Sample menus

Hog roast – £10/guest

• Served with crackling, apple sauce and soft white rolls (one hog to serve a minimum of 90-100)

Traditional Spanish Paella - £7.50/guest

• Cooked in front of your guests in a giant paella pan with chicken, chorizo sausage, muscles, prawns, garden peas, roasted peppers and herbs.

Bacon, sausage or mushroom baps – £4.50/guest

• Served on platters by the waitress with tomato and brown sauce

Charcoal spit roasts – £12.00/guest

• A selection of marinated lamb legs, pork loin or joint of beef served in a soft white roll with mint or apple sauce
• (vegetarian spit roast kebab available)

Homemade Pizza of your choice – £5.50/guest

• Four cheese pizza (V)
• Pizza Napolitano, tomato, mozzarella, anchovies and olives (P)
• BBQ chicken pizza

Coconut and chicken Masala curry – £6.50/guest

• Served with egg fried rice

Sliders – £6/guest

• Pork and apple
• Lamb and mint
• Miniature beef & cheese burgers
• Falafel, salad and chutney (V)

Chicken fajitas – £5.50

• Served with shredded lettuce, chilli salsa, grated cheese & crème fraiche

Selection of world cheeses of your choice – £4/guest

• Served with grapes, celery, chutney and biscuits

Finger buffet – £12.00/guest

• See finger buffet menu

Spring menu

Starter

• Pan seared scallops served with chorizo, crispy potato and vegetable tartar (P)
• Potted ham hock terrine with capers, cornichons wholegrain mustard pea shoot salad

Main

• Pan fried rump of lamb with a mustard & herb crumb accompanied by sautéed rainbow chard and spinach, mint and rosemary jus
• Pan roast hake with steamed mussels chargrilled courgettes, caviar and parsley cream sauce (P)

Dessert

• Smooth rhubarb and custard tart
• Coffee pannacotta with salted caramel sauce

Summer menu

Starter

• Pork belly carpaccio, baby leaf salad, lemon and mustard vinaigrette, crispy capers and micro celery
• Crayfish and smoked mackerel salad, dill, mustard and lemon sauce (P)

Main

• Chicken and spinach ballotine with a mushroom and lardon jus
• Baked loin of monkfish,chorizo, tomato and chervil sauce (P)

Dessert

• Lemon curd cheesecake, passion fruit & vodka jelly and lemon balm
• Apricot, almond and pistachio frangipane tart, lemon crème fraiche

Autumn menu

Starter

• Spicy cromer crab cakes with pickled cucumber and chilli relish (P)
• Roast fig stuffed with ash goats cheese and wrapped in serrano ham, rocket & balsamic glaze

Main

• Coq au vin, red wine, pancetta, pearl onions & thyme
• Baked scottish salmon fillet, buttered curly kale and chorizo, tomato & parsley sauce (P)

Dessert

• Anjou pear cake served with pouring cream
• Peanut butter, cherry and chocolate tart

Winter menu

Starter

• Salt cured salmon, cucumber, dill and fennel salad with crème fraiche dressing (P)
• Smoked duck breast and mushroom salad, sourdough croutons and spinach

Main

• Venison, pheasant, cider and bacon hotpot with a thyme and shallot rosti top
• Braised cod fillet, herb vinaigrette, charred broccoli, sprouts & chestnuts (P)

Dessert

• Lemon and yuzu posset with blueberry compote
• Chocolate and banana bread pudding with butterscotch sauce

Meat/fish

• Sea salt and pepper crust sirloin beef
• Garlic and rosemary leg of lamb
• Chicken, mushroom, pepper and chorizo skewers
• Suffolk ham finished with dijon mustard and demerara sugar

Meat

• Dill & cucumber dressed sides of salmon
• Fresh Mersea crevettes with garlic aioli, sweet chilli dip and seafood sauce
• Platters of fresh dressed crab shells with lemon & micro - coriander
• Cajun spiced darne of hake

Vegetarian (V)

• Whole roasted butternut squash stuffed with
• And cheese crust
• Roast mediterranean vegetable strudel (VG)
• Haloumi and courgette frittata

Salads (please choose three of the following)

• Honeyed red cabbage, carrot and onion coleslaw (V)
• Tomato, mozzarella and basil carpaccio (V)
• Greek pasta salad with oregano, cherry tomatoes, feta cheese and black olives (V)
• Spicy chick pea and vegetable cous cous (VG)
• Mixed grain salad with seeds, nuts, capers, pomegranate and coriander (VG)
• Soft boiled egg, anchovy, chicory and radicchio salad (P)
• Suffolk blue cheese and walnut salad (V)
• Cherry tomato, cucumber and mint cous cous, tabbouleh (VG)
• Wild rice salad with fresh herbs (VG)
• Avocado & orange mixed leaf salad (VG)
• Asian carrot slaw, ginger, chilli, garlic, lime, honey, sunflower & pumpkin seeds, coriander (VG)
• Beetroot, orange and fennel salad (VG)
• Watercress, pea, radish, broad bean and almond salad (VG)
• Austrian potato salad (V)

