Canapés

We recommend five choices pre-dinner or eight for a drinks party (min. 50 guests)
* Requires cooking facilities

Meat

Duck, spring onion & cucumber wrap
Filo tartlets with parsley pesto, chicken & black olives
Ham hock terrine & smashed pea crostini
Harissa lamb kofte with mint yoghurt*
Mini boa buns with katsu chicken & cucumber*
Mini shin beef wellington*
Mini Yorkshire puddings with roast beef & horseradish cream
Parsley pesto, chicken & black olive tartlets
Pork chipolatas with sticky glaze*
Sliders (mini beef burgers)*
Slow-cooked hoisin pork belly wrapped in pickled cucumber
Thai chicken satay with fragrant peanut sauce

Fish

Blinis with smoked salmon & dill crème fraiche
Blow-torched mackerel with beetroot & horseradish
Cod croquettes with tartare sauce*
Cromer crab mini crumpet
Marinated king prawns wrapped in mange tout with citrus mayonnaise
Salmon fishcakes with dill & créme fraîche tartare*
Sweet chilli tiger prawn skewers
Teriyaki salmon skewers
Thai fish cakes*
Yuzu &sesame crusted tuna*

Vegetarian

Avocado & goats’ cheese crostini
Basil-marinated mozzarella & cherry tomato skewers
Griddled asparagus with chervil mayonnaise (seasonal)
Grilled Mediterranean vegetable crostini with pesto & pecorino
Leek & Cheddar quiche squares
Mushroom & herb tartlet
Norfolk rarebit with onion jam*
Parmesan & parsley bread sticks
Savoury Gruyère & chilli profiteroles
Savoury scones with soft goats’ cheese & tapenade
Slow-roasted tomato & herb tartlets with feta

Vegan

Arancini (risotto balls) *
Katsu tofu*
Mediterranean vegetable & hummus crostini
Olive & sun-dried tomato pastry pin wheels
Vietnamese spring roll with soy & chilli dip

Sweet

Chocolate brownie squares
Mini chocolate éclairs
Mini fresh fruit tartlets

 Buffets & Sharing Feasts

Mediterranean Sharing Feast

Shoulder of lamb, slow roasted
with rosemary & garlic (served warm)

Moroccan salmon 
with pineapple & coriander salsa

or

Harissa-spiced salmon

 Roasted red pepper halves with ricotta & dukkah crumb

Middle Eastern tabouleh salad

Roasted Mediterranean vegetable salad with fennel, cherry tomatoes & flaked almonds

Sweet potato, caramelised red onion, feta, rocket & pine nut salad

Roasted new potatoes with gremolata

Mixed leaves with home-made tarragon dressing

Basket of rustic breads with butter

***

DIY Eton Mess: bowls of fresh strawberries, crushed meringue & whipped cream

Chocolate brownie squares

Middle Eastern Sharing Feast

Za’atar-spiced shoulder of lamb

Baked cod with green olives, capers & lemon

Tabbouleh

Harissa-roasted cauliflower & butternut squash

Broad bean & courgette salad with labneh

Carrot salad with cumin, mint & pistachio

Falafel with red pepper sauce

Baba ganoush

Roasted new potatoes with herbs

Persian-style flatbreads

***

Pistachio cake
with caramelised figs, honeycomb & set yoghurt

Italian Sharing Feast

Porchetta
with orange & sage

Baked Hake
with red pepper ragu & black olives

Shaved fennel salad with lemon

Caprese
(vine tomatoes, mozzarella & basil with olive oil)

Orzo with courgette & pecorino

Edamame beans with anchovies & mint

Rocket salad with Parmesan

New potatoes with gremolata

Focaccia and ciabatta
with olive oil & balsamic vinegar

****

Citrus panna cotta with lemon sorbet

or
Classic tiramisu

BBQ Sharing Feast

Cajun chicken breasts

BBQ skirt steak with chimichurri

or

Blackened cod with chilli dressing

Red cabbage slaw

Sweet-chilli corn-on-the-cob

BBQ pit beans

Cajun potato wedges with sour cream dip

Cos lettuce salad with blue cheese dressing

Griddled flatbreads

***

Smores

(vanilla marshmallow, hazelnut biscuit crumb, chocolate ice cream & chocolate sauce)

