download wedding collection 2016/2017

EGANHOSPITALITYGROUPWedding Collection 2016/2017

1. Introduction - Why Choose Egan Hospitality

A LITTLE ABOUT EGAN

ITS ALL ABOUT OUR CLIENTS

PLANNING AND ATTENTION TO DETAIL

REAL COMMITMENT TO SERVICE

2. Canapés

3. Classic Menu

4. Elegance Menu & Romance Menu

5. Vegetarian & Vegan Friendly Menus

6. Wedding Reception Prices

WHATS PROVIDED FOR IN THE ABOVE PACKAGES

7. Additional Suggestions & Added Options

COCKTAILS

SORBETS

CHEESES

CHOCOLATES

ICE CREAM CART

LATE NIGHT SUPPER BOWLS

BBQ & SPITROAST

CHAIR COVERS & SASHES

8. Bar & Wine Menu

9. Wedding Frequently Asked Questions

CONTENTS

EGAN HOSPITALITY GROUP WEDDING MENU

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Pg 3410. Testimonials

01.

1. Introduction

1. A LITTLE ABOUT EGAN Take our happy team of 60 experienced hospitality personnel, season liberally with culinary award

winners. Add fresh ingredients from approved local suppliers, simmer with the highest gastronomic stan-

dards in a state-of-the-art production kitchen. Serve with a superlative banqueting team, share with loved

ones and enjoy! There you have the Egan Hospitality Group recipe for the finest quality banqueting expe-

rience on your wedding day.

Egan are one of the largest independent, family owned premiere catering and event specialist in Ireland.

For nearly 40 years Egan Hospitality Group has enjoyed an enviable reputation with our clients and

customers who trust us in successfully combining a rich heritage in pioneering culinary standards with

entrepreneurial panache. As a result we have become one of the Ireland’s most popular wedding cater-

ers. In fact our food has proved so popular that in 2015 we catered for a wedding almost every day of the

year around Ireland, helping newlywed couples celebrate their special day in culinary style.

2. ITS ALL ABOUT OUR CLIENTSIf you have been to a wedding reception held in the Royal Hospital Kilmainham, Ballymagarvey Village,

in a marquee or a private venue over the last couple of years, chances are we’ve catered for it. You

wouldn’t know this because we go about our business in a very quiet, discreet, deliberate and profession-

al manner. With Egan Hospitality Group it’s not about us, it’s all about the bride and groom and their

special day.

We’ve catered for everything from visiting American Presidents to British Royalty; from international

celebrities from the world of music and movie to Brendan and Niamh from Malahide’s wedding! And

now we’d love to cater for you!

We understand that we can help play a crucial role in a day that is just so unique for the happy couple. A

day that for some began as a childhood dream and for others as a journey that has taken years to reach

this very special destination. We know the importance of special dates and anniversaries, and with Egan

Hospitality celebrating 40 years in business in 2016, you can feel confident knowing that our team of

Michelin inspired chefs, along with the banqueting service team and our dedicated wedding planners are

here to facilitate your every requirement from planning a bespoke menu design down to the smallest of

details.

Our years of experience allow us to work with you, the happy couple to achieve your vision and ensure

that your guests leave with a lasting impression for a memorable day. From elegant banqueting dinners,

informal buffets or the theatre of BBQs & spit roasts, we’ve something special just for you to savour and

to celebrate.

03.

3. PLANNING & ATTENTION TO DETAILIt’s the quality of our team that really sets us apart. You’ll notice this right from the planning stage. Our

dedicated wedding planners, plan your day meticulously down to the last detail and pride themselves in

remaining flexible enough to accommodate any late changes or overcome last minute complications

which can occur. We plan ahead so you don’t have to, ensuring nothing will be left to chance. If you need

assistance with menu ideas or wedding themes, reassurance along the way, or just fancy a quick chat to

have a questions answered, you’ll find our friendly wedding experts ready to guide you through each and

every step.

