Wedding At Best Western

Merchant Description

Set in the Buckinghamshire countryside, the four-star Best Western Plus Magnolia Park Hotel offers views of its spreading golf field as well as a surrounding countryside. The 18-hole course entertains visitors with over 7,000 years of tricky obstacles, and for those who look for a shorter game, a nine-hole course is also available. Classes for players of all skill levels are held in an indoor teaching area and an on-site store sells professional accessories. Other places to spend time at include a fully stocked gym and fishing lakes open to hotel’s guests. The bar and restaurant serve meals and refreshments and the banquet suite is a place to book for conferences and events, including weddings.

What You’ll Get

£2,799 for To Have and To Hold wedding package for 50 daytime and 75 evening guests (52% off)

To Have and To Hold package include:

• Welcome drink of Prosecco or orange juice
• Three-course wedding breakfast
• Three-course children’s menu
• Glass of house red or white wine per guest with meal
• Glass of Prosecco to toast bride and groom
• Evening finger buffet
• Executive double room for the bride and groom on the night of the wedding
• Exclusive use of the Magnolia Suite for your wedding day
• Resident DJ for evening reception, four-hour hire
• Private staffed bar
• Table linen and white chair covers
• Table centres: tea lights, table mirrors and table confetti
• Cake table with cake stand and knife
• Floor stand for table plan
• Golf buggy dressed with ribbons for bride and groom
• Discounted hotel room rates in our hotel for your guests
• One complimentary four-ball round of golf for the groom and up to three guests

Wedding breakfast may include:

• Starters: homemade roasted red pepper and tomato soup | farmhouse pate served with freshly toasted bread and red onion chutney | warm goats’ cheese salad with balsamic glaze
• Mains: chicken breast served with white wine and tarragon sauce | roast loin of pork in a cider gravy | fresh roasted vegetables wrapped in pastry in a cream and herb sauce. All mains served with fresh seasonal vegetables and saute potatoes
• Desserts: profiteroles with hot chocolate sauce and cream | vanilla cheesecake with raspberry coulis | lemon tart with raspberry coulis