Balmoral Hotel Belfast - Conferences & Banqueting - Accommodation, wedding, conference, food, Co. Antrim, Northern Ireland

We have three purpose built function rooms as well as up to 4 syndicate/breakout rooms (pictured below) to offer. The Grand Ballroom can accommodate 400 delegates for a conference or 250 for a dinner. The Richmond suite (as seen above) is primarily used in a u shape with a maximum of 40 but is also used in rounds for private dinners of 70 or less.

The Westbury Suite is suitable for a small intimate dinner party or a business meeting or seminar. Our management and banqueting team will be continually on hand to assist you through every stage of your event.

Meetings | Function rooms | Catering | Banquets | T&C

DELEGATE MEETING PACKAGES (minimum numbers 12)
8 hour day delegate rate includes:	£25.00 p.p.(Buffet Lunch) £30.00 p.p (3 Course Lunch)
Morning coffee and biscuits Three course conference luncheon Afternoon tea and biscuits Conference room hire

12 hour day delegate rate includes:	£35.00 p.p.
Eight hour day delegate package (as above) Four course reduced table d'hotel dinner menu

24 hour residential delegate rate includes:	£120.00 p.p.
Twelve hour day delegate package (as above) En-suite accomodation Full Irish breakfast

N.B. Should you require any variations on the above Packages we would be delighted to quote for your exact requirements on an individual basis.


EQUIPMENT HIRE
Flip chart	£10.00
Overhead projector	£20.00
Screen	£5.00

Data Projector	£30.00
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FUNCTION ROOM RATES

Full Day 8hours

Half day 4hours

Grand Ballroom

£300.00

£200.00

Richmond Suite

£175.00

£90.00

Westbury Suite

£175.00

£90.00

All Rates are inclusive of VAT.

Please note that the above rates are guidelines and can be adjusted to suit the requirements of your event. The above rates do not apply to Wedding Receptions, Dinners or Dinner Dances.

FUNCTION ROOM LAYOUTS

Room	Grand Ballroom	Richmond	Westbury
Floor	ground	ground	ground
Length	66ft	44ft	33ft
Width	49ft	33ft	23ft
Height	12.6ft	8.6ft	8.6ft
Maximum Capacity
Theatre	450	100	65
Boardroom	N/A	50	30
Classroom	200	60	30
U-Shaped	N/A	40	24
Dinner (Rounds)	260	70	50
Dinner Dance	230	50	N/A
Access	Via main foyer
Natural Light	yes	yes	yes
Blackout Facilities	yes	yes	yes
Air Conditioning	yes	yes	yes
Dance Floor	yes	portable	portable
Wheel Chair Access	yes	yes	yes
Special Features	Bar in room, Cloak rooms		Portable walling

Illustrated above are some examples of table and seating styles that can be achieved at the Balmoral Hotel.

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CATERING TARIFF
Morning break
Tea/coffee and biscuits	£1.25 p.p.
Tea/coffee and scones	£1.85 p.p.
Tea/coffee and shortbread	£1.75 p.p.
Lunch break
Tea/coffee and sandwich	£3.95 p.p.
Soup and sandwiches	£5.00p.p.
Conference Lunch	£10.50 p.p.

Three course lunch can either consist of, starter, main course, tea or coffee or main course, dessert, tea or coffee. This option is only available for smaller conferences.


FINGER BUFFETS
Selection of Sandwiches, Cocktail Sausages, Vol au vents	£6.00
With Tea & Coffee	£6.75
Additionals

Oriental Vegetarian Spring Roll	£1.75
Chicken Goujons	£2.10

Garlic Bread Supreme	£1.70
Smoked Salmon with Wheaten Bread	£2.50
Tea and Coffee	£1.25


FORK BUFFETS
Peppered Beef Stroganoff with Saffron Rice	£8.75
Strips of Chicken Carbonara served with Pasta	£8.50
Beef Curry Garnished with Poppadums served with Rice	£8.75
Creamy Garlic Chicken	£8.50
Oriental Vegetable Stir Fry with Saffron Rice	£6.95
Homemade Lasagne with Garlic Bread Supreme	£8.95


All Fork Buffets served with a selection of Salads, French Bread, Tea and Coffee

Choice of any two hot dishes	£12.75
To include Dessert Table	£3.75

Should you wish any variations on any of the above, we would be delighted to meet your specific requirements


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BANQUETING MENU
Soups
Homemade Vegetable Broth Traditional Irish Turkey Broth Cream of Mushroom with Black Pepper and Brandy Cream of Carrot & Smoked Bacon Cream of Potato & Leek
Main Courses
Roast Breast of Chicken pocketed with homemade stuffing & wrapped in bacon	£20.95
Roast Stuffed ½ Roast Chicken with Ham	£20.95
Stuffed County Antrim Turkey & Ham	£22.95
Roast Loin of Pork Fillet with Sage Stuffing	£23.95
Pepper Crusted Sirloin of Beef with Burnt Bacon & Onion Sauce	£24.95
10 oz Sirloin Steak with Tomato & Mushrooms Served with Peppered Sauce	£27.95
Roast Dressed Rack of Lamb with a Wild Beryy & Plump jus	£27.95

The above course are served with a choice of two vegetables and two potatoes.
Desserts
Fresh Fruit Pavlova Deep Filled Apple Pie Profiteroles with Hot Chocolate Sauce Strawberry Cheesecake Baileys Cream Cheesecake Tea & Coffee

Please choose one soup, one main course and one dessert, tea and coffee, for your banquet. The main course price is the menu price complete, inclusive of V.A.T. Service Charge at the discretion of the guest


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TERMS AND CONDITIONS

1. Provisional bookings will be held for two weeks from date of booking. Letter or facsimile will confirm the booking or a deposit were applicable.

2. Final numbers must be confirmed at least 48 hours before the event and these will be the minimum numbers charged for.

3. Details should be given at least fourteen days prior to the event.

4. All accounts must be settled on the same day or evening as the function by either cash, guaranteed cheque or credit card, unless with prior arrangements with the Management.

5. Deposits are non refundable and non transferable

6. Prices are inclusive of V.A.T. at current rate (17.5%)

7. All cancellations must be made in writing to the hotel one month prior to your wedding date after which a 50% charge will be incurred. A 75% charge will be made for any cancellation made within the final 14 days.

8. The client assumes responsibility for damage caused by them or their guests, or other persons attending the function, whether in the room reserved or in any part of the hotel and undertakes to make good or pay restitution for the making good of any material damage to furniture, fixtures or equipment, however caused by persons working on their behalf during the setting up or dismantling of equipment used by them. Nothing should be affixed to the floor, walls, ceilings, or columns of the allocated room by nails, screws, drawing pins, tape, any other means or by suspended from the room.

9. No food or beverages may be brought onto the premises by the client or their guests.

10. PLEASE NOTE THAT THE PRICES INDICATED ARE BASED ON TO-DAY’S COSTS AND ARE SUBJECT TO FLUCTUATION.

11. Should the hotel, for reasons BEYOND ITS CONTROL, need to make any amendments to your booking, we reserve to right to offer an alternative choice of facilities.

12. The hotel will not be liable for any failure or delay in providing facilities service, food and beverage as a result of events outside its control.

13. When choosing a Finger and Fork Buffets we only cater for the total number of guests in the banqueting suite.

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