We find that by attending to the little details we consistently leave a big impression with our guests,

making it a day to remember. Our desire to try a little harder is evident with our varied and seasonal

menus and we keep a close eye on changing food trends the world over, allowing our specialist chefs to

offering you new and innovative ideas.

4. REAL COMMITMENT TO SERVICEQuite simply, we work harder to ensure that the individual components come together seamlessly to

provide a more comprehensive service. For example, we employ a higher staff-to-guests ratio than most

other venues. This ensures that service runs smoother, food is served quicker, glasses replenished more

often and guests are sent home happier having received more attention.

Everything that’s important to you is important to us too. We take care to assess the whole impression.

From the look of the room, right down to presenting an immaculate place setting using the finest crock-

ery. If you choose to utilize an imaginative theme, we will ensure the food fits in perfectly.

04.

2. Canapés

Canapes are included in the Elegance & Romance Packages (Choose four per person)

On arrival our friendly and immaculate staff will greet your guests with trays of your chosen chilled

cocktail and elegant canapés

HONEY MUSTARD ROAST SAUSAGES PETIT CROLINES A luxury assortment Crisp puff pastry filled with chicken, ham, salmon or mushroom SWEET CHILI CHICKEN SPIDINI This is the Italian equivalent of skewer glazed chicken TRADITIONAL BREADED FISH GOUJONS WARM SMOKED CHICKEN BOUCHE With thyme & lemon zest TRADITIONAL FINGER SANDWICHES AND MINI WRAPS Include smoked salmon and dill, roast beef and grilled vegetables SUSHI AND CALIFORNIA ROLLS Selection of hand rolled sushi served with wasabi dipping sauce and pickled ginger SKEWERS OF TENDER CHICKEN BREAST Roasted with pineapple SAFFRON MARINATED SALMON Cubes drizzled with aioli CRISP TENDER CHICKEN BREAST GOUJONS Dusted with smoked paprika SEARED DIAMONDS OF TUNA With tapenade preserved lemon RYE BREAD WITH SMOKED IRISH SALMON Thinly sliced with horseradish crème fraiche & beetroot julienne CHAR GRILLED MARINATED LAMB FILLET With zesty pesto CHILLI AND LIME SAUTÉED TIGER PRAWNS With hot and sour coriander dip MINIATURE THAI FISH CAKES With sweet chilli dip RILLETTES OF SMOKED SALMON With baby capers CREAM CHEESE, CHIVE AND PRAWN TARTS

08.

FRENCH BRIE AND POACHED PEAR TARTLET With Sakura cress COCONUT CHICKEN SKEWERS BEEF TERIYAKI SKEWERS SOUFFLÉ OF GOAT’S CHEESE AND SUNDRIED TOMATO SHORTCRUST TART MISSION FIG AND GOAT CHEESE CROSTINI ONION FOCACCIA

SMOKED CHICKEN AND MANGO BRIOCHE TOASTED MINI BAGEL WITH CREAM CHEESE, SMOKED SALMON, CHIVES & CAVIAR HOT SHOT OF TOMATO AND BASIL SOUP WITH PARMESAN CROUTE HOT SHOT OF THAI CHICKEN AND COCONUT SOUP ROASTED FILLET OF BEEF With goats cheese tapenade on tomato bread SHREDDED DUCK AND SPRING ONION HOT SPOONS With hoi sin sauce

09.

SEAFOOD TIAN

WILD SMOKED SALMON AND CREAM CHEESE TART

WARM CHICKEN AND POACHED PEAR SALAD

HAM HOCK TERRINE

BEEF CARPACCIO

REALLY SLOW ROASTED PORK BELLY CONFIT

MINI BEEF AND GUINNESS PIE

THAI BEEF SALAD

10.

Wedding for 112 people

“Thank you both so so so much for everything over the past few months in getting ready for the wedding and also on the day of – Darryl, you were like a sixth bridesmaid, a fourth groomsman and a family friend! I, personally, appreciate

everything you did for us so much.

carley donegan

monaghan Wedding

august 2015

”

11.

