We are open until 6:00 PM
We are open until 6:00 PM
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    IMPORTANT - Please note: We accept bookings with children and infants on any date in Bear Lodge on room by room bookings, or on any date in any chalet if occupying the whole chalet. Also in all chalets for departures on 15, 22 & 29 Dec 2021; 6 & 13 Feb; 27 Mar; 3 & 10 Apr 2022 . Bookings made online outside these parameters unfortunately will not be accepted. 


Off Piste Puds & Cakes - Easter Special!

Looking to wow your friends and family this Easter weekend? Why not try this simple yet scrumptious Orange Syrup cake

We noticed that guests often bypassed fruit bowl oranges for the easy peel draw of a banana or the why-peel-me-at-all apple. They liked oranges sure, but the effort of making them mouth ready after a hard day on the slopes was just too much. There they sat unloved and rejected, until one day, well that doesn’t bare thinking about.

No more, we said!

We set to developing a loaf cake with so much Vit C and orangey sunshine that you need glasses to look at it. It’s a doddle to put together, although like all good things it takes time in the oven. The heady syrup used to drizzle it hot from the oven is teeth tingling good and makes this treat the perfect partner to a fresh shot of Nespresso from our new coffee machines. Lovely.

The recipe

- 110g Soft Butter
- 180g Caster Sugar
- 180g Self Raising Flour
- 4 tablespoons whole milk
- Zest of one orange (or go crazy with the zest of two)
- 2 Large Eggs

Throw all the cake ingredients into a bowl and, using a hand whisk, beat for around three minutes till smooth and well blended. Pour the mix into a lined 2lb cake tin and pop in the oven putting the timer on for around 45 minutes at 180. The top might split open a little but this isn’t a problem, it just makes it easier for all the syrupy goodness to get inside. 

For the syrup

- 1 lemon juiced
- 2 oranges juiced
- 150g icing sugar

Put all the syrup ingredients into a saucepan and boil lightly until reduced and sticky. As soon as the cake comes out of the oven, prick it with a cocktail stick or fork and liberally pour the warm syrup all over. Leave to cool in the tin and remove when ready to eat. Use any excess syrup to pour over your (large) slice of cake and if you really want to go for it add a blob of crème fraiche. Voila! It’s now a dessert!

Tempted by this yummy treat

We've still got some availability for the remaining weeks of the season. Check our our deals for April ski holidays now, and don't forget you can also book online for next season. 

We hope you have a lovely Easter Break!

Please note our Easter office hours.

Good Friday: CLOSED
Saturday 26 Mar: OPEN 10am – 2pm
Sunday 27 Mar: CLOSED
Easter Monday: CLOSED
Tuesday 29 Mar: Normal office hours resume. 8.30am – 7pm Monday to Friday, 10am – 2pm Saturday.


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Please contact Louise, Jess, Maxine, Cam or Millie if you have any questions.

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