Christmas at The George
At The George we believe in a traditional Christmas with log fires, deep comfortable sofas, accompanied by excellent food and fine wines. This is served in an atmosphere of hospitality and comfort in beautiful surroundings steeped in ancient history.
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Private DiningThe George of Stamford has a tradition of providing the perfect venue for your celebration. We welcome parties of all sizes in our beautiful collection of private dining rooms: The King Charles RoomThis charming room is on the first floor of the hotel and is full of character, the exposed beams, stone fireplace and cosy seating area make it a perfect setting for more intimate gatherings, up to 14 guests can be seated at one oval table. The London RoomThe London Room derives the name from its original purpose, as a waiting room in which passengers assembled whilst waiting for their coaches which changed horses in the Hotel courtyard. The London Room still retains the original oak panelling and stone fireplace. Parties of up to 24 guests can dine on one oval table while larger groups of up to 30 can have individual tables. The Lambert RoomThis high ceilinged room with oak panelling and murals, is still part of the Oak Panellled Restaurant but can be reserved privately Monday to Thursday only, for parties of up to 46. In each of the above rooms, we offer a wide range of menus, which can be tailored to suit individual needs. We are happy to cater for guests with special dietary requirements and children are welcome, highchairs are available. Whatever the occasion, our Reservations team are dedicated to offering a professional, friendly service to ensure the success of your event, they can be contacted on 01780 750700 or by email on reservations@georgehotelofstamford.com .
Private Party MenusAvailable for a minimum of ten guests in a private room or All prices are inclusive of V.A.T.
Menu 1£39.95 per person Tiger prawn and mango salad with a papaya and orange dressing French onion soup with a gruyère crouton
Roast rack of lamb with orange, garlic and rosemary sauce Seasonal vegetables and potatoes
The cheese selection £8.75 for three cheeses
Lincolnshire Poacher - a mature cheddar made by Simon and Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett Brie de Meaux, Donge made by the Donge family near Triconville, France Swaledale - a firm yet slightly crumbly goat's cheese made by Mandy Reed in Richmond, Yorkshire Cote Hill Blue - a tasty blue veined cheese with a smooth,
Menu 2£39.95 per person Melon with Tuscan ham and fresh figs Minestrone soup with a garlic and parmesan crouton
Poached fillet of organic salmon with Seasonal vegetables and potatoes
The cheese selection £8.75 for three cheeses Lincolnshire Poacher - a mature cheddar made by Simon and Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett Brie de Meaux, Donge made by the Donge family near Triconville, France Swaledale - a firm yet slightly crumbly goat's cheese made by Mandy Reed in Richmond, Yorkshire Cote Hill Blue - a tasty blue veined cheese with a smooth,
Menu 3£44.45 per person
Smoked salmon with chopped gherkins, capers and shallots
Pan fried seabass with a chilli lime and coriander butter Seasonal vegetables and potatoes
Dessert trolley or cheese
Coffee or tea with truffles
In addition to the above menu you may also include the following:
The cheese selection £8.75 for three cheeses Lincolnshire Poacher - a mature cheddar made by Simon and Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett Brie de Meaux, Donge made by the Donge family near Triconville, France Swaledale - a firm yet slightly crumbly goat's cheese made by Mandy Reed in Richmond, Yorkshire Cote Hill Blue - a tasty blue veined cheese with a smooth,
Menu 4£46.65 per person Papadelle pasta with fresh salmon and asparagus
Dessert trolley or cheese
Coffee or tea with truffles
In addition to the above menu you may also include the following:
The cheese selection £8.75 for three cheeses Lincolnshire Poacher - a mature cheddar made by Simon and Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett Brie de Meaux, Donge made by the Donge family near Triconville, France Swaledale - a firm yet slightly crumbly goat's cheese made by Mandy Reed in Richmond, Yorkshire Cote Hill Blue - a tasty blue veined cheese with a smooth,
