The Cosy New Year’s Eve: Why More Brits Are Choosing Local, Laid-Back Celebrations Over Big Nights Out
- Guild Secretary
- 48 minutes ago
- 4 min read
As the UK heads towards the end of 2025, New Year’s Eve appears to be evolving. While grand city parties and high-budget events remain part of the landscape, a growing number of people are opting for something quieter and more personal: a relaxed dinner with friends, familiar surroundings, and the freedom to decide whether to stay out late or head home early.
Longbow Venues - a collection of Peak District pubs, restaurants and boutique hotels - has observed this shift across all of its sites, including The Maynard, The Ashford Arms, The George at Hathersage and The Peacock at Owler Bar.
This year, each venue is offering a low-key approach in response to the shift: both festive and à la carte menus, warm dining rooms and bars open until 1am for those who want to stay on.
Industry data suggests that broader consumer behaviour is moving in a similar direction. Dining out for New Year’s Eve has grown as part of evolving social habits: online booking data previously showed a 17 per cent rise in New Year’s Eve restaurant bookings compared with earlier years, indicating that meals are becoming a significant part of how people mark the occasion rather than treating dinner as an add-on to a big night out.
Rob Hattersley, founder and managing director of Longbow Venues, says the trend reflects the way many people now think about celebration.
“What guests tell us most often is that they want an evening that feels enjoyable rather than pressured,” he explains. “Good food and comfortable company matter far more than being somewhere loud or expensive. Some people want to come for an early dinner and head home, others are keen stay on until midnight - both feel equally meaningful.”
Across the group, menus reflect each venue’s character - from traditional seasonal dishes at The Ashford Arms to the welcoming, festive offerings at The Peacock at Owler Bar and the refined seasonal touches at The George in Hathersage. Longbow’s Maynard in Grindleford, known for its warm, relaxed atmosphere and strong local following, is also offering both menus and a flexible evening suitable for groups and families.
Cost considerations are shaping festivities this year too. A recent consumer poll finds that many Britons are dining out less often than a year ago due to price pressures, yet significant numbers still choose to eat out at least once a month, suggesting that value and experience remain important even in tighter times.
For those choosing not to drink, a broad range of non-alcoholic options will be available at the Longbow inns and restaurants, from premium tonics and craft soft drinks to alcohol-free beers and ciders - reflecting another shift in consumer tastes towards mindful celebration.
Festive décor will be available on pre-booked tables throughout December, while New Year’s Eve itself is intentionally uncomplicated - an evening shaped around good food, relaxed conversation and a comfortable atmosphere rather than formal programming or costly tickets.
Rob adds:
“This year’s approach is shaped by what people actually want - a night that feels special without being stressful. It’s a chance to enjoy the end of the year in a way that feels natural, easy and genuinely enjoyable.”
ENDS
About Longbow Venues:
Founded in 2019 by Managing Director Rob Hattersley, Longbow Venues is an independent hospitality business based in the Peak District. The company operates a collection of award-winning heritage venues, each offering premium food, drink, and accommodations that showcase the best of the region. Longbow Venues is committed to a "people over profits" philosophy, ensuring exceptional service and memorable experiences for all guests.
Longbow currently operates six venues:
The Maynard, an award-winning wedding venue, bar, restaurant and hotel in Grindleford: the-maynard.com
The George Hathersage an iconic and historic bar, restaurant and boutique hotel, which was once frequented by Emily Brontë: thegeorgehathersage.com.
The Ashford Arms in Ashford-in-the-Water, which opened on 4 March 2024 following an estimated £1.6m refurbishment in collaboration with Heineken: theashfordarms.com
The Peacock at Owler Bar, near Sheffield, which was refurbished and reopened in December 2024: peacockowlerbar.com
The Peacock at Rowsley, a historic luxury hotel and restaurant known for its charm and elegance, offering a fine dining experience that blends tradition with modern culinary artistry: thepeacockatrowsley.com
The Charleston, a dazzling restaurant, cocktail, wine bar and live jazz music venue in the heart of Bakewell (opening early 2026): the-charleston.com
Awards and Recognitions
Longbow Venues has received multiple accolades, reflecting its dedication to excellence in hospitality:
The Sunday Times Best Places to Work Awards 2024: Recognised for outstanding workplace culture and employee satisfaction.
Generation Next Awards 2024: Operations Director Stephen Atkinson was honoured as Entrepreneur of the Year, and Longbow Venues received the Investing in Young Talent Award for its commitment to developing young professionals.
Visit Peak District Tourism Awards 2024: The George Hathersage, one of Longbow's esteemed venues, won the Team of the Year Award, highlighting the exceptional collaboration and service provided by its staff. Executive Chef, Adrian Gagea, won a Bronze award in the Unsung Hero category, and Emma West, won a Bronze in Tourism Young Achiever.
Visit Peak District Tourism Awards 2026: Has been shortlisted in Hotel of the Year (The Peacock at Rowsley) and Taste of the Peak District, Derbyshire and Derby Award - Restaurants (The Peacock at Rowsley).
The Publican Awards 2025: Longbow Venues was shortlisted in the Best Pub Employer (Up to 500 Employees) and Best Food Offer categories.
These recognitions underscore Longbow Venues' dedication to fostering a positive work environment and delivering high-quality experiences to guests.
Commitment to Local Produce and Suppliers
Longbow Venues is dedicated to supporting the local economy by sourcing ingredients from nearby farms, heritage brewers, and artisan producers. This commitment ensures that menus feature the freshest seasonal produce, reflecting the rich agricultural heritage of the Peak District.
Media Enquiries:
Jennifer Bell, Managing Director, Feather & Fern PR
07955 031 986
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