“I’m dreaming
of a red Christmas...”
CHRISTMAS
AND
NEW YEAR
2014
Red Hall Hotel, Manchester Road,
Walmersley, Bury, Lancashire BL9 5NA
Tel: (01706) 822476
Fax: (01706) 828086
Email: [email protected]
C H R I S T M A S W R A P P E D U P. . .
Christm
24th –
A WA R M W E L C O M E
I am delighted to introduce our 2014 Festive Programme...
We believe it is the little things that make your night special and
the success of your Christmas gathering is paramount to us.
With fantastic food and great entertainment combined with
outstanding service, we pride ourselves on ensuring every last
detail is not left to chance. We want to make your event and your
night, one you will not forget.
On behalf of the team and myself here at Red Hall, we look
forward to welcoming friends, both old and new, to the Hotel and
wish you a very Merry Christmas and Prosperous New Year.
as Geta
c
ember 2
Include
014
s Dinne
r,
Bed and
Breakfa
Breakfa
st and L
st on th
unch on
on arriv
e 24th a
the 25t
al and a
nd 26th
h
.
Include
bottle o
,
In a pre
s a glass
f house
mier ro
o
f bubbly
w
ine with
om. Pric
each din
Three N
e based
ights £4
ner.
on two
50.00 p
p
e
o
Extra N
p
le sharin
er room
ights av
g.
ailable a
t £99.0
0 per ro
om DB&
B
Night
y
t
r
a
P
s
a
Christmmodation
Accom nglish Breakfast.
Full E
her
Includes
aring eit
eople sh
p
o
tw
n
.
Based o
ded room
twin-bed
r
o
le
b
u
do
er room
£69.00 p
Twixmas Breaks
27th – 30th December 2014
War
re
Oper n Marsh
ation
s Ma
nage
r
way
27th De
your bill!
Stay two nights get 15% off
your bill!
Stay three nights get 25% off
ring.
Price based on two people sha
ommodation only.
Discount off Food and Acc
Includes Dinner
£125.00 per room per night.
and Bed and Breakfast
rd
a standa
New Ye
ar’s Eve
Gala St
cember
2014
ay
31st De
Away
Include
s New Y
ear’s Ev
New Ye
e Gala D
ar’s Day
inner an
,
a
la
t
d Brunc
e
Price ba
check-o
h on
ut in a
sed on t
s
t
w
a
o
n
dard ro
people
£250.0
om.
sharing
0 per ro
.
om
nches
u
L
n
e
n!
Citiz
Senio£r 10 per persoith trimmings
w
only
Turkey
s Soup,
include
Menu
udding
tmas P
is
r
h
C
and
ly
ons app
*exclusi
Written confirmation is required on all accommodation bookings.
CHRISTMAS
BUFFET MENU
PA RT Y N I G H T
Held in Holcombe Suite, Legends Restaurant and Bar,
Peel and Haydock Suites
S TA R T E R
S TA R T E R S
Cream of winter vegetable soup
Pressed ham hock terrine with toasted sourdough and piccalilli
served with bread roll & butter
Prawn and crayfish cocktail with marie rose and buttered brown bread
Cream of winter vegetable soup with warm bread and butter
F E S T I V E M E AT S & T E R R I N E S P L AT T E R
Honey roast gammon
Layers of honeydew and watermelon with mulled berries
and minted crème fraiche
Roast turkey
Ham hock terrine
MAINS
Chicken liver pate
Traditional Turkey, stuffing, pigs in blankets, traditional gravy
and all the trimmings
F E S T I V E F I S H P L AT T E R
Prawns & crayfish
Poached salmon
Smoked mackerel
SEASONAL MIXED SALADS
S P I N A C H & G O AT S C H E E S E TA R T
served with dressed rocket salad
Traditional roast beef and Yorkshire pudding with roasting gravy
Poached fillet of salmon, roast fennel and new potatoes, lemon parsley butter
Lentil and spinach cottage pie with buttery mash topping
D E S S E RTS
Traditional home-made Christmas pudding with brandy sauce
Sticky toffee pudding with caramel sauce and vanilla ice cream
Strawberry and raspberry Eton Mess
Rhubarb Frangipane tart with stem ginger ice cream, Whisky Anglaise
Coffee and mince Pies
TA S T E O F L A N C A S H I R E D E S S E R T S E L E C T I O N
(Cheese supplement £2.95pp)
Mond
ay to
Wedn
£15.9
e
5
DJ su
bject
sday
per pe
to mi
rson