3. Classic Menu

STARTERS

Please choose one option

SEAFOOD TIAN West coast crab and prawn wrapped in smoked salmon, pink grapefruit, parsnip crisp, lime scented crème fraiche

WILD SMOKED SALMON AND CREAM CHEESE TART With caper & raisin dressing, rocket vine roasted tomato

WARM CHICKEN AND POACHED PEAR SALAD With blue cheese, walnuts and a simple vinaigrette

HAM HOCK TERRINE With caramelized apples and sweet country relish

BEEF CARPACCIO With balsamic shallots, sundried tomato, basil leaves, freshly shaved parmesan and capers drizzled with extra virgin olive oil

REALLY SLOW ROASTED PORK BELLY CONFIT With spring onion mash, star anise and orange glaze

MINI BEEF AND GUINNESS PIE Topped with creamy whipped potato, served with treacle and stout bread

THAI BEEF SALAD With coriander, lime, sweet chilli, galangal ginger and kaffir lime leaves

SOUPS


Sweet chilli and tomato

Spicy and sour seafood broth

Sweetcorn & crabmeat with seafood

wontons

Tuscan bean broth

Wild mushroom and smoked chicken

chowder

Traditional seafood chowder

Courgette and basil

Spicy miso soup with tofu

and Asian vegetables

All of the above accompanied by a selection of artisan breads, pesto tapenade,

olive oil and balsamic vinegar

Cream of butter nut squash with ginger and

lemongrass

Roasted vegetable with pesto, spring onions

Thai chicken and coconut with coriander

and chilli

Leek and potato with smoked bacon

and chive cream

Carrot, orange and ginger

Yellow lentil and udon noodle soup

12.

MAINS

Please choose two options - one meat and one fish

SLOW BRAISED SHOULDER OF LAMB With apricots, cracked almonds and creamy mash PRIME IRISH SIRLOIN OF BEEF Served pink, with baby onions, lardons, horseradish mash, pan gravy with buttered asparagus ROAST GUINEA FOWL With goats cheese and herb stuffing rolled in Parma ham on creamy celeriac mash DUET OF ROAST COD AND LANGOUSTINE With cassoulet of garden peas, chorizo and red onion BAKED SEA BASS PARCEL With courgettes, roasted peppers, red onions, rosemary and lemon butter PRIME 100Z RIB EYE STEAK With rocket and walnut salad, extra virgin olive oil and a touch of balsamic PAN-FRIED HAKE With a topping of creamed goat’s cheese, crunchy bread crumbs on wilted spinach

DESSERTS


CARAMEL AND PRALINE CRÈME BRÛLÉE With blackberry compote and a little pot of bourbon vanilla ice cream WARM APPLE AND BLACKBERRY CRUMBLE WITH VANILLA ICE CREAM POACHED SPICED RED WINE PEAR With cinnamon and mascarpone cream TARTE TATIN Served in individual little pans, with sticky butterscotch sauce with mocha ice cream BLACK FOREST CHOCOLATE FONDANT With a shot of kirsch ice cream SUMMER BERRY TRIFLE With a little shot of fresh coulis (served in its own jam jar)

TEA & COFFEE

CHOCOLATES

13.

SEAFOOD TIAN



HAM HOCK TERRINE

BEEF CARPACCIO



THAI BEEF SALAD


“Sincere thanks to you, Darryl and the team at Egan's for all your hard work.In particular we had lots of comments from guests about how memorable the food was so please pass on our thanks to your chefs.

conor gavin

Royal Hospital Kilmainham Wedding

august 2015

”

14.

4. Elegance Menu & Romance Menu

STARTERS


CARAMELIZED PORK BELLY With champ with Guinness and thyme glaze A MARTINI OF DUBLIN BAY PRAWNS With red pepper remoulade, Sakura cress and a baby Guinness chaser TIAN OF SMOKED CHICKEN AND SWEET POTATO With quince jelly, basil oil, micro herbs CRISPY DUCK CONFIT With cep lentils and champ CAESAR SALAD With Parma ham wafer, sourdough croutons, Parmesan and Caesar dressing ANTIPASTI PLATE With a selection of griddled Mediterranean vegetables, Parma ham, buffalo mozzarella SEAFOOD TASTING PLATE Poached salmon, fresh crab salad, smoked Irish salmon and prawn cocktail THAI INSPIRED FISH CAKE With glass noodle slaw

SOUPS

All accompanied by a selection of artisan bread.


