Butterfly Ball 2019

After the success of recent Balls we are pleased to have, once again, booked our 2019 Butterfly Ball at the Branston Hall Hotel in Branston, Lincolnshire on Saturday 21st September. This venue is a fine country house hotel set in 88 acres of stunning Parkland and Lakes, situtated just 3 miles South of Lincoln.

All the money raised during the evening will go directly towards supporting families affected by Spinal Muscular Atrophy Type 1.

Tickets

Tickets are priced at £55 per person and include;

Welcome drink of Summer Punch
3 course meal with coffee
Wine provided with your main course
An acoustic set throughout the duration of the meal, provided once again by James McClean
Charity raffle
Live Auction, hosted by Radio Presenter and ex Big Brother Housemate, Luke Marsden
Disco

Doors open 5.45pm for a 6.30pm sit down. We start the evening with the first half of our auction, and your meal will be served around 7.15pm.

Our raffle will be held around 11.30pm and the extended bar will remain open until 1am, with the event coming to a close at 1.30am.

Please note all payments are non refundable.

Dress Code

In the past many of our male guests have worn Dinner Jackets with our female guests in Ball Gowns and Cocktail Dresses, and although there is no strict stipulation on dress code, we do ask that you come smartly dressed.

Menu Choices

To Begin:

Prawn Salad with Fresh Lemon and Cocktail Sauce

Split Pea and Mint Soup with Cheese Toast

Chicken Liver Parfait with Sourdough and Spiced Prunes

To Continue:

Lamb Shank in Red Wine and Mint with Shallots and Apricot Crumble

Slow Cooked Beef with Guinness, Mushroom and Bacon Sauce

Baked Salmon with Lemon and Dill Crumble, Cheddar Sauce

Follow On:

Strawberry Cheesecake with Red Fruits and Cinnamon Mascarpone

Cheese Plate with Biscuits, Celery and Grapes

Chocolate Tart with Sugared Nuts and Crème Chantilly

To Conclude:

Coffee & Mints

Vegetarian/Vegan Options

To Begin:

Mushroom, Lemongrass and Coconut Milk Soup with Asian Basil

Warm Humous with Flatbread, Arabic Spiced Nuts and Seeds, Chilli Oil

Sauteéd Wild Mushrooms and Courgettes with French Herb Leaf Salad

To Continue:

Indonesian Fried Rice with Crunchy Vegetables, Chilli Paste,

Coriander and Soy Potato Dumplings with Tomato, Provençale Herb and Olive Oil Ragoût

Tabbouleh with Vegetable, Preserved Lemon and Dried Fruit Tagine

Follow On:

Chick Pea Pancake with Fried Fruits, Moroccan Mint and Pomegranate Syrup

Warm Salad of Char-Grilled Pineapple, Oranges, Grapes and Coconut-Anise Custard

Cinnamon Infused Polenta with Sticky Dates, Raisins and Apricots

To Conclude:

Coffee