2015 Summer Holidays

2015 Summer Holidays!!

Perched on the cliff top, with fantastic views of the North Yorkshire coast, Whitby Holiday Park is set amidst peaceful footpaths, golden beaches and beautiful countryside, with the charms of Whitby and Robin Hood's Bay nearby.

National Trust owned Saltwick Bay and the Cleveland Way Coastal Path are both accessible direct from the Park, making it the perfect retreat for walkers and nature lovers. Whitby is a short walk from the Park with its historic Abbey, Regatta and annual Goth Weekends.

Here at Whitby Holiday Park we have a wide selection of contemporary, high quality holiday homes available for hire as well as to buy. We also offers a cliff top touring area, with grass touring pitches for tourers and motorhomes. All pitches are supplied with 16 amp electric hook ups and full access to all of our amenities.

Our other amenities on Park include free WI-FI which is great for searching the web and checking emails, a well stocked shop, a cafe and a Family Club with bar and entertainment area, a children's playground and a laundry room. Pets are more than welcome on Park with lots of different coastal and countryside walks for the whole family to enjoy. 

Our season is from 1st March - 31st October, then 1st November - 30th November weather permitting.

Our Prices for hiring a holiday home start from £224.00 for a 7 night break depending on the type of accommodation you require.

We offer shorts breaks also so if you fancy a weekend away we offer a Friday to Monday 3 nights break or a Mid Week break from Monday to Friday for 4 nights!

If you book your stay with us in our hiring accommodation before the 1st February you will qualify for our Early Booking Discount of 10%!!

Our touring pitch prices start from £19.00 per night and this includes electric (depending on pitch type and time of year you are wanting to stay with us). There are extra charges fro dogs and awning (both are £2.00 each per night). We allow a maximum of 2 pets per booking. 

So if you fancy booking your holiday for 2015 with us please give our office a call on 01947 602664. We are open on a daily basis so book your holiday and have something to look forward to next year!!

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Pumpkin Recipes

Pumpkin Recipes

Are you stuck for ideas of what to do with your pumpkin you carved for Halloween?

Then look no further! We here at Whitby Holiday Park have some great recipes for you to use!

Pumpkin and Ginger Teabread

A moist cake bread ideally served with lashings of butter! Its great in lunchboxes too or enjoy a slice with a nice cup of tea!

Ingredients

• 175g butter, melted
• 140g clear honey
• 1 large egg, beaten
• 250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
• 100g light muscovado sugar
• 350g self-raising flour
• 1 tbsp ground ginger
• 2 tbsp demerara sugar

Method

1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
2. Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
3. Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

Recipe from Good Food magazine

Pumpkin Pie

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat

Ingredients

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry
• plain flour, for dusting
• 140g caster sugar
• ½ tsp salt
• ½ tsp fresh nutmeg, grated
• 1 tsp cinnamon
• 2 eggs, beaten
• 25g butter, melted
• 175ml milk
• 1 tbsp icing sugar

Method

1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
3. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
4. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

Recipe from Good Food magazine

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Christmas Delights and Edible Tree Decorations

CHRISTMAS DELIGHTS

If you are looking for something a bit different to do this year to go alongside the traditional Christmas pudding and warm Mince pies, why not have a go at making some Festive Cake Pops!

These are great fun for all the family to make and what's even better is that there is no cooking involved!!

You only need a few ingredients to get you going and they don't take much to make!

Ingredients

• 400g/14oz Christmas cake
• 100g/3½oz dark chocolate
• 100g/3½oz white chocolate
• sprinkles, to decorate

Preparation method

1. Break the Christmas cake into pieces then blend in the food processor for a few minutes to turn into crumbs.
2. Divide the mix into 12 and shape into balls. Place in the fridge for a couple of hours to firm up.
3. Melt the chocolates in separate bowls, over pans of simmering water or in a microwave.
4. Make a hole in each ball with a lolly stick, then dip the end of the stick in the melted chocolate and place back in the hole. Repeat with the other sticks and leave to set for about 30 minutes.
5. Re-melt the chocolate if necessary, then, using a teaspoon pour the chocolate over a cake pop, holding it over the bowl. Work quickly to get a smooth finish. Tap the cake pop on the side of the bowl to get rid of the excess chocolate, then stick into a piece of polystyrene or upturned colander while you coat the rest of the pops.
6. Once the chocolate has set slightly, but is still sticky, coat in sprinkles then leave to set completely.

Or why not try some edible tree decorations like these Snowy Owl Biscuits, that's if they make it as far as the Christmas Tree!!