• Accompanied by buttered new potatoes or parmentier potatoes
• Basket of artisan bread

Pastries

• Picnic pie
• Large chicken, pork meat pie with fresh herb stuffing and leeks
• Vegetarian rainbow pie (V)
• Mediterranean vegetables and cheese picnic pie
• Asparagus & salami quiche
• Tomato, onion, mozzarella and basil tarte tatin (V)
• Miniature stilton and red onion quiche (V)
• Beetroot, goats cheese & thyme flan (V)
• Pork and chutney sausage swirls
• Cheese swirls (V)
• Scotch eggs/ vegetarian scotch eggs (V)
• Assorted miniature vol au vents, curried egg (V), chicken & bacon, prawn cocktail (P)
• Pate en croute
• Italian picnic loaf, spinach, mozzarella, tomato, olive & salami
• Antipasti skewers, cured meats, olives, mozzarella, sundried tomato
• Crudités; carrots, radish, cucumber, mixed peppers, tomato
• Avocado feta cheese and garlic dips
• Carrot, coriander & fromage frais dip
• Lemon, soured cream & almond dip (V)

Salads

• Honeyed red cabbage, carrot and onion coleslaw (V)
• Tomato, mozzarella and basil carpaccio (V)
• Austrian potato salad (V)
• Greek pasta salad with oregano, cherry tomatoes, feta cheese and black olives (V)
• Spicy chick pea and vegetable cous (V)
• Mixed grain salad with seeds, nuts, capers, pomegranate and coriander (VG)
• Soft boiled egg, anchovy, chicory and radicchio salad (P)
• Suffolk blue cheese and walnut salad (V)
• Cherry tomato, cucumber and mint cous cous, tabbouleh (VG)
• Wild rice salad with fresh herbs (VG)
• Avocado & orange mixed leaf salad (VG)
• Asian carrot slaw, ginger, chilli, garlic, lime, honey, sunflower & pumpkin seeds, coriander (VG)
• Beetroot, orange and fennel salad (VG)
• Watercress, pea, radish, broad bean and almond salad (VG)

• Charred broccoli, radish & peanut salad (VG)
• Fine beans & peas (VG)
• Roasted squash and cous cous salad (VG)
• Romanesco with anchovies and mint (P)
• Asian grilled mushrooms & carrots (VG)
• Grilled mediterranean vegetables with flaked almonds (VG)
• Hot five bean salad (VG)
• Roasted asparagus and beans salad (VG)
• A medley of roasted root vegetables (VG)
• Cilantro & lime sweet potato salad (VG)
• French beans, mangetout, hazelnut & orange (VG)
• Autumn pearl cous cous salad with red onion, cranberries and pecan (VG)
• Split wheat carrot & beetroot salad (VG)

Main

• Roast rolled chicken ballantine with sage, onion and meat stuffing
• Rosemary and garlic marinated leg of lamb
• Roast sirloin/ rib eye of beef with a black pepper crust and a choice of sauce; béarnaise, red wine, wild mushroom
• Slow roast persian lamb
• Roast loin of pork with apricot and pecan stuffing
• Cranberry and cream cheese chicken roulades
• Slow roast pork porchetta with rosemary, dried fruit, fennel seeds and pine nut filling
• Slow cooked lamb shoulder with anchovy and rosemary

