Creake Abbey Café & Food Hall

Our Cafe is open at 8.30am 7 days a week serving great breakfasts, excellent coffee, seriously good lunches and afternoon teas with homemade cakes. We’re also open for dinner on Fridays and events from 6.30pm last dinner orders 8.30pm. Our Food Hall includes a fine butchery, superb cheese counter, great charcuterie, fresh produce, staples, wines and beers.

Email bookings@creakeabbeycafe.com or call 01328 730399

Just three minutes from Burnham Market on the road to North Creake.

Exciting Menu for Plant Lovers’ Day at Creake Abbey, this Saturday 28th May, 10am to 4pm

Plant Lovers’ Day returns this Saturday with 34 specialist nurseries coming to Creake Abbey – the largest number ever.  We
Exciting Menu for Plant Lovers’ Day at Creake Abbey, this Saturday 28th May, 10am to 4pm

The June Farmers’ Market takes place on Saturday 4th June between 9.30am and 1pm

The June Farmers' Market takes place on Saturday 4th June between 9.30am and 1pm. 53 of the region's best food and drink producers will be at Creake
The June Farmers’ Market takes place on Saturday 4th June between 9.30am and 1pm

Product of the Month: Candi’s Chutney

Candi's Chutney hand produce a range of unique & award winning chutneys, using the very best produce grown in East
Product of the Month: Candi’s Chutney

Sample Menus

Breakfasts 8.30-11.30am   Full English Breakfast including our own Creake Abbey Smokehouse bacon and homemade sausages, fried free range egg, tea or coffee
Sample Menus

Cheese of the Month: Millstone Blue cheese

Locally produced Millstone Blue is one of our cheese expert Peter's top tips for something a little bit different. Made
Cheese of the Month: Millstone Blue cheese

From the kitchen

Our head chef Jay Moore shares his recipe for gin, lime and juniper berry cured gravlax ½ side salmon, skin on and
From the kitchen

The latest news from Creake Abbey Café & Food Hall…

What's on ... Fabulous Fridays   Friday 20th May: Join us for our monthly Steak Night from 6.30pm with live music fom Ed
The latest news from Creake Abbey Café & Food Hall…

From our kitchen

 Our head chef Jay Moore  shares his recipe for gin, lime and juniper berry cured gravlax ½ side salmon, skin on
From our kitchen