With our compliments…..
Sample your Wedding Meal before the Big Day
Red carpet arrival with Lanterns
Chair covers and Gold Sashes
Candelabras, Floral Top Table arrangement & Table Flowers from our in-house Florist
Personalised Table Plan & Souvenir Menus
Use of hotels silver Cake Knife and Cake Stand
Bridal Suite with Prosecco Breakfast
2 Complimentary Guest Rooms
15 rooms at a Wedding Discounted Rate
Dedicated Wedding Team
1st Anniversary Night Stay – 1 Night Dinner, Bed & Breakfast
Complimentary Car Parking
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Your 2017 & 2018 Price Guide
Peak Dates
Friday & Saturday during June to September, December
Minimum numbers 120
Off Peak Dates
Friday & Saturday during October to May
Sunday to Thursday all year round
(Not available 26th December to 1st January or Bank Holiday Weekends)
Minimum numbers 120
Peak Dates
Tara Wedding Package
€45.00
Off Peak Dates
€40.00
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Tara Wedding Package
Arrivals Reception:
Bridal Party – Prosecco and Chefs Selection of Canapés
Your guests – Prosecco/ Cocktail/Mulled Wine – 1 drink per person
Non Alcoholic Fruit Punch
Tea/Coffee/Biscuits
Choice of 3 Canapés from chef’s selection
Menu: 4 Course Meal plus Tea/Coffee from Chefs Menu Selections
Choose One Starter
Choose One Soup
Choose Two Main Courses served with Fresh Market Vegetables & Potatoes
Choose One Silent Vegetarian Main Course Option
Springhill Symphony of Desserts
Freshly Brewed Maher’s Tea or Coffee & After Dinner Mints
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½ bottle of house wine per person
Evening: Selection of Freshly Cut Sandwiches, Cocktail Sausages, Chicken Goujons, Wedges, Tea or Coffee
Fairy Light Backdrop
Bar Extension
Minimum Number Requirements 120
Package Price
Peak dates – Summer/December/Weekend €45 per person
Off Peak dates: €40 per person
Supplement for an additional choice of starter /dessert - €2.00 per person
Supplement for an additional choice of Main Course - €3.50 per person
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Enhancements for your Special Day
Cocktails on Arrival
Alcoholic
Kir Royale
€5.50 per person
Prosecco
€6.50 per person
Bellini’s
€6.00 per person
Mimosa’s
€6.50 per person
Strawberry Daiquiri
€6.00 per person
Mulled Wine
€6.50 per person
Cosmopolitan
€6.00 per person
Hot Whiskey
€6.50 per person
Mojito
€6.00 per person
Hot Apple Cider €5.00 per person
Springhill Sour
€6.00 per person
Bucket of Beer
€5.00 per bottle (Charged on Consumption)
Bucket of Craft Beer
€6.00 per bottle (Charged on Consumption)
Non Alcoholic
Homemade Lemonade
€3.00 per person
Rock Shandy Cocktail
€3.50 per person
Espresso Cups of Homemade Soup
€3.00 per person
Toast
Open Round of Drinks
€6.50 per person approx. (Charged as per till prices on night)
Glass of Prosecco
€6.50 per person
Selection of Spirit Shots from
€5 per person
Corkage
Wine (75cl)
€10 per bottle
Champagne (75cl)
€15 per bottle
Full Ferraro Roche Heart €175
Selection of Sandwiches €3 per person
Homemade Scones with fresh cream & preserves €2.50 per person
Chefs Selection of Canapés €1.50 per person
Duck Spring Rolls
Indian Samosas
Chicken mini skewers
Mini Pork Sausages with honey mustard dressing
Caramelised Red Onion & Brie Tartlet
Bitesize Sausage Rolls
Golden Crumbed Fish Goujons
Vegetarian Spring Rolls
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House Wine Selection
White wine
MARQUIS DE PLATA Sauvignon Blanc/Macabeo - Spain
A delicious dry and crisp wine. Fresh and delicious at any time.
