Seasonal sharing feasts, north Norfolk

Menus and prices, by season

Every price on this page is per head and sits beside the menu it belongs to; nothing is on request. Pick your month and we'll take you to your season. The other three stay on the board, so have a look at them too.

Tess Glaven, chef

A typed produce calendar on a sheet of paper pinned to a tiled kitchen wall. — The board on the unit wall

Pick your month

Four seasons, four feasts, one price per head beside each.

Spring Now

March to May

Norfolk asparagus from late April, Cromer crab back on the boats, lamb pulled at the table.

The spring feast

Summer Now

June to August

Whole dressed Cromer crab, saltmarsh lamb roasted pink, strawberries and cold cider.

The summer feast

Autumn Now

September to November

Saltmarsh lamb shoulder slow-roasted over cider, squash, the last of the crab, this year's pressing.

The autumn feast

Winter Now

December to February

Ham baked in local cider, roots and red cabbage, treacle tart, the long table indoors.

The winter feast

Spring Asparagus time · March to May

from £48 a head

The first Norfolk asparagus comes in late April and I build the whole board round it. Six weeks, then it's gone, so a May wedding gets it at its very best.

Tess

A sample spring sharing feast for forty or more. Boards 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. Your menu is written for your day, with allergies and dietary needs taken down in advance. What the price covers.

A spring sharing board on pale linen with bundles of green asparagus, ham, bread, butter, radishes, carrots, dip, olives, and pickles in cool window light. — Spring · Norfolk asparagus and sharing board

Summer Cromer crab · June to August

from £48 a head

Whole dressed Cromer crabs on a crowded summer platter outdoors in hard midday sun, with lemon, brown bread and hands reaching in — Summer · Cromer crab

Cromer crab is at its sweetest in high summer. We dress it whole, put it down the table with brown bread, and it comes back empty every time.

Tess

A sample summer sharing feast for forty or more. Boards 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. Asparagus runs into June only; after that the board changes with the garden. Allergies and dietary needs taken down in advance. What the price covers.

Autumn Saltmarsh lamb · September to November

from £48 a head

By September the saltmarsh lamb is exactly where I want it. The shoulders go in over cider and onions first thing and come to the table whole, to be pulled. Nobody misses summer.

Tess

A sample autumn sharing feast for forty or more. Boards 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. Crab stays on the board while the boats are still out, usually to October. Allergies and dietary needs taken down in advance. What the price covers.

A carved shoulder of saltmarsh lamb on a wooden board heaped with roasted roots, in afternoon daylight from open barn doors — Autumn · Saltmarsh lamb

Winter The long table indoors · December to February

from £48 a head

A long indoor table filled with various winter dishes and bowls of soup while people pass pieces of bread wrapped in a napkin. — Winter · Hearty dishes and soup

January is my favourite month to cook. The hams go in slow, the roots come in muddy, and a barn with the doors shut and forty people round one table is the warmest room in Norfolk.

Tess

A sample winter sharing feast for forty or more. Boards 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. The same price a head as June, and the same number of boards. Allergies and dietary needs taken down in advance. What the price covers.

A row of local beer and cider bottles and a freshly pulled pint with condensation on the glass, on a trestle bar in a barn doorway in daylight — Every season · Local beer and cider

Drinks and the bar

Norfolk beer and cider, cold, by the bottle, poured as your guests arrive.
We run the bar ourselves, so the people pouring are the people who served your feast.
Tell us what you'd like behind it. We price the bar for your day and write it into the same quote as the food, so there is one number to look at.

How our bar service works

What the price per head covers

Weddings from £48 a head

A figure is only useful if you know what it buys. Here is what the £48 a head on every menu above means, and what sits on top of it if you want it. We write the whole thing down for you before you book anything.

In the price

The feastTwo starters, the board, what goes alongside, and pudding, for everyone at the table.
Your menuWritten for your month and your day. Allergies and dietary needs taken down in advance and cooked to.
The kitchenTess and the kitchen team, from the prep at the unit outside Holt to the boards going down hot.
The floorJoe and the team laying the boards, keeping them full, and clearing when it's done.
The tastingEvery booked couple comes to the unit and tastes their own season's menu.

On top, if you want them

CanapésFor the drinks reception, while the photographs are being taken.from £14 a head
The barLocal beer and cider, run by our team. Priced for your day and written into the same quote.
NumbersWeddings are for forty guests or more. Tell us roughly how many and we quote on that.
The quoteMonth, kind of day, numbers. We send one written quote, food and bar on the same sheet, before you commit to anything.

Check your date Book a tasting

Taste this season

Every booked couple comes to the unit outside Holt and tastes their own season's menu, the one above for their month. Check your date first; the tasting follows the booking.

How tastings work Know the exact date? Use the full form Or ring 01632 960 845, Monday to Friday, 09:00–17:00.