Christmas at Cumbria Park Hotel Welcome one and all DEAR GUEST, ARE YOU LOOKING FOR THAT EXTRA SPECIAL SOMETHING THIS FESTIVE SEASON? IF SO, THEN LOOK NO FURTHER. AT THE CUMBRIA PARK HOTEL WE HAVE COMPILED AN EXCITING LIST OF EVENTS AND ACTIVITIES TO ALLOW YOU TO CELEBRATE CHRISTMAS AND THE NEW YEAR, OR SIMPLY AN EXCUSE FOR A PARTY. LET YOUR HAIR DOWN AT ONE OF OUR CHRISTMAS PARTY NIGHTS OR BOOK A PRIVATE ROOM AND LET US TAILOR MAKE YOUR ENTERTAINMENT TO SUIT YOUR AUDIENCE. IF DANCING IS NOT YOUR STYLE, ENJOY A FESTIVE LUNCH OR DINNER, BUT DON T FORGET TO BOOK EARLY, AS WE DO GET VERY BUSY! OUR PARTY NIGHTS ARE ON THE 1 ST, 2 ND, 8 TH, 9 TH, 15 TH, 16 TH, 22 ND DECEMBER, SO COME JOIN THE PARTY. WHATEVER YOU CHOOSE WE LOOK FORWARD TO WELCOMING YOU AT THE CUMBRIA PARK HOTEL OVER THIS FESTIVE SEASON. KINDEST REGARDS - Cumbria Park Hotel CHRISTMAS PARTY NIGHTS FROM 22.00PP...PAGE 1 X-PRESS LUNCH FROM 16.95PP...PAGE 2 SENIOR CITIZENS LUNCH 16.95PP...PAGE 2 CHRISTMAS DAY 54.95PP...PAGE 3 BOXING DAY 19.95PP...PAGE 4 NEW YEARS EVE 54.95PP...PAGE 5
FROM 22.00 PER PERSON PARTY NIGHTS (CHRISTMAS FAYRE) OUR PARTY NIGHTS BEGIN IN STYLE FROM 7PM WITH A WELCOME DRINK AND CANAPÉS ON ARRIVAL. A SCRUMPTIOUS 4 COURSE MEAL IS SERVED AT 7:30PM AND THEN OUR RESIDENT DJ WILL ROCK YOU INTO THE NIGHT. *NOTE ALL PARTIES ARE INCLUSIVE OF HATS, CRACKERS AND CHRISTMAS CHEER ROASTED TOMATO & BASIL SOUP SERVED WITH ROSEMARY CROUTONS AND BASIL ROYAL DEESIDE TERRINE CHICKEN AND DUCK LIARS TERRINE, SERVED WRAPPED IN SMOKED BACON, DRIZZLED WITH RUM AND APPLE CHUTNEY AND MELBA TOAST FAN OF HONEYDEW MELON WITH SEASONAL FRUITS & SORBET ICE TRADITIONAL ROAST NORFOLK TURKEY CRISPY ROASTED POTATOES COOKED IN DUCK FAT, CHEESE & BACON SCROLLS, MAPLE-ROAST PARSNIPS, CREAMED BRUSSELS SPROUTS AND HOMEMADE SULTANA AND SAGE STUFFING ENRICHED IN A RED WINE PAN-GRAVY ROASTED LAKELAND BEEF SERVED IN A RICH RED WINE, PORT AND ONION GRAVY BREAST OF CHICKEN OVER THE WALL FILLED WITH A RICH HAGGIS AND HERB STUFFING AND PRESENTED WITH A CRUSHED BABY POTATO AND WILTED CABBAGE COMPOTE DARNE OF LOCALLY CAUGHT SALMON PAN SEARED AND PRESENTED ON A BED OF FRESH HERB MASH WITH A PRAWN AND LEMON BROTH FESTIVE NUT VEGETABLE ROAST SERVED WITH WILD MUSHROOM GRAVY TRADITIONAL CHRISTMAS PUDDING SERVED WITH BRANDY SAUCE BAKED LEMON CHEESECAKE PROFITEROLES DRIZZLED WITH A RICH CHOCOLATE SAUCE TEA OR COFFEE & FESTIVE PASTRIES P.S. REMEMBER DON T DRINK AND DRIVE - TAKE ADVANTAGE OF OUR VERY SPECIAL BOOZE & SNOOZE RATE OF 25 PER PERSON PER NIGHT (2 PERSONS SHARING). RATE IS INCLUSIVE OF FULL ENGLISH BREAKFAST AND VAT. THIS RATE IS ONLY AVAILABLE TO GUESTS ATTENDING ONE OF OUR CHRISTMAS EVENTS AND IS SUBJECT TO AVAILABILITY.