Supplement £2/guest

• Fillet beef wellington
• Sea salt and thyme roast fillet of local beef

Cold Canapes

• Quails Eggs with Celery Salt (P)
• Parma Ham, Ricotta & Fig Jam Crostini
• Miniature Tomato, Red Onion, Avocado & Pine Nut Bruschetta (VG)
• Salmon Gravadlax with Cucumber, Radish & Wasabi Mayonnaise Crostini (P)
• Spiced Red Pepper Hummus and Caper Berry Blini (V)
• Smoked Trout Mousse with Pickled Cucumber Filo Tart (P)
• Asian Shredded Chilli Beef Filo Tarts
• Crab, Ginger & Lime Rillette Filo Tarts (P)
• Goats Cheese Mousse and Beetroot Flax Cracker (V)
• Smoked Salmon and Dill Cream Cheese Roulade (P)
• Peking Duck Pancakes
• Smoked Salmon Cream Cheese Blinis with Dill (P)
• Chicken Liver Parfait with Fig Jam on Brioche
• Parmesan Shortbreads with Red Onion Confit (V)
• Sun Blush Tomato, Basil & Mozzarella Skewers (V)
• Blue Cheese & Pear Crostini (V)
• Goats Cheese & Sundried Tomato Profiteroles (V)
• Corncake’s with Creme Fraiche & Mango Salsa (V)
• Tomato, Mozzarella & Pesto Tarts (V)
• Parmesan and Poppy Seed Lollipops (V)
• Asian Tuna Tartare (P)
• Avocado and Cashew Zucchini Rolls (VG)
• Hot Smoked Salmon with Horseradish Cream and Toasted Pumpernickel Bread (P)
Thai Mango, Red Onion, Chilli and Lime Salsa Cups (VG)
Wholegrain Mustard Ham Hock and Apple Toasts
• Local Beef Fillet Tartar with Pink Pickled Onions served on Chicory Leaves


Hot Canapes

• Baked Mussels with Garlic and Parmesan Crumb (P)
• Roast Chinese Style Pork Belly with Sticky Honey Sauce
• Wild Mushroom & Mozzarella Stuffed Arancini Balls (V)
• Tempura King Prawns with Sweet Chilli Dip (V)
• Harissa Spiced Chicken Skewers
• Roasted Butternut Squash, Thyme and Vegan Feta Tartlet (VG)
• Curried Lamb Kofta Popsicle with Mint and Yoghurt Dip
• Mini Bleu d'Auvergne Croque Monsieur
• Spring Onion & Black Onion Seed Bhaaji (V)
• Spicy Cherries and Bacon
• Curried Cauliflower and Pea Mini Samosas (VG)
• Mini Pork and Chorizo Slider
• Miniature Lemongrass and Chilli Fish Cakes (P)
• Asparagus Tips with Hollandaise Sauce (V)
• Chicken Sate & Peanut Dip
• Lime Marinated Chicken Skewers & Avocado Dip
• Spicy Tiger Prawns (P)
• Ricotta & Sun-Dried Tomato Stuffed Mushrooms (V)
• Yorkshire Pudding, Rare Beef & Horseradish
• Scallops on Black Pudding with Pea Puree (P)
• Honey & Mustard Sausages
• Vegetable Samosas with Mango Chutney (VG)
• Fish Goujons & Tartare Sauce (P)
• Veg Spring Rolls with Chilli Dip (VG)
• Deep Fried Goats Cheese Balls with Pink Peppercorn with Honey Dressing (V)
• Panko Fried Cornish Crab Bon Bons with Curried Mayonnaise (P)
• Mini Roast Pumpkin and Ricotta Puff Pastry and Spiced Honey (V)
• Devils on Horseback
• Blue Cheese & Mascarpone Tarts (V)

Sweet Canapés

• Mini Chocolate & Raspberry Brownie (VG)
• Lemon and Yuzu Tart (V)
• Dark and White Chocolate Mousse (V)
• Pate de Fruits (V)
• Caramelised Banoffee Tart (V)
• Speculoos with Coffee Cream (V)
• Moelleux aux Raisins (V)
• Miniature Assorted Ice Cream Cones (V)
• Chocolate Mousse Cups (V)
• Scones & Clotted Cream (V)
• Lemon Meringue Pie (V)
• Fruit Skewers with Mascarpone & passion fruit dip (V)
• Clementine Segments dipped in Dark Chocolate (VG)
• Baklava (V)

Main (please choose 4 of the following options)

•  
• 5oz steak
• Moroccan butterflied lamb
• ***
• Garlic thyme and citrus marinated, chicken skewers
• Smoked paprika pork belly
• ***
• Soy and ginger marinated salmon (P)
• Mixed fish cakes (P)
• Sweet chilli king prawn skewers (P)
• ***
• Beetroot and halloumi skewers with mint and honey dressing (V)
• Grilled avocado halves with harissa houmous and tahini dressing (V)

