Sat, 19 Oct | Buckatree Hall Hotel

2019 Halloween Ball

A fabulous evening to include Gala Dinner, Entertainment, Make/Donate Auction and The Farriers Foundation Charity Awards Bottle of Champagne to the best Fancy Dress (Trustees decision)
Registration is Closed
2019 Halloween Ball

Time & Location

19 Oct 2019, 18:30
Buckatree Hall Hotel, Telford TF6 5AL, UK

About the Event

PURCHASE YOUR TICKETS VIA THE FARRIERS FOUNDATION WEBSITE, CLICK HERE

A fabulous evening to include Gala Dinner, Entertainment, Make/Donate Auction and The Farriers Foundation Charity Awards  Bottle of Champagne to the best Fancy Dress (Trustees decision)

MAKE/DONATE AUCTION

The trustees would love to receive items, whether made or donated, to Auction for The Farriers Foundation Charity.  Please contact Jon Nunn or any of the trustees for more information.  There will be a very special prize for the best or most unusual hand made item.  

Please see attached menu and notify The Farriers Foundation of your guests' choice, either at time of ticket purchase or via email thefarriersfoundation@gmail.com or by telephone 01785 281 867  For discounted accomodation reservations, please contact Buckatree Hall directly by telephone: 01952 641 281 or email: sales@buckatreehallhotel.com Guests MUST quote FHB or Farriers to unlock room availability for the dates;

  • £50.00 Bed and Breakfast per double room on Friday 18th October
  • £37.50 Bed and Breakfast per single room on Friday 18th October & Saturday 19th October
  • £60.00 Bed and Breakfast per double room on Saturday 19th October

MENU:

Starter:

  • Smoked Trout Tartar with Lemon and Capers and Melba Toast
  • Ham Hock Rillettes with Pistachio Salt, Honey Mustard Potato Salad
  • Assiette of Melon Pearls, Mango Dressing, Lime and Mint Crème Fraiche

Intermediate - Spiced Pumpkin Soup

Main:

  • Fillet of Salmon with Butter Beans and Asparagus with a Ginger and Lemongrass Dressing
  • Breast of Chicken Stuffed with Haggis on a Whiskey & Peppercorn Sauce
  • Fillet of Beef of wilted Greens and Jerusalem Artichoke Gratin.  Port wine reduction
  • Stilton, Chard and Walnut Wellington, Red Wine Gravy

Dessert:

  • Red Berry and Gin Cheesecake with Lemon Curd Sauce 
  • Salted Caramel Stack, Chocolate Sticks and Blueberry Coulis
  • Winterberry Pudding, Clotted Cream Ice Cream and Honey Crème Fraiche
Registration is Closed

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