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Festive Dining

Carols by Candlelight and Gala Dinner

Carols by Candlelight
Join us for Swinton Park’s first Christmas concert and a gala dinner in aid of the Prince’s Trust…

Christmas Parties

Christmas Parties
Celebrate Christmas in style at our fabulous Christmas party nights.

Christmas Lunches

Christmas Lunches
With roaring log fires and lavish decorations, there are few venues that can match the splendour and style of Swinton Park at Christmas

Christmas Chef’s Tables – Lunch & Dinner

Christmas Chef's Tables - Lunch & Dinner
Relax and let Cookery School Chef Director Stephen Bulmer entertain you with a festive lunch or dinner

Festive Afternoon Tea

Festive Afternoon Tea
Treat family and friends to full afternoon tea in the best tradition, festively themed with spiced shortbread, Christmas cake and mulled wine.
 

Carols by Candlelight

Carols by Candlelight

Wednesday 3rd December 2014

Join us for Swinton Park’s first Christmas concert, with carols from the acclaimed Yorkshire Voices and readings from distinguished Yorkshire men and women. This will be a candlelit affair, with the castle resplendent in festive decorations.

The concert is followed by a four course gala dinner in Samuel’s restaurant. A magical evening, with ticket sales in aid of The Princes Trust, the youth charity helping disadvantaged young people get their lives back on track.

ÂŁ95 per person including dinner with wine
Dress black tie and posh frocks OR Christmas jumpers.

Preferential accommodation rate available, please call for details.

Christmas Parties

Christmas Parties

Celebrate Christmas in style at our fabulous Christmas party nights. Dates for 2014 are as below.

Individual party bookings (four or more guests):

  • Thursday 18th December 2014
  • Friday 19th December 2014 – Fully booked

ÂŁ50 per person. Includes pre-dinner drink, three course dinner with coffee and petit fours and dancing until 1:00am.

Please contact us for details of preferential accommodation rates.

 

CHRISTMAS PARTY NIGHT MENU 2014

Duo of oak-smoked salmon,
pickled cucumber, potato and crème fraiche, caviar

Woodland mushroom velouté,
tarragon and sour dough croutons,
garlic-roasted shitake

Pressing of confit duck,
apricot and shallot chutney, toasted ginger bread

***

Roast breast of herb-fed turkey,
garden herb and onion stuffing, pigs in blankets,
traditional vegetables, rich roasting juices

Seared fillet of bream,
saffron potato, lightly curried mussels,
sauté of greens

Risotto of pumpkin,
sage butter, roasted chestnuts and seeds

***

Trio of Yorkshire cheeses,
quince jelly, grapes and oat biscuits

Christmas pudding parfait,
brandy, caramelised tangerine

Treacle tart,
clotted cream, winter spices

Coffee and petit fours

Exclusive-use booking (minimum of 64 guests):

  • Sunday 21st or Monday 22nd December 2014

Package rate of ÂŁ10,995 for 65 guests – with additional non resident guests ÂŁ85 per person.

This exclusive use party package includes:

  • All 31 bedrooms (double or twin) with full breakfast
  • Exclusive use of Swinton Park for the night
  • Christmas Cocktail drinks reception
  • Four course Christmas menu with amuse bouche, coffee and petit fours
  • Half bottle of house wine per person
  • Cheeseboard per table
  • Christmas crackers and novelties on the tables
  • Disco

For bookings and enquiries, please email events@swintonpark.com or call 01765 680971.

Christmas Lunches

Christmas Lunches

2nd – 23rd December 2014 (excludes Sunday lunch except 23rd December)

With roaring log fires and lavish decorations, there are few venues that can match the splendour and style of Swinton Park at Christmas. Join us for a three course festive lunch in Samuel’s restaurant, or in one of our private dining rooms (depending on group size). Choose from a delicious three course seasonal menu, followed by coffee and petit fours.

