Dinner Parties

Each menu is personalised and moves with the rhythm of the seasons. I use Suffolk ingredients wherever possible, however not to the detriment of quality.

Example menu choices


Warm Rosary Farm pork & Suffolk chorizo salad
Spiced aubergine, flatbread, yoghurt & mint
Seasonal lobster salad
Game terrine, sour dough toast, spiced damsons
Stilton, pear & almond salad
Aldeburgh crab ravioli, asparagus & broad beans


Seared Iken venison loin, parsnips, red cabbage & juniper
Orford skate wing, butterbeans, spinach & salsa verde
Slow roast duck, rosti, courgettes, red wine sauce
Heritage Coast sea bass fillet, leeks, new potatoes, lemon butter sauce
Tomato tart tatin, feta, olives & rocket
Rack of Suffolk lamb, spring greens, roast butternut squash


Iced hazelnut nougat, High House raspberries
Pimm’s sorbet, strawberries & lime
Chocolate amaretti cake, coffee cream
Vanilla pannacotta, poached rhubarb, shortbread
Gooseberry crumble, mascarpone & nutmeg ice cream
Greengage & almond tart, Marybelle crème fraiche

Some lovely feedback we’ve recently had…

‘I had been imagining this function in my mind for several years and Pete’s role in providing the catering surpassed all my hopes and expectations. His ideas regarding the food were imaginative and extensive. He was also able to give me a helping hand advising me as to other contacts that might be useful.

On the day, the staff that Pete chose to serve were professional, attentive without being obtrusive and incredible proficient and helpful. The canapés were colourful, beautifully presented and utterly delicious. The main course was equally as impressive and the guests commented on how excellent the catering had been. I look forward to the next event I organise and cannot recommend Pete more highly.’ Rachel Lamb