Funeral Receptions

Alan and Wendy have run the Shoulder of Mutton for almost 17 years now and they have catered for funeral receptions from the very beginning.

Many of the customers who have booked functions at the Shoulder have either been a guest or family member of one before and have made it their first choice to return to. Sometimes they make sure the Shoulder of Mutton is available before finalising other arrangements, which is always a lovely compliment.

Short notice is not a problem. A £2 per person deposit* is required to hold any booking, with the balance paid on the day.

The traditional Finger Buffet (below) has been popular for years and is only £13.75 per person. For full details click here. Not available on Sundays.  We can also offer a Hot Fork Buffet at approx. £15 per person, or something personal like hot jacket poatotes or soup, which were both popular over the winter months.

NOTE- Please do not book a wake via email. We are always behind the bar and by the telephone. Emails are just not instantanious enough for the task.

Customer feedback:

Dear Alan and Wendy

We received numerous positive comments from the guests at yesterday's reception regarding the venue, food and service. So on behalf of the Howland family I would like to thank you for the excellent way that you looked after us.  Kind regards,  David Howland           March 2016

Hi Wendy 
I just wanted to drop you and Alan a note to thank you so much for managing
my Dad's wake yesterday - for opening your pub and serving at such short
notice. It felt really special to have your venue all to ourselves. 
It was great to have a venue so close to hand after the crematorium to feed
and water our guests before many of them set off on long journeys home. The
buffet was perfect - my Dad would have been happy to polish off the sausage
rolls that were left over!  Cheers H     March 2016

Dear Wendy and Alan (and all your staff) : 
Just a line to thank you for the excellent hospitality you provided for
us and the friends of Alice Louisa on Wednesday. 
The food was lovely, and the mulled cider a definite help in reviving
our spirits. Yours,   Richard Meade    Dec. 2015

A typical buffet would consist of the following:

Home-made Quiche, it's delicious!   (Can be vegetarian, V)

Crudités with dips    V  GF

Wide selection of fresh sandwiches   (Can be GF and vegetarian, V)

Hot spring rolls    V

Hot samosas    V

Hot sausage rolls

Hot Chicken satay sticks   GF

Crisps    V  GF

Mini cakes and pastries (or scones with jam and cream +£1p.p)    V

                  £13.75 with Tea and coffee on tap    (Changes to the menu may vary the price*)

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*Changes to the menu:

- We can include  more cold dishes in the summer, or more hot dishes in the winter. For example-  garlic bread, chunky chips, olives, a cheese board … the list goes on. It may alter the price.

- You could add a home-made dessert, for example– Sticky Toffee Pudding, Mini Pavlovas or Black Forest Gateaux. However, this will add £3.50 per person.

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The Hot Fork Buffet (click here) is great for winter months and lunch time parties where guests have travelled far. Both menus can be tailored to suit the clients wishes, including specific dietary requirements.

Many parties are reserved the sole use of our conservatory, which is ideal for parties of 20-35. Larger parties can be accommodated in both the conservatory and adjoining bar areas, or in the garden in the summer. Maximum persons in the winter- 90, warmer months- 130. A smaller bar area is also available for groups of 12-20.

The pub is closed to the general public between the hours of 3-6pm daily, this means that the whole pub is available for private hire during this time. There is now a charge for small groups (of 30 or less than) and at any time on a Monday, for opening during this time. For more information on out-of-hour fees please contact the pub. We now apply a 4 hour maximum stay. This is generally more than enough time.

*£50 minimum, to be refunded on the day. Cheques should be made payable to 'Shoulder of Mutton'

Prices accurate from May 2017