-winning catering partner, Hickory, ensure the food served is sustainably sourced and prepared using the freshest ingredients – all without breaking the bank. So, you can be sure your wedding meal will be unforgettable for all the right reasons!
Food allergens and intollerances
Our menus may contain nuts or other allergens, please ask a member of our team for more information on our ingredients.
Eskmills Wedding Menu
Please select one starter, one main and one dessert
Rich and buttery chicken liver parfait with home-made apple chutney and oatcakes
Tower of haggis with crushed neeps, tatties and creamy whisky sauce
Duo of hot and cold smoked Scottish salmon with saffron mayonnaise and bite sized oaties
Cream of leek and potato soup, topped with sour cream and chives (v)
Warm tart of honey roasted beetroot, caraway spiced caramelised onions and Clava brie served with little leaves and Italian vinegar syrup (v)
Seared fillet of Scottish salmon served with roasted Provençale vegetables. Mustard buttered grated potato cake and herbed cream sauce
Slow cooked daube of beef with colcannon potato cake, seasonal vegetables and gravy of cooking juices
Pork fillet roasted in prosciutto ham with French mustard, served with cider infused jus. Dauphinoise potatoes and poached vegetables
Chicken breast stuffed with basil, sun-dried tomato and mozzarella. Grated potato cake, buttered vegetables and sherry infused jus
Butternut squash and chive arancini with cheesy creamed cauliflower. Selection of vegetables and potatoes (v)
Hot sticky pudding with toffee sauce, caramelised chocolate crumbs and Di Rollo’s vanilla pod ice cream
White chocolate and peach cheesecake with Chantilly cream
Raspberry and honey cranachan laced with Drambuie
Classic lemon tart with strawberries, chocolate and hazelnuts
Rhubarb and elderflower crème brûlée with ginger shortbread
Selection of hot filled rolls