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Glaven & Crumb · Wedding and event caterers, north Norfolk

Check your date

Tell us the month, the kind of day and roughly how many. We look at the diary and reply ourselves.

Autumn on the table

Wedding feasts from £48 a head

Cromer crab on toast, saltmarsh lamb shoulder slow-roasted over cider and pulled at the table, apple and blackberry crumble.

See the autumn sample menu

Weddings are for forty guests or more. A rough number is fine.

The nearest village or town is enough. If the venue isn't settled, say so.

Or ring 01632 960 845, Monday to Friday, 09:00–17:00.

How we handle what you send us

For every booked couple

How tastings work

The tasting comes after the booking, not before it. Once your date is ours, you come to the unit and eat your season's menu with the two people who'll cook and run your day.

  1. You book your date. That's when a tasting is yours.

  2. Tess writes your menu from your season, with every allergy and dietary need taken down first.

  3. You come to the kitchen unit outside Holt, on a weekday, and sit down to the dishes in small-plate size. Tess cooks, Joe pours.

  4. You tell us what to change. We change it, and the menu is set.

Nobody should pay for a feast they haven't tasted. You'll have had the lamb before your guests do.

Tess Glaven, chef
Check your date first
A tasting table of small plates laid for two beside a bright window at the kitchen unit, two chairs pulled out
The tasting table

What happens next

No automatic confirmation and no sales call. A person looks at the diary, and you hear from one of us.

  1. We check the diary

    Tess or Joe reads your form and replies by email during kitchen hours, Monday to Friday. If the date is free, we say so. If it isn't, we say that too, straight away.

  2. You get a quote you can read

    It starts from your season's sample sharing menu and its price a head, with canapés and the bar added only if you want them. Nothing hidden in a PDF.

    Wedding feasts from £48 a head

  3. You book, then you taste

    Say yes and the date is held for you. Couples then come to the unit for their tasting; for parties, wakes and company days we settle the menu with you by phone or email.

Where we are and where we go A simple diagram, not to scale, of the north Norfolk coast with our kitchen unit marked just outside Holt and the towns we cook across: Wells-next-the-Sea and Blakeney to the north-west, Sheringham and Cromer to the north-east, Fakenham to the south-west, with Norwich lying to the south-east. The North Sea Wells-next-the-Sea Blakeney Sheringham Cromer Fakenham Norwich, to the south-east Holt Our kitchen unit, just outside Not to scale. We cook across north Norfolk.
A green shed with a roller door and a side door stands beside a gravel lane in a rural area under an overcast sky.
The shed, outside Holt

North Norfolk

Find us outside Holt

We cook from a kitchen unit on a lane just outside Holt and drive to barns, marquees and gardens across north Norfolk. The unit is a working kitchen, so visits are by arrangement: ring or write first and we'll give you directions.

Kitchen Glaven & Crumb, kitchen unit outside Holt, north Norfolk
Phone 01632 960 845
Email hello@example.com
Hours
  • Monday09:00–17:00
  • Tuesday09:00–17:00
  • Wednesday09:00–17:00
  • Thursday09:00–17:00
  • Friday09:00–17:00
We cover North Norfolk: the coast and the villages behind it, from the Wells and Blakeney side across to Cromer and down towards Fakenham. Further afield, ask.

Know your month? Back up to the form, or see all four seasons with prices.