The Boston & County Club is a licensed venue for civil marriages and partnerships. Available for public hire, it is located in Wide Bargate with parking on Bargate Green, a two minute walk away.
Why not check out our Events Calendar to see if the date of your wedding is available!
Our fully air-conditioned Dining Room can accommodate up to one hundred seated or one hundred and thirty for buffets. Seating can be arranged to your satisfaction
A full catering service is provided by Julie Holland and her staff in-house, ranging from two or three course seated meals for afternoon receptions to a selection buffets for the evening reception. Sample menus can be see below.
The spacious Lounge Bar is well stocked with both cask and conditioned beers, wines and spirits. We currently serve Batemans XB, John Smiths Smooth and Carlsberg and San Miguel lagers. In addition to the usual range of “shorts”, we have recently added Blue Sapphire, Gin Lane 1751″Victoria ” Pink Gin and Lincolnshire distilled “Pin Gin”.
CHOOSING YOUR MENU
You are able to customise the menu for your reception by choosing the starters, main courses and desserts from the menus shown below.
Before you show any menu to your guests, please be aware of the following.
- For each course, you are able to choose TWO options for each course.
- If you are prepared to PRE-ORDER, then you can choose THREE options for each course.
- Menu choices must be notified to the kitchen no less that two weeks before the event.
- Special dietary needs such as gluten intolerance should be notified at the same time as ordering your courses.
- A vegetarian option can be offered on request.
The cost of a two course meal is £20.
The cost of a three course meal is £25.
- Home made soup of the day
- Spiced Coronation chicken, served on a bed of green leaves
- Warm bruschetta with goat’s cheese, served with caramelised red onion chutney
- Italian antipasto – selection of Italian meats and cheeses
- Portobello mushroom filled with sliced tomato, parsley breadcrumbs and Parmesan
- Fresh salmon mousse, garnished with smoked salmon on a bed of green leaves
- Fresh asparagus, wrapped in Parma ham and fried
- King prawns in tempura batter with garlic mayonnaise
- Melon with summer fruits and raspberry sorbet
- Mushroom and stilton tartlet, with green leaves and balsamic syrup
Combo starter
- Chicken Goujons, prawns, garlic mushrooms, mozzarella cheese sticks and stuffed potatoes
- Roast leg of lamb with red wine gravy
- Roast sirloin of beef with horseradish, Yorkshire pudding and red wine gravy
- Plump chicken breast, stuffed with buffalo mozzarella and wrapped in Parma ham, served with a Mediterranean sauce
- Fillet of salmon in a Chardonnay sauce, garnished with fresh prawns
- Pan fried fillet of pork with a white wine and mushroom sauce
- Fillet of lemon sole with lemon butter and fresh parsley Sea Bass, cooked in garlic and ginger served with Julienne vegetables
- Pan fried Duck breast with an orange sauce or port and cranberry sauce
Herb crusted rack of lamb with a port jus - Rich steak and ale pie with a fluffy, all butter puff pastry topping
- Black cherry cheesecake with a Kirsch layer
- Fruit crumble of your choice with custard
- Raspberry and Limoncello semi freddo
- Bread and butter pudding with maple syrup and a dusting of icing sugar
- Rich Belgian chocolate torte
- Home-made apple pie and custard
- Fresh blueberry crème brule
- Fresh raspberry brandysnap baskets
- Sticky toffee pudding with walnut ice cream
- Home-made Banoffee pie
- Lemon meringue rouladeItalian Tiramisu
- Cheese and biscuits
Cheese and biscuits may be served as an extra course…please ask