WEDDINGS

Indigo has been awarded an AA rosette for culinary excellence for over 25 years and is considered locally to be one of the best wedding venues in the town. Alongside our beautiful ceremony room, our reception room can be decorated to your specific requirement, and of course our award winning catering is bespoke to your special day. We even have a private courtyard for a drinks reception. We are licensed to host ceremonies with a capacity of 75 guests.

We have a dedicated and experienced events team to organise all the details from the moment you book with us right through to managing the seamless running of your event. All enquiries are personally dealt with by either of the owners, Richard or Simon Margaroli from the initial email or phone call to a personal meeting with you to discuss your particular requirements. Flexibility and listening is the key to our success. We listen to what YOU want and work with you to fulfill your expectations.

Prices for 2025

ROOM HIRE

Hire of ceremony room: £400.00
Chair covers: £1.40 per cover (black or white) 
Hire or wedding reception room: £400

BEVERAGES 

On arrival or after the ceremony
Bucks Fizz / Prosecco: £28.50 per bottle
Orange juice: £19.00 (two litres at the bar)
Aperol spritz: £8.50

Wine during the Wedding Breakfast.
Assume half a bottle house wine per person: £13.75 per half bottle
Toasting beverage: 
Prosecco: £30.00 per bottle 
Assume minimum 6 glasses per bottle.

MENUS

We are very happy to discuss your expectations and requirements and design a menu accordingly, however here are suggested menus. If the wedding is on a Thursday or Friday the price of the menus will be reduced by 10%

PRE-ORDER MENU: £49.00 per person

Choose three dishes from each course and ask guests which dish they would like from each course

Starters
Cream of butternut squash soup v gf (I can offer other soup options)
Chicken liver and cognac paté
Sweet onion marmalade, granary toast
Bloody Mary crayfish and Atlantic prawn
Marie Rose sauce with a dash of vodka
Italian antipasti
A selection of Italian smoked and cured meats, mozzarella and tomato, basil pesto dressing, olives and focaccia bread
Locally smoked salmon and cream cheese mousse
Lemon and herb dressed leaves

Mains

Slow roasted rump of British beef (served pink)
Yorkshire pudding, roast potatoes, red wine gravy 
Breast of chicken
Wild mushroom, truffle Madeira sauce, creamed potato 
Roast rump of lamb
Pea and mint risotto
Fillet of seabass
Rosemary and lemon butter, new potatoes
Moroccan vegetable tagine
Almond and raisin couscous cucumber and mint raita vegan

All served with a selection of vegetables

Dessert

Treacle sponge and custard
Tangy lemon tart
Double cream
Eton and Lancing mess gf
Crushed meringues strawberries and bananas, whipped double cream
Belgian chocolate and amoretti fudge pot
Passion fruit posset, pineapple salsa
Homemade shortbread
French bread and butter
Freshly ground coffee and tea infusions and homemade fudge

FIXED PRICE MENU: £45.00

(No choice other than guests with ethical or dietary requirements which are to be known in advance)

Starters

Cream of butternut squash soup v gf (I can offer other soup options)
Chicken liver and cognac paté
Sweet onion marmalade, granary toast
Bloody Mary crayfish and Atlantic prawn
Marie Rose sauce with a dash of vodka
Italian antipasti
A selection of Italian smoked and cured meats, mozzarella and tomato, basil pesto dressing, olives and focaccia bread
Locally smoked salmon and cream cheese mousse
Lemon and herb dressed leaves
King prawns (shell on) Thai garlic
Lemongrass and coriander butter 
Oak smoked chicken
Orange and walnut salad, whole grain mustard dressing
Crispy duck and cucumber and spring onion salad
Asian plum sauce dressing

Mains

Slow roasted rump of British beef (served pink)
Yorkshire pudding, roast potatoes, red wine gravy 
Breast of chicken
Wild mushroom, truffle Madeira sauce, creamed potato 
Roast rump of lamb
Pea and mint risotto
Fillet of seabass
Rosemary and lemon butter, new potatoes
Moroccan vegetable tagine
Almond and raisin couscous cucumber and mint raita vegan
Slow roasted shoulder of locally reared pork
Calypso rum and lime sauce, sweet potato mash
Classic confit of roast leg of duck
Grand Marnier orange sauce, crushed new potatoes

All served with a selection of vegetables

Desserts 

Treacle sponge and custard
Tangy lemon tart
Double cream
Eton and Lancing mess gf
Crushed meringues strawberries and bananas, whipped double cream
Belgian chocolate and amoretti fudge pot
Passion fruit posset, pineapple salsa
Homemade shortbread
French bread and butter
Freshly ground coffee and tea infusions and homemade fudge

EVENING BUFFET SUGGESTION: £16.00 per person

A selection of sandwiches, rolls and wraps
Roast beef and horseradish
Smoked salmon and cream cheese, mature cheddar and pickle, humus and fennel
Scampi tails in breadcrumbs
Tartar sauce 
Baked Lebanese chicken thighs
Cucumber and mint yoghurt dip
Goat cheese and roasted vegetable tart
Homemade pork and sweet onion sausage rolls

OTHER DETAILS:

If the number attending is 15 – 20 you are welcome to order in advance, from the  current À la Carte menu in Indigo restaurant (maximum of four dishes per course to be offered)

Wedding cake. We can recommend some local cake makers. We can provide the cake stand (square silver) and knife or you may bring your own.

Table decorations. We provide a vase with a gerbera or alike for each table – you are most welcome to decorate the tables with your own flowers

Accommodation. We will be able to accommodate guests on your special day with varying rates depending on whether a double or singe room etc

Flowers. You may bring your own flowers or we can arrange single bud flowers.

DJ – you are welcome to arrange your own or we can recommend. Approximate price: £400

Terms and conditions

To secure a private dining room and ceremony room we require a deposit of £500 which is non-refundable six months before the date of the event.

All food orders and details are required ten days prior to the event.

We can accept individual cancellations of guests dining requirements up to four days prior to dining thereafter the number booked at that time will be charged

We do hope that this information is a helpful as a starting point for you to consider your requirements in more detail. Please email Simon or Richard to discuss further.