makemerry ‘Tis the season....try something different….


CHRISTMAS is a busy time for the award-winning Penderyn Distillery. Nestled high in the Brecon Beacons, Penderyn is one of the smallest distilleries in the world, producing just two barrels of Aur Cymru a day. Yet global demand for the spirit has never been higher – the distillery receives more orders for whisky than it can possibly meet; so much so that the amount sold outside of Wales is strictly limited. The distillery was launched just 12 years ago to revive the Welsh tradition of distilling whisky, and its Madeira cask expression has become widely recognised as one of the finest whiskies available, with accolades and outstanding reviews from critics and connoisseurs alike. More recently, Penderyn won two gold medals at the 2011 World Whiskey Masters and was also recognised for the quality of its other spirits when its Brecon Special Reserve Gin won a Gold ‘Best in Class’ award at the IWSC 2011. Jim Murray, author of The Whisky Bible, says of the whisky:


"Juicy apricots by the spoonful...some shimmering malt and vanilla, too;


fruit stones and coal-dust add an extra, earthy dimension; wonderfully two toned; at first crisp barley and within a split second this is enclosed in a softer, fruitier casing; both fabulously sharp and chewy at the same time; powdered cocoa on butterscotch; in many ways the essential Penderyn, showing its true colours and at times perplexing complexity."


SPICED BEACON SOUR 50ml Penderyn Madeira 5ml Briottet Orange Curacao Liqueur 1 spoon of mincemeat 20ml of fresh lemon juice Dash of chocolate bitters


The Method Break down the mincemeat with the lemon juice and Orange Liqueur. Add the rest of the ingredients and shake with ice. Fine strain into a chilled martini glass. Serve with grated nutmeg and flamed orange zest.


Old Court Hotel ~ New Year 2012


New Year’s Eve Dinner


  Starter 


Sautéed Garlic Mushrooms served onto Ciabata with Seasonal Leaves


Cream of Tomato Soup topped with Freshly Chopped Basil


Smoked Salmon with Mixed Leaves and a Fresh Lemon Dressing


Homemade Chicken Liver Paté served with Onion Marmalade and Thick Brown Toast


 Main 


Roast Pedigree Hereford Beef, Yorkshire Pudding and Haggis


Roast Breast of Chicken with a Honey and Glenfiddich Sauce


Fillet of Sea Bass with Lemon Cream Dinner Dance ~ £29.95 pp


Bookings can be made for the Cotswold Bar, Conservatory,


Patio Bar or main Elizabethan Function Room.


Dinner is served from 7pm and Disco from 10pm.


Carriages at 1:30am with music finishing at 1am.


Everyone welcome.


Roasted Mediterranean Vegetable Tart with Tomato and Basil Sauce


 Sweet  Baileys Cheesecake


Trio of Belgian Chocolate Parfait


Pear Poached in Red Wine Syrup on Vanilla Ice Cream with Dark Chocolate Sauce


A Selection of Local Farmed Cheeses with Chutney, Celery and Ripe Grapes


~


Finished off with Freshly Ground Coffee and Homemade Mints





Christmas Party Nights Arrive from 6.30pm, sit down at 7.30pm prompt, until midnight.


3 Course Dinner and DJ £28.95 pp


Saturday 10th & Friday 16th December Available If you don’t want the Disco but still want to dine as a group why not


book any lunchtime in December or a Sunday-Thursday evening. Discounted price of £23.95, or have a Party Night Monday-Thursday at a cost of £23.95 per person (min. 50).


Christmas Day 2011 £70.00 pp (same price since 2007)


6 Course Lunch served in our traditional Tudor Dining Room.


Arrive at 12.00 noon for lunch to be served at 12.30pm


Old Court Hotel & Dining Room • Symonds Yat West • Whitchurch • Herefordshire • HR9 6DA Tel: 01600 890367 • Email: reception@oldcourthotel.co.uk


34 • www.oldcourthotel.co.uk Monmouthshire Beacon


The place you tell


your friends you want to come back to.


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