Events

'LRH Summer Fayre'

Friday 8th July

and 

Monday 11th July 2016 'Chef's table evening'

 Cromer Crab soup, fennel and crab filled gougere

~
Rotolo with Goats milk Ricotta, courgette, lovage and Norfolk tomatoes

~
 BBQ lamb, local fava bean puree, summer garnish and lamb brick

~
 Strawberry and elderflower jelly, fig leaf cream and sweet cicely with biscotti

Price is £30 per person for 4 courses including an aperitif, the evenings will begin at 7.30pm and it is BYO. 
Please let us know any dietary requirements in advance so we can cater accordingly.
Email blakebowden@hotmail.com or call 07917312236 to book
If you need to cancel a booking please give us plenty of warning as we buy/cook to order and it can be difficult to fill spaces at the last minute.

'A Norfolk tribute to Italy' 1st April 2016

Antipasti

Mackerel, oats, nettle, rapeseed oil and radish

Sprouting broccoli fritti with anchovy and chilli

Baked shallot, mint and goats curd bruschetta

 Primo

Wild duck tortellini in broth with wild garlic

Secondo

Blythburgh Pork neck and sausage, spring cabbage, carrot, salsa verde

 Dolce

Rhubarb, sunflower tart, mascarpone and sorrel

4 courses £30 per head including aperitif

To book please see our contact page. If you have any dietary requirements let us know in adavance and we will do our best to accommodate.

Evening will start at 7.30pm - we will give you address and details on booking.

BYO alcohol

'Earthy Delights' 29th January 2016

Selection of home made charcuterie  and pickles

Barley, kale and goat's milk ricotta

Muntjack venison, pressed celeriac, brussel sprouts and pontack sauce

Chestnut mousse, burnt butter sponge and cocoa sorbet

4 courses £25 per head including aperitif

To book please see our contact page. If you have any dietary requirements let us know in adavance and we will do our best to accommodate.

Evening will start at 7.30pm - we will give you address and details on booking.

BYO alcohol

Norfolk Coastline Dinner 12th and 13th June 2015

Crab Broth

Pickled Ox tongue, razor clam, sea purselane salad

Cromer crab ravioli, brown meat, asparagus and lemon

Baked Hake, seaweed crumb, Dereham royals, samphire and lobster sauce

Yoghurt pannacotta, strawberries, seed crunch

 4 courses £25 per head including aperitif

To book please see our contact page, if you have any dietary requirements let us know and we will do our best to accommodate. Evening will start at 7.30pm

 we will give you address and details on booking.

BYO alcohol

Catalan Spring 8th and 9th May

Ajo blanco 

Shared starter

Spring onions ‘Calçot’ style

Sardines escabeche 

Tortilla

Warm hake, broad beans and sobrasada 

Main

BBQ lamb leg , springtime garnish and Catalan potatoes al forn

Dessert

Local Goats milk Mata (ricotta), honey, almond and churros

£25 per head including aperitif

We are more than happy to cater for vegetarians and dietary requirements however it is important to let us know so that we can make sure we can look after you properly.

Check the booking page for how to get in touch.

'Toscana'

27/28th March 2015

Antipasti  served with Cappezzana estate 2014 EVOO

Spring nettle soup

Homemade fennel sausage with white beans

Crostini of season

Primo

Ricotta gnudi with crispy sage, brown butter and pecorino toscano

Secondo

Porchetta, polenta and salsa verde

Dolce

Torta della Nonna with poached rhubarb

4 courses £25 per head and of course BYO with a little aperitvo on arrival.

A Norfolk Winters' Feast

20th/21st February 2015

Pheasant broth with herb tortellino

Shared Starter w homemade bread

•          -Pigs Head croquettes with EV Rapeseed mayo
•           Homemade pork neck ham with anchovy and elderberry capers
•           Pickles
•      Cromer crab mini club sandwich
•      Blakeney mussels with tomato, capers and breadcrumbs

Local Pheasant and wild mushroom Pie in suet crust served with seasonal side dishes

Malted Chocolate mousse, blood orange and milk crunch

£15 per head (special 'soft opening' price)

This menu will be a mixture of shared and plated food so be ready to get stuck in.

There will be vegetarian options available, these will be very much determined by seasonal availability. Please let us know beforehand.

We will do our utmost to accommodate allergies. Please detail these when booking so we can take extra care.

Coming Soon......
March - Tuscany (Porchetta et al)
April - Spring (any excuse to cook my favourite dish, Slow roast lamb shoulder with springtime garnish....wow)