Sweet chilli and tomato Spicy and sour seafood broth Sweetcorn & crabmeat with seafood wontons Tuscan bean broth Wild mushroom and smoked chicken chowder Traditional seafood chowder Courgette and basil Spicy miso soup with tofu and asian vegetables Cream of butternut squash with ginger and lemongrass Roasted vegetable with pesto and spring onions Thai chicken and coconut with coriander and chilli Leek and potato with smoked bacon and chive cream Carrot, orange and ginger Yellow lentil and udon noodle soup

16.

MAINS

Please choose two options - one meat and one fish

RACK AND BALLOTINE OF LAMB

Baby spinach, wood mushrooms and merlot jus

FILLET OF IRISH BEEF

With potato gratin, caramelised shallot,

griddled asparagus and Madeira jus

CANNON OF LAMB

Filled with black pudding, wrapped in crispy

pancetta with fondant potato

CRISP ROAST GRESSINGHAM DUCK

Breast & confit of leg with red wine reduction

and star anise

BOYNE SALMON TORNEDOS

Topped with goat cheese, herb crumb & herb

crème fraiche

PAUPIETTE OF LEMON SOLE & WITH SALMON

With sorrel mousseline, chive cream dill

ROAST MONKFISH WRAPPED IN PARMA HAM

Larded with smoked salmon, langoustine

and spinach

GENTLY STEAMED HAKE CASSOULET

Of garden peas, chorizo and crayfish

17.

DESSERTS


CARAMEL PANNA COTTA With Wexford Strawberry Compote and Fresh Mint FRENCH CHOCOLATE TART With Blackberry Sorbet and soft Fruit Compote ASSIETTE À DESSERT Red Wine Poached Pear, Ice Cream Shot, Lemon Tart and Mini Banofee CRUNCHY PRALINE CRÈME BRÛLÉE With Citrus Sorbet and Fresh Berries RED WINE AND CINNAMON POACHED PEAR With Sweet Mascarpone Cream TIRAMISU With Valrhona Cocoa, Tia Maria and Mascarpone CLASSIC LEMON TART With Macerated Raspberries, Mint, Merlot and Balsamic Syrup

TEA & COFFEE

PETITS FOURS

18.

5. Vegetarian & Vegan Friendly Menu

VEGETARIAN STARTERS


VEGETABLE TERRINE WITH A BASIL AND OLIVE DRESSING CROSTINI OF ROASTED RED PEPERONATA Topped with mozzarella and fresh sage MEZZE SALAD Grilled peaches, fresh mozzarella, asparagus tips, BALSAMIC SHALLOTS AND DRESSED ROQUEFORT CHEESE BAKED DUO OF GOAT AND FETA CHEESE On focaccia bread with a fresh herb vinaigrette BAKED ARDILAUN GOATS CHEESE SALAD With roasted beetroot, red onion confit, rocket leaves and herb oil WARM SALAD OF BAKED FIGS Filled with blue cheese and walnuts ANTIPASTI TASTING PLATE With rosemary focaccia, olive oil and pesto, balsamic onions, sundried tomato, buffalo mozzarella, grilled aubergine, fresh rocket and black olives COMPOTE OF MELON AND SUMMER FRUITS With raspberry coulis and refreshing citrus sorbet BRUSCHETTA AL FORNO Topped with fresh basil and black olive tapenade drizzled with olive oil THAI GLASS NOODLE And coriander salad with sweet chilli and coconut BAKED GOATS CHEESE PARCEL With black olive tapenade and sundried tomatoes

21.

