New Year's Eve Gala Dinner in the Verandah Suite
One not to be missed on the social calendar!
Enjoy a night to remember and bring on the New Year in style, enjoy Andy Powell our live entertainer and host DJ will play until the early hours.
Mix and mingle with a chilled glass of Champagne, canapés and a luxurious four-course dinner.
View the menu here
£95.00 per person
Black Tie event. Menu pre-order required. We welcome children over 14 years of age.
New Year Breaks
Sunday 30th December
Check-in at your leisure and enjoy the great facilities the Spa has to offer, including a dip in our outdoor hot tub, or treat yourself to a luxurious Spa treatment (pre-booking advised).
Children’s teas are available from 6.00pm and a candlelit dinner will be served in The Restaurant.
New Year's Eve
After a hearty breakfast, the day is yours to relax in the Spa or peruse the morning papers with coffee on the terrace. A Cream Tea will be served in The Restaurant from 3 pm.
The evening’s festivities begin with a glass of Champagne followed by our Fairy Tale of New York with live entertainment from Andy Powell during the sumptuous four-course dinner, and dancing until the early hours.
New Year's Day
Rise and shine to 2019 with a traditional hearty brunch served until 12.00 noon.
For those of you staying on with us, unwind gently this evening in The Restaurant, where Chef will be preparing some speciality dishes for enjoyment.
2 Night Break
£275.00 per person
Includes Dinner, Bed and Breakfast on 30th and New Year’s Eve Gala, departing 1st January 2019. Stay an extra night on 1st January at a special rate of £52.50 per person per night on Bed and Breakfast or £87.50 per person per night on Dinner, Bed and Breakfast (with a single supplement of £35).
1 Night Break
£175.00 per person
Includes New Year’s Eve Gala, Bed and Breakfast on 31st December.
You will be asked to pay a non-refundable deposit of £50.00 per person to confirm your booking.
To make your New Year Break booking, please call Jonny Mackin, in Reservations on 01565 650333.
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