This year we invite you to share this important time of the year in good company at Nuthurst Grange.
Enjoy a welcome hot coffee and beverages in our cosy lounge setting with open fires, or indulge in one of the selections of season meals we have available in our reveared restaurants prepared by our renowned chefs.
We strive to obtain our ingredients from local sources ensuring the best quality eating experience. Please book early as to avoid disappointment as places are strictly limited. Vegetarian options are also available and children are welcome.
Since its purchase in 2006, Nuthurst Grange has matured in to a favoured wedding venue and, with each passing year, we welcome an ever increasing number of brides and grooms who choose to share their special day with us.
If you haven’t paid us a visit in some time then allow us to introduce some the changes that have helped make Nuthurst Grange one of Solihull’s most recognised wedding venues.
Starting life as a humble barn it wasn’t long before the potential of The Stables Barn was realised. Today the building exists as a lovingly restored, self-contained wedding venue, capable of hosting a complete wedding, from ceremony right through to evening celebrations.
The evolution of Nuthurst Grange as an iconic Solihull wedding venue continues with the exciting refurbishment and expansion of the Packwood Suite.
Designed with weddings in mind, the contemporary, luxurious styling of the Packwood Suite has been winning praise among brides, grooms and guests alike since its successful unveiling in December 2015.
Bright, spacious and open-plan in design, the versatile Packwood Suite caters perfectly to the demands of the larger wedding – with the capacity to comfortably seat up to 220 seated guests for a large sit-down wedding breakfast, the space can then be easily transformed in to the host for your evening celebrations.
We are proud to have Head Chef, Andrew Glover, working at the helm of our kitchen, here at Nuthurst Grange. He has twenty years experience as a chef under his belt and lives and breathes ‘fine food.’Andrew and his team, only use the very best of ingredients, sourced (as much as possible) from local farmers and suppliers. Andrew, particularly delights in using the very best food that the season has to offer and enjoys conjouring up imaginative menus. Andrew’s style of food, which has become synonymous with Nuthurst Grange, is classic flavours and combinations with a modern twist.