Traditional Sharing Feast 

Platter of smoked ham & rare roast beef

Chicken with tarragon mayonnaise & grapes

Poached salmon with lemon & dill mayonnaise

Couscous with roasted Mediterranean vegetables

Tomato, mozzarella & basil salad

Home-made coleslaw

Buttered warm new potatoes with chives

Mixed leaves with home-made tarragon dressing

Basket of rustic breads with butter

***

Large sharing pavlovas with seasonal mixed berries and cream

Two/Three Course Meals

(please choose one selection per course, along with a vegetarian option)

Starters

Home-cured gravadlax salmon with pickled beetroot, cucumber and horseradish crème fraiche

Smoked salmon, asparagus and potato terrine with spinach puree & truffle mayonnaise

Charred mackerel with dill oil velouté, samphire & saffron potato pearls

Seared scallops with sautéed hispi cabbage & Thai dressing

Ham hock terrine with celeriac remoulade & apple puree

Sticky pork cheek with pickled apple, kohlrabi & puffed pig skin

Chicken & pistachio ballotine with watercress puree, micro salad & pickled shallots

Smoked duck breast with celeriac salad, baby onions, pickled egg, crispy bacon & mushroom

Chunky game terrine with pickled walnuts, beetroot puree & rye toast

Sharing boards: mixed antipasti with cured meats, mozerella & roasted vegetables

Buffalo mozzarella with heritage tomato salad (v)

Creamy goats’ cheese with pickled & pureed beetroot, cucumber & black olive crumb (v)

Green asparagus with hollandaise and soft boiled egg (v) seasonal

Charred Romano pepper bruschetta with goats’ cheese & pesto dressing

Truffled leek & potato terrine with watercress puree (vegan)

Confit celeriac with lovage and spinach emulsion, crispy shallots & pickled chanterelle mushroons (vegan)

BBQ enoki mushrooms with soy, honey, pickled Japanese seaweed, peanut & cabbage (vegan)

Sauteed wild mushrooms on toasted sourdough with black garlic puree & parsley cress (vegan)

Binham Blue & purple sprouting broccoli tart with walnut pesto

Roasted red pepper & butternut squash soup (vegan)

Watercress & spinach soup with ciabatta croutons (v)

Spiced cauliflower wings with aioli & herb salad (vegan)

***

Mains

(served with seasonal vegetables and new potatoes, unless otherwise stated)

Sirloin of beef
with Yorkshire pudding, roast potatoes, seasonal vegetables & gravy

Fillet of beef

with confit carrots, caramelised onion puree & dauphinois potatoes

Beef bourguignon
with chestnut mushrooms, shallots, bacon & creamy mash

Slow-cooked ox cheek
with silverskin onions, lardons, creamy mash & wilted greens

Pan-fried chicken breast
with tarragon sauce, roast potatoes & root vegetables

Confit Gressingham duck leg
with spiced red cabbage, celeriac, fondant potatoes & red wine jus

Turkey roulade with pigs in blankets, roast potatoes, Brussels sprouts with bacon, carrots & braised red cabbage

Loin of Norfolk venison

with pickled blackberries, blackberry gel, hazelnut crumb, cavolo nero, fondant potatoes & red wine jus

Slow-roasted Norfolk pork belly

with butternut squash, fondant potato, apple puree & tender stem broccoli

Norfolk sausages & mash with garden peas & onion gravy

Rack of English lamb
with a mustard and herb crust, boulangère potatoes & red wine jus

Trio of lamb
roasted cannon, lamb neck bonbon & shredded lamb belly with savoy cabbage & boulangère potatoes

