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02 Dec 23 (Sat)
Christmas Walk and Meal

The Stockets Christmas Walk and Dinner 


Walk host: Jaqui 07989 155672

Book your place at stockets.org.uk 

08:00 departure

Expected time back in Aberdeen: 8pm

The coach will depart from Gordondale Road, Aberdeen, at 08:00. Both the long and short walks will start and finish at the Ballater Golf Club, which is where we will be having our festive dinner.

See the map below for the route.

The short walk is an easy circular to the Cambus O’May bridge, with the longer option being to add on the Craigendarroch Oakwoods circular, once we return to Ballater.  You can leave a change of clothing on the coach, as it will remain at the Club all day.  We have use of the showers in the members' changing rooms, but please bring your own towel and toiletries.

Drinks can be purchased and the views enjoyed in the lounge bar all afternoon.  At 4pm there will be a 3-course meal in the dining area where the Stockets will provide some wine on each table. The coach will depart between 6-6.30pm, arriving back to Aberdeen around 8pm.

The fancy dress theme this year is “The Good Things in Life” to be interpreted as you wish!

Dress code for the Golf Club is smart casual.

There will be a raffle as usual, so feel free to bring something to add to the selection of prizes. Monies raised by the raffle, along with a Stockets donation, will be given to both Aberdeen Mountain Rescue and Braemar Mountain Rescue.

*The cost for the day includes the coach, meal and some wine.

To reserve your place:
Book and pay on the Stockets website no later than Friday, 17 November. Send an email to postmaster@stockets.org.uk stating your menu choices (see below) and any allergies. Places will be allocated on a first come, first served basis.

We look forward to welcoming you on 2nd December. 



Traditional Scotch Broth – Homemade and freshly prepared served with a Crusty Roll.
Homemade Smooth Chicken Liver Pate served with Oatcakes and Christmas Chutney.
Classic Prawn Cocktail served with seasonal Salad and Granary Roll.
Button Mushrooms Sauteed with Cream and Garlic served on a toasted Crouton.

Main Course

Roast Breast of Turkey served with Sausage and Apricot Stuffing, Skirlie and Bacon Parcels.
Baked Darne of Fresh Salmon served with a Chardonnay and Fennel Sauce.
Asparagus, Brie and Walnut Puff Pastries set on a Cream and Cranberry Sauce.
All served with seasonal vegetables and roast potatoes.


Traditional Christmas Pudding with Brandy Sauce.
Profiteroles with Hot Chocolate Sauce
Christmas Cranachan  - Drambuie-soaked Raspberries bound with Cream, Honey and toasted Oatmeal.

Followed by coffee/tea

Cambus O May© Copyright Anne Burgess and licensed for reuse under this Creative Commons Licence.

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