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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