nimu
m nu
mbers
person
£27.95 per
Thursday
5 per person
rday £32.9
Friday, Satu
on
9.00 per pers
January £1
C H R I S T M A S D AY
S TA R T E R S
Warming cream of cauliflower and potato soup, chive oil
Rich chicken liver parfait with orange and cranberry chutney
and toasted wholemeal bread
Decadent smoked salmon with lemon, capers, sweet shallots
and champagne sorbet
Refreshing trio of honeydew, water and Charentaise melon,
passion fruit syrup
Homemade pressed ham hock terrine, toasted sourdough, piccalilli
MAINS
Oven baked fillet of hake, cockles and mussels veloute,
spinach and potatoes
Roast sirloin of beef with Yorkshire pudding and horseradish
Turkey with all the trimmings
Lemon and thyme butter-braised chicken supreme with fondant
potato and asparagus
Oven roasted aubergine and goats cheese stack
with Provençal sauce
B OX I N G D AY
S TA R T E R S
Prawn and crayfish cocktail, marie rose, brown bread and butter
Smooth chicken liver parfait, farmhouse chutney, wholemeal bloomer
Chef ’s soup of the day with warm bread and butter
Fricassee of forest mushrooms with garlic on toasted sourdough
Slow braised rillettes of pork with apple puree
MAINS
Roast Rossendale valley beef, creamy mash, cabbage and bacon
Oven baked fillet of hake, crushed new potatoes, lemon parsley butter
Poached breast of chicken with fondant potato,
mushroom and tarragon veloute
Maple glazed loin of bacon, with colcannon potatoes and cider cafe crème
Asparagus and wild mushroom risotto, parmesan tuile
D E S S E RTS
Traditional christmas pudding, brandy sauce
Dark chocolate bread and butter pudding, apricot jam, vanilla ice cream
Seasonal fruit crumble with Crème Anglaise
D E S S E RTS
Sticky toffee pudding with caramel sauce and vanilla ice cream
Glazed passion fruit tart with stem ginger ice cream
Selection of lancashire cheeses with biscuits
Traditional Christmas pudding with brandy sauce
Warm raspberry Frangipane with Creme Anglaise, vanilla ice cream
Winter berry knickerbocker glory, Crème Chantilly
Cheese and biscuits with chutney and celery
Legen
ds £7
8.00
Carve
per pe
ry £6
rson
0.00
per p
erson
Coffee and mince pies
Legends
person
£24.00 per
LEGENDS LUNCH
AND DINNER
CHRISTMAS
S U N D AY LU N C H
S TA R T E R S
S TA R T E R S
Pressed ham hock terrine with toasted sourdough and piccalilli
Soup of the day, warm bread roll and butter
Prawn and crayfish cocktail with marie rose and buttered brown bread
Rich chicken liver pate with farmhouse chutney and toast
Cream of winter vegetable soup with warm bread and butter
Galia melon fan, forest fruit and blackcurrant sorbet
Layers of honeydew and watermelon with mulled berries
and minted crème fraiche
Traditional prawn cocktail with marie rose, brown bread and butter
MAINS
Turkey, stuffing, pigs in blankets, traditional gravy and all the trimmings
Traditional roast beef and Yorkshire pudding with roasting gravy
Poached fillet of salmon, roast fennel and new potatoes, lemon parsley butter
Lentil and spinach cottage pie with buttery mash topping
Traditional home-made Christmas pudding with brandy sauce
Sticky toffee pudding with caramel sauce and vanilla ice cream
Strawberry and raspberry Eton Mess
Rhubarb Frangipane tart with stem ginger
ice cream, Whisky Anglaise
cludes So
up, Turke
trimming
y with
s and Chri
stmas Pud
*exclusion
ding
s apply
MAINS
Traditional roast turkey with all the trimmings
Honey glazed gammon with braised savoy cabbage,
wholegrain mustard and cider sauce
Grilled pave of salmon, steamed new potatoes, tomato and chive cream
Roast beef and Yorkshire pudding with pan gravy
D E S S E RTS
Senior Cit
izen Lunc
hes
only £10
per person
!