16.95 PER PERSON CREAMY LEEK AND ROAST PARSNIP SOUP SERVED WITH ROSEMARY CROUTONS AND BASIL CREAM ROYAL DEESIDE TERRINE CHICKEN AND DUCK LIARS TERRINE SERVED WRAPPED IN SMOKED BACON DRIZZLED WITH A RUM AND APPLE CHUTNEY AND MELBA TOAST TRIO OF MELON WITH A BLACKCURRANT SORBET BLOODY MARY GARLIC PRAWNS PRESENTED WITH LADY FINGERS TRADITIONAL ROASTED NORFOLK TURKEY CRISPY ROASTED POTATOES COOKED IN DUCK FAT, CHEESE & BACON SCROLLS, MAPLE-ROAST PARSNIPS, CREAMED BRUSSELS SPROUTS AND HOMEMADE SULTANA AND SAGE STUFFING ENRICHED IN RED WINE PAN-GRAVY DARNE OF LOCALLY CAUGHT SALMON PAN SEARED AND PRESENTED ON A BED OF FRESH HERB MASH WITH A PRAWN AND LEMON BROTH FESTIVE VEGETARIAN CANNELLONI WITH DRESSED MIXED LEAF SALAD AND GARLIC BAGUETTE PAN-COOKED LAMB STEAK SERVED ON A POTATO ROSTI WITH SEASONAL POTATOES AND MINT AND PINEAPPLE GLAZE BREAST OF SCOTTISH PHEASANT PAN-COOKED WRAPPED WITH SMOKED BACON AND SERVED WITH A BED OF HONEY ROASTED VEGETABLES TRADITIONAL HOMEMADE CHRISTMAS PUDDING POURED WITH A CINNAMON AND BRANDY SAUCE TIPSY LAIRD A SCOTTISH INDIVIDUAL TRIFLE OF RASPBERRY AND WHISKY TOPPED OFF WITH NUTMEG AND WHISKEY CREAM RICH CHEERY AND ALMOND TART SERVED WITH CAPPUCCINO ICE CREAM CRANBERRY AND VANILLA CHEESECAKE WITH CHANTILLY CREAM CUMBRIAN CHEESE SLATE ( 3.50 SUPPLEMENT) DUNSYRE BLUE, ROQUEFORT BRIE AND A DUNLOP FULL CHEDDAR ACCOMPANIED WITH FRUIT CHUTNEY, OATCAKES AND BISCUITS TEA & COFFEES SERVED WITH FESTIVE MINCE PIES
54.95 PER PERSON SPINACH AND ROAST PARSNIP SOUP SERVED WITH HOMEMADE CRUSTY BREAD AND BUTTER HAGGIS AND BLACK PUDDING STACK PRESENTED ON A BED OF CRISP LEAVES WITH A SOMERSET CIDER SAUCE, TIPPED WITH CRISPY PANCETTA SMOKED CHICKEN AND VENISON PLATTER SERVED WITH RUM AND RAISIN CHUTNEY AND A FRESH BLUSH SALAD SMOKED HADDOCK & TROUT TERRINE FILLED WITH POACHED LANGOUSTINE TAILS AND ACCOMPANIED WITH A FRESH ASPARAGUS DRESSING AND MIXED SEASONAL LEAVES MELON PUZZLE SERVED IN A LIGHT GRENADINE SAUCE, TOPPED WITH STAR FRUIT FISH COURSE FILLET OF SMOKED MACKEREL AND SCALLOP PRESENTED UPON A CAULIFLOWER PUREE AND PARSNIP CRISPS TRADITIONAL ROASTED NORFOLK TURKEY CRISPY ROASTED POTATOES COOKED IN DUCK FAT, CHEESE & BACON SCROLLS, MAPLE-ROAST PARSNIPS, CREAMED BRUSSELS SPROUTS AND SULTANA AND SAGE STUFFING ENRICHED IN RED WINE PAN-GRAVY FILLET OF SEA BASS PROVINCIAL PAN-SEARED, PRESENTED WITH LYONNAISE POTATOES AND A RICH PROVINCIAL SAUCE RIB OF LAKELAND BEEF COOKED AND SERVED WITH DUCK FAT ROAST POTATOES, GIANT YORKSHIRE PUDDING AND A RED WINE AND MUSHROOM REDUCTION TRIO OF ROASTED BIRDS CORN FED CHICKEN, SCOTTISH PHEASANT AND CRISPY DUCK ROASTED WITH THYME AND ROSEMARY, PRESENTED ON A POTATO ROSTI WITH A RICH REDCURRANT AND MALT WHISKY JUS BAKED GOATS CHEESE TOPPED WITH A RATATOUILLE OF MEDITERRANEAN VEGETABLES, GLAZED WITH A HORSERADISH CRUST TRADITIONAL NUT ROAST TOPPED WITH GOATS CHEESE, WITH A SPICED PUMPKIN EMULSION TRADITIONAL HOMEMADE CHRISTMAS PUDDING POURED WITH A CINNAMON AND BRANDY SAUCE CRANBERRY AND DRAMBUIE CHEESECAKE WITH CHANTILLY CREAM & FRESH FRUIT SAUCE CHOCOLATE ORANGE CREME BRULEE SERVED WITH HOMEMADE SHORTBREAD SPICED POACHED PEAR DRIZZLED IN CHOCOLATE WITH A BRANDY SAUCE CUMBRIAN CHEESE SLATE DUNSYRE BLUE, ROQUEFORT BRIE AND A DUNLOP FULL CHEDDAR ACCOMPANIED WITH FRUIT CHUTNEY, OATCAKES AND BISCUITS TEA & COFFEES SERVED WITH FESTIVE PASTRIES
