The Hopping Hare


Warm festive welcome from an award-winning venue


Once a country manor house, surrounded by open fields, The Hopping Hare retains its charm and appeal, especially during the Christmas season when it is ready with a warm welcome and comfortable surroundings where everyone can relax and enjoy themselves. Special menus have been announced for festive get-togethers


throughout December, as well as for Christmas Day and Boxing Day, and for those wanting to make a night of it, there are 20 stylish boutique bedrooms. T e Hopping Hare, a two AA Rosette restaurant, took home


a Gold award in the Restaurant of the Year category at last year’s Weetabix Northamptonshire Food and Drink Awards and the Christmas menus refl ect the kitchen team’s commitment to fresh, local produce and creating innovative dishes. On the Festive Menu, which is priced at £45 per person, there’s


something to suit all tastes, from confi t chicken and leek terrine or chestnut mushroom and Northampton Blue cheese tart among the starters, to main courses that include roast Gressingham turkey with


chestnut and cranberry stuffi ng with all the trimmings; slow-cooked shoulder of lamb, pan-fried fi llet of sea trout, and garlic and thyme baked butternut squash. T e dessert selection includes Christmas spiced sticky toff ee


pudding and mulled wine pear Bakewell tart. T e Festive Menu will be served from Monday, November 24


until Christmas Eve and from Saturday, December 27 until Tuesday, December 30. A £10 per person non-refundable deposit is required on parties of eight or more. Christmas Day Lunch is always a popular event for T e Hopping


Hare and this year promises to be no exception. After an amuse bouche of caulifl ower and truffl e velouté, guests


will enjoy their choice from the starters, which include Hopping Hare assiette of seafood, roulade of Althorp Estate game, or roast butternut squash and goats cheese tart. T e mains, naturally, include roast Gressingham turkey with


chestnut and cranberry stuffi ng with all the trimmings; or guests can choose pan-fried fi llet of beef with Dauphinoise potatoes, pan- roasted monkfi sh tail, or roast Portobello mushroom, spinach and goats cheese Wellington. Christmas pudding leads the way on the dessert selection,


which also includes Hopping Hare yule log, clementine and ginger delice and a selection of British cheeses, followed by tea, coff ee and mince pies.


ALL THINGS BUSINESS | 18


CHRISTMAS


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