Bottle €22.00
VALDEMORO Chardonnay - Chile
Pale yellow coloured with golden hints. Young, fresh, fruity and balanced on the palate.
Bottle €24.00
Red wine
MARQUIS DE PLATA Tempranillo/Shiraz/Cabernet – Spain
Pleasing aromas of mocha and vanilla with a pleasant lingering aftertaste.
Bottle €22.00
VALDEMORO Merlot – Chile
The palate is young, fruity, smooth and medium bodied.
Bottle €24.00
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Chefs Menu Selections
Starters
Timbale of Fresh Crabmeat and Coldwater Shrimp, Avocado Pear, Natural Yoghurt, Mint Dressing
Golden Baked Atlantic Seafood in Filo Pastry on Fine Vegetable Ratatouille
Smooth Pâte of Chicken Livers, Orange, Toast Crisps, Stone Fruit Chutney
Savoury Pastry Casing, Button Mushrooms, Baby Leeks and Chicken Tenders,
Creamy White Wine, Shallot and Tarragon Sauce
Seasonal Cantaloupe, Galia and Watermelon Plate, Seasonal Berries and Citrus Compote
Smoked Freshwater Trout, Prawn and Crabmeat Terrine with an Avocado Mousse, Vine Tomato, Coriander Salsa
(€3 per person supplement)
Anti-Paste Plate:
Vine Plum Tomato & Mozzarella Cheese, Parma Ham, Melon with Nicoise Olives and Greek Olives
Brioche Crumb Barbequed Salmon and Sweet Pea Fish Cake with Seasonal Salad Bouquet, Pink Peppercorn
Vinaigrette
Salad of Baby Cos Leaves with Garlic Croutons, Bacon Lardons and Fresh Parmesan Cheese in a Caesar Dressing
(Add chicken for additional €1.00pp)
Beetroot & Goats Cheese Salad, Cherry Tomato and Rocket Leaf, Maple Roasted Pecan Nuts
Greek Style Feta Cheese, Irish Baby Gem Salad, Roasted Mediterranean Vegetables,
Basil Pesto
Sorbet Course (€4 per person Supplement)
Iced Tropical Orange
Champagne
Mojito
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Chefs Menu Selections cont’d
Soup Course
Potato, Leek & Spring Onion
Cream of Portobello Mushroom with Garlic Croutons
Carrot, Orange, Coconut & Coriander
Broccoli & Blue Cheese
Butternut Squash, Rosemary and Apple
Chicken & Sweetcorn Consommé
Spiced Parsnip and Bramley Apple
Fresh Cream of Vegetable
Roasted Mediterranean Tomato & Red Pepper
Chilled Soups
Chilled Gazpacho
Chilled Passion Fruit & Mango
Meat Main Course
Medallion of Irish Beef Fillet Pan- Roasted, Confit Forest Mushrooms, Caramelised Shallots, Port Wine Glaze
(€5.00 supplement per person)
Whole Roasted Sirloin of Irish Beef, carved to order on Champ Potato, Balsamic Red Wine Reduction
Roast Leg of New Seasons Lamb, Minted Red Wine Sauce, Sage & Onion Stuffing Roasted Garlic Juices
(Seasonal April - September)
Pan Fried Breast of Chicken, Chive Creamed Potatoes, Shallot and Wild Mushroom Jus
Fillet of Pork, Toasted Hazelnut and Apricot Filling with Parma Ham Jacket, Stone Fruit Chutney, Calvado’s Jus
Roast Crown of Turkey, Honey Baked Ham, Traditional Sage & Onion Stuffing, Gravy Sauce
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Chefs Menu Selections cont’d
Fish Main Course
Escalope of Atlantic Salmon Baked with Citrus Zests and Dill, White Wine Cream Sauce
Paupiettes of Atlantic Plaice with Salmon and Crab Mousse, Fine Vegetable and Tomato Fondue
