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Side-angle view of a wooden table laden with a crab platter, bundles of asparagus, and carved lamb, with guests' hands reaching in from the edges in daylight.

Glaven & Crumb · Wedding caterers, north Norfolk

Which month?

Pick the month of your day. The board below shows what Tess will have at its best, served down a long table, and what it costs a head.

Spring · now
Summer · now
Autumn · now
Winter · now
  • Long-table sharing feasts
  • Cooked outside Holt since 2013
  • Food hygiene rating 5
  • A tasting for every booked couple

Your season on the table

Autumn is on the board now. Pick a month above to see yours.

Spring feast

from £48 a head

A sample spring sharing feast. Boards go down the middle of the table, everyone helps themselves, and we keep them full.

  • To startNorfolk asparagus, soft-boiled egg, brown-butter crumbs
  • To startCromer crab, brown-meat mayonnaise, toasted sourdough
  • The boardSlow-roast lamb shoulder, pulled at the table, mint and peas
  • AlongsideButtered new potatoes, spring greens, a big leaf salad
  • PuddingRhubarb tart, jug of custard
  • The barLocal beer and cider, by the bottle

A sample, written for a spring wedding of forty or more. Your menu is written for your day, with allergies and dietary needs taken down in advance. Spring in full.

Grilled asparagus spears topped with a soft-boiled egg cut in half on a wooden board.
Spring · Norfolk asparagus and soft egg

Summer feast

from £48 a head

A sample summer sharing feast. Boards go down the middle of the table, everyone helps themselves, and we keep them full.

  • To startWhole dressed Cromer crab, lemon mayonnaise, brown bread
  • To startEarly-summer asparagus, griddled, lemon and soft herbs
  • The boardSaltmarsh lamb, roasted pink and carved, salsa verde
  • AlongsideTomato and torn-bread salad, buttered new potatoes, peas and broad beans
  • PuddingStrawberries, broken meringue, thick cream
  • The barLocal beer and cider, cold, by the bottle

A sample, written for a summer wedding of forty or more. Your menu is written for your day, with allergies and dietary needs taken down in advance. Summer in full.

A whole dressed Cromer crab on a wooden board with a lemon wedge and torn brown bread in daylight
Summer · Cromer crab

Autumn feast

from £48 a head

A sample autumn sharing feast. Boards go down the middle of the table, everyone helps themselves, and we keep them full.

  • To startCromer crab on toast, brown butter, lemon
  • To startRoast squash, soft cheese, toasted seeds, sourdough
  • The boardSaltmarsh lamb shoulder, slow-roasted over cider and onions, pulled at the table
  • AlongsideRoast roots with mustard, buttered greens, gravy by the jug
  • PuddingApple and blackberry crumble, custard
  • The barLocal beer and this year's cider, by the bottle

A sample, written for an autumn wedding of forty or more. Your menu is written for your day, with allergies and dietary needs taken down in advance. Autumn in full.

A slow-roasted saltmarsh lamb shoulder being pulled apart with two forks on a wooden board in daylight
Autumn · Saltmarsh lamb

Winter feast

from £48 a head

A sample winter sharing feast. Boards go down the middle of the table, everyone helps themselves, and we keep them full.

  • To startCeleriac and apple soup, warm bread, salted butter
  • To startBeetroot, soft cheese, walnuts and watercress
  • The boardHam baked in local cider with a mustard glaze, carved at the table
  • AlongsideRoast potatoes, braised red cabbage, cauliflower cheese
  • PuddingTreacle tart, cold cream
  • The barLocal beer and cider, by the bottle

A sample, written for a winter wedding of forty or more. Your menu is written for your day, with allergies and dietary needs taken down in advance. Winter in full.

A cider-baked ham with a dark mustard glaze, partly carved, on a wooden board with a bottle of cider in flat winter daylight
Winter · Ham baked in local cider
Check your date Book a tasting All four seasons, with prices

How a long-table feast works

No plated courses, no queue at a buffet. The food comes to the table on boards and the table does the rest.

  1. A server's hands setting a wooden board of carved lamb down a long barn table between seated guests in daylight

    The boards go down the middle of the table, all at once, hot.

  2. Guests' hands passing a platter of dressed crab along a wooden table.

    Everyone helps themselves and passes it on. Nobody waits for a plate.

  3. A server in an apron swapping an empty bowl for a full bowl of buttered new potatoes at the edge of a long table

    We watch the table and keep the boards full until people stop reaching.

  4. A dish of apple and blackberry crumble with a jug of custard and bottles of cider on a linen-covered table, seen from above

    Pudding lands the same way, and the bar keeps pouring.

Named, not claimed

We say what's on the board and where it's from. If it isn't at its best in your month, it isn't on your menu.

  • A whole brown crab on wet slate, shell beaded with seawater, in flat morning light

    Cromer crab

    Spring to early autumn

    Dressed whole on the board with brown bread, or picked onto toast. Sweetest from spring until the boats stop in autumn.

  • A bundle of wet green asparagus still in its band, standing on a pale surface in morning light

    Norfolk asparagus

    Late April to June

    Six weeks or so, then it's gone. Griddled or simply boiled, buttered, and not much else done to it.

  • A raw lamb shoulder with a scored fat cap resting on butcher's paper on a steel bench in morning light

    Saltmarsh lamb

    Late summer and autumn

    Grazed on the marsh, so it tastes of it. Shoulders go in slow and come to the table whole, to be pulled.

  • A hand pouring a beverage from a brown bottle into a dewed glass on a pale wooden table, with another bottle behind and people blurred in the background.

    Local beer and cider

    All year · pressing starts in autumn

    Brewed and pressed in Norfolk, poured at our bar from the first glass to the last.

Tess and Joe in aprons talking in the open doorway of the kitchen unit outside Holt in flat daylight
The unit, outside Holt

Tess in the kitchen, Joe on the floor

I cook. Joe runs the room. We've done it that way since 2013, from a kitchen unit outside Holt, and we're both there on your day from the first van to the last crate.

You'll have met us at your tasting, so there's nobody new to brief. Tell me what you want to eat; tell Joe how you want the day to feel. Between us, that's the job.

Tess Glaven, chef
Meet Tess, Joe and the team

The same table, four kinds of day

In their own words

4.9

from 118 reviews

  • The crab went down the table and came back empty. Nobody waited to be served, which was exactly what we'd wanted and hadn't managed to explain to anyone else.

    Hannah and SamBarn wedding, June

  • Joe knew where everyone was meant to be before we did. We didn't look at a clock all day, and the lamb was still being talked about a week later.

    Priya and TomMarquee wedding, September

  • Mum would have liked the ham. The team were kind, kept the teapots full and stayed out of the way, which I think is the hardest thing to do well.

    RuthWake, February

Check your date

Tell us the month and the kind of day. We'll tell you if we're free, and what the season looks like on the table. Once your date is booked, you come to the unit outside Holt and taste it.

How we handle what you send us

Every booked couple gets a tasting. How tastings work Know the exact date already? Use the full form Or ring 01632 960 845, Monday to Friday, 09:00–17:00.