Events

Nov
26
to Nov 28

British Game Week

To celebrate British Game, we are running a small 2 course menu for £20!

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STARTERS

Venison & Black Pudding Scotch Egg, celeriac remoulade and homemade brown sauce

Partridge Leg & Vegetable Spring Rolls, spiced cranberry & orange compote

Pan Seared Pigeon Breast, wild mushroom risotto, parmesan crisp

 

MAINS

Pulled Venison & Juniper Pie, buttery mash potato, root vegetables, braised red cabbage & red wine jus

Pan Roasted Pheasant Breast, boulangere potatoes, sprouting broccoli, pea puree and cranberry jus

Braised Rabbit & Smoked Bacon Tagliatelle, parmesan shavings, garlic croutons and rocket

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Nov
29
to Dec 22

XMAS 2019

Christmas Menu

3 courses £32.50, includes christmas crackers and mince pies for the table

Must be ordered by bookings 10+ during December, £10pp deposit required, pre-order 7 days in advance

STARTERS

Venison & Port Terrine, Spiced Cranberry & Orange Marmalade, Toasted Barm Bread

Gressingham Duck & Hoisin Spring Rolls, Asian Salad and a Chilli & Lime Dip

Honey Roasted Parsnip Soup, Parsnip Crisps (v)

Thai Spiced Salmon & Coley Fishcake, Lime & Coriander Yoghurt

MAINS

Pan Roasted Fillet of Coley, on a beetroot & Thyme risotto, with curly kale and smoked bacon

Wild Mushroom, Squash & Sage Suet Pudding, Root Vegetable Croquettes, Curly Kale and a Redcurrant Jus

Slow Braised Blade of Beef, Horseradish Mashed Potato, Braised Red Cabbage, roasted baby Carrot & Red Wine Jus

Bacon Wrapped Partridge Crown, Roast Potatoes, Seasonal Vegetables, Pork & Apricot Stuffing, Homemade Yorkshire Pudding and Traditional Thick Gravy

DESSERTS

Milk Chocolate Pannacotta, Hazelnuts, Orange Poached Pears and Vanilla Shortbread

Apple & Anise Tart Tatin, Chantilly Cream, Ginger Crumb and Toffee Sauce

Christmas Steamed Sponge Pudding, Candied Orange & Vanilla Ice-Cream

White Chocolate & Honeycomb Cheesecake, Peanut Brittle

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Dec
31
6:00 PM18:00

New Years Eve

Enjoy a glass of prosecco and a 5course menu for £60pp

 

APPETISER
Ben’s pork croquette, black pudding, apple puree 

STARTER
Homemade Gnocchi, with wild mushrooms, shallot puree and Parmesan crisp 

FIRST MAIN
Home Hot Smoked Salmon Ravioli, served with lobster bisque and rocket

SECOND MAIN
Sutton Hoo Chicken Ballotine, stuffed with ben’s sausage meat & apricot, thyme fondant potatoes, fricassee of sprout & smoked bacon, red wine jus 

DESSERT
Suffolk Honey & Pear Frangipane, Vanilla Panna Cotta, poached pear and almond tuile 

 CHEESE £5pp
A Selection of Suffolk Gold, Suffolk Brie and Suffolk Blue Cheese with crackers and homemade chutney

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