Salad

•  
• Honeyed red cabbage, carrot and onion coleslaw (V)
• Tomato, mozzarella and basil carpaccio (V)
• Austrian potato salad (V)
• Greek pasta salad with oregano, cherry tomatoes, feta cheese and black olives (V)
• Spicy chick pea and vegetable cous cous (VG)
• Mixed grain salad with seeds, nuts, capers, pomegranate and coriander (VG)
• Soft boiled egg, anchovy, chicory and radicchio salad (P)
• Suffolk blue cheese and walnut salad (V)
• Cherry tomato, cucumber and mint cous cous, tabbouleh (VG)
• Wild rice salad with fresh herbs (VG)
• Avocado & orange mixed leaf salad (VG)
• Asian carrot slaw, ginger, chilli, garlic, lime, honey, sunflower & pumpkin seeds, coriander (VG)
• Beetroot, orange and fennel salad (VG)
• Watercress, pea, radish, broad bean and almond salad (VG)
• Traditional summer salad with cucumber, radish, pepper, red onion. Cherry tomatoes (VG)
• Fattoush salad, radish, pickled cucumber, baby plum tomato, rocket & parsley with a citrus yoghurt dressing (V)
• A selection or artisan breads and salted butter

Starter

• Heritage tomatoes and cucumber ribbon salad
• Chive and basil dressing & pea shoots
• Grilled peach, green bean, vegan feta and hazelnut salad
• Roasted jerusalem artichoke soup served with crusty roll
• Sweet potato, sundried tomato and shallot quesadillas with chive
• Charred garlic sourdough bruschetta
• Cherry tomatoes, roast peppers, basil and parsley
• Avocado mousse, bread sticks, homemade vegetable crisps

Main

• Fresh tomato, onion and vegan cheese tart
• Fresh greek salad and balsamic vinaigrette
• Mushroom wellington
• Portobello mushroom, walnut and leek
• Three-bean, spring onion, chilli and tomato baked cassoulet
• Rocket and red onion salad
• Roasted mediterranean vegetables
• Basil and red onion cous cous and balsamic glaze
• Mangetout, sweet potato and cashew nut red curry served with rice
• Butternut squash, roast pepper and red onion parcel

Dessert

• Cashew and strawberry cheesecake
• Poached peaches with caramelised banana and rolled oat crumb
• Lemon & raspberry polenta cake
• Chocolate and raspberry brownie with raspberry compote
• Cranberry and almond bakewell tart
• Individual blackberry apple and sultana crumbles

Traditional Finger Sandwiches, Miniature Bagels or Pinwheels;

• Suffolk Ham, Mustard and Rocket
• Prawn and Marie Rose Sauce (P)
• Coronation Chicken
• Smoked Salmon and Dill Cream Cheese (P)
• Free Range Egg and Cress (V)
• Brie and Red Onion Chutney (V)
• Tuna and Cucumber (P)
• Pastrami, and Celeriac Remoulade
• Roasted Red Pepper, Red Onion & Mozzarella (V)

Savouries

• Cheddar Cheese and Chive Muffin (V)
• Miniature Pancetta & Leek Quiche
• Smoked Salmon and Dill Frittata (P)
• Assorted Miniature Vol au Vents, Curried Egg, Wild Mushroom, Prawn Cocktail
• Quail Scotch Eggs (V)
• Goats Cheese & Sun-Dried Tomato Profiteroles (V)
• Spanish Gazpacho (VG)

Home-made Scones

• Fruit Scones & Plain Scones (V)
• Served with Homemade Strawberry Jam and Clotted Cream

Land

• Thai green chicken curry served with sticky coconut rice
• Pork and mushroom stroganoff
• Cottage pie
• Slow-braised shredded moroccan spiced beef shin warm mediterranean vegetable couscous

Sea (P)

• Luxury fish pie, king prawns, haddock and salmon with a light puff pastry top
• Thai prawn stir fry with rice noodles, ginger, spring onions, chestnuts, beansprouts
• Seafood and vegetable paella with prawns, mussels, clams
• Fish & chips in cones

Garden (V)

• Grilled ratatouille with cheese and biscuit crumb
• Japanese roast tomato risotto (VG)
• African sweet potato and chickpea stew with garlic and coriander naan (VG)
• Baked mac n blue cheese

Fruit

• Platter of pineapple, cherry, grape, fig, melon, kiwi, mango, summer fruit, orange, peach, passion fruit (VG)

Nuts

• Walnuts, pecan, cashew, pistachio, almond & macadamia (VG)

Spanish cured meats

• Milano salami, serrano ham, chorizo rings and bresaola
• Pate de campagna, pate en croute, local game terrine, chicken liver pate

Fish

• Smoked salmon gravadlax, smoked mackerel pate, rollmops, king prawns, squid, anchovies (P)

Crudités

• Radish, rainbow carrots, cucumber, capsicum, sugar snap peas, harissa hummus (VG), beetroot crème fraiche and sweet corn & cumin dips (VG)
• Served with a selection of
• Cornichons (VG), piquante pepper (V), artichoke heart (VG), nocellara olives (VG), stuffed vine leaves (VG) and pickled onions (VG)
• Flatbread crackers, italian bread sticks and olive bread, artisan breads (VG)