Hogmanay in Moffat with our Hogmanay and New Year’s Day Break.
Come join us and see out the old year and welcome in the new. We are already taking bookings for next year from people who enjoyed this year so to ensure your place book now.
Hogmanay period Two Night Break £235 per couple for dinner, bed and breakfast per night, minimum two nights of the 31st December and 1st January.
Additional nights taken in conjunction with this break: £85 per night per couple on a bed and breakfast basis.
To reserve your accommodation please telephone the Annandale Arms Hotel on 01683-220013 or Email email@example.com
This is very special time in Scotland generally and in Moffat specifically. As the Annandale is right in the centre of town you will be at the heart of the New Year festivities. You are invited to welcome in the “bells”, in the company of the people of Moffat. Just for guidance, as the Annandale does not like to impose rules on its guest, generally the dress code is smart casual but on New Year most guests tend to go for smart.
New Years Eve begins gently with an excellent dinner in our restaurant. As the meal draws to a close people start to gather in anticipation of the “bells” at midnight.
As the alotted hour approaches crowds gather in front of the hotel and the New Year is signaled by St Andrews Kirk clock and greeted to the sound of the pipers competing with the thunder of fireworks all followed by a jolly ditty written by a local boy……..” For old acquaintance…”
For some this is time for first footing for others sleep beckons it is very much your choice.
In order to make use of local seasonal ingredients the menu is never finalized until the last minute
This is last years menu
pan-fried pigeon breast set on potato rosti, neeps with a sloeberry glaze
turbans of salmon and sole with a watercress sauce
tiger prawns flambeed in sherry with onion, red peppers, baby corn and coriander
crispy pork salad set on carrot, rocket and chilli noodles
jerusalem artichoke and carrot soup
highland melt – 8oz Buccleuch Beef fillet steak topped with creamy garlic mushrooms and a melting slice of cambozola
marinated grilled salmon with pak choi, ginger, oyster sauce with steamed rice
pheasant breast with caramelised apples, chestnut and cider sauce
parmesan pancake filled with courgette, mixed peppers, aubergine, cherry vine tomatoes and basil
chocolate tart with coffee and whisky with a bailey’s Irish cream topping
sticky toffee pudding with a scoop of vanilla ice cream
selection of Scottish cheeses
coffee and mints
NEW YEAR’S DAY
warm salad of pan fried chicken livers, strawberries and balsamic vinaigrette
smoked salmon terrine with red pepper sauce
spiced scallops with spinach, mint and sweet chilli dressing
tomato tartlet with olive oil and parmesan crust, creme fraiche and tapenade
cream of asparagus soup
char grilled loin of venison steak with shallots, mushrooms with a game and chocolate sauce
rolled shoulder of Dumfriesshire lamb slowly braised in red wine with garlic and rosemary with carrot, swede and parsnip mash and parmentier potatoes
seared fillet of monkfish on curried mussels and a barley broth
apple tarte tatin with creme anglais
pears poached in red wine with a scoop of cointreau ice cream and chocolate sauce
scot’s marmalade pudding with orange sauce
selection of Scottish cheeses
coffee and mint