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Christmas Meal

Booking is essential
Please email Martin C
Ufford Park Hotel, near Woodbridge

This year the Eastern Region Big Christmas Do will be on the evening of Saturday 2 December at Ufford Park Hotel, near Woodbridge. We will have our own private function room (and bar!) for the evening and accommodation will also be available for those wishing to stay the night. We already have a few plans for the evening, hopefully including the ever popular ER quiz!

The cost of the meal is £24.75 per person and a copy of the menu is attached for your information. All drinks ( with the exception of the inclusive coffee) are extra and to be paid for individually on the night.

Accommodation at a preferential rate for Christmas function guests is as follows;

£65.00 per room, per night Standard bedroom in the main hotel for double occupancy.

£50.00 per room, per night Standard bedroom in the main hotel for sole occupancy.

The accommodation rates are inclusive of full English breakfast, overnight accommodation, use of the leisure facilities, service and VAT.

In order to secure our booking and to make it simple I would to ask you to pay in full with your initial booking so we don’t have to worry about any further transactions.

Places are obviously limited but we do have capacity for quite a few more people than last years 40 diners! So if you want to guarantee your seats at the only place to be on 2 December then please email we ASAP and I will get back to you with payment instructions and a request for your menu choices.

Please note I must have all money for the dinner in by 30 September.

Details of how to book the accommodation will also follow.

Chef’s Leek and Potato Soup
Roasted Pepper and Mozzarella Terrine
Placed on a Salad of Basil and Sun-blushed Tomatoes
Prawn and Smoked Salmon Platter
With a Lemon Oil Dressing
Chicken Liver and Cranberry Parfait
With a Cumberland Jelly and served with Melba Toast
* * * * * * * * *
Traditional Roast Turkey
With Sage and Onion Stuffing, Bacon Roll, Chipolata, Cranberry Sauce and Chef’s Pan Gravy
Roast Rib Eye of Beef
With a Creamy Peppercorn Sauce
Pork Loin Steaks 
With a Creamy Cider and Apple Sauce
Grilled Darne of Salmon
Served with a Sweet Chilli Sauce
Half of an Aubergine
Filled with Ratatouille and topped with fresh Flakes of Parmesan
Selection of Seasonal Vegetables, Golden Roast Potatoes and Minted New Potatoes
* * * * * * * * *
Christmas Pudding
Served with a Brandy Sauce
Saint Clements Cheesecake
With Fresh Cream
Hot Chocolate Pudding
With Crème Anglaise
White Chocolate and Baileys Mousse
Topped with Crunchy Roasted Hazelnuts
Cheese and Biscuits
With Celery and Grapes
* * * * * * * * *
Freshly Percolated Coffee
With Mint Chocolates

Many thanks to the contributors of the above photographs.

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