Our highly recommended local in-house caterers have a fantastic reputation and are really passionate about food. Their style is traditional with a contemporary feel and they have lots of exciting ideas for your event such as traditional three course menus, barbeques, spit roasts and bowl food.

The price for a three course menu with coffee as below is from £44.50 per head including VAT based on 60 or more guests. Canapés are priced at £8.00 including VAT for 6 bites. We can also offer a wide variety of evening buffet food.

Samples From Our Three Course Summer Menu

Starters

Chilled Pea and Mint Soup
served in an espresso cup

Scottish Smoked Salmon
on a potato and red onion salad with a light herb crème fraiche dressing

Teriyaki Duck
with Thai vegetable salad and a sesame wafer

Pithivier of Feta, Lemon and Baby Spinach (v)
with a tomato concasse and chives

 Main Courses

Breast of Chicken
with peas, bacon and baby onions, butter mash and wild mushroom sauce

Roast Rump of Lamb
with a herb crust
dauphinoise potatoes, asparagus, carrots and broad beans

Roast Fillet of Sea Bass
green lentils and salsa Verde

Asparagus, Broad Bean and Mint Risotto (v)
topped with rocket, parmesan shavings and drizzled with lemon oil

Desserts

Tangy Tarte au Citron
served with crème fraiche

Strawberry and Raspberry Shortbread
with a summer berry coulis

Trio of Desserts
Shot glass of tiramisu
Dark chocolate mousse
Mini pavlova

Bailey’s Crème Brulée
with summer fruits

Samples From Our Three Course Winter Menu

Starters

Parfait of Chicken Livers
finished with cream, cognac and red onion marmalade and brioche

Cromer Crab Cakes
with chilli jam and  lemon yogurt

Rillette of Duck, Pork and Rabbit
puy lentils, truffle oil dressing and onion bagel croutes

Warm Salad of Roast Portobello Mushroom (v)
chorizo, feta, walnut and a pomegranate dressing

 Main Courses

Roast Breast of Guinea Fowl
swede and carrot puree, mustard mash, buttered savoy cabbage and thyme jus

Roasted Fillet of Beef
creamed horseradish onions, winter greens and fondant potato

Roasted Smoked Haddock
new potatoes, peas, cabbage and lemon butter

Butternut Squash (v)
stuffed with jasmine rice and red vegetable curry

 Desserts

Winter Berry and Apple Crumble
with vanilla ice cream

Orange and Cointreau Bread and Butter Pudding
with coffee custard

Ginger Nut and Lime Cheese Cake
with a winter berry coulis

Chocolate Terrine
mulled wine fruits, cinnamon sugar straw