6:00 PM18:00

British Beef Week

Saturday 28th April        
2 courses £21



Pulled Beef Croquettes, red cabbage slaw and Aspall BBQ sauce

Moroccan Beef Kebab, with mint yoghurt and flat bread



Oriental Short Rib, served with sticky jasmine rice, stir fried veg and chilli & ginger dressing

Steak and Ale Suet Pudding, served with mash, roasted root vegetables and red wine jus

Creamy Beef Stroganoff, with homemade tagliatelle, garlic bruschetta and Parmesan

Homemade Beef Burger, served with chorizo mayo in a brioche bun, with slaw and hand-cut fries

Vegetarian Options are available for starter and main



Please see our dessert menu

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to Mar 8

British Pie Week

Tues 6th – Thurs 8th March
2 courses £20



Braised Steak, Kidney and Wild Mushroom Pie, topped with puff pastry

Slow Cooked Suffolk Venison, juniper and red wine suet pudding

Pulled Pork, Leek & Aspall Cider Shortcrust Pie



Apple and Rhubarb Pie, with Alder tree toffee apple ice cream

Pecan Pie, with vanilla anglaise 

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6:00 PM18:00

Valentines's Day


A glass of prosecco followed by 3 courses
£70 per couple


Starter to Share

A selection of Ben’s favourites including baked mussels, Norfolk black pudding, duck spring rolls and venison crostini


Blythburgh Pork & Wild Mushroom Wellington, truffle mash, roasted parsnip, greens and Aspall cider sauce
Pan Roasted Fillet of Coley, on a creamy white wine, mussel & potato broth, with wilted spinach and bacon frazzles


Dark Chocolate Fondant, with meringue, Chantilly cream and almond praline
Orange and Vanilla Panna Cotta, poached pears, fruit compote and tuille 

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6:00 PM18:00

New Years Eve

Enjoy a glass of prosecco, canapés and 3 Courses for £60pp

£10pp deposit required upon booking.


Steamed Deben Mussels, in Aspall cider, smoked bacon and thyme, served with locally baked bread & crème fraiche

Beetroot & Spinach Risotto, with Suffolk blue cheese and toasted walnuts

Ben’s Pressed Pork & Herb Terrine, with truffle & garlic crostini, spiced fruit chutney and leaves


Wild Suffolk Venison Fillet, Braised Shoulder and Crispy Fritter, served with fondant potatoes, sprout gratin, roasted parsnip and mulled wine jus

Pan Roasted Fillet of Hake, lemon & rosemary potatoes, beetroot puree, kale and a creamy chorizo & black olive sauce

Blythburgh Pork Loin, stuffed with cranberry & apple, served with a crispy potato cake, savoy cabbage parcel, confit carrot and rich cider jus

Wild Mushroom, Squash & Sage Suet Pudding, root vegetable croquettes, curly kale, and a redcurrant jus


Dark Chocolate Torte, White Chocolate Blondie, Milk Chocolate Profiterole, with vanilla ice cream and honeycomb

Steamed Cranberry & Clementine Sponge, crème anglaise, spiced ginger syrup and toasted walnuts

Vanilla Panna Cotta, with poached pears, fruit compote and homemade shortbread


A Selection of Suffolk Gold, Suffolk Brie and Suffolk Blue Cheese with crackers, apple, celery and homemade chutney £8

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to Dec 30


We are now taking Christmas Bookings for December 2017

We are offering a 3 course set menu for £30pp

A non-refundable deposit of £10pp is required to make a christmas menu booking, and pre-order is needed 7 days in advance. All parties over 10 people, will need to order from the Christmas Menu.


Ben’s Pork Shoulder Rillete, made with juniper and brandy, served with crispy leeks, winter chutney and toast

Suffolk Blue Cheese and Thyme tartlet, apple & walnut salad and caramelised onions (v)

Steamed Cockles, in Aspall cider, smoked bacon, parsley and capers, with curly kale and garlic bruschetta

Confit Gressingham Duck & Orange Spring Rolls, with cranberry compote and dressed rocket


Stuffed Sutton Hoo Chicken Ballotine, fondant potatoes, Yorkshire pudding, cabbage & bacon parcel, honey roast carrots and a red wine & sage jus

