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Per room per night
Dinner, Bed and Breakfast
Stay: 30 Dec 2013 to 1 Jan 2014
Minimum stay: 2 night(s)
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Enjoy New Years Eve in Hethersett at the deluxe 4-star Park Farm Hotel set in a quiet location amidst 200 acres of unspoilt countryside. The hotel boasts extensive leisure facilities.
Monday 30th December 2013 to Wednesday 1st January 2014
Monday 30th December:
Start the celebrations flowing with a welcoming drink on arrival before being shown to your bedroom. Relax in the hotel's leisure facilities or take a stroll around the farmland. (should you wish to take advantage of the hotel's beauty or hair dressing salon during your stay please ensure that you reserve any treatments well in advance). Tea and cake will be served throughout the afternoon in the conservatory. A sumptuous three course dinner will be served in the hotels restaurant followed by musical entertainment in the conservatory.
New Years Eve - Tuesday 31st December
After a full English Breakfast, spend the day at your leisure. Relax in the leisure centre, visit the fine city of Norwich for the January sales, ramble around the conservation, walk or take a trip to the North Norfolk Coast. Afternoon tea, sandwiches and home-made cakes will be served throughout the afternoon in the conservatory. Join your fellow guests for a glass of Kir Royale before taking your place for Chefs spectacular New Year's Eve seven-course dinner. Dance the night away with music from our resident DJ and welcome in 2014 with a glass of champagne at midnight. Bacon Rolls and Coffee will be served to those guests still awake in the early hours.
Wednesday 1st January 2012:
A leisurely full English breakfast will be served. We wish you a very happy New Year and safe journey home.
New Year's Eve Menu:
Seared Pigeon Breast on Parsnip Mash with Fig Crisp, Red Wine and Shallot Jus
Tiger Prawns and Seared Scallops on Cauliflower Puree with Saffron
Risotto and Parmesan Crisp
Carpaccio of Beef with Red Onion Jam and Watercress Salad
Goats Cheese rolled in Crushed Walnuts on a Red Pepper Confit
Cured Salmon with Dill Dressing
Seabass Fillet on Fine Beans with Tiger Prawns, Mussels and
Beurre Blanc Sauce
Fillet of Beef topped with a Garlic Herb Crust on a Marsala and Morel Mushroom Sauce
Breast of Chicken filled with a Crayfish and Lobster Mousse on a Tomato and Basil Sauce
Pan fried Bubble and Squeak topped with Baby Spinach Leaves, Poached Duck Egg and a rich Tarragon Butter Sauce
Served with the Potato Dish of the day an Seasonal Vegetables
Pink Champagne and Raspberry Syllabub with Tuile Twist
Muscavado and Hazelnut Tart with Vanilla Seed Ice Cream
Cheese from Norfolk and Suffolk with Chutney and Soft Fruits
Coffee served with Home-made Chocolates
From £290.00 Per room per night, Dinner, Bed and Breakfast
A 25% deposit is taken upon confirmation with the remaining balance due by the 1st November 2013. Full payment will be required on any bookings made thereafter. If you cancel from 1st November 2013 onwards, full cancellation charges apply. The hotel will contact you directly to arrange payment of the final balance around the 1st November. A single supplement of Â£30.00 per night, per room applies.