Menu in
Pressed Ham Hock terrine, toasted sourdough, piccalilli
Coffee and mince Pies
Winter root vegetable casserole with hotpot potatoes
D E S S E RTS
Traditional home made Christmas pudding with brandy sauce
Winter berry cheesecake with fruits of the forest compote
Sticky toffee pudding with vanilla ice cream
Warm chocolate brownie with rich chocolate sauce
Cheese and biscuits with chutney and celery
nch
rsday Lu
u
Th
y
Monda
er person
15.00 p
£
e
s
r
u
n
2 Co
0 per perso
e £20.0
s
r
u
o
C
3
sday Dinner
Monday - Thur
00 per person
2 Course £23.
00 per person
3 Course £28.
rday
nd Satu
Menu
Friday a
y Night
t
r
a
P
o
t
Refer
95 per
, £17.
h
t
4
1
son
7th,
per per
20.95
£
t
s
1
2
person
We have a special guest on Sunday 21st December as
Father Christmas visits the Red Hall
NEW YEAR’S EVE
Canapes and Buck’s Fizz on arrival
S TA R T E R S
Roast scallops, Chadwick’s proper Bury black pudding, pea emulsion,
streaky bacon dust and piccalilli
Veloute of Jerusalem artichoke, white truffle oil
Lobster and crayfish cocktail, tarragon aioli, pickled girolles
and toasted foccacia
Mosaic of confit and home-smoked chicken with asparagus,
garlic and rosemary sourdough croute, saffron aioli
Carpaccio of beetroot with goats cheese, citrus fennel
and horseradish creme
MAINS
Abbey House Hotel and Gardens is the perfect place for your
festive celebration, having recently completed a multimillion
pound refurbishment. With warm, friendly service
er,
in fantastic surroundings.
Dinn
Why not join us for a trip on
Santa’s Steam Train or visit the
magical Winter Wonderland at
the South Lakes Wild Animal Park
during your stay?
,
2+2)
on
om ( st, Trip
o
R
a
y
into
f
l
i
k
y
Fam nd Brea in, Entr
ark
a
a
m Tr Animal P
Bed
a
e
t
ild
a’s S
Sant Lakes W
t
h
t
nigh
Sou
per
£225
Fillet of beef, braised beef and oyster pudding, caramelised shallots
and bacon, fondant potato
Poached breast of chicken, buttered spinach with an asparagus
and new potato broth
Grilled fillet of bream and braised fennel with sauté potatoes,
orange, basil and walnut emulsion
Oven baked salmon and prawn florentine
Spinach and goats cheese tarts, sauté potatoes, balsamic glaze
D E S S E RT
Tastes of Lancashire dessert selection
Request a copy of our Christmas Brochure for more details
T: 01229 838282
E: [email protected]
Abbey Road, Barrow-in-Furness, Cumbria LA13 0PA
abbeyhousehotel.com
Legend
s £78.0
0 per pers
Holcom
on
be £78.0
0 per pers
on
BOOKING FORM
N E W Y E A R ’ S D AY
EVENT DETAILS
S TA R T E R S
Name of Event eg. cabaret lunch
Chef ’s soup of the day with warm bread and butter
Smooth chicken liver parfait, farmhouse chutney, wholemeal Bloomer
Prawn and crayfish cocktail, marie rose, brown bread and butter
Fricassee of forest mushrooms with garlic on toasted sourdough
Slow braised rillettes of pork with apple puree
Date of Event
Number of Diners
Accommodation Requirements
Dietary Requirements
YOUR DETAILS
Contact Name
MAINS
Roast Rossendale valley beef, creamy mash, cabbage and bacon
Address
Poached breast of chicken with fondant potato, mushroom
and tarragon veloute
Maple glazed loin of bacon, with colcannon potatoes and cider cafe crème
Oven baked fillet of hake, crushed new potatoes, lemon parsley butter
Postcode
Telephone (Day)
Telephone (Evening)
Email Address
Asparagus and wild mushroom risotto with parmesan tuile
Please tick this box if you DO NOT wish to receive special offers and news by email
PAYMENT DETAILS
D E S S E RTS
Sticky toffee pudding with caramel sauce and vanilla ice cream
Seasonal fruit crumble with Crème Anglaise
Payment Method (Please Tick)
Cash
Cheque
Credit Card
Credit Card No.
