The latest news from Creake Abbey Café & Food Hall…


Fabulous Fridays

another poss fab fridays nightscene2Friday 12th February: It’s Tapas Night from 6.30pm, with live music from 7pm. We’ll be serving a varying selection of seasonal tapas dishes to share with your friends along with a glass of something chilled – or keep to yourself! Last orders 8.30pm. To book call 01328 730399 or email

Friday 19th February: Join us for our monthly Steak Night from 6.30pm. Choose a 10 oz Rump, an 8 oz Sirloin or 6 oz Fillet plus all the trimmings for £18, or go off menu at our butchery counter. Plus live music from Ed and Laura singing old and new favourites. Last dinner orders 8.30pm. Booking advisable. Give us a call on 01328 730399 or email

Friday 26th February: Jazz Night

Enjoy cool dinner jazz while you dine. Choose from the menu du jour, a set menu with three courses for £15, or our great value under £10 ‘always on the menu’ dishes or the weekly specials board! Music from 7pm, last dinner orders 8.30pm. Booking advisable, give us a call on 01328 730399 or email 

Also coming up …

The first Creake Abbey Farmers’ Market of 2016 is on Saturday 6th February from 9.30am to 1pm.


possible party picTreat your beloved to afternoon tea on Valentine’s Day from 4-6pm with a selection of sandwiches, mini cakes, scone with jam and cream, a glass of fizz or beer plus tea or coffee. £15 per head, booking is advisable, give us a call on 01328 730399 or email


Check out our winter warmer offers running Mondays to Fridays* 


Breakfast: bacon or sausage sandwich with a tea or coffee £5

Lunch: half soup and a sandwich, a tea or coffee and cake of your choice plus 10% off all Food Hall purchases that day, £10 

Cream tea: a homemade scone with homemade jam and clotted cream, plus a pot of tea or coffee £5 

* Offers valid until the end of February.

Product of the Month: Millstone Blue cheese

IMG_1775Locally produced Millstone Blue is one of our cheese expert Peter’s top tips for something a little bit different. Made from pasteurised Ewe’s milk by Elly Chalmers at nearby Bircham Windmill, Millstone Blue is delicious with a light red wine like Nostros, a 2014 Pinot Noir from Chile, just £9.95 a bottle in the 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 and pin boned

party menu possible pic2 limes

1 tsp juniper berries

50ml gin

2 tbsp chopped fresh dill

6 peppercorns

125g salt

250g caster sugar

Weigh the sugar and salt into a large bowl. Into this zest the limes and add the chopped dill.

Grind up the juniper berries and peppercorns in a pestle and mortar. Add to the mix with the gin.

Double layer enough cling film to wrap the salmon. Spread half the mix onto the cling film.

Lay the salmon on top then add the rest of the mixture onto the salmon flesh.

Wrap the salmon up tightly, put something weighted on top and place in the bottom of your fridge for two days to cure.

Remove from the fridge, wipe off and discard any excess mix.

Thinly slice to serve. Eat within four to five days after slicing.