19.95 PER PERSON CREAM OF RUSTIC MUSHROOM SOUP SERVED WITH A BREAD ROLL AND BUTTER CUMBERLAND PATÉ SERVED WITH MELBA TOAST FAN OF HONEYDEW MELON SERVED WITH FRUITS OF THE FOREST COULIS SELECTION OF SUCCULENT OVEN ROASTED MEATS SERVED FROM THE CARVERY BRITISH FISH PIE SERVED WITH A PUFF PASTRY LID ROASTED VEGETABLE & BRIE WELLINGTON ON A TOMATO COULIS HOMEMADE APPLE & SULTANA CRUMBLE SERVED WITH CUSTARD SHERRY TRIFLE CHOCOLATE FUDGE SUNDAE TEA OR COFFEE & FESTIVE PASTRIES
ROASTED PEPPER, LEEK AND SWEET POTATO SOUP GARNISHED WITH A CHEESE AND HERB CROUTONS SEASONAL MELON ACCOMPANIED BY A YOGURT MOUSSE AND A GINGER SYRUP GRAVLAX OF SMOKED SALMON GARNISHED WITH CRISP ASSORTED LEAVES AND A POMMERY FRENCH MUSTARD SEED SAUCE WITH AN APPLE AND CIDER CHUTNEY CHICKEN, PEAR AND SMOKED BACON TERRINE CRISP LEAVES, TOMATO AND FRESH BASIL DRESSING COCKIE-LEEKIE A TRADITIONAL NEW YEARS SOUP OF CHICKEN, LEEKS AND RICE SERVED WITH ARTISAN BREADS BLACKBERRY AND LIME SORBET ROASTED BREAST OF CHICKEN SERVED WITH A ROSEMARY, LEMON AND CHESTNUT STUFFING, RICH MADEIRA SAUCE ROULADE OF HADDOCK FILLET DUGLERE SERVED WITH A BROWN CRAB TIMBALE, NEW POTATOES AND BRAISED FENNEL POACHERS PHEASANT, VENISON, BACON GAME PIE INFUSED WITH A RED WINE, ONION, MUSHROOM AND TOMATO SAUCE, COOKED WITH A CRISP PUFF PASTRY CRUST TRIO OF LAKELAND LAMB CUTLETS PAN-FRIED PRESENTED ON A RICH BEAN AND VEGETABLE STACK WITH AN APPLE PUREE INFUSED WITH MINT POTATO AND ROSTI VEGETABLE PAN-HAGGERTY WITH CREAMED LEEKS AND A RED WINE AND MUSHROOM RAGOUT RHUBARB CRÈME BRULE SERVED WITH A LAKELAND VANILLA ICE CREAM ICED DRAMBUIE & CHOCOLATE PARFAIT SET ON A SMOOTH FRUIT COULIS PAVLOVA ROYAL HOMEMADE, FILLED WITH STRAWBERRIES, KIWIFRUIT AND POACHED PEAR, DRIZZLED WITH A DARK CHOCOLATE LEMON CITRUS FLAN SERVED WITH CREAM, FROSTED STRAWBERRIES IN A TOFFEE SAUCE CUMBRIAN CHEESE SLATE DUNSYRE BLUE, ROQUEFORT BRIE AND A DUNLOP FULL CHEDDAR ACCOMPANIED WITH FRUIT CHUTNEY, OATCAKES AND BISCUITS TEA & COFFEES SERVED WITH FESTIVE PASTRIES AND HANDMADE PETIT
Please complete in full and return to the hotel at the address above Name of Event... Date of Event... Numbers in Party: Adults... Children... Name of Host/Organiser... Address...... Postcode... Company Name (if applicable)... Telephone Number (Day)... Telephone Number (Evening)... A deposit of 10 per person or full payment is required at the time of booking. Please see Terms and Conditions for full details. Please complete either: I enclose my cheque, payable to the hotel, for... Or Please debit my credit/debit card as follows: Card Type eg Visa, Mastercard, Switch... Card Number... Expiry Date... Card Issue No... Amount to be charged... This is to certify that the booking conditions set out in this brochure have been read and accepted by me on behalf of all persons for whom this booking is made and I am authorised to make this agreement. I am over 18 years of age. Signature... Name (please print)... Date...
