Weetwood Hall Leeds Hotel
- Hotel
- 200 Maks. deltagere
- 8.6 km fra lufthavn 5 miles fra lufthavn
- 25 Event-lokaler
- 114 Overnatning værelser
Beskrivelse
Weetwood Hall Hotel is located in Leeds. For businesses requiring contemporary and comprehensive conference facilities tailored to their specific requirements, Weetwood Hall’s well-facilitated conference Centre continues to deliver and exceed our clients’ expectations – and all submerged in a delightful setting.
Weetwood Hall Hotel is located in Leeds. For businesses requiring contemporary and comprehensive conference facilities tailored to their specific requirements, Weetwood Hall’s well-facilitated conference Centre continues to deliver and exceed our clients’ expectations – and all submerged in a delightful setting.
Our conference facilities include a lift designed for wheelchair access, providing full access to the syndicate rooms on the first floor. Our conference and meeting rooms are contemporary and well equipped for accessibility. The Headingley Suite, Lawnswood Suite, Cookridge Suite and Bramley Suite have built-in induction loops to assist visitors with hearing difficulties.
Our four-star accommodation in Headingley, Leeds, encompasses two ground-floor hotel bedrooms that are equipped with wet-room facilities and adapted wardrobes, designed to meet the needs of guests using wheelchairs. We priorities the safety of all our guests. Weetwood Hall supplies a Deaf Gard, a portable device designed to alert guests with hearing difficulties to the sound of the fire alarm. Our hotel bedroom flat-screen televisions have a subtitle facility to ensure all our guests can enjoy watching TV in their room. We look forward to welcoming you soon.
Event-lokaler
Layouts for eventlokaler
Pakker
Wedding Menu A
Menu includes Starters, Mains, Desserts Læs mere
Starters:
- Tuscan chicken liver pâté with fig and mustard seed compôte and caramelised onion focaccia
- Chilli-roasted feta with watermelon and mizuno, balsamic pearl dressing (V, G)
- Smoked ham hock croquet on crushed peas, cider and English mustard cream sauce
- Warm sweet potato, pine nut and goat’s cheese galette, roquette salad (V)
- Spinach and ricotta roulade with saffron soubise and beetroot crisps (G, V)
Mains:
- Lemon and cumin marinated free-range chicken breast with a sweet potato fondant, Persian pomegranate sauce and char-grilled spring onions (G)
- Free-range paprika dusted chicken breast on cannellini bean mash with wild mushroom, pinenut, broad bean and plum tomato salsa (G)
- Beetroot tart Tatin with warm potato and chive salad, vanilla scented beans (V)
- Mediterranean vegetable mille-feuille with roast peppers and aubergines served with roquette salad and smoked sun-blushed tomato paste(V)
Desserts:
- Apricot and almond frangipane tart (V)
- Elderflower, crème fraiche and red berry honeycomb crunch (G)
- Baked chocolate fondant served with ice cream (V)
- Eton mess style dessert with meringue cream, fresh strawberry and raspberry crumble topping (G, V)(Available as a tropical fruit mess)
- Cornish blue and walnut savoury cheesecake pear and grape chutney (V)
Wedding Menu B
Menu Includes Starters, Mains, Desserts Læs mere
Starters:
- Tian of lemon cured fresh salmon and white crab with feta, lime and chive crème fraîche dressing (G)
- Asparagus wrapped with Parma ham, a warm poached egg and Hollandaise dressing (G) (also available wrapped in white radish or smoked salmon)
- Crab and spring onion cake with grain mustard cream sauce and baby cress
- Confit duck terrine with Sauternes and Mandarin jelly, dressed baby leaves
Mains:
- Pan-fried organic salmon with a fennel and sweet potato boulangère seagreens and vermouth cream sauce (G)
- Roast chicken breast with an apple, rosemary and mustard cream sauce shredded caraway cabbage and buttered mash potato (G)
- Twice-cooked belly of pork rubbed with fennel seeds served with red cabbage and garlic mash, creamy grain mustard sauce (G)
- Mushroom and nut Wellington with spinach and crushed thyme carrots, rich vegetable sauce (V)
- Lentil, sweet potato and coconut stew served with paratha bread and tomato chutney (V)
- Polenta cake topped with baby roast aubergine sun-blushed tomato and marinated artichoke, basil oil (D, G, V)
Desserts:
- Pear, sultana and white chocolate brioche pudding served with berry compôte (V)
- Champagne and strawberry mousse (V)
- Black forest Pavlova (G, V)
- Passionfruit and citrus cheesecake
- Butter milk pannacotta kumquat and apricot compôte (G)
- Lemon posset served with lavender shortbread (V)
Wedding Menu C
Menu Includes Starters, Mains, Desserts Læs mere
Starters:
- Pan-fried seabass niçoise with green bean and potato salad, quail’s eggs and tapenade (D, G)
- Wafer thin bresaola with caramelised pear, curly endive and manchego shaving salad,
- gremolata dressing (G)
- Grilled crottin de Chavignol on toasted brioche with smoked chilli jam and endive salad (V)
- Parma ham and burrata salad with slow-roasted cherry tomato compôte and fig balsamic dressing (G)
Mains:
- Roast cod on a tapas style base of chorizo red pepper, sautéed potato, garlic, and thyme with salsa verde (G)
- Stuffed guinea fowl breast with glazed carrots baby leeks and mashed potatoes, pink peppercorn sauce (G)
- Roast rump of lamb served with dauphinoise potatoes, spinach, roast vine tomatoes and rosemary jus (G)
- Braised Scottish beef rump with spicy sausage and smoked bacon cassoulet saffron cocotte potatoes and watercress (G)
Desserts:
- Tart tatin with caramelised apple served with stem ginger cream (V)
- A selection of British and Continental cheeses served with grapes, chutney, celery and crackers
Wedding Menu D
Menu Includes Starters, Mains Læs mere
Starters:
- Hot sautéed tiger prawns in a spicy Moroccan sauce with a salad of Greek yoghurt, pomegranate, pistachio and saffron pilau rice (G)
- Scottish smoked salmon with dill cream cheese, citrus dressing, crispy capers and warm lemon blinis (for a £2 supplement available with farmed caviar)
- Risotto with pea, asparagus and pecorino, parmesan crisps (G, V) (other seasonal options available on request)
- Twice-baked smoked haddock soufflé with a white wine, Parmesan and English mustard sauce
- Seared, marinated and sliced rare tuna loin with pickled sesame cucumber, wasabi, avocado and coconut dressing (G)
- Crab and squid ink tortellini with a tomato, samphire and lime butter dressing
- Red onion tart with ratatouille (V)
Mains:
- Pan-fried farmed seabass on pomme mousseline and asparagus with citrus beurre blanc (G)
- Pan-fried monkfish bourguignon with saffron and celeriac mash, green beans (G)
- Roast breast of duck on a root vegetable and pearl barley sauce with mashed swede and potato (G)
- Braised lamb shank in a rich root vegetable & pearl barley sauce with mashed swede and potato
- Tournedos of beef with horseradish rosti potatoes green beans and Madeira truffle sauce
- Braised Scottish beef rump with spicy sausage and smoked bacon cassoulet saffron cocotte potatoes and watercress (G)