VEGETARIAN MAIN COURSE


ASPARAGUS AND ONION TART Served with a Crisp Salad BAKED GOAT’S CHEESE RED ONION AND ROCKET TARTLET BAKED FILO PARCEL Filled with Spinach, Black Olives, Goats Cheese and Sundried Tomatoes WILD MUSHROOM RISOTTO Accompanied by a Parmesan Crisp TORTELLINI CON SPINACI Tossed in a Creamy Spinach and Gorgonzola Sauce GRILLED VEGETABLE TOWER With Roasted Vegetables and Basil scented Couscous TOMATO AND BASIL TART Served with Roasted Red Pepper Sauce SPINACH AND GOATS CHEESE CANNELLONI Topped with Parmesan Cheese SPINACH, RICOTTA AND ROASTED RED PEPPER TORTELLINI Smothered in a rich Tomato Sauce WILD MUSHROOM RAVIOLI With Asparagus and Pesto Cream PENNE ARRABIATA NASI GORENG With Satay Sauce and Stir-fried Vegetables YELLOW LENTIL AND VEGETABLE CURRY Accompanied by fragrant Jasmine Rice

22.

V

VEGAN STARTERS


VEGETABLE TERRINE With a Basil and Olive Dressing COMPOTE OF MELON AND SUMMER FRUITS With Raspberry Coulis and refreshing Citrus Sorbet ANTIPASTI TASTING PLATE With Rosemary Focaccia, Olive Oil, Balsamic Onions, Sundried Tomato, grilled Aubergine, Fresh Rocket and Black Olives THAI GLASS NOODLE AND CORIANDER SALAD With Sweet Chilli and Coconut MEZZE SALAD Grilled Peaches, Asparagus Tips, Balsamic Shallots and Dressed Rocket

MAIN COURSES


ASPARAGUS AND ONION TART Served with a crisp salad WILD MUSHROOM RAVIOLI With asparagus and pesto cream GRILLED VEGETABLE TOWER With Mediterranean vegetables and basil scented couscous NASI GORENG With satay sauce and stir-fried vegetables YELLOW LENTIL AND VEGETABLE CURRY Accompanied by fragrant jasmine rice

23.

SEAFOOD TIAN



HAM HOCK TERRINE

BEEF CARPACCIO



THAI BEEF SALAD


“The day was amazing, everything went really well, I was just on a high. Everyone commented on how great the food was, so thank you.

Will you pass on my thanks to Darryl and the team, they were very professional and nothing was a problem. Special thanks to Marion - who was very popular as she made sure there wasn't an empty glass of prosecco on the day.

And to Darryl for quickly sorting out the picture for the photo book before the guests arrived.

Deborah Hayden


august 2015

”

24.

6. Wedding Reception Prices

(Based on a min of 100 guests attending)

CLASSIC

€POA - venue specific

Mini scones, strawberry shortbreads

Tea & coffee

Five course wedding banquet with a choice of main course (one meat and one fish option)

Evening food: fish and chips

ELEGANCE


Canapés

Tea & coffee

Five course wedding banquet with choice of main course (one meat and one fish option)

Evening food: selection of sandwiches | fish & chips cones

ROMANCE


Canapés

Pink prosecco

Homemade pink lemonade

Tea & coffee

Five course wedding banquet with a choice of main course (one meat and one fish option)

1/2 bottle of wine per person

Evening food: mini gourmet burgers | fish & chips cones

WHAT’S INCLUDED IN THE ABOVE PACKAGES?

26.

7. Additional Suggestions & Added Options

ARRIVAL COCKTAILS (€7.50 per cocktail)

CLASSIC CHAMPAGNE COCKTAIL With cognac soaked sugar cube and fresh raspberries PIMM'S COCKTAIL Pimm’s No 1 cup served in cool jam jars with ginger beer, lemonade, apples, cucumber, lemon and orange. PEACH BELLINI Fresh peach puree, peach bitters and champagne GIN AND ELDERFLOWER PRESSE Bombay Safire with blueberries and elderflower fizz

SORBETS (€3.50 per person)

COCONUT AND LIME

PASSION FRUIT

CHERRY MORELLO

SELECTION OF IRISH AND CONTINENTAL CHEESES (€5.50 per person)

A selection of seasonal farmhouse cheeses Served with Cumberland Relish and a selection of

breads and crackers.

