
Regional Seasonal Sample Menus using Local Suffolk and Norfolk Ingredients

Professional chefs know that the best way to prepare a sumptuous and healthy meal is to use a variety of quality local ingredients and produce. Bury St Edibles sources top quality local ingredients to create bespoke home catering for clients throughout Suffolk and Norfolk. On this page we present our regional seasonal sample menus so you can have a better idea of what your own bespoke menu may look like. Please browse these menus at your leisure and contact us if you would like to make a booking.
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£95 (Four diners and over)Canapes Amuse bouche Starter Omelette Arnold Bennet Mackerel tartar, pickled radish, blackened lime Filet of beef carpaccio, truffle, quail egg Duck pastrami, caramelised plum puree, Melba toast Smoked garlic falafel, black sesame tahini, romesco sauce (VE) Fish Halibut, red wine risotto, smoked eel, parsley emulsion Salmon filet, lobster potatoes, lemon creamed spinach Cromer crab open ravioli, shellfish bisque, sea herbs Skate wing, caper burnt butter Open ravioli of poached egg yolk, baby leeks (VG) Meat Braised lamb shoulder, best end cutlet, savoy cabbage, puff pastry, salsa verde Venison filet, sage gnocchi, dark chocolate Pork tenderloin, poached apples, baby vegetables, sauvignon blanc Fore rib of beef, parsnip, red wine Whole roasted chicken, garlic, foie gras Beetroot wellington, duxelles mushroom, spinach, seed granola (VG) Chocolate Dark chocolate water mousse, gold leaf Lemon and white chocolate mousse, raspberry glass tuille Chocolate fondant tart, Earl Grey ice cream Dessert Tarte tatin of the season, tonka bean custard Lemon meringue baked Alaska Textures of banana split (caramelised banana, Himalayan pink salt caramel, banana chantilly, vanilla ice cream) Mille-feuille of strawberry, honey and lavender Rhubarb and custard creme brulee, oat crumble, toffee, shortbread
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£55 (Six diners and over)Selection of canapes *** Seared scallops, pork bon-bon, apple jam Smoked duck, plum and ginger jam, crispy tortilla, watercress Blackened mackerel, celeriac remoulade, pickled gooseberry Antipasti platter of Suffolk salamis, hams and cheeses, fresh focaccia Mushroom and truffle scotch egg, Parmesan cream *** Day boat fish, tarragon ravioli, samphire Lemon sole fillets, Cromer crab, prawns, white wine cream sauce Sutton-hoo chicken breast, stroganoff sauce, spinach, wild rice Roasted beef rump, confit carrots, chimichurri sauce Fillet of beef, rosti potatoes, fine beans, bearnaise sauce (£5 supplement) Baked Baron Bigod cheese, ciabatta, crudites and chutneys (for 2 people) All served with seasonal vegetables to share *** Suffolk Gold rarebits *** Chocolate fondant, salt caramel sauce, stem ginger ice cream. Pear tarte tatin, cinnamon cream White chocolate mousse, dark chocolate “crunchie bar”, raspberry sorbet New York cheesecake, marinaded Suffolk strawberries Rhubarb and custard creme brulee
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£48 (Ten diners and over)Lowestoft smoked haddock and Suffolk Gold cheese souffle, tomato and soft herb salad Crisp Sutton Hoo chicken, poached egg, pickles, salad cream Elvedon beetroot, goats curd, black olive tuille Brancaster mussels, Brewshed beer and Suffolk bacon *** Gnocchi, Binham Blue cheese, broccoli, walnut Confit Gressingham duck leg, smoked mash, rhubarb sauce Blythburgh pork rib-eye, rapeseed oil mash, Aspall cider sauce Day boat fish, fine herb risotto, beurre blanc All served with seasonal vegetables to share *** Sticky toffee pudding, vanilla ice cream Summer pudding, strawberry sauce, clotted cream Butterworth’s espresso tiramisu Chocolate brownie baked cheesecake, raspberry sauce
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£40 (Fifteen diners and over)Pulled Suffolk pork croquette, Caramelised apple Chilli and garlic squid salad with pickled vegetables Courgette and feta cheese fritters with tomato coulis *** Salmon fishcake, poached egg, wilted spinach, lemon cream sauce Trio of Suffolk Sausages, Colemans mustard mash, Caramelised onion gravy Risotto of foraged and seasonal vegetables, vegetable crisps, farmers hand cheese *** Coffee panna-cotta, hazelnut brandy snap Chocolate orange torte, whipped cream Eton mess
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£39 VeganMarinated courgettes, dried tomatoes, pickled wild mushrooms, salsa verde Seasonal vegetable minestrone soup Broad bean houmus, courgette falafel Broccoli and almond salad Mains: Wild mushroom and truffle biryani samosa, puy lentil and coconut dhal Wild nettle tagliatelle, roast tomato sauce, pangritatta Miso aubergine katsu curry, sticky rice, rice wine vinegar pickles Barton Place Farm potato gnocchi, walnut and sage “butter” Artichoke provencal, saffron couscous Desserts Dark chocolate “crunchie bar”, passion fruit textures Sticky toffee pudding, "coco-scotch" sauce Blueberry cashew “cheesecake” Beetroot chocolate brownie, raspberry sorbet Maple roasted pineapple tarte tatin, coconut sorbet
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Sunday lunchChoose a starter from one of our menu's Share joint of meat cooked the way you like it or a hearty vegetable dish Choose some sides like carrot and swede mash, sweet and sour braised red cabbage, cauliflower cheese, minted beans and peas, roasted carrots and parsnips, celeriac puree, roast potatoes, mashed potatoes, balsamic new potatoes Whatever you want, provided it comes with gravy and Yorkshire puddings to share *** Then a hot pudding like an apple and pear crumble or a steamed ginger sponge

When designing our menus, the Bury St Edibles team strives to find the freshest and best quality ingredients from Suffolk and Norfolk. This means that we always opt for the best quality produce available. Fish, for example, will be bought fresh on the day so if hake looks better than cod at the market, then hake will be on the menu. If rhubarb season is over then we will substitute crab apples or cherry plums or whatever else is in season and looks good.
Menus Using Seasonal Produce
Of course, if there’s a particular dish or menu that you have your heart set on, then we’ll make sure you get exactly what you want. If there’s a favourite dish you would like us to prepare, we’ll do our very best to accommodate your wishes. For example, for a wedding anniversary we could recreate the original wedding breakfast.
When game is in season why not take the opportunity to sample Denham estate venison, pheasant or rabbit? Or a hot lunch for a shoot party? Or a Sunday roast with no peeling and no washing up. if you are intrigued by our regional seasonal sample menus, then contact Bury St Edibles to enquire about our home catering services in Suffolk and Norfolk.