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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

See in 2023 in the Lake District, with three nights of dancing, dining, fireworks and toasting. Our New Year’s Eve break is much more of a house party, with space for you to dance the night away or float in the pool.

Your three night stay

Dinner each night and breakfast each morning. From £795 per person.

New Year sample menus

Starters

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

Mains

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

Desserts

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

Starters

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

Mains

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

Desserts

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

Starters

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

Mains

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

Desserts

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

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

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Christmas in the Lakes with views over Ullswater

Christmas on Ullswater

Four-nights with dinner. Wreath making, wine tasting and Father Christmas. Day on the lake, nights eating, drinking and dancing.