Baked Fillet of Atlantic Codling with a Parmesan and Herb Crust, Lemon Butter Sauce
Escalope of Sea Trout, Pan Fried with Sage, Dairy Butter, Barley Risotto Saffron Aioli
Grilled Fillets of Sea Bass Baked with Lemongrass and Coriander, Steamed Asian Greens, Vine Tomato,
Red Onion Salsa
Vegetarian Main Course
Risotto of Forest Mushrooms and Spring Onions
Baked Spinach, Cream Cheese and Toasted Walnut Cannelloni, Tomato, Chick Pea Stew
Slow Poached Spinach & Ricotta Tortelloni, Roast Mediterranean Vegetables, Parmesan Shavings
Stuffed Peppers with Mediterranean Vegetables, Cherry Tomatoes, Black Olives and Feta Cheese
Desserts
Eton Mess: Meringues, Sweetened Cream, Fresh Strawberries
Baked Honeyed Apple and Hazelnut Strudel with Butterscotch Sauce
Selection of Ice Creams in a Wafer Basket, Poached Seasonal Berries and Cream
Caramelised Apple Tartlet with Toasted Walnuts and Cinnamon, Crème Anglaise
Stack of Cream Filled Vanilla Profiteroles with Dark Chocolate and Caramel Sauce
Lemon & Strawberry Cheesecake with a Digestive Biscuit Base, Wild Hedge Berry Compote
Springhill Symphony of Desserts:
Meringue Nest, Berry Compote, Cream Filled Profiterole, 70% Dark Chocolate Sauce, Cheesecake
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Something the Next Day
Menu 1 - €7.50
Menu 2 - €9.50
Selection of Freshly Made Sandwiches
Cocktail Sausages
Tea or Coffee
Selection of Freshly Made Sandwiches
Chicken Goujons, Cocktail Sausages
Tea or Coffee
Menu 3
Goat Cheese & Spinach Quiche
Prawns in Filo Pastry
Spicy Wedges with Sour Cream
Crispy Onion Rings
Cocktail Sausages
Chicken Goujons
Vegetable Spring Rolls
Miniature Hamburgers
Chicken Skewers
Vegetable Samosas
Select 4 for €10.50
Select 5 for €13.50
Select 6 for €16.50
Menu 5 - €14.00
Menu 5 - €16.50
BBQ – “Pig on a Spit”
Traditional Family BBQ
Head Chef will slow roast a pig in house and serve
Beef Burgers, Wild Boar Sausage, Chicken
on a spit, carved by a Chef and served with fresh
Drumsticks, Corn on the Cob, Baked Potato,
baps, salads and dips
Chef’s selection of 3 Salads
(Minimum number of 80 )
(Minimum number of 25)
Afternoon Tea, Three Tier Delight - €14.95 per person
Afternoon Tea, Three Tier Delight with Prosecco snipe - €23.95 per person
Selection of Hand Cut Savoury Sandwiches
Sweet Miniature Treats
Home Baked Scones with cream & preserve
Freshly Brewed Maher’s Coffee or Tea
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Civil Marriage Ceremonies/Partnerships
The Springhill Court Hotel is approved as a suitable venue to hold you Civil Marriage Ceremonies/Partnerships
In order to hold a Civil Ceremony at the Springhill Court Hotel you are required to
 Contact the registrar regarding availability of dates and intended arrangements
Ann Boyle
Civil Registration Office HSE South Lacken
Dublin Road Kilkenny
T: 056 778 4100 F: 056 778 4388
 Room fully dressed from €550.00
Spiritual Ceremonies
The Spiritualist Union of Ireland are registered by the Republic of Ireland to carry out legal marriages and holds a
licence from the General Registrar’s Office.