For the biscuits

• 125g slightly salted butter, softened
• 125g caster sugar
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 250g plain flour

For the decoration

• 100g packet of whole blanched almonds
• 100g packet of flaked almonds, toasted
• 126g packet of giant white chocolate buttons
• 20g packet standard-sized white chocolate buttons
• 50g dark chocolate chips
• gold edible glitter (optional)
• icing sugar, for dusting
• fine string, for hanging the biscuits

Method:

1. Heat the oven to 190c/170c fan/ gas 5.  Cream together the butter and sugar and gradually beat in the egg and vanilla extract.  Sift and stir in the flour and mix to a soft dough.  Turn onto a lightly floured surface and knead gently.  Cover the dough or wrap in cling film and chill for at least 2 hours.

2. Roll the dough out on a lightly floured surface to about 0.5cm thick and cut into oval shapes.

3. Transfer the biscuits onto a lined baking tray.  Place the whole almonds into the dough to create the Owls' eyebrows and beaks.  If making decorations for the tree make a hole near the top of the biscuits.  Bake in the oven for 8-14 minutes until the edges turn lightly golden in colour.  Once cooked, leave to cool on the baking tray.

4. To decorate set aside enough white chocolate buttons for the Owls' eyes - the biggest buttons you can get are best to give a truly owl-like expression.  Melt the remaining chocolate.

5. Using the white chocolate as glue carefully stick on the white chocolate buttons, then the dark chocolate chips on top to make the eyes.  Paint more melted chocolate over each owl's chest, pressing on the flaked almonds.  If some of the eyes and beaks have become loose, use some of the melted chocolate to stick them in place.

6. Thread pretty string or fine ribbon into the decorations so you can hang them on the Tree.

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Santa Specials on the North Yorkshire Moors Railway

SANTA SPECIALS

It won't be long before we're all getting ready for that special time of year again.  In just a couple of weeks we will all be making those last minute mad dashes to the shops for that one person who you always forget about, or because two trolleys full of goodies simple isn't enough!

If you're looking for something a little bit different to do this year for the kids, why not book a trip on one of the Santa Specials on the North Yorkshire Moors Railway.  Not only will they have an amazing trip through the snow covered (hopefully!) countryside but they will also have a visit from Santa with an extra special early Christmas present.  What better way to start the festive season than with a magical adventure on board the Santa Express!

At just £15 per child/adult which covers your return journey you will also receive a scrumptious mince pie along with a glass of juice for the kids and an alcoholic tipple for the adults!  The price also includes a present for every girl and boy on board the Santa special along with some colouring things to keep them entertained!

All you need to do is choose which day you would like to take your festive trip and book your tickets on line, then all you need to do is turn up at your chosen station at the specified time!

The Santa Specials will be departing from the following stations on the following days:

Pickering - 30th Nov, 6th, 7th, 14th and 14th December

Grosmont - 30th Nov, 6th, 13th, 20th, 21st and 22nd December

Whitby- 7th and 14th December

So don't forget to book your tickets early so you don't miss out!

http://www.nymr.co.uk/special-events/santa-specials/

 

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Halloween Recipes for all to enjoy!

Halloween Recipes for all to enjoy!!

Why not try the following Recipes for the kids to enjoy this Halloween!:

Chocolate Bat Biscuits

Ingredients

• 125g butter, softened
• 85g icing sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 tsp milk
• 175g plain flour, plus extra for rolling
• 1 tsp fine espresso-style powder coffee (I used Azeera)
• 50g cocoa powder
• ¼ tsp salt

To decorate

• 100g bar dark or milk chocolate
• chocolate hundreds and thousands
• coloured writing icing (or make your own with 100g icing sugar, 3-4 tsp water and some colouring)

Method

1. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Beat the butter and sugar together until creamy and pale, then beat in the yolk, the vanilla and milk. Sift the flour, coffee, cocoa and salt into the bowl, then mix together to make a soft dough. Shape the dough into a disc, wrap and chill for 15 mins.
2. Dust the dough all over with a little flour, then roll it between two large sheets of baking parchment, to the thickness of a £1 coin. Remove the top layer of the paper, stamp shapes with an 8cm bat (or other) cutter, and carefully lift to the lined sheets using a palette knife. Re-roll the trimmings. Cut a 1.5cm x 5mm notch at the base of each bat’s body. This is about right to sit the bats on thick tumblers; if your glasses are finer-edged, make the notches thinner so that the bats stay put. Bake for 10 mins or until the biscuits feel sandy and smell rich and chocolatey. Cool on the sheets for 5 mins, then lift the cookies onto a wire rack and cool completely.
3. To decorate, melt the chocolate over a pan of simmering water or in the microwave. One biscuit at a time, brush chocolate over the bat ears and wings with a small paintbrush, then cover with chocolate sprinkles. Tap off the excess. Pipe faces and fangs onto your bats, then leave to dry. Keep in an airtight container for up to a week.