HANDMADE CHOCOLATES (€1.95 per person)

ICE CREAM CART (€POA per person)

SSSSSSSSSSSE

GUAVA

MANGO AND BASIL

LEMON AND LIME

27.

BBQ & SPIT ROAST (€POA per person)

ADDITIONAL MENU CHOICES

ADDITIONAL CANAPÉ CHOICE (€1.50 per item)

ADDITIONAL SOUP CHOICE (€3.50 per item)

ADDITIONAL STARTER CHOICE (€5.50 per item)

ADDITIONAL MAIN COURSE (€7.50 per item)

ADDITIONAL DESSERT CHOICE (€5.50 per item)

CHAIR COVERS & SASHES (€POA)

SINGAPORE CHICKEN NOODLE BOWL THAI GREEN CHICKEN CURRY SEARED TUNA SALADE NICOISE IRISH BEEF BRAISED WITH GUINNESS MINI PIE GRILLED GOATS CHEESE CROSTINI

LATE NIGHT SUPPER BOWLS (€7.50 per person – choose five options)

Delicious, colourful and fragrant food, taking inspiration from around the world, including the fashionable

and the favourites. This can be an imaginative solution to the demands of modern entertaining. Allowing

guests to enjoy a late night supper without the formalities of a seated dinner.

HONEY ROAST MINI TURKEY

AND HAM ROULADE

POSH NOSH BANGERS AND MASH

MINI FISH & CHIPS CONE

MINI STEAK SAMBO

MINI THAI FISH CAKES

8. Bar & Wine menu

Full Bar & Wine Menu available upon request

28.

8. Bar & Wine menu

Full Bar & Wine Menu available upon request

29.

SEAFOOD TIAN



HAM HOCK TERRINE

BEEF CARPACCIO



THAI BEEF SALAD


“ Thanks so much to you, Darryl and the Egan Team for making our day run so smooth… Darryl is a true professional! Everything went brilliantly and we couldn't be any happier! The majority of our guests that we have spoken to have complimented the food so much which we are so happy about as it was one of the things we knew personally would be fantastic! We loved it and it was great that our guests did to!!

I will certainly recommend Egan Hospitality for an event, and would be sure to use Egan's again if required in the future!

Debbie, big thank you to you for all you help over the last few months, you have been so easy to work with and such a pleasure, as nothing seemed to big or too small.

Thank you so much!

Kim Naqui


September 2015

”

30.

9. Wedding Package Frequently Asked Questions

HOW LONG SHOULD OUR WELCOME RECEPTION TAKE?

The majority of weddings take two to two and half hours for drinks and canapés.

WHAT IS THE BEST TIME TO CALL FOR DINNER?

We usually call guests for dinner from 5.45pm onwards

WHEN IS THE BEST TIME TO HAVE SPEECHES?

We recommend at the end of your wedding banquet, this gives our team of chef’s clear

timings for each course

HOW LONG WILL DINNER TAKE TO SERVE?

A five course wedding banquet normally takes 1 hour 45 mins (add 15 mins for each additional

course thereafter)

ARE YOUR MENUS SEASONAL

Yes. Please note that our produce is seasonal and menus are subject to change due to weather,

some dishes may contain nuts.

ARE THERE ANY HIDDEN HIRE CHARGES?

As Egan Hospitality are a fully equipped catering company, we carry all the necessary equipment,

cutlery, rockery and glassware for premium wedding catering

WHAT TABLE LINENS ARE INCLUDED IN THE COST PER PERSON?

We provide White or Ivory floor length linen as standard.

MAY WE SUPPLY OUR OWN WINE AND WHAT IS THE COST PER BOTTLE?

Yes in cases where couples supply their own wine, a corkage fee of €8 applies for wine,

€12 per bottle for champagne, prosecco and cava. Charge covers handling, glassware service,

staff and disposal of bottles and crates post event.

MAY WE HAVE A CHOICE ON OUR SELECTED MENU?

