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The Winter House is a limited-edition Christmas drinking and dining experience, bringing together creative and inspiring interiors, music, food and drinks all under one roof. 

Guests will be treated to a sumptuous dining experience at lunch or dinner, choosing from a curated seasonal supper-club menu full to the brim with hearty festive fare and welcomed into The Grand Hall for their exclusive look inside winter's most elegant pop-up. 


DINING


Book The Winter House dining experience in the Grand Hall for a lavish lunch or decadent dinner.  We have worked with our head chef to develop a three course mouth-watering festive feast for The Winter House that represents the very best of the season. We've also worked to ensure the choices are fresh, beautiful, modern British and most importantly absolutely delicious.

Pre-booking is essential. 

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SAMPLE MENU


Fresh bread rolls and whipped butter 

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Loch Duart smoked salmon, salt baked heritage beets, fresh horseradish cream 

Chicken liver parfait, apple & caramelised onion chutney and crisp sourdough

Red bell tomato with crispy pastry, balsamic, rocket and basil

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Roasted Cornish hake, chorizo and butterbean cassoulet

Short rib of beef and mushroom lattice with crushed potatoes, purple sprouts and a red wine sauce

Seasonal roast turkey with honey roasted parsnips, mustard glazed brussel sprouts and roasted potatoes

Portobello mushroom, cranberry and goat’s cheese wellington with spinach and butternut squash puree 

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B&H Christmas pudding, warm whisky custard, winter berry compote

Dark chocolate truffle torte, caramel cream, homemade honeycomb

Selection of cheese from the British Isles, quince jelly and rosemary bread

  


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STANDING RECEPTIONS AND LARGE PRIVATE PARTIES 


For larger parties looking to host a standing reception in The Winter House has a mouth-watering selection of hearty bowl food and canapés. 

SAMPLE cold canapés

Potted Cornish mackerel on granary toasts

Peppered goat's cheese, cranberry dressing

Smoked salmon and buckwheat bilinis with caviar and dill

Fois gras mousse, orange gel, rosewater cracker

Slow-mulled pear and stilton with red onion marmalade on walnut bread

SAMPLE HOT canapés

Pigs in blankets, tomato & apple relish

Crisp tiger prawn tempura, chilli & coriander mayonnaise

Caramelised red onion tartlet, melting Lancashire cheese

Parmesan-crusted fillet of lamb with Dijon mustard

Mini Yorkshire puddings with seared fillet of beef, horseradish and chervil

Roast loin of venison with chestnut rosti and juniper berry sauce

Coconut and coriander dhal on a poppadum with green mango

 

SAMPLE BOWL FOOD

Golden Cross goat's cheese, beetroot, toasted hazelnut & port salad

Seared salmon, celeriac coleslaw, grain mustard dressing

White wine poached sea bass, artichoke crisp, crushed minted potatoes, sauce vierge

Crispy duck salad with orange dressing

Mini roast turkey dinner with chestnut stuffing and cranberry sauce

Roast fillet of pork with honey apple and mash potato finished with a mustard sauce

Seared fillet steak and chips with béarnaise sauce and water cress

Traditional Christmas plum pudding with brandy cream

Cox apple & wild berry crumble with cinnamon custard