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Fireworks display
Another Place, The Lake
Gin and tonic in The Living Space bar
Guests

NEW YEAR BREAK IN THE LAKE DISTRICT

Celebrate the New Year with three nights of dancing, dining and toasting during our New Year house party. There’ll be lake-side sports, swimming, games for the children, music and plenty to eat and drink. See the New Year in while catching up with friends and family in the Lake District.

30 December

Arrive, kick back, relax and unwind. Get ready to welcome in 2020 in the Lake District.

There will be festive drinks on arrival to get you in the mood and there’ll be plenty of crafts and activities for the kids too. Dinner will be served in Rampsbeck Restaurant with entertainment later in The Living Space.

New Year’s Eve

Make your own waffles then all aboard the Ullswater Steamer for a cruise along the lake. Head back to the Swim Club, go for a treatment, get in the pool or outdoor hot tub ahead of the evening’s festivities.

Get ready to party into the night with wine tasting. There will be dancing, fizz and fantastic food. Dress your best, with plenty of sparkle and flare. A live band will get the party started. The mood’s exuberant and the New Year will kick off in style with fireworks over Ullswater.

New Year’s Day

There’ll be lake-side sports, archery and guided walks for the bushy-tailed, and games for the kids. For the bleary-eyed, there is lounging in the library with coffee and hair of the dog.

Dinner will be in Rampsbeck Restaurant.

 2 January 2020

Take your time over a long, lazy morning before bidding farewell and heading slowly home.

How’s that for an inspiring start to 2020?

A child holding a sparkler at New Year's Eve celebrations at Another Place, The Lake
Gin and tonic in the library

Price per person based on two sharing

Joules suite £924
   
Suite rooms £864
   
Best rooms £714
   
Better rooms £651
   
Standard rooms £621
   
Best family suites £708
   
Better family suites £666
   
Best family cottage £708
   
Better family cottage £666
   
Prices are per person for the three night break

New Year sample menus

Starters

Wild mushroom fricassee with slow cooked egg and Jerusalem artichoke

Rabbit terrine with spiced pear and tarragon

Winter vegetable salad with truffle dressing

Smoked haddock and yellow pepper soup with ratte potato

Oxtail fritters with nasturtium mayonnaise

Crab and grapefruit with brown crab, watercress mousse and crisp sourdough

 

Mains

Sirloin of beef with truffle pudding, crispy potato, girolles and spinach

Goosnargh duck with turnip and alliums

Spelt bourguignon risotto, roast vegetables, parsley root and vegetable jus

Poached tofu with sea vegetables, crispy seaweed and dashi

Curried hake with spiced potato, roasted cauliflower and salted almond puree

Grilled cod with chorizo cassoulet and spinach

 

Desserts

Lemon olive oil cake with lemon sorbet, lemon mousse and raspberries

Bitter chocolate fondant with milk ice cream and chocolate tuile

Pineapple crème brûlée with spiced ice cream, vanilla and squash puree

Tonka bean panna cotta with salted caramel and toffee

Cheeseboard with celery, grapes, pear chutney and biscuits

Local Jersey milk ice cream

Starters

Parsnip and chestnut soup

Smoked salmon with traditional garnish of lemon, capers, bread and butter and shallots

Duck terrine, ginger, port and pear

 

Mains

Stone bass with lobster cannelloni and bisque

Fillet of beef with roast shallots, kale and dripping potatoes

Haunch of venison, creamed kales, smoked potato and celeriac

Vegetable wellington

 

Desserts

Chocolate parfait with clementine salad

Pear and mascarpone cheesecake with roast almond

Cheeseboard with celery, grapes, pear chutney and biscuits

Starters

Chicken liver parfait with griottine cherries and brioche

Slow roast pig fritter with apple ketchup

Lobster and prawn cocktail with watercress, avocado and caviar

Coquille St Jacques

Jerusalem artichoke soup with slow cooked egg

Poached pear with salad blues, blue cheese and walnut salad

 

