We can cater for a variety of occasions: board meetings, conferences, team-building days, training courses, corporate events, special parties, weddings, family lunches and formal dinners; tailoring a bespoke package especially for you.
Our chef’s can provide a working sandwich lunch or buffet if you are attending a function or conference with us, or you can dine out into our Regency Restaurant incorporating a full three course menu. We also offer a fixed price two and three course monthly menu. Please see our March menu below. Chef can cater for all dietary requirements.
For dining, our elegant Georgian ‘Regency’ restaurant can seat up to 53 people and the less formal ‘Club Room’ restaurant can seat up to 24 people. Bear this in mind for any family occasions or special party requirements.
There are a range of areas available for pre-dinner drinks or cocktails too. The garden and patio area can also be used (weather permitting) for drinks parties and BBQ’s. Exclusive private hire is also an option.
Our current menu is below and comprises of local produce where possible.
Breakfast / Brunch – 9:30-12:00 (between £3.50-£5.50)
Toasted Maple bacon brioche roll, complimentary tea or coffee
Classic free range eggs benedict
Smoked salmon and scrambled egg, brown toast
Rustic Sandwiches & Salads (£5.50-££6.50)
Rare Red Poll beef Colman’s mustard
Salad; wholegrain mustard dressing
Herb chicken, plum tomato, lettuce, chive mayo
Salad; croutons, honey mustard dressing
Suffolk smoked and cured bacon, vine tomato, lettuce
Smoked salmon and crayfish, Marie rose sauce
Warm chargrilled Mediterranean vegetables, rocket, and pesto
Starters / Light Meals (Starters or Mains between £5.50-£12)
Moules marinière, rustic bread
Red Poll beef bruschetta, mustard mayo, tomato and pea shoots
(v) Chefs homemade soup of the day
Smoked salmon and crayfish cocktail, Marie rose sauce
Grilled new season asparagus, poached duck egg
Herb chicken, cherry tomato, rocket tagliatelle
Club Main Meals (between £10.00-£13.00)
Classic steak-frites, rocket, garlic butter
Corn-fed chicken breast, crushed new potatoes, pea and broad bean salsa
Seabass niçoise salad, green beans, tomato, olives, new potatoes, poached egg
(v) Red pepper, ricotta and basil polenta cake, spring herb salad and asparagus
Chocolate fondant, vanilla ice cream
Banoffee tart, salted caramel ice cream, honey crisp
Suffolk cheese board, rustic biscuits
Hand churned Suffolk ice cream
Here is a selection of photographs that have been taken during some events and occasions that been held with us over the years…