Bolton Abbey Estate Appoints Dine

When the Bolton Abbey Estate in North Yorkshire hosted its first major concert in its 800 year history, it chose catering and event management company Dine as its hospitality partner.

The outdoor concert by Welsh superstar mezzo soprano Katherine Jenkins marked the start of ambitious plans to stage a programme of outdoor events to attract more visitors to the estate.

Dine Marquee

Events manager Katie Collin briefed Dine to host its VIP hospitality for up to 50 guests in a marquee, and supply picnic hampers for pre-order and collection. This hospitality was promoted on both the Dine and Bolton Abbey websites, with Dine handling bookings and orders.

The musical spectacle took place on 10 September with thousands of fans arriving to see Katherine Jenkins performing with the National Symphony Orchestra against a backdrop of the twelfth century ruins. A site visit in July 2016 agreed logistics, access and positioning of the Aurora sailcloth marquee, which was supplied by Dine’s sister company Shades. Over a period of three days the marquee was positioned to take in the breathtaking view of the abbey itself, as well as the stage and the River Wharfe.

Tables were set with white linen, navy blue glass wear and polished cutlery. Micro herbs and edible flowers in terrariums formed the table centre pieces and scattered tea lights on both the tables and garden area set the scene for a magical evening.

Drinks and canapés were served at around 5.30pm and guests seated for dinner just before 6pm. Starters comprised a smoked salmon terrine with herb leaf salad dressed with lemon and shallot vinaigrette. Guests were then invited to choose from a buffet comprising a selection of cold meats including roast rib eye roll of Yorkshire beef, chargrilled chicken and sugar baked ham. The vegetarian option was caramelised onion tartlet. Hot new potatoes dressed with Parmesan butter and micro basil, tomato and feta salad with black olives, warm bread rolls and mixed leaf summer salad were served to accompany the selection of cold meats. Dessert was brûléed lemon tart, followed by coffee and handmade chocolates.

Guests then moved to the garden with coffee and drinks where a seating area had been created to enable them to enjoy the concert in style. A spectacular firework finale closed the programme.

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