Jerk-marinaded lamb breast with sweet potato confit, okra, tomato & red pepper

Monkfish wrapped in Parma ham

with wilted sorrel, spinach, cabbage & saffron potatoes & a fish velouté

Roasted cod
with cauliflower puree, pickled cauliflower florets & crispy cod skin

Roasted sea bass fillet
on fennel puree with broad beans, new potatoes & salsa verde

Salmon en croute
with a creamy dill sauce, crushed, herbed new potatoes & wilted greens

Salmon fillet
with a white wine and pink peppercorn sauce, chive mash, chantenay carrots & green beans

Vegetarian/Vegan

Aubergine parmigiana with rocket & sun-dried tomato pesto

Butternut squash lasagne with green salad

Miso hispi cabbage with xo sauce, peanuts & pickled daikon (vegan)

Portobello mushroom, spinach and Camembert wellington

Katsu tofu curry with sesame seed, pak choi & jasmine rice (vegan)

Desserts

Caramelised lemon tart with crème fraiche

Dark chocolate tart with berry compote

Raspberry & passion fruit meringue with marscapone cream

Vanilla crème brûlée with shortbread

Profiteroles with dark chocolate sauce

Hazelnut and milk chocolate cheesecake with hazlenut praline

Red wine-poached pear with cinnamon cream & apple puree

Warm chocolate brownie with Jersey clotted cream ice cream

Treacle tart with clotted cream

Banana bread & butter pudding with vanilla ice cream & caramel sauce

Sticky toffee pudding with rum-soaked date puree & clotted cream ice cream

Dark chocolate delice with cherry sorbet, chocolate ‘soil’ & cherry coulis

Sharing Desserts

DIY Eton Mess: bowls of fresh strawberries, crushed meringue
and whipped cream, served with chocolate brownie squares

‘Two-in-One’ Pavlova: half chocolate mousse, chocolate
brownie crumb & marshmallows; half strawberries and whipped cream

Or why not let us create a bespoke
dessert sharing board for you?

Traditional Afternoon Tea

(can be served on mis-matched vintage china)

Sandwiches
(a mix of granary and white breads)
Cream cheese & cucumber
Smoked salmon with lemon crème fraîche
Free range-egg & cress
Smoked Norfolk ham & mustard

***
Bite-size sausage rolls
Quiche squares
***

Selection of home-made cakes

Fresh fruit tartlets

Mini chocolate eclairs

Mini scones with strawberry jam & clotted cream

Chocolate-dipped strawberries

***

Freshly brewed tea, coffee & herbal infusions

Supper Time

Cheese board
Local and continental cheeses, pickles & chutneys, grapes, crusty bread, crackers & butter

Farmhouse Supper
Pork pie, charcuterie, pate, cheeses, pickles, chutneys, grapes, crusty bread, crackers & butter

Grazing Table (a deliciously unstructured tablescape of quality produce)
fine local cheeses, succulent seasonal fruit and crunchy vegetables, charcuterie, rustic artisan breads, olives, pates, dips, crackers…

Street food-style evening food*

Dry-cured bacon or Norfolk sausage butties

Hot roast beef baguettes
with red onion jam & horseradish

Jumbo German bratwurst
with caramelised onions in a soft hot dog roll

Lamb kofta flatbreads
with red onion, iceberg salad & minted yoghurt sauce

Mac ‘n Cheese with crispy bacon

Norfolk hog roast with crackling, sage stuffing & apple sauce in a roll

Cheese & ham toasties: smoked Norfolk ham & Gruyère on local organic ciabatta

Hot chip buckets topped with (choose three):

Beef chilli & grated cheddar

• Cheese sauce with jalapenos & (optional) crunchy bacon bits
• Hot salt beef, gherkin and Swiss cheese
• Camembert & onion jam
• Chicken curry, mango chutney & crushed poppadoms
• Mozzerella, BBQ Sauce & aoli
• Mixed bean chilli (v/vegan)

*available exclusively at fully catered events