01544 300281

Organising your own Christmas Party? We’re here to help!

Plan your own Christmas Party at Lemore

Exclusivity is our Mantra, and therefore it is only right that we offer you the the opportunity to plan an amazing Christmas celebration of your own here. You can decorate the house to whichever style or theme you wish, perhaps you’d like to get cosy with a spiced mulled cider around the open fire with furs? When you choose Lemore, we like you to feel totally at ease and welcome your guests into the house as if it were your own. Whether it is an intimate get together, or a large, lavish get together /company christmas party, we can accommodate between 20-150 guests seated.

Photo Credits- Jarek Lepak 

Accommodation

You may like to pair your celebrations with an overnight stay? The Manor boasts 19 boutique style bedrooms and can sleep up to up to 38.  Fifteen of these elegant rooms are in the manor itself. With crisp Egyptian cotton linen, elegant décor and luxurious mattresses, you can promise your guests a splendid overnight stay. Choose from two bridal suites, each wonderfully appointed and featuring large sash windows with views over the gardens. Additional to the main house, is our luxury bespoke ‘Lemore Lodges’. These are individually designed lodges which are fully heated to keep your guests nice and toasty. They each have en suite bathrooms and tea & coffee facilities.

We have ample parking on site, and this spectacular venue is in easy reach from the City of Hereford. 

Delicious food

We have put together a selection of carefully chosen Christmas menu ideas which cater for all dietary requirements and tastes.
If you haven’t already visited our beautiful Manor House nestled in the Herefordshire countryside of Eardisley, then we would welcome the opportunity to show you around. It really is rather special, and a fabulous location to celebrate.

Perhaps street foods are your pick? You could host a wonderful casual dining experience for up to 300.

I do hope you enjoy reading through the festive menus we have put together below. We look forward to hearing all about your plans and ideas!

Photo Credits- Jay Watson

Bookings

To avoid disappointment, get in touch with the Events Team today on:

enquiries@lemoremanor.com
01544 300281


DASHER
Starter
* Cream of Parsnip Soup *
* Mackerel Pate, Red Onion Marmalade and toasted Ciabatta *
 * Belly pork, apple sauce and crackling *
 
Main
* Traditional roast turkey crown dinner with all of the trimmings * 
* Ricotta and spinach ravioli with tomato butter *
  
Dessert
* Vanilla crème brûlée * 
* Christmas pudding with spiced rum sauce * 
* Apple Tart Tatin *
 
Supplement
* Potted Stilton with Cranberry Jam and cracker biscuits * 
* Lemore’s rich pastry Mince Pies and freshly brewed coffee *


PRANCER

Starter
* Ham and Pea Soup*
* Chicken Liver Parfait, Chorizo Jam and Sour Dough *
* Poached Pear and Goats Cheese Mousse and Red Onion Marmalade *
 
Main
* Braised Ox Cheek, Sweet Potato purée, Kale, Chantenay Carrots with a red wine jus *
* Whole Roasted Poussin Rubbed with Turmeric and Sage, Wild Mushroom Mash, Tender Stems and butter sauce *
* Roast Salmon Supreme, Wilted Greens, Café de Paris Butter *
* Roasted Aubergine, Red Miso, Pickled Mushrooms and Toasted Cashew Nuts *
Dessert
  
*Poached Clementine Mascarpone and brown sugar crumble *
*Egg Nogg Crème Brulee and Vanilla Shortbreads *
* White Chocolate and passion fruit tart, raspberry coulis with Chantilly crème*
 
Supplement
* Potted Stilton with Cranberry Jam and cracker biscuits *
* Lemore’s rich pastry Mince Pies and freshly brewed coffee *


RUDOLF

 

Starter
* Fire Torched Cured Mackerel, New Potatoes and Beetroot Salsa*
 * Tofu and Sweetcorn Fritter, Cucumber Relish and Aioli*
*Ham Hock and Pigeon Terrine, Pickled Carrots and Orange Dressing*
 
Main
* Pheasant, Swede, Sprouts, ,Chestnuts and Game jus * 
* Pumpkin Gnocchi, Cime di rapa *
* Sticky Spatchcock Quail, Garlic and Thyme Roasted new Potatoes and Braised Leeks *
*Sea Bream, Braised Fennel, Fine Beans and Saffron Beurre blanc*
  
Dessert
* Chocolate and Chestnut Brownie with Chocolate Orange Ice Cream*
* Warm Ginger Pudding, Toffee sauce and Vanilla Toasted Oat Ice Cream*
* Lemon Meringue Tart, Mango Coulis and Chocolate Crumble*
 
Supplement
* Potted Stilton with Cranberry Jam and cracker biscuits * 
* Lemore’s rich pastry Mince Pies and freshly brewed coffee *

VIXEN
Starter
* Duo of Salmon, Smoked and Poached on a Scandinavian Crisp and Watercress Mousse with Toasted Ciabatta*
* Press Game Terrine, Tomato and Cumin Chutney with Crispy Bacon*
* Celeriac Velouté, Candied Hazelnut and Truffle Créme *
 
Main
* Whole Rib of Beef to carve at the table, Yorkshires and all of the trimmings* 
* Harrissa rubbed Lamb Rump, Mint Chutney, Parmentier Potatoes and Pistachios with a yogurt dressing *
* Whole Salt Baked Wild Sea Bass, Roasted New Potatoes, Fennel, Fine Beans and Salsa Verde*
  
Dessert
* White Chocolate Mousse, Rhubarb Purée and Meringue Kisses *
* Warm Ginger Pudding, Toffee sauce and Vanilla Toasted Oat Ice Cream *
* Macha Tea Cake, Sesame Seed Brittle, Vanilla Créme and Black Tea Gel*
 
Supplement
* Potted Stilton with Cranberry Jam and cracker biscuits * 
* Lemore’s rich pastry Mince Pies and freshly brewed coffee *


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