We have two catering companies who can provide catering to Nedging Hall, both are listed below, please contact them directly to discuss your requirements.

Stock and Bailey  Please contact Paul directly on 07786032881.

Sample menus

3 Course Dinner Menu



Pork Belly, roasted baby beetroot, apple & crackling

Burrata, served with heritage tomato salad & shallot vinaigrett

Wild Mushroom Pain Perdu with Truffle Oil

Tuna Tartare with avocado & wasabi mousse

Crispy Norfolk Crab Bon Bon with curried mayonnaise

Cream of celeriac soup with truffle oil


Main Course

Roasted chicken breast wrapped in Parma Ham, rosti potato, white wine cream sauce

Slow-cooked pork belly, sage potato cake, cider jus

Rump of Lamb, Dauphinois potatoes, shallot cream, tomato & rosemary jus

Pan fried Halibut fillet, roasted herb new potatoes, salsa verde

Pan fried fillet of Seabass with Thai sticky rice & Lemongrass velouté

Confit Duck Leg, Bubble & Squeak, Cavolo Nero, Madeira jus



Lemon curd cheesecake, raspberry coulis

Chocolate buttercrunch torte, Chantilly cream

Treacle tart with clotted cream

Pear & frangipane tart with cream

Lemon tart with raspberry coulis

Sticky toffee pudding, toffee sauce & cream

Vanilla Crème Brulée

All main courses are served with a panache of seasonal vegetables.



Supper Menu


Please choose two main courses, two desserts & one vegetarian option

Braised Shoulder of Lamb A La Greque, cooked in white wine, tomatoes, rosemary & olives

Classic Beef Bourgignon

Classic Coq au Vin, cooked in red wine with thyme, smoked bacon & mushrooms

Smoked Haddock, Salmon & Prawn Fish Pie

Roasted Mediterranean Vegetable Lasagne (v)

Macaroni Cheese with White Truffle Oil (v)


Seasonal fruit crumble with crème anglais

Chocolate Brownie, chocolate sauce & vanilla Ice Cream

Lemon & Lime Posset with Ginger crumble


BBQ Menu


Cajun Chicken Thighs

Rump Burgers

Suffolk Sausages

Spiced Lamb Koftas

Halloumi Steaks with Roasted Peppers

Marinated Chilli & Lime King Prawn Brochettes


Potato, shallot & parsley Salad

Heritage Tomato, Mozzarella & Basil Salad

Asian Slaw

Baby Gem, garlic crouton & Caesar Salad

Roasted Mediterranean Vegetable Cous Cous


Selection of Sauces, Rustic Breads & Dips


Mixed Berry Fool with homemade Shortbread

Dark Chocolate Torte with Chantilly Cream

Classic Lemon Tart with Raspberry Coulis & Crème Fraiche


6 Course Fine Dining Menu


(example menu – Seasonal Menus to be supplied every quarter)

Pea & Mint demi-tasse with curry oil


Goat’s Cheese & Beetroot layered Terrine with balsamic reduction & micro rocket


Norfolk Crab Tortellini with Lobster Bisque


Cannon of Lamb En Croute, with mushroom & spinach duxelle, fondant potatoes, charred baby leeks, Madiera Jus


Trio of Chocolate Desserts


Selection of French Cheeses, with biscuits, grapes, celery, chutneys


 BURYSTEDIBLES   please email Joshua Gale <crackingchefcover@gmail.com, or visit their website for sample menus. phone 07984 145 688