Dark chocolate bread and butter pudding, apricot jam, vanilla ice cream
Selection of Lancashire cheeses with biscuits
Start Date
/
Expiry Date
/
Security Code (Last 3 Digits)
I enclose a deposit of £
Legends £
25.0
0 per person
Our Prem
ier Holcom
be Suite w
for larger p
ill be used
arties, sam
e menu an
service (N
d same
ot Carvery
)
Signed
Date
Please note: Management reserves the right to arrange seating plans. Final payment is due four weeks prior to the event with all food pre-orders.
Deposits are required within ten days to confirm booking. Should a deposit not be received during this time then the hotel reserves the right to re-sell the booking
without prior notice. We respectfully advise that all deposits are non-refundable and non-transferable.
TERMS AND CONDITIONS
Information for booking
Cancellation by the venue
A.The enclosed booking form must be completed in full, signed and
returned to the venue along with the correct deposit per person
(£10 per person non-refundable). Non-payment of the correct deposit
may result in the booking being cancelled.
A. In the event that the venue has to cancel any event or package, an
alternative date or venue will be offered or a full refund given.
B. All payments are non-transferable and non-refundable and cannot be
used for any other goods or services.
C. The final payment is due four weeks prior to the event, as specified
in the booking acknowledgement. Non-payment may result in your
booking being cancelled.
D. Any adjustments must be confirmed in writing and subject to the
approval by the venue.
E. Additional places are subject to availability.
F. Food pre-orders are essential where stated and must be returned four
weeks prior to the event. Any dietary requirements must also be stated
so that alternative dishes can be prepared.
G. Only one cheque per booking.
H. Where children’s prices are stated, children must be under 12.
Children over 12 will be charged as per the adult price.
I. Party Night, New Year’s Eve - Strictly Over 18s only.
B. The venue reserves the right to alter any content, menus or prices in
the brochure should circumstances demand.
Table and seating plans for party nights and New Year’s
Eve in the Holcombe Suite
A. Our tables seat 10s/12s. Parties may be combined with others to make
up a complete table.
B. Tables will be indicated by party name on the night.
C. Christmas events take place in the Holcombe Suite, Legends
Restaurant and Bar Area, Peel Suite and Haydock Suite
D. Management reserves the right to move your party to another suitable
room within the Hotel if deemed necessary.
E. Party Nights will take place once we have reached minimum
numbers. If minimum numbers are not reached, the night will
continue to take place without a DJ. Festive music will be provided
through our in-house sound system.
CELEBRATE IN STYLE
ON NEW YEAR’S EVE 2014
Start the Year with a spectacular Wedding at the Red Hall Hotel
We have a fantastic package which includes arrival drink, 3 course Wedding Breakfast,
wine with the meal, a glass of bubbly for your Toast, an evening buffet, Floral decoration for
your Top Table, Candelabra centre pieces, candy buffet and much, much more…
Call our dedicated Wedding Team on
01706 822476
for further information now.
L E G E N D S R E S TAU R A N T & B A R
EXCLUSIVE USE VENUE
Perfect for your Party, Event or Corporate Function,
Legends offers a unique private venue in which to
hold your special event. Overlooking the beautiful
Lancashire countryside, Legends is ideal for any
function and can accommodate up to 80 people sitting.
Call our ev
ents team
01706 822
to discuss
on
476
your book
in
g.
OUTSTANDING VALUE
WEDDING OFFERS
AVAILABLE THROUGH JANUARY, FEBRUARY AND MARCH
Designed and produced by Kaleidoscope ADM. www.kadm.co.uk
Red Hall Hotel, Manchester Road,
Walmersley, Bury, Lancashire BL9 5NA
Tel: (01706) 822476
Fax: (01706) 828086
Email: [email protected]