Mains

Paneer bahji with spiced potato, roasted cauliflower and sultana puree

Halibut with creamed potato and forestiere sauce

Chicken with cauliflower, macaroni cheese and truffle dressing

Rump of lamb with purple sprouting broccoli, lamb fat potatoes, apricot and almond

Cod, bacon and hazelnut pesto with creamed leeks and beans

Warm squash panna cotta with roast squash, bocconcini and semi dried tomato

 

Desserts

Spiced gingerbread crème brûlée with salted caramel

Blood orange tart with chocolate ice cream

Iced chestnut parfait with damson jam and hazelnut crumble

Chocolate delice with milk ice cream and chocolate tuile

Abbots Lodge Jersey milk ice cream

Cheeseboard with celery, grapes, pear chutney and biscuits

Starters

Wild mushroom fricassee with slow cooked egg and Jerusalem artichoke

Rabbit terrine with spiced pear and tarragon

Winter vegetable salad with truffle dressing

Smoked haddock and yellow pepper soup with ratte potato

Oxtail fritters with nasturtium mayonnaise

Crab and grapefruit with brown crab, watercress mousse and crisp sourdough

 

Mains

Sirloin of beef with truffle pudding, crispy potato, girolles and spinach

Goosnargh duck with turnip and alliums

Spelt bourguignon risotto, roast vegetables, parsley root and vegetable jus

Poached tofu with sea vegetables, crispy seaweed and dashi

Curried hake with spiced potato, roasted cauliflower and salted almond puree

Grilled cod with chorizo cassoulet and spinach

 

Desserts

Lemon olive oil cake with lemon sorbet, lemon mousse and raspberries

Bitter chocolate fondant with milk ice cream and chocolate tuile

Pineapple crème brûlée with spiced ice cream, vanilla and squash puree

Tonka bean panna cotta with salted caramel and toffee

Cheeseboard with celery, grapes, pear chutney and biscuits

Local Jersey milk ice cream

Starters

Parsnip and chestnut soup

Smoked salmon with traditional garnish of lemon, capers, bread and butter and shallots

Duck terrine, ginger, port and pear

 

Mains

Stone bass with lobster cannelloni and bisque

Fillet of beef with roast shallots, kale and dripping potatoes

Haunch of venison, creamed kales, smoked potato and celeriac

Vegetable wellington

 

Desserts

Chocolate parfait with clementine salad

Pear and mascarpone cheesecake with roast almond

Cheeseboard with celery, grapes, pear chutney and biscuits

Starters

Chicken liver parfait with griottine cherries and brioche

Slow roast pig fritter with apple ketchup

Lobster and prawn cocktail with watercress, avocado and caviar

Coquille St Jacques

Jerusalem artichoke soup with slow cooked egg

Poached pear with salad blues, blue cheese and walnut salad

 

Mains

Paneer bahji with spiced potato, roasted cauliflower and sultana puree

Halibut with creamed potato and forestiere sauce

Chicken with cauliflower, macaroni cheese and truffle dressing

Rump of lamb with purple sprouting broccoli, lamb fat potatoes, apricot and almond

Cod, bacon and hazelnut pesto with creamed leeks and beans

Warm squash panna cotta with roast squash, bocconcini and semi dried tomato

 

Desserts

Spiced gingerbread crème brûlée with salted caramel

Blood orange tart with chocolate ice cream

Iced chestnut parfait with damson jam and hazelnut crumble

Chocolate delice with milk ice cream and chocolate tuile

Abbots Lodge Jersey milk ice cream

Cheeseboard with celery, grapes, pear chutney and biscuits

Call our reservations team on 01768 486442.
Booking terms apply.

Name*

When would you like to stay?

Child enjoying a bonfire lake-side
Enjoying a glass of red wine by the log fire
Man walking on stepping stones on the lake shore