Your catering is handled in-house, so the meal is already part of your price.

Ask around Brooksville and you’ll find plenty of venues that hand you a room and a list of approved outside caterers to call, quote, and contract on your own. Saxon Manor doesn’t do that. Our in-house chefs cook every wedding, in the Barn, the Garden Room, and BoHo alike, and that cost is already folded into your all-inclusive price. You are not getting bids from three catering companies and hoping one fits your budget. You get one number, and the kitchen is part of it. That is the whole point of working with a team that only does weddings: the people cooking your dinner already know how the room turns, because they’ve done it before.

This matters more than it sounds like it should. A separate caterer means a separate contract, a separate deposit schedule, and a separate person to loop in every time your headcount or timeline shifts. It also means two vendors who have never worked your room together, guessing at load-in times and kitchen access on the one day you can’t afford a guess. When catering lives inside the venue, the chef, the event staff, and the coordinator are already talking to each other. If your cocktail hour runs long, the kitchen already knows, because it’s the same team running both.

This is also where our ‘the price you’re quoted is the wedding you get’ promise holds up under pressure. Outside catering is one of the most common places a wedding budget quietly grows: delivery fees, staffing minimums, cake-cutting charges, rental returns. Because our chefs, bar staff, and cake are part of the package from the start, there isn’t a second invoice waiting for you in month eight. What you signed for the Barn, the Garden Room, or BoHo is what shows up on the table. For the full breakdown of what’s bundled into that price, see what’s included.

Every couple sits down with our chefs for a tasting before the wedding, which is standard across all three venues and already part of your package rather than an add-on you have to request. This is where you settle on the meal itself, served buffet-style and sized to your room and guest count, and where dietary restrictions get sorted out directly with the people cooking, not through a coordinator relaying messages back and forth. The tasting also doubles as your first real look at how the day’s food will actually feel, not just how it reads on a sample menu.

Guest count shapes some of the logistics. BoHo holds up to 55 guests, which keeps catering more intimate and flexible, while the Barn and Garden Room each hold up to 150* and lean into a fuller reception service. None of that changes whether catering is included, only how it’s laid out on the day. If you’re still deciding between rooms, the guest-count and pricing differences are broken down on our pricing page rather than repeated here.

*The Barn can accommodate up to 200 guests maximum, and a $50 per person charge will be applied at any party size over 150.

BoHo also hosts smaller catered events outside the wedding day itself. Rehearsal dinners, bridal showers, and wedding-morning brunches booked in that space run $2,000 to $3,000, cooked by the same in-house kitchen. It’s a way to keep the whole weekend, not just the ceremony and reception, under one roof and one team, without bringing in a separate caterer for the smaller gatherings around your wedding.