Tom Colton is a Minister and Affiant of the Spiritual Union of Ireland and be contacted on 086-0234164
www.spiritualceremonies.ie
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Some useful supplier contacts
ON SITE HAIR & SPA FACILITIES
Lavender Spa
 056-7771541
Image Hair Studio
 056-7721400
BANDS
Unusual Suspects
 Lenny Burns 087 260 5728
The Uptown Band
 John Egan 087-9877094
Marble City Show band
Liam Drennan 056 776 5312
Autograph
Paddy O’Dwyer 056 776 3974
Checkers
 Carmel 056 772 9839
Soundproof
 M. Dawson 056 772 5570
After Dark
 Ciaran Duffy 045 867 253
The Works
 Vinny Cleere 087 799 4042
Troubadours
Pete 086 847 2395
INVITATIONS
Perfect Day Invites
 Sonya – 085-2826010
DJ’S
John Fagan
 087 912 7446
Kilkenny DJs
 Eddie Hughes 086 832 2291
Glen Tector
 087 830 1585
Pat Tracey
 086 810 2161
DJ Solutions
 Paul Kavanagh 086-6004498
CHURCH/RECEPTION SINGERS
Gillian O’Regan & Phil Coulter
 086 0873540/086 2451825
Orlaith Murphy & Liam Condon
 087 6136825
Angel
 087 2439789
HARPIST
Mary Kelly
 086 3565421
STRING QUARTET
The Artimino Quartet
 085 7460099
SAXAPHONE
Adam Nolan
 085 1282249
VIOLINIST
Lotta Virkkunen
 083-1247275
www.lottavirkkunen.com
JAZZ,SWING,JIVE – DRINKS RECEPTION
The Speakeasies – Eddy Blake
 086-2657506
E: [email protected]
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Some useful supplier contacts
VIDEOGRAPHER
FLOWERS
Maruta – Hotel Florist
 086-0654899
Barrow Vision
 Brendan Joyce 059 9721634
Pat Shortall
056 7764003
PHOTOGRAPHERS
CARS
John O’Carroll
 086 8079752
Vicky Comerford
 087 9081114
Terry Campion
 086 8079752
John Delaney
087 6213495
Michelle Hill
 086 6061346
Seamus Costello
 086 8335755
CAKES
Maria Cakes
 085 8308398
Kealys Limousines
 Richard 056 4442298/086 6099538
SUPPLIER
Butlers of Dungarvan
Backdrops, Room Draping, Ice Cream Trike
Tea/Coffee Trailer
 087 7799701
Slice of Heaven
 Mary 085 9533870
Cherub – Couture Cakes
 Anne-Marie 087 7747095
Homebake Cakes
 Chris O’ Reilly 087 6686997
BED & BREAKFASTS
McCourts Townhouse
Aspects Hotel
The Folly Guest House
Rodini
Beaupre
Carriglea
Fanad Guesthouse
Leggetsrath
 056 779 4614
 056 778 3100
 056 772 2607
Videographer
 056 772 1822
Vision
056 772 1417
Barrow
 056Joyce
776 1629
 Brendan
059 972 1634
 056 776 4126
 056 776 4509
Pat Shortall
 056 776 4003
* The Springhill Court Hotel does not take any responsibility for any of the above mentioned services. Bookings and
deposit should be made directly to the individuals concerned.Abbey Video Productions
 062-62613
Cars
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2017/2018 Contract Terms & Conditions
1. In order to secure your date and allow us to complete the initial arrangements, a non-refundable,
non-transferable booking deposit of €500.00 must be received within 14 days of making a
provisional booking.
 A further €500.00 is required 3 months after.
 6 months prior to wedding date 50% of estimated total due
 3 months prior to wedding date 75% of estimated total due
2. The Hotel must meet with the Bride and Groom before a deposit is paid. Full name & address of
Bride & Groom is required
3. The Springhill Court Hotel reserves the right to refund a deposit in circumstances where a
booking is made by a third party or under false pretences.
4. An estimated number of guests are required 14 days in advance of the date. Final numbers must
be supplied 48 hours before the reception. The final numbers will be the minimum numbers
charged for, subject to the minimum number requirement of your contract.
5. The Final Wedding Bill Balance is due the morning after the wedding (This can be paid by cash,
bank draft or credit card. We do not accept personal cheque nor company cheques for final
payment)
6. Additional meals will be charged at the agreed price. These meals will be served if space and
staff are available, but without guarantee or obligation by the hotel to provide such meals.
7. No food (except wedding cake) of any kind will be permitted to be brought on to the premises by
the patron or their guests.