Recipe from Good Food magazine, October 2014

Frankenstein Cupcakes

Ingredients

For the cupcakes

• 200g soft butter
• 175g golden caster sugar
• 250g self-raising flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs, at room temperature

• ½ tsp vanilla extract
• 100ml milk, at room temperature

To decorate

• 300g icing sugar, sifted
• 2-3 tbsp milk
• green food colouring paste (we used Party Green from Sugarflair)

• 36 mini marshmallows, 12 snipped in half (for the eyes)
• tube of black piping icing or gel

Method

1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with deep muffin cases. Cream the butter with the sugar until pale and fluffy. Add the remaining cake ingredients and beat until smooth. Spoon into the muffin cases and bake for 20 mins or until golden and a skewer inserted into one of the middle cakes comes out clean. Cool for 5 mins in the tin, then completely on a wire rack.

2. Using a small, sharp serrated knife, cut a semi-circle piece of cake from the left and right of each cake, to make stepped edges, level with the cupcake case. Next, make
 a widthways cut about 3cm from the top 
of the cake, about 1cm deep. Slice a 5mm piece off the surface of the cake to meet this cut, to make a flat, raised face and prominent forehead. Chill for 10 mins to firm the crumbs.

3. Mix the icing sugar, milk and green colouring to make a very thick icing that flows slowly from the spoon. Spoon 1 tbsp onto a cake and let it begin to spread 
itself over the cut shape. Ease it here and there with a palette knife to coat. Add marshmallow neck bolts and eyes. Repeat for each cupcake. Leave to set, then pipe on the faces and hair.

Recipe from Good Food magazine, October 2014

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The Centenary of the Rohilla

The Centenary of the Rohilla

31st October 2014 will mark the centenary of the sinking of the Rohilla just off Saltwick Bay.

The Rohilla was a hospital ship which was bound for Dunkirk to pick up the wounded soldiers. With heavy seas the Rohilla was knocked off course sending it towards the rocks and cliffs. A couple of hours later the Rohilla broke in two. 

The Whitby Lifeboat the "John Fielden" was launched to help in the rescue of the the passengers on board. Local trawlers also came to the aid of the Lifeboat. Boats, Lifeboats and trawlers from around the North East coast came to hep with the final boat to finish off the rescue coming from Tynemouth. 

Of the 220 people onboard 146 were saved. 

So this week here in Whitby there will be a memorial plaque unveiled, rowing and rescue demo, flotilla of boats and a wreath will be laid out at sea along with and evening concert with a Service of Remembrance.

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North Yorkshire Moors Railway in Wartime at North Yorkshire Moors Railway

OCTOBER 10TH AND 11TH 2014

This year the paper is being produced as a souvenir what’s on guide and not as a platform pass. Still costing £1.00 it has full details of what is happening at each station,  train timetable and lots of interesting and informative articles. All proceeds of the paper go to the NYMR to help us put this event on each year, your support is appreciated.

This year the paper is being produced as a souvenir what’s on guide and not as a platform pass. Still costing £1.00 it has full details of what is happening at each station,  train timetable and lots of interesting and informative articles. All proceeds of the paper go to the NYMR to help us put this event on each year, your support is appreciated.

Please find below the time table for the railway in wartime:

to find out about all the itinerary please have a look at the following website:

http://www.nymr.co.uk/wartime/events-schedule/

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Still to Come............

We still have some fantastic themed weekends to come, not just here at Whitby Holiday Park, but also in Whitby itself!  If you've not already got your caravan or your pitch booked then you'll need to hurry as there are not many spaces left for these wonderful weekend still to come!

 SIXTIES SPECTACULAR

We have the Swinging Sixties making a return to both the town and the Holiday Park from the 26th September for the weekend.  There will be plenty of your favourite songs from much loved bands of the sixties playing all over the town so make sure you dig out that outfit that you have hiding in the back of your wardrobe as you'll fit right in! 

There's a weekend full of sixties tribute bands as well as some classic sixties bands at the Whitby Pavillion.  With a line up that includes The Troggs; Nashville Teens; Merseybeats; Ivy League; White Plains featuring Tony Burrows; Amen Corner; Chris Farlowe; Cliff Bennett; Cupids Inspiration; Union Gap; The Stones and many more, it's certainly going to be a lively weekend with lots of singing and dancing!  There's even a couple of afternoon shows as well including The Cavern Experience and Rock 'n' Roll Jukebox.