We offer a choice on our Classic and Elegance packages. Additional dish supplements:

Starter €5.50 | Soup €3.50 | Sorbet shot €3.50 | Main course €7.50 | Desserts €5.50

32.

CAN I UPGRADE THE MAIN COURSE FOR THE CLASSIC MENU PACKAGE?

Yes, a supplementary fee will apply but it can be easily arranged.

CAN I TAKE ELEMENTS FROM OTHER PACKAGES AND ADD THEM TO AN EXISTING PACKAGE?

Yes, we can organise any changes, this can be easily arranged with your wedding planner.

CAN YOU PROVIDE FULL BAR FACILITIES?

Yes, we can provide full bar service, cash charge, all draft beers ( supplement may apply for

rental of equipment, bar counters etc. depending on numbers )

WHAT TIME CAN THE BAR STAY OPEN UNTIL?

We would normally serve until 1.30am venue specific

DO WE GET A PRIVATE TASTING AND HOW MANY PEOPLE CAN ATTEND?

We provide private tasting for four people. Subject to contract signed and deposit secured

HOW MANY DISHES DO WE GET TO TASTE?

We would ask that you choose three items from each course to taste

WHAT ARE THE RATIOS OF WAITING STAFF?

We provide one waiter for every 10 guests

One wine waiter for every three tables

One supervisor per 6 staff

HOW MUCH DEPOSIT IS REQUIRED TO RESERVE EGAN HOSPITALITY FOR OUR WEDDING DAY?

We require €2000.

WHAT IS THE NEXT STEP ONCE WE HAVE DECIDED TO CHOOSE EGAN HOSPITALITY TO CATER

FOR OUR WEDDING?

Once you have confirmed the date with our Wedding Coordinator we will send you a catering contract

which you will need to sign and return to us along with our booking deposit which is non-refundable.

We can then start planning the details of your wedding, starting with your food tasting.

One barman per 50 guests

One general hospitality manager per 150 guests

or part thereof

33.

Testimonials

PHILIP AUSTIN AND DAVID ROBINSON – WEDDING RHK 24TH APRIL 2016

“We had a great day and that was in no small part thanks to Darryl himself and the excellent

team of staff provided by Egan’s. Debbie we couldn't recommend you highly enough as from

start to finish both you and Darryl have made the planning very easy, accommodated our

wishes and most importantly delivered exactly what was promised on the day.

All of our guests thought the food was superb and the staff and quality of service was excellent.

Darryl went above and beyond to help the day run smoothly. All of the staff were fantastic and

a credit to you.

CARLEY DONEGAN – WEDDING DATE 1/8/2015

“Thank you both so so so so so so much for everything over the past few months getting ready

for the wedding and also on the day of – Darryl, you were like a sixth bridesmaid, a fourth

groomsman and a family friend! I, personally, appreciate everything you did for us so much.

”

”

34.

DEBORAH HAYDEN – WEDDING DATE 7/8/2015

“The day was amazing, everything went really well, I was just on a high. But everyone did

comment on how great the food was, so thank you.

Will you pass on my thanks to Darryl and the team, they were very professional and nothing

was a problem.

Special thanks to Marion - who was very popular as she made sure there wasn't an empty glass

of prosecco on the day, and to Darryl for quickly sorting out the picture for the photo book

before the guests arrived.

CONOR GAVIN – WEDDING DATE 14/8/2015

“Sincere thanks to you, Darryl and the team at Egan's for all your hard work. In particular we

had lots of comments from guests about how good the food was so please pass on our thanks to

your chefs.

CLEMENTINE AGRON – WEDDING DATE 12/9/2015

“It went great, thanks again for all the work and help, I'm delighted by it all!

”

”

”

35.

SEAFOOD TIAN



HAM HOCK TERRINE

BEEF CARPACCIO



THAI BEEF SALAD

EGANHOSPITALITYGROUPwest Business Park, A3 Canal Bank, Dublin 12kk

Wedding Coordinator - Debbie Ryan

Phone (01) 645 4147 Email [email protected]

Web eganhospitality.ie

download wedding collection 2016/2017

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