See in 2024 in the Lake District, with three nights of dancing, dining, fireworks over the lake and toasting in the New Year. Our three-night break is much more of a house party, with time and space for you to dance the night away, or float in the pool.
Email our reservations team to book.
Your three night stay
Dinner each night and breakfast each morning.
Stargazing swims, Ullswater Steamer boat trips and live music to keep you on your feet. Get ready to welcome in 2024 with a treatment in Swim Club, a wetsuit from the sheep shed and your paddleboard from the jetty.
Mulled wine, mince pies and New Year’s Eve feasting in Rampsbeck. Champagne tasting, pizza in the Glasshouse and count down toasts in the garden. Waffle stations at the ready and lazy lunches in The Living Space.
Festive Kids’ Zone sessions including Little Chefs pizza school and a trip aboard the Ullswater Steamer. Early supper for the children and evening entertainment.
Butternut squash velouté (V/GF)
Toasted pumpkin seeds, pumpkin oil
Scallops (GF)
Curried parsnip purée, parsnip crisp, pomegranate
Smoked ham hock terrine (DF)
Homemade piccalilli, crispy fried quail’s egg, crostini
Pigeon breast (DF)
Chocolate granola, candied baby beetroot, game glaze
Salt cod (DF/GF)
Chorizo risotto, olive and onion tapenade
Carrot and cumin fritter (VG/DF/GF)
Pickled carrot, radish and kale salad
Fillet of beef (GF)
Smoked mash, flat cap mushroom, confit tomato and Diane sauce
Venison
Venison loin, venison suet pudding, parsnip mash, cavolo Nero, pickled blackberry, haggis jus
Guinea fowl (GF)
Roast guinea fowl breast, fondant potato, braised leeks, shallot, confit swede, shimeji mushroom, truffled cream
Halibut (GF DFA)
Hazelnut crusted halibut, king oyster mushrooms, Jerusalem artichoke puree, saffron new potatoes, toasted hazelnuts
Miso mushrooms (VG GFA DF)
Miso braised flat mushrooms, spelt, baby gem, tofu dressing, pumpkin seed pesto
Curried cauliflower (VGA/DFA)
Curried lentil dhal, sweet potato, tzatziki
Dark chocolate and coconut ganache (VG)
Coconut tuille, sour cherry sorbet
Honey & whisky panna cotta (GFA)
Crème pat, caramac, honey gel, Biscoff ice cream
Raspberry cheesecake
Mulled wine sorbet, orange crisp, raspberries
Sticky toffee pudding (V)
Date gel, vanilla ice cream, butterscotch sauce
Local cheese selection (V/GF)
Celery gel, apple, homemade chutney and Peter’s Yard crackers
Chicken and black pudding terrine (DF)
Piccalilli, toasted hazelnuts
Smoked salmon, mascarpone and tarragon pate
Sourdough crisp breads, quail egg salad
Caramelised Jerusalem artichoke velouté (VG)
Burnt pear and walnut granola
Compressed melon (VG/GF/DF)
Mulled apple, clementine salsa
Seared scallops (GF)
Salsify, blood orange, brown shrimps
Fillet of beef (GF/DFA)
Oxtail braised onion, celeriac pureé, red wine truffled jus
Braised pork cheek (GF)
Crispy ham hock bon bon, crushed swede, black pudding crumb, mustard apple compote
Pan fried halibut
Smoked mashed potato, pancetta lardons, button onions, girolles
Beetroot wellington (V)
Mulled wine gravy
Sea trout
Fish pie flavours, sea vegetables, parsley oil, charred leek
Blackberries
Fresh figs, goats curd, gingerbread
Panettone bread and butter pudding (V)
Ginger anglaise, Lakes Distillery whisky ice cream
Chocolate, cherry and honeycomb parfait (VG)
Sour cherries, vanilla ice cream
Honey and clove panna cotta
Mulled wine spiced oranges, port reduction
Banana bavarois (V)
Banana sorbet, banana cake, chocolate soil
Rare beef salad (GF)
Beetroot carpaccio, truffle dressing, friseé
Chalk stream trout gravlax (DF)
Dill, lemon, capers, rye bread
Smoked chicken Caesar croquette
Gem lettuce, Caesar dressing, crisp bread
Heritage beetroot (V)
Burrata, pickled walnuts
Sesame tofu nori wraps (VG)
Carrot and ginger dipping sauce
Duck (GF)
Celeriac pureé, potato fondant, duck parcel, five-spice jus
Roast cod (GF)
Lemon beurre blanc, winter ratatouille
Salmon (DF)
Samphire, confit potato, mussel chowder
Miso braised mushrooms (VG)
Spelt, baby gem, tofu dressing, pumpkin seed pesto
Crispy pork belly (DF)
Black pudding, celeriac remoulade, apple pureé
Classic Paris-brest (V)
Praline cream
Sticky toffee pudding (V)
Caramelised banana, candied pecans, caramel ice cream
Raspberry and cream cranachan (V)
Fresh raspberries, double cream
Selection of local cheeses (V/GFA)
Frozen grapes, tea bread, celery, chutney
Mulled winter fruits (V)
Cinnamon ice cream
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
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
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
Parsnip and chestnut soup
Smoked salmon with traditional garnish of lemon, capers, bread and butter and shallots
Duck terrine, ginger, port and pear
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
Chocolate parfait with clementine salad
Pear and mascarpone cheesecake with roast almond
Cheeseboard with celery, grapes, pear chutney and biscuits
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
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
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
Four-nights with dinner. Wreath making, wine tasting and Father Christmas. Days on the lake, nights eating, drinking and dancing.