Menu 5£59.90 per person Pan fried scallops with truffle mousseline and red wine
Dessert trolley or cheese
Coffee or tea with truffles
The cheese selection £8.75 for three cheeses Lincolnshire Poacher - a mature cheddar made by Simon and Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett Brie de Meaux, Donge made by the Donge family near Triconville, France Swaledale - a firm yet slightly crumbly goat's cheese made by Mandy Reed in Richmond, Yorkshire Cote Hill Blue - a tasty blue veined cheese with a smooth, Please note that should this menu be selected as your inclusive
A typical selection of desserts(Limited choice for parties of 30 or more,
Summer fruit pudding Tiramisu Lemon tart with raspberry coulis Profiterôles with chocolate sauce The George's sherry trifle Raspberry crème brulée Exotic fresh fruit salad Fresh fruit meringue with fresh cream The cheese selection £8.75 for three cheeses Lincolnshire Poacher - a mature cheddar made by Simon and Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett Brie de Meaux, Donge made by the Donge family near Triconville, France Swaledale - a firm yet slightly crumbly goat's cheese made by Mandy Reed in Richmond, Yorkshire Cote Hill Blue - a tasty blue veined cheese with a smooth,
A Selection of Buffet Menus
The following menus are for parties of 30 or more and are charged per person All prices are inclusive of V.A.T. and may be subject to alteration without prior notice Executive Chef and Hotel Manager : Chris Pitman
Carved Buffet£36.45 per person
Leek and wild mushroom tartlet with a white wine butter sauce Crostini of goat's cheese on a sun-dried tomato and rocket salad
Roast sirloin of English beef Barnsley pie Sugar baked ham Norfolk turkey Roast chicken Poached Scottish salmon served with our own mayonnaise Mediterranean prawns with a seafood sauce Fresh lettuce leaves tossed in a French dressing Tomato, onion and basil salad Celery, apple and nut salad Rice salad with prawns and Mediterranean vegetables Red cabbage and apricots in a raspberry dressing Potatoes, chive and egg in mayonnaise Sliced fennel in a curry flavoured dressing Three bean salad with chopped celery Jacket or new potatoes and Continental bread
Please see dessert list to make your selection
Coffee or tea and truffles
Finger Buffet£35.00 per person Fish and chips in a newspaper cone Chicken and beef satay with a spicy peanut sauce Breaded lamb cutlets Baby cheese fritters Quail eggs with spinach in pastry Devilled chicken livers wrapped in smoked bacon Selection of small open sandwiches: Smoked salmon, Beef, Ham, Turkey, Prawn Cocktail sausages Bruschetta Melon and bresaola Cheese and pineapple
Baby fruit scones Meringue nests
Coffee and cream
Evening Buffet I£14.70 per person Selection of sandwiches Chicken drumsticks Spicy sausages Baby quiche Sausage rolls Please note that the above menu is available for Wedding Evening Receptions only
Evening Buffet II£16.95 per person A selection of open sandwiches Tomato and mozzarella bruschetta Chicken tikka pieces Quiche Baked new potatoes with sour cream Beef satay
Miniature chocolate eclairs Please note that the above menu is available for Wedding Evening Receptions only
Wedding Evening Buffet£17.10 per person English muffins with smoked salmon and scrambled egg English muffins with sausage and bacon Pains aux chocolat Croissants filled with Gruyère and ham
Wedding Evening Buffet II£16.25 per person Thai green curry Mild fruit curry Rice
From the barbecue : Skewered chicken, mushroom and peppers Skewered fish
Dessert List Summer fruit pavlova with raspberry coulis Belgian white chocolate cheesecake Summer pudding with clotted cream Tiramisu Lemon tart with raspberry coulis Profiterôles with chocolate sauce The George's sherry trifle Exotic fresh fruit salad in a Brandy snap basket
The cheese selection £8.75 for three cheeses Lincolnshire Poacher - a mature cheddar made by Simon and Colston Bassett Stilton made by Richard Rowlett & Billy Kevan at Colston Bassett Brie de Meaux, Donge made by the Donge family near Triconville, France Swaledale - a firm yet slightly crumbly goat's cheese made by Mandy Reed in Richmond, Yorkshire Cote Hill Blue - a tasty blue veined cheese with a smooth, Please select one dessert for your party, cheese may be served as an alternative, or as an extra course at £8.75 for three cheeses
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