ÂŁ25.95 per person

 

CHRISTMAS LUNCH MENU 2014

Duo of oak-smoked salmon,
pickled cucumber, potato and crème fraiche, caviar

Woodland mushroom velouté,
tarragon and sour dough croutons,
garlic-roasted shitake

Pressing of confit duck,
apricot and shallot chutney, toasted ginger bread

***

Roast breast of herb-fed turkey,
garden herb and onion stuffing, pigs in blankets,
traditional vegetables, rich roasting juices

Seared fillet of bream,
saffron potato, lightly curried mussels,
sauté of greens

Risotto of pumpkin,
sage butter, roasted chestnuts and seeds

***

Trio of Yorkshire cheeses,
quince jelly, grapes and oat biscuits

Christmas pudding parfait,
brandy, caramelised tangerine

Treacle tart
clotted cream, winter spices

***

Coffee and petit fours

Christmas Chef's Tables - Lunch & Dinner

Christmas Chef’s Tables – Lunch & Dinner

Lunches: 18th, 19th & 20th December
Dinners: 18th, 19th, 20th December

Relax and let Cookery School Chef Director Stephen Bulmer entertain you with a festive lunch or dinner, as he prepares a gourmet meal in front of you around the Demonstration Table in the stylish, informal surroundings of the Cookery School. With a wealth of experience from top restaurants all over the world, Stephen brings Christmas celebrations to life with an array of skills and anecdotes that will entertain anyone with a love for food.
Lunch: ÂŁ35 including a seasonal aperitif
Dinner:
ÂŁ55 including a seasonal aperitif

Menus for example only – 2014 menu details tbc

Chef’s Table Lunch

Fish & Shellfish Chowder with Chorizo and Smoked Corn

Roast Duck with Spiced Figs, Sweet Potato Fondant, Toasted Hazelnuts, Five Spice & Port Jus

Bouche Noel with Seasonal Fruits

Brandied Mince Pies and Coffee

Vegetarian Alternatives (pre-booking essential)

Starter: Iman Bayeldi with Grilled Halloumi, Pomegranate Molasses

Main Course: Moroccan-Spiced Vegetable Tagine with Chick Peas

Chef’s Table Dinner

Pavé of Salmon with Cucumber & Horseradish Beurre Blanc

Fricassée of Wild Mushrooms with Chestnut Tagliatelle and Persillade

Roast Venison with Quince, Braised Red Cabbage, Celeriac Purée, Crisp Pancetta, Grand Veneur Sauce

Vacherin Mont D’Or with Selection of Seasonal Breads

Hazelnut and Prune Parfait with Armagnac Caramel

Brandied Mince Pies and Coffee

Vegetarian Alternatives (pre-booking essential)

Starter: Poached Quails Egg Tart with Watercress Puree and Lemon and Tarragon Sabayon

Main Course: Jerusalem Artichoke and Sage Risotto with Lemon Oil

For example only – 2014 dates and details tbc

Chef’s Table Lunch

Smooth Game Paté with Swinton Chutney, Toasted Brioche

Roast Guinea Fowl with Wild Mushrooms, Savoy Cabbage, Chestnuts & Lardons, Onion Marmalade, Madeira Jus

Mulled Wine Pear & Almond Tart with Chocolate Honeycomb

Brandied Mince Pies and Coffee

Vegetarian Alternatives ((pre-booking essential)

Starter: Iman Bayeldi with Grilled Halloumi and Pomegranate Molasses

Main Course: Moroccan Vegetable Tagine with Chick Peas and Spinach

Chef’s Table Dinner

Jerusalem Artichoke Soup with Crosne Artichokes, Pancetta and Scallops

Escabeche of Trout with Asian Flavoured Vegetables

Roast Partridge with Watercress and Lentil Purée

Twice-Baked Cheese Soufflé with Toasted Pecan, Beetroot & Ginger Chutney

Chocolate Plate with Seasonal Fruits

Brandied Mince Pies and Coffee

Vegetarian Alternatives (pre-booking essential)

Fish Course: Poached Quails Egg Tart with Watercress Purée, Lemon & Tarragon Sabayon

Main Course: Jerusalem Artichoke and Sage Risotto with Lemon Oil

 

Festive Afternoon Tea

Festive Afternoon Tea

2nd – 23rd December 2014

Treat family and friends to full afternoon tea in the best tradition, festively themed with spiced shortbread, Christmas cake and mulled wine. Take a stroll around the grounds, admire the decorations and relax in front of a blazing fire.

Take a stroll in the grounds, admire the decorations and relax in front of a blazing fire.

ÂŁ25 per person (ÂŁ15 per child)

Festive Events

Please go to our Festive Events page if you would like more information about Christmas and New Year Accommodation Packages, Santa at Swinton and our Christmas Cookery Courses.

Book Accommodation Online Now

Book Accommodation Online Now

Latest News

There is a definite crispness in the air now, heralding the arrival of game, wild mushrooms and other Autumnal treats. While the weather is still perfect for walking, cycling and riding it’s also a great time to enjoy replenishing Spa treats and tempting gourmet indulgences, such as our Estate Lunch Menu – currently featuring grouse – or our inspiring range of seasonal cookery courses.