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Enjoy 3 nights in a Grand Junior Suite or Grand Suite and pay for 2 nights only! For more details and how to book visit our offers page via the hotel website…
The Grand Hotel Birmingham is offering a luxurious staycation deal – book 3 nights in a Junior Suite or Grand Suite and pay for 2.
This gives you extra time to immerse yourself in the grandeur of this historic hotel to explore Birmingham’s vibrant shopping, culture, and nightlife. You’ll also have more time to enjoy the spacious accommodations and impeccable service as well as Madeleine Bar and Isaac’s restaurant.
Only available when you book direct with us and use the promo code 3 for 2.



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Speak with our friendly team today and discover how you can stand in front of our readers.

Tuesday 3rd - Friday 20th December
2 courses: £28 pp / 3 courses: £35 pp
From 3rd December through to 20th December, Isaac’s will be running a traditional set Christmas menu alongside its a la carte. This available to all bookings and walk ins are welcome.
Please give us a call for any enquiries or bookings of 6 or more!
Smoked garlic and honey BBQ wings
Salmon gravlax with homemade focaccia, served with chives and citrus crème fraiche
Pea and buffalo mozzarella arancini, with roasted red pepper sauce (VG)
Homemade nacho’s with pico de gallo, sour cream and guacamole (VE)
Roasted cod served with mashed potato, garlic butter cavolo nero and tartare beurre blanc
Orange and cranberry stuffed turkey ballotine, pigs in blankets, roasted carrots and parsnips, served with brussel sprouts, roasted potatoes and gravy
Vegetable wellington with roasted carrots and parsnips, served with roasted potatoes, kale and vegetable gravy (VG)
Cheese board
Luxury Christmas pudding served with brandy sauce
Chocolate and orange tart
Spiced orange cake with cocoa nib dip and spiced
dark caramel chocolate (VE)
Winter afternoon tea menu
Available from 6th Nov – 31st January
Traditional £35 pp
Sparkling wine £40 pp
Champagne £45 pp
V by Laura Vann offer £65 pp

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Speak to your audience directly within articles of their interest both digitaly and through our printed issues.
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