A decadent dinner, a cavalcade of Christmassy puddings, and a night to remember!
Step into a world of festive splendour and culinary excess at our Christmas Pudding Parade, a glittering seasonal spectacular where the roast is golden, the company merry, and the puddings? Oh, the puddings!
This is no ordinary dinner. Each dessert is paraded into the Music Room with pomp and ceremony by our esteemed Pudding Master, David Clayton, before being delivered straight to your table.
No queuing, no waiting, just pudding theatre with a flourish, followed by unlimited helpings of festive indulgence.
Your evening begins with a warming cup of parsnip soup, gently sweetened with honey and lifted with sage, a perfect winter whisper to awaken your appetite.
Main Courses
Roast Norfolk Turkey and Honey-Baked Gammon
with sage, apricot, sausage meat and oat stuffing, pigs in blankets, and cranberry sauce.
Vegetarian Option: Squash, Parsnip and Chestnut Wellington with a rich tomato, thyme, and lentil gravy.
Sides for all:
Spiced red cabbage • Crispy roast potatoes • Roasted carrots and parsnips • Brussels sprouts with chestnut granola
The Pudding Parade
Once your plate is cleared, the lights dim, the music swells, and the parade begins. A cavalcade of perfect puddings will glide through the room and arrive directly at your table. Feast on as many as you like: yes, you really can try them all!
This year’s parade includes:
Queen Victoria’s recipe Christmas pudding with brandy custard
Spiced winter crumble
Gingerbread sponge with toffee sauce
Chocolate Yule Log with Baileys cream
Mincemeat meringue pie
Golden syrup steamed sponge with custard
Norfolk treacle tart with clotted cream
Marmalade bread and butter pudding
Tipsy Laird: a Highland cousin to Boxing Day trifle, with layers of jam sponge, custard, cream, and a whisky kick
To Finish
Coffee and a slice of Italian chocolate nut Christmas cake to take home — or to devour before you leave (we won’t tell).
