Sample Wedding Breakfast Menu

All our food is cooked according to what is available in season and therefore some dishes may not be available at all times of the year – please ask us for guidance.

We usually offer a choice of one meat or fish dish and a vegetarian option. This works well for larger groups as it ensures smooth service and also saves you the task of chasing up your guests choices! If you wish to offer your guests a choice of dishes (requested along with RSVPs) we can quote accordingly. We can cater for dietary requirements as required.

First Courses

Sharing Platters are a very popular starter choice allowing your guests to choose the items they prefer and also inviting them to get to know the other guests on their table at the beginning of the meal.

Salamis, Proscuitto, sun-blushed tomatoes, marinated artichokes, green and black olives marinated with lemon and fennel, bocconcini mozzarella and piperade dip served with baskets of rosemary and sea salt focaccia and French bread

Tzatziki, taramasalata and hummus dips, Kalamata olives, Halloumi and roasted peppers served with warmed Pitta bread

Lamb koftas, falafels, hummous and cucumber, yoghurt and herb dip served with flatbreads

Pork and pear pâté, potted ham hock with capers, butterbean and mint pate, homemade Blythburgh pork and apple sausage roll served with chutney and pickle and baskets of crusty farmhouse bread


Our starters are perfectly proportioned to whet your guests’ appetites for the main course. Below are just a few suggestions.

(GF(a) Potted salmon with cucumber ribbons, pea shots and caper berries with fresh bread

Chicken, chorizo and sage terrine with caramelised apple and roasted shallot relish

(GF) Harissa chicken with a quinoa, mint and cucumber salad

(DG GF Ve) Sauteed Balsamic mushrooms with green salad and a red pepper dressing

(GF(a) Scottish smoked salmon with horseradish crème fraîche and fresh bread

Crabcake with Thai chilli coriander and sweetcorn salsa

Slow roast duck and raspberry salad with mixed leaves and rapeseed dressing

Oriental duck salad with shredded duck, fine noodles and a soy dressing

Vension kofta on toasted flat bread with beetroot, sultana and carrot salad dressed with yoghurt, honey and cumin      *seasonal

(Ve) Wild mushroom gnocchi with wild rocket and toasted pine nuts

Copys cloud and Ham arancini with pea and pesto puree

(DF Ve) roasted butternut squash & asparagus with mixed leaves and balsamic dressing

Binham Blue, roast beetroot and rocket salad with honey and poppyseed dressing

Main Courses

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.


Triple chocolate brownie with marinated strawberries and fresh cream

Classic Eton Mess – whipped cream, crumbled meringue and Norfolk strawberries

Individual summer puddings with lemon cream

Banana and chocolate bread & butter pudding with fresh cream

Peanut butter cheesecake with chocolate sauce

Coffee and chocolate bavarois with cinnamon biscuit

Rich dark chocolate tart with cherry sauce

Lemon tart with Chantilly cream

Sticky toffee pudding with toffee sauce and honeycomb crumbs

Tarte Tatin with clotted cream


Or you might like the idea of  a trio of desserts?

Here are a few examples; you can mix & match these if you wish! Usually couples will choose one fruity, one chocolatey and one creamy option.

Triple chocolate brownie – Eton Mess – lemon posset

White chocolate cheesecake – strawberry and mint salad – lemon tart

Raspberry pavlova – chocolate brownie – lemon posset

Eton Mess – white chocolate cheesecake – profiteroles

Triple chocolate brownie – raspberry sorbet – lemon tart