Don't forget there will also be some sixties music playing in the Family Clubhouse over the weekend on site so make sure you pop in and have a pint or three and party the night away!

After the this fun filled weekend of singing and dancing there is a few quiet weeks whilst the town prepares itself for the next exciting weekend............

  WHITBY GOTH WEEKEND

As usual this is a fun packed weekend full of some amazing and outstanding costumes, with live music stalls and all sorts of other interesting things going on over the weekend!

Wherever you go in town over this weekend you'll be amazed at the sites you see!  

The festival was held yearly until 1997, when it became twice-yearly, now held in April and October. It has since grown into one of the most popular goth music events in the world, attracting attendees from across the UK and around the world. The main event is held at the town's largest venue Whitby Spa Pavilion (known just as ‘The Spa’), and the popular Bizarre Bazaar 'Goth Market' is also held here along as well as at Whitby Leisure Centre and Whitby Brunswick Centre. Other venues such as RAW Nightclub and The Shambles are used for official fringe events, and various venues including The Resolution, The Rifle Club & The Metropole are used for unofficial events.

Although referred to as a "weekend" it includes events during the day on Friday and Saturday as well as fringe events on the Thursday, Sunday and Monday. These events include additional club nights, markets, and a charity football match between visiting goth team Real Gothic, and local team Stokoemotiv Whitby led by Jon Stokoe the ex editor of local newspaper the Whitby Gazette on the Sunday. 

So if you want to take part in either of these amazing weekends, don't forget to call us today on 01947 602664 to get your caravan booked in today!!

                                               

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Autumn Recipes for all to try!!

Autumn Recipes!!

Autumn Chutney

Ingredients

• 1kg ripe tomatoes, peeled and chopped
• 750g cooking apples, peeled, cored and chopped
• 375g light muscovado sugar
• 250g onions, chopped
• 250g raisins
• 1 green pepper, deseeded and chopped
• 2 tsp salt ½ tsp ground ginger
• 350ml cider vinegar

Method

Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

Recipe from Good Food magazine

Autumn roasted vegetables with lancashire cheese

gredients

• 1 large butternut squash (about 600-700g/1lb 5oz - 1lb 9oz in weight)
• 1 medium red onion
• 6 tbsp olive oil
• 1 large sprig fresh sage
• 1 large courgette
• 1 tbsp balsamic or sherry vinegar
• 100g Lancashire cheese

Method

1. Preheat the oven to fan180C/conventional 200C/ gas 6. Using a sharp knife, cut the squash in half and scoop out the seeds. Cut the halves into smaller pieces so you can peel them more easily. Chop the flesh into big bite-sized pieces – they don’t have to be neat.
2. Halve the onion and trim the root end leaving a little on to hold the segments together. Peel and then cut each half into four wedges. Scatter the squash and onion in a large roasting tin so they have plenty of room to roast, drizzle over 5 tbsp of the oil and toss together. Strip the sage leaves from the stem and roughly chop – you should have about 2 tbsps. Scatter over the vegetables and season. Roast for 20 minutes, stirring once halfway through.
3. Meanwhile, slice the courgette thickly and toss with the remaining oil. Remove the roasting tin from the oven and push the partly cooked squash and onion to the side. Put the courgette slices flat on the base and season. Roast for a further 10 minutes, until all the vegetables are tender.
4. Remove tin from the oven, sprinkle the vinegar over the vegetables and toss. Crumble over the Lancashire cheese. Toss lightly so the cheese melts a little and serve.

Recipe from Good Food magazine

Autumn Fruity Pudding

Ingredients

• 450g mixed autumn fruit - we used ripe plums, peeled apples, pears and blackberries
• 2 tbsp butter, plus extra for greasing
• 200g caster sugar
• 1 ½ tsp cinnamon
• 300g self-raising flour
• 140g shredded suet
• zest 1 lemon

Method

1. Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. Make sure there is some overhang to help you release the pudding when cooked. Grease again. Lay a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle.
2. To make the filling, chop plums, apples and pears into 1cm cubes and place in a bowl with the blackberries. Add butter, broken into bits, 125g of sugar and cinnamon. Stir and put to the side.
3. Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops of water, working it through with a cutlery knife, then keep adding water until you have soft dough. Using your hand, bring the dough together into a smooth ball. Tip out onto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the larger portion into a rough circle, approx 20cm. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining ¼ to make a lid, then press the pastry edges together to firmly seal. Tuck the protruding flaps of parchment down onto pastry.
4. Put foil/parchment on top (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap, release edges using parchment tabs and invert onto a plate.

Recipe from Good Food magazine

Lots of lovely Recipes to create while you are cosy in your Holiday Home accommodation here at Whitby Holiday Park 

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