Red Lentil and Mixed Nut Roast, dauphinois potato, winter greens, roasted parsnip and cranberry & red wine jus (v)

Slow Roasted Pork Belly, creamed potatoes & black pudding, with root vegetable medley, apple puree and creamy Aspall cider sauce

Ben’s Harrissa Spiced Lamb Tagine, roasted squash and apricot couscous, toasted flatbread and mint yoghurt

Pan Roasted Fillet of Hake, on a beetroot risotto, with curly kale and smoked bacon


Apple and Ginger Frangipane, rum anglaise, almond praline

Roasted Chestnut and Salted Caramel Fridge Cake, chocolate & walnut bark, pouring cream

Baileys, White Chocolate & coffee Bomb, honeycomb crumble

Spiced Sticky Date and Poached Pear Pudding, toffee sauce and Alder Tree toffee apple ice cream

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6:00 PM18:00

Suffolk Game Menu

Celebrating British Game Week

Enjoy a glass of prosecco on arrival, followed by a set 4 course menu £38pp



Wild Rabbit in Homemade Ravioli, with a smoked bacon and tomato ragu and Parmesan tuile


Suffolk Venison Trio, with fondant potato, savoy cabbage and mulled win jus


Pheasant, Leek and Mushroom Pie, with squash puree and a creamy Aspall cider sauce


Poached Pear Sponge Pudding, creme anglaise, toffe sauce and toasted walnuts

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6:00 PM18:00

Wine Tasting Menu

Ernst and Gouws South African Wines
Meet the producer

A glass of sparkling on arrival, followed by 4 courses with appropriate wine to match


Homemade Cromer Crab Ravioli, served in a shellfish bisque with Parmesan tuile
Served with Chenin Blanc


Ben’s Roasted Lamb Cutlets, creamed swede, fondant potato and red wine reduction
Served with Pinot Noir

Suffolk Beef and Mushroom Steamed Suet Pudding, roasted root vegetables and horseradish jus
Served with Pinotage


Home-grown Blackberries, served in a crumble tart, with plum compote and cinnamon anglaise
Served with a glass of our late harvest Sauvignon Blanc dessert wine

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6:00 PM18:00

Valentine's Day

3 Course Menu £30pp


Steamed Deben Mussels, in a coconut, broccoli and chilli broth, with lemon, garlic & paprika toast

Wood Pigeon Kiev, with apple & red cabbage slaw, celeriac and Aspall BBQ sauce

Wild Mushroom Risotto Croquettes, on dressed leaves with garlic & white truffle cream sauce

Sharing Platter of Ben’s Favourites – Duck liver parfait, pulled pork spring rolls, crab & coley fritters, black pudding & chorizo with quail egg, served with bread and dips


Pork Tenderloin Wellington, with sautéed greens, honey roasted carrots, whole grain mustard mash and an Aspall cider sauce

Pan Roasted Fillet of Coley, served on a polenta coated saffron potato cake, with wilted spinach and a creamy chorizo & parsley sauce

Wild Venison Meatballs, in a tomato & root vegetable ragu, with homemade linguine and grated Parmesan

Roasted Butternut Squash, Spinach and Feta Lattice, served with Duchess potato, tomato coulis and dressed rocket


Rhubarb Profiteroles, with orange & rosemary curd, Chantilly cream and mini meringues

Steamed Sticky Date Pudding, with toffee sauce, Alder Tree vanilla ice cream and almond tuile

Baked Apple and Cinnamon Tart Tatin, with salted caramel sauce and clotted cream, with a brandy snap

Chocolate Lovers Sharer – Dark chocolate torte, white chocolate blondie and milk chocolate profiterole with honeycomb crumb


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6:00 PM18:00

Burns Night

To celebrate Burns Night, we will be running some Scottish themed specials!


Scotch Broth - A hearty homemade soup of beef, local vegetables, pulses & herbs, served with farmhouse bread £6

Cullen Skink Tart - Smoked haddock, leek and onion tartlet, with a single malt whisky, wholegrain mustard and lemon dressing £7


Balmoral Chicken - Breast of chicken stuffed with black pudding, wrapped in smoked bacon, served with tender stem broccoli, roasted roots & stovies, with a whisky cream sauce £17

Highlanders Pie - A baked gateau of haggis, neeps and tatties, with seasonal vegetables and a red wine jus £17

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