Sue Ann’s big day on course to be prime event

A TEAM of chefs will tomorrow prepare half a tonne of prime fillet beef for the 1,500 guests who will join JP and Noreen McManus to celebrate the marriage of their only daughter, Sue Ann.

The Irish Examiner has got a sneak preview of the his and her menu.

And there was speculation last night that Rod Stewart, upon whom the Queen of England bestowed a CBE yesterday, may be the international surprise act who will entertain guests along with the Corrs.

Sue Ann will marry Kerryman Cian Foley at Martinstown church, Kilmallock, Co Limerick, at 2pm tomorrow.

The wedding marquee has three levels and many guests will be seated in balcony areas.

It is estimated the bill for the big day will come to about €3 million.

While the main course will be beef, with fish and vegetarian options, the remainder of the menu will feature a new ‘his and her’ concept.

This has been drawn up by royal event organisers Fait Accompli, who organise big events at Buckingham Palace.

Camilla Mongkton, who was a close friend of the late Princess Diana, heads the company and will oversee the big day.

Guests will get starters chosen to appeal to the male and female palate.

On arrival, they will be greeted at a huge reception area by Sue Ann, Cian and their parents at 6pm.

The arrival marquee has been decorated with sculptured ice pieces.

At the welcoming reception Dom Perignon Champagne costing €350 a bottle will be served along with 15,000 canapes, including 6,000 sushi.

Chefs will prepare the sushi raw fish in front of guests at a sushi bar.

The reception will continue until 8pm when the couple will lead the guests into the main marquee.

The first course, a martini, will be served in shot glasses.

Men will be served a frozen vodka and tomato shot, while the ladies will kick off with a pea mint cocktail.

The main starter will feature a scallop rockett salad for the ladies and a foie gras terrene for the men.

The main course will be 10oz fillets of prime Munster beef.

A half ton of Black Polly Angus beef from a herd reared on the Golden Vale has been supplied by two Limerick meat companies.

Vegetables will be served on side plates.

Deserts will include berry tart for the ladies and the men will get that great old favourite, bread and butter pudding.

Petit forres, or small cakes, will conclude the repast.

The meal will be prepared by chefs from Limerick-based catering company Master Chefs, who also looked after the Michael Flatley wedding.

After the traditional speeches, the guests will stand and charge their glasses with the most expensive Dom Perignon vintage to toast the couple.

The guests will then be offered a full Irish breakfast at 3.30am to set them on the road home.

More in this section