10.00 TERMS & CONDITIONS 1.All verbal bookings will be treated as provisional and will be held for no longer than 14 days pending receipt of written confirmation and the appropriate deposit. 2.Christmas and New Year Residential Packages: if you cancel before 24th November any pre-payment will be fully refundable. If you cancel on or after 24th November and we are unable to resell the accommodation, the following cancellation fees will apply: for cancellation before 8th December 50% of the package cost will be retained, and for cancellation on or after 8th December, the total cost of the package will be retained. 3.Parties and Events: Bookings not paid in full by 14 days prior to the event or by 24th November, whichever is the earlier, will be deemed to have been cancelled and any monies paid will be retained by the hotel. No refunds of monies paid will be made for cancellation or decreases in the number of guests attending, unless the hotel is able to resell the space. Monies paid for non-arrivals are forfeited and cannot be transferred to cover food, drinks, entertainment or overnight accommodation for other members of the party. All events and timings are subject to approval by the local licensing authorities. All statutory licensing regulations apply. 4.The information in this brochure is correct at the time of printing. The hotel reserves the right to amend its packages and prices at any time before booking. Bookings are subject to availability and prices quoted at the time of booking. 5.Except in respect of changes to the rate of VAT, prices will not change once booking has been made. The hotel reserves the right to alter or amend the contents of an event or package or to cancel an event or package for any reason, for example if there is a shortfall in the minimum numbers required to operate a programme. In such circumstances, and without affecting your legal rights, you may choose at your sole discretion an alternative date and/or venue, subject to availability or obtain a full refund from us. 6.All prices for Christmas and New Year Residential Packages are in s per person per night based on two people sharing a twin or double bedded room. There are no supplements for single bedded rooms. When no single rooms are available, individual guests can usually book a twin or double bedded room at a supplementary charge. Prices on application. 7.Residential Stayover Rates are only available when booked for stays as extensions to bookings for the Christmas and New Year programmes featured. 8.On residential packages, up to 2 children aged 15 years and under are accommodated free in shared accommodation with one or two adults on the basis of one child per adult, subject to availability of a suitable room. Meals for children under 6 years of age are provided free of charge. Children aged 6-15 years inclusive, are charged 30 per child per night on the same meal plan as the accompanying adult/s, as a contribution towards entertainment and food costs. Children under 16 years in separate rooms or children in excess of one child per adult are charged 50% of the adult rate. 9. Some programmes may not be suitable for children. Bookings will be accepted at the discretion of the General Manager, whose decision is final. Please contact the hotel for prices and availability. 10. All additional charges incurred during the event must be settled prior to departure. 11.All prices are inclusive of VAT. If the general rate of VAT is altered, our prices will be modified accordingly. Gratuities are at the guests discretion. 12.Other than for death or personal injury caused by our negligence, our liability to you is limited to the price of your booking plus expenses directly and necessarily incurred by you to comply with your booking. 13.The hotel will not be liable to you for failure to perform to the extent that the failure is caused by any factor beyond its reasonable control. 14.Some of our dishes may contain ingredients which could cause an allergic reaction. Guests subject to allergies are advised to check beforehand so that alternative ingredients or dishes can be provided. 15.Please address any comments to the hotel s General Manager during your visit or in writing within 21 days of the event. These terms are deemed to incorporate the hotel s general terms of business, copies of which are available on request.