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.
Booking for our 2020 New Year house party opens on 3 February 2020.
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.
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.
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.
Take your time over a long, lazy morning before bidding farewell and heading slowly home.
How’s that for an inspiring start to 2020?
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 | |
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
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
Call our reservations team on 01768 486442.
Booking terms apply.
