If you’re staying at Lower Mill Estate over the festive season, you’re in for a treat with our gourmet festive menu.
Running from 3rd December, the festive menu features modern twists on classic starters that will leave you wanting more. Ham hock terrine is paired with pineapple and chilli chutney, whilst roasted pear and parsnip soup is married with honey and thyme crème fraîche.

Dynamic mains include pheasant with mash potatoes, brussels and pancetta and woodland mushroom pie with savoy cabbage and chestnut purée whilst the dessert menu is full of mouth-watering delights, such as warm chocolate brioche soaked in chocolate sauce and cinnamon crème brûléewith clementine ice cream and chestnut.

Our new light-filled extension is the perfect setting for this special meal and tables are available to book now by sending your name and phone number to: ballihooclub@lowermillestate.com.