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Your Special Day
The intimacy that is created when you get married on a small island is palpable,
and nowhere more so than at St. Martin’s on the Isle, the Scillies’ premier hotel,
and the only one to hold a license enabling couples to be married.
We realise that your wedding day is probably one of the most important days in your life and one that requires special planning and organisation. One of the many advantages of holding your wedding at St. Martin’s on the Isle is that we are flexible enough to tailor-make your day to your needs, and professional enough to ensure that it is a day you will remember with pleasure for many years to come.
We lavish the same care and attention on a simple ceremony for two as we would on guests requiring exclusive use of the entire hotel.
We will help you through every step of the planning process,
and with years of experience behind us we have established reliable and recommended contacts in the Scillies for the following services:
Florist, Photographer, Musical Entertainment, Hairdresser & Beautician.
Sample Wedding Menus 2008
Menu A - £45 per person
Terrine of confit chicken, ham hock and parsley,
celeriac purée and hazelnut salad
***
Pan-fried salmon fillet, lemon-crushed new potatoes,
young leeks, shrimp butter sauce
***
Dark chocolate panna cotta,
red berry salad and lavender ice cream
***
Coffee and Petit Fours
Menu B - £45 per person
Grilled fillet of Cornish mackerel,
apple, rhubarb and endive salad, cider Balsamic
***
Braised and roasted belly of pork, creamed potato mash,
glazed apple, fine beans and red wine
***
Glazed lemon tart with strawberry sorbet
and fresh orange confit
***
Coffee and Petit Fours
Menu C - £55 per person
Carpaccio of marinated Cornish beef,
salad of parsnips, mange tout and pickled shallots
***
Pan-fried fillet of sea bass, risotto of wild mushrooms,
leeks and spinach, cèpe sauce
***
Dark chocolate mousse, vanilla ice cream,
fresh raspberries and coffee sauce
***
Coffee and Petit Fours
Menu D - £55 per person
Oak-smoked salmon and
with avocado and lemon dressing
***
Roast rump of Cornish lamb, potato and celeriac Dauphinoise,
honey-roast carrots, broad beans and rosemary sauce
***
Apple bavarois with
poached rhubarb and ginger ice cream
***
Coffee and Petit Fours
Menu E - £65 per person
Rolled terrine of quail,
foie gras, parsley, apple purée and truffle
***
Leek and potato soup,
sautéed scallop and hazelnut foam
***
Roast sirloin of Cornish beef, horseradish mash,
baby onions, wild mushrooms and red wine
***
Vanilla panna cotta with Granny Smith sorbet,
baked rhubarb and rhubarb syrup
***
Coffee and Petit Fours
Menu F - £75 per person
Shellfish risotto with
seared scallop and shellfish foam
***
Pan-fried red mullet, basil noodles,
sweet pepper dressing and balsamic
***
Pan-roasted Gressingham duck breast, parsnip purée,
fondant potato, confit beetroot and port sauce
***
Warm dark chocolate and marmalade tart,
milk sorbet and butterscotch sauce
***
Selection of West Country cheese
***
Coffee and Petit Fours
Canapé and finger buffet menus are also available.
All dishes are carefully prepared by Executive Head Chef, Kenny Atkinson.
Wedding Check List
1. Ensure your date is available with the Hotel.
2. Contact Jane Hurd, the Registrar on St Mary’s; 01720 423 751.
3. Give Notice of your marriage to the Superintendent Registrar in your own district. (Must be given in person by both partners).
4. Choose your Wedding Menu and wine/Champagne to be served during your Wedding Breakfast. Neil, our Food and Beverage Manager, will happily help and advise on all aspects.
5. Contact the flower farm on
6. Contact the hairdresser and beautician on St Mary’s;
7. A relaxing message the night before? Therapy Shed, Tresco, 01720 423 056.
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If you would like any further information about costs or you would like to discuss your requirements with us then please complete our enquiry form.