Catering – a tasty offering

All our meals and refreshments are served in The Refectory overlooking the Abbey and its fantastic grounds. Delegates can relax in comfort as a break away from the busy agenda of the day with our attentive staff on hand to look to their every need.

Our food is specially planned and prepared on site in our purpose designed kitchens. We offer refreshments as required, including drinks and biscuits on arrival and throughout the day, as well as our two course buffet style lunch, where your delegates can choose from a simply mouth-watering selection of hot and cold foods. Wherever possible we use ingredients either grown on site or sourced locally.

We are happy to try to accommodate special dietary requirements wherever possible, however, we do appreciate prior notice to allow us to devise a menu plan which suits.

To avoid any disappointment, dining tables in The Refectory need to be reserved at the time of booking an event.

  • Catering for 150 delegates
  • Delegate rate includes drinks and biscuits on arrival, mid-morning and mid-afternoon
  • Homemade 2-course buffet style lunch
  • Meals and refreshments prepared and cooked on site
  • Views of the Abbey
  • Adjacent Private Dining Room seating up to 10

Have a look at our sample Chef’s Selection Menu

“I must on behalf of all the officers and service personnel of the Veterans’ Association write to thank and commend you for the excellent lunch and garden party, which you organised so competently for us last Saturday.

It was a dramatically successful event due I am sure to your expertise. So much so that members of the Association are already asking me about the next one.

The food was delicious; the selection of drinks (including the inspired welcome drink of Buckfast’s Fizz), was superb; the service was superb. This together with the beautiful surroundings of the Abbey and Gardens and the excellent summer weather all came together to make a most wonderful occasion, which I am sure none of us will forget.”

(Colonel) John Riddington Young, TD, FRCS

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