Marquees
We have contacts with a number of local and national marquee hire companies and would be pleased to make recommendations to suit your budget and to match your theming. We would be delighted to contact them on your behalf.

Catering
You are free to decide which caterer you want to work with for your event. We work with a selection of fantastic local caterers who use local produce and can supply everything from formal silver service to the more relaxed hog and beef roasts.

The Garden@Eden has a resident caterer, Number 10 Event Catering, who can make sure that your guests leave your party remembering the food for all the right reasons. Here are a selection of their menus. However, a discussion about your personal taste can create the menu of your dreams.

Canapés selection...to tickle the taste buds
Seared fillet of local beef with red onion chutney served on a mini Yorkshire pudding
Quenelles of butternut squash risotto with chilli oil dressing
Slow roasted aromatic duck with cucumber, spring onion and plum sauce
Mini Cumberland sausages with creamy cheesy potato mash
 Rosemary skewers with monkfish and pancetta with olive oil
Tiger Prawns marinated in Thai green curry paste
Entrées...the perfect entrance
Roasted plum tomato and red pepper soup finished with balsamic
Poached and smoked salmon rillette served on rye bread with a cucumber and lemon oil dressing
Chicken liver and apricot terrine with red onion chutney and toasted bread
Smoked gravlax with fresh lemon and honey mustard dressing
Thai asparagus risotto with parmesan crisps
Pheasant and chicken terrine with plum chutney
Dinner ... the main event
Fillet of Eden Valley beef topped with wild mushrooms and port wine sauce
Fillet of sea bass on a tomato and basil sauce with mixed pepper salad
Breast of pheasant slow roasted on creamed wild mushrooms with Madeira sauce
Plum tomato tarte tatan on a bed of wild rocket and truffle oil dressing
Wild mushroom and parmesan risotto with tomato and spinach
Dessert ...the finale
Crème brulée
Poached pears in red wine with caramelized ginger cream
Chocolate Truffle torte with mixed berry compote
 Lemon tart with black cherries
Selection of Cumbrian cheese with celery, black grapes, water biscuits and home-made chutney

Number 10 also provide menus for fork or finger buffets and can also provide delicious suggestions for a breakfast or supper event. These are merely a selection of ideas. Paul and his team are open to suggestions and are willing to work with you to create the perfect culinary accompaniment for your event.