Festive Feasts at Lucknam Park


Champagne and cocktails, festivities and feasts…

We know how to make the festive season extra special. Book an exclusive private dining experience at Lucknam Park this year and enjoy all the trimmings, the aroma of mulled wine and the taste of freshly baked mince pies.

With 4 fabulous rooms suitable for elegant cocktail receptions and exclusive dinner parties, Lucknam Park is the perfect location for you to escape from the Christmas rush and take time to really celebrate the season with loved ones and friends.

Fabulous food is an essential element to any great party or event. Our Executive Chef Hywel Jones and his brigade transform the freshest and best organic, local produce into pictures on a plate. For those with special dietary needs, Chef will be delighted to create something for you.

In our relaxed and cosy atmosphere, you can really make the most of the celebrations in our traditionally decorated hotel.

Lunch menu – 3 courses – £45 per person

Dinner menu – 3 courses – £65 per person

Available 3rd – 21st December 2018. Subject to availability at the time of booking.

Up to 12 guests can pre-order from a choice of 3 starters, 3 mains and 3 desserts. For 12 guests and above, there will be a set menu of one starter, one main course and one dessert.

  • Festive private dining lunch menu


    Citrus cured salmon, sweetcorn, Spring onion and lobster risotto

    Somerset ricotta and Heritage beetroot tart, hazelnut and truffle pesto

    Pot roast Partridge, wild mushroom croustillant, maple glazed bacon, Puy lentil vinaigrette


    Gilt head sea bream, smoked paprika roast octopus, fennel and tomato

    Sirloin of Wiltshire beef, creamed cabbage, glazed Heritage carrot

    Spinach and quail egg raviolo, grilled broccoli, wild mushroom veloute


    Mandarin and chocolate soufflé, mint anglaise

    Fig and egg custard, fig leaf ice cream

    Cropwell Bishop Stilton, sea salt crackers, quince jelly

  • Festive private dining dinner menu


    Cornish lobster raviolo, buttered iceberg, lemongrass butter

    Roast duck liver, Nashi pear and yuzu

    Roast artichoke, chanterelles, hand rolled macaroni, smoked roscoff onion


    Cornish brill, Jerusalem artichoke, melted leeks, hazelnut and lemon thyme jus gras

    Brecon venison, plum chutney, miso glazed hispi cabbage

    Glazed Heritage carrots, pickled sultana, yoghurt, cumin granola


    Manjari chocolate cremeux, raspberry, milk sorbet

    Butter roast pear, walnut financier, brown sugar ice cream

    Selection of British and Continental farmhouse cheeses