8. All weddings must sit by 5.30pm to ensure the highest quality of service and food.
9. The Wedding Tasting is for the Bride & Groom only. This must be booked at least 2 weeks before
the required date ( at least 3 months in advance of wedding date)
10. We offer a maximum of 15 rooms (minimum of 2 persons per room) at a special wedding rate.
The manager will inform you of this special rate at the time of booking. Any bedroom
requirements in excess of the 15 rooms are subject to availability.
11. It is the bride and grooms responsibility to allocate names to each of these rooms unless
otherwise stated to the hotel. Any rooms cancelled less than 24 hours prior to arrival will be
charged to the main wedding account. Please inform guests that they must check in by 6pm, any
rooms that are not occupied on the night of the wedding will be charged to the wedding account.
12. A surcharge of €2.00 for starter, €3.50 for main course, €2.00 for Dessert applies should you
wish to offer your guests a choice of dishes.
13. We recommend speeches take place after the meal for your guest’s comfort. If requested before
the meal, it is subject to management discretion on the night.
14. The Bar in the Tara Ballroom closes at 1.30am and all music must end at 2am.
15. Drink service for residents will end at 3.30am
16. The hotel will only accept cancellation of a wedding date if it is received in writing. Should you
postpone your wedding your deposit must be transferred within 6 months of the original date.
This transfer only applies to the original booked facilities and numbers.
Cancellation fees are calculated on the proforma value of the booking and are as follows:
 Cancellations received within 36-20 weeks of wedding date – 25% of services booked
 Cancellations received within 19-12 weeks of wedding date – 50% of services booked
 Cancellations received within 11-4 weeks of wedding date – 75% of services booked
 Cancellations received within 4 weeks of wedding date – 100% of services booked
17. Please note the use of Glitter, Confetti, Chinese Lanterns, fireworks or any such items is strictly
prohibited on the hotel premises and grounds.
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2017/2018 Contract Terms & Conditions cont’d
18. The Hotel does not assume any responsibility for damage/loss of any articles left in the Hotel
before, during or after the event.
19. The Springhill Court Hotel does not take responsibility for any third party company or entertainers
booked by the bride and groom. The Springhill Court Hotel will require a copy of Public Liability
Insurance certificate and HACCP certificate of compliance for any their party company booked
by the Bride & Groom. The Bride & Groom must notify The Springhill Court Hotel at least 6
weeks in advance of their intention to book a third party company or entertainer for supply of a
service on the hotels property. The Springhill Court Hotel reserves the right to refuse such
requests, due to Health & Safety reasons.
20. Force Majeure & Liability: The Springhill Court Hotel shall not be responsible for the failure to
provide facilities contracted for the event of it being prevented from doing so as a result of “Force
Majeure” or any other cause beyond its control. This includes industrial disputes, orders or
regulations issued by Government, Riots, Floods, Fire Epidemics, alterations or redecoration of
the hotel. The Springhill Court Hotel will not be responsible for any loss or damage or costs as
a result. The Springhill Court Hotel will not be liable for any loss or damage to property owned
by or in the custody of the Wedding Party or their guests. The Springhill Court Hotel cannot
accept responsibility for outside contractors or service providers. The client is responsible to the
Springhill Court Hotel for any damage caused in public areas by the Client or their guests, agents,
employees etc and indemnity against third parties as a result of negligence.
21. The hotel reserves the right to cancel any wedding/function at any time and in the following
circumstances:
 Where the Springhill Court Hotel believes and booking might prejudice its reputation
 Where evidence is received that clients are financially unable to meet the cost of the Event
or where there has been undue deposit payments
 Where guests attending a wedding behave in any way considered to be detrimental,
offensive or contrary to normal expected standards of behaviour
 The Springhill Court Hotel will not be liable for any failure or delay to provide facilities,
services food or beverages as a result of events outside of its control.
22. All prices included in this package are agreed rates for 2017/2018 and include vat at the current
vat rate. Any increase in levy’s or Vat may result in a change of rate and will be confirmed prior
to your wedding date. Prices for 2019 based on 10% increase.
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