Whether you’re after a traditional meal to fuel your guests or would like a bespoke dish to reflect your travels or traditions we’re happy to oblige.
Sweet smoked paprika chicken in a tomato and oregano sauce served with green beans and Parmentier potatoes
Chicken souvlaki – chicken breast marinated in lemon, olive oil and oregano, mint and parsley served with turmeric rice and Greek salad
Chicken wrapped in Parma ham with pesto crushed potatoes and green beans in a sun-dried tomato and shallot dressing
Chicken stuffed with mozzarella and wrapped in Prosciutto with dauphinoise potatoes and green beans
Chicken fillet served with mushroom, shallot and potatoes in a sherry and tarragon cream sauce with green beans
Chicken supreme wrapped in smoked Blythburgh baconserved with garlic and rosemary roast new potatoes, summer vegetables (including asparagus, peas, beans and cherry tomato) with a tomato and thyme jus
Pan-roast corn-fed chicken supreme on a bed of Caesar dressed Little Gem leaves with shavings of fresh Parmesan, croutons, anchovies and bacon
Chicken saltimbocca – chicken breast with sage and Parma ham served with fondant potato, greens and a white wine and butter sauce
Norfolk chicken and leek pie with a pastry ‘sail’ in a white wine sauce served with roasted new potatoes and roasted carrots
Braised brisket of Horsey Marsh beef with truffled mash, sautéed oyster mushrooms, roast Chantenay carrots and a Tawny port gravy
Slow cooked beef cheeks with horseradish mash, red cabbage puree, buttery roast celeriac and garlic chives with a sticky oxtail and port sauce
Roast Horsey Marsh beef with a fresh tarragon, brioche crumb and Dijon mustard crust with a red wine and shallot jus served with Dauphinoise potatoes and green beans
Warm salad of beef fillet, pecorino cheese, rocket, baby watercress, frisée with balsamic and honey roasted beetroot and crispy shallots
Local roast sirloin of beef rolled in a roasted onion powder served with a smoked butter fondant potato and green beans wrapped in Parma ham with a rich Binham blue cheese sauce
Beef, mushroom and Binham Blue cheese pie with a puff pastry ‘sail’, creamy mash and honey-roasted carrots and parsnips
(V) Roasted Mediterranean vegetable and mozzarella puff pastry tart
(Ve) Sweet pepper stuffed with risotto primavera and topped with toasted pine nuts
(V) Aubergine Parmigiana topped with Norfolk Wissington sheep’s milk cheese served with roast potatoes and rocket salad with red pepper dressing
(V) Butternut squash risotto topped with roasted vegetables and roasted cherry tomatoes
(V) Goat’s cheese, sun-blushed tomato and basil savoury cheesecake served with Parmentier potatoes, fresh salad and tomato and oregano sauce
(V) Mushroom, red pepper and Goats cheese wellington
(Ve) Avocado, beetroot and red quinoa with pickled walnut and rocket salad
(Ve) Caponata tart with rocket and poppy seed salad
(Ve) Sicilian aubergine and pine nut fusilli
(V) Butternut squash, sweet potato and spinach curry, fragrant pilau rice, poppadum and mango chutney
Lamb tagine with tomato, chickpea and apricot served with mint and parsley cous cous and cumin and honey yoghurt
Roast leg of lamb (served pink) with a ciabatta and pine nut crumb, roasted Mediterranean vegetables and mint infused crushed potatoes
Slow-cooked lamb shoulder with confit garlic mash, braised red cabbage and redcurrant jus
Sea bass fillet with crab and dill arancini, saffron aioli and braised fennel
Pesto-crusted roast fillet of cod with buttery crushed new potatoes, fine green beans and roast vine tomatoes
Cajun spiced salmon and sweet potato mash served with white bean, mango and corn salsa and a coriander and lime dressing
Roast fillet of salmon withwarm potato salad with capers served with green beans
Salmon, prawn and cod pie topped with cheesy mash served with sautéed kale and broccoli
Herb-crusted hake with olive mash, green beans andwhole roasted vine tomatoes with a basil oil drizzle
Pork medallion topped with goats’ cheeseand cherry vine tomatoesserved with Dauphinoise potatoes and courgette ribbons
Chargrilled Blythburgh pork loin steak with award-winning Maris Gold black pudding, truffled mash, crispy cabbage and cider jus
Sweet chilli and soy-glazed Belly of porkwith roast sweet potato and sesame greens
Honey roast gammon with Dauphinoise potatoes, Summer vegetables (including peas, beans, asparagus, peppers) and honey and thyme jus
Slow roast belly of Blythburgh pork with creamy mash, Savoy cabbage and a red wine and thyme reduction
Swannington Farm-to Fork local pork sausages with creamy mash, roasted root vegetables, Savoy cabbage and rich gravy
Seared Gressingham duck breast with summer vegetables (including asparagus, peas, beans and cherry tomatoes) and roast new potatoes in a thyme infused honey and Balsamic glaze
Confit duck with baby spinach and shallot lentils in a red wine gravy served with buttered kale and parsnip crisps
*we try to serve vegetarian options with accompaniments that reflect the main course option to give your guests a similar experience.
