Coming up at Creake Abbey Cafe & Food Hall
We’ve a great events programme in the run up to Christmas here at Creake Abbey Cafe & Food Hall. On top of our monthly quiz night, jazz and steak nights, we have workshops with our head butcher Lisa, our Boxing Day jazz lunch and New Year’s Day brunch.
Click here to visit our events pages for more information and how to book.
Christmas opening hours for the Cafe & Food Hall:
Christmas Eve: 8.30am till 3pm
Christmas Day: closed
Boxing Day: 12 till 3pm jazz lunch. Please book.
27th – 30th December: 8.30am till 5pm
New Year’s Eve: 8.30am till 3pm brunch. Please book
New Year’s Day: 10am till 3pm
5th to 7th January closed
Christmas in our Food Hall
Our head butcher Lisa and cheese guru Peter are taking orders for Christmas meats and cheeses including free range local Norfolk black and bronze turkeys, crowns, goose, ham, bacon and gammon from our smokehouse, charcuterie as well as cheeses from Colston Bassett (which is in limited supply this year) to Lincolnshire Poacher, Binham Blue and Camembert di Bufala. Visit them in the Food Hall or call 01328 730399. Products from our Smokehouse are also available for mail order, just call the Food Hall and they will help with your order. Order your meats by Sunday 21st December to guarantee they arrive for Christmas.
We’ve also got a great selection of hampers from £25, ready made or fill your own, foodie gifts, chocolates, sweets and much more.
Our head chef Jay and the team are whipping up festive goodies for our Food Hall, to take some of the strain out of your Christmas. Try our handmade Christmas puddings, available in two sizes, 450g and 900g, as well as homemade meringues, sausage rolls, duck confit (delicious with our Creake Abbey red currant jelly!) gin cured gravlax and much more.
May we present our programme of food workshops and demonstrations for the Festive Season with head butcher Lisa Scothern
All the sessions start at 6.30 pm and booking is essential. All are available as gift vouchers. Call us on 01328 730 399 (option 2) or drop into the Food Hall and ask for Tom or Lisa.
22 December – Prepare your own three bird roast. £10* 6.30pm
Lisa will show you how to bone and prepare the birds ready for the oven to take home for your Christmas meal. The evening starts at 6.30pm. £10 per person *plus the cost of your birds (which you can discuss with us when booking). Places limited so booking is essential. Refreshments included. Call us to talk to Lisa about ordering your birds.
Lisa will offer her top tips on how to use up Christmas leftovers and demonstrate how to make chicken liver parfait. Make your own ham hock terrine to take home. Ample refreshments served. Places limited so booking is essential.
30 December – Sausage and burger making £45 6.30pm.
Lisa will share the secrets of her award winning (and gluten free) sausages and burgers. Watch the demonstration and then make your own to take home. Plenty of festive refreshments. Places limited so booking is essential.
Wow your guests this Christmas with Jay’s gin, lime and juniper berry cured gravlax
1 tsp juniper berries
2 tbsp chopped fresh dill
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.
Double layer enough cling film to wrap the salmon. Take half the mix and spread it 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 and place in the bottom of your fridge for two days. This will cure the salmon.
Remove from the fridge, wipe off and discard any excess mix.
Thinly slice and serve with a dill and horseradish mayonnaise, rye bread and homemade pickled red cabbage.
Now available for lunch in our Café, or vacuum packed slices in the Food Hall.
Private parties and functions
Did you know you can hire our Cafe exclusively for private functions, whether it’s a special birthday, anniversary, wedding or Christmas party large or small. Our Cafe can seat up to 60 people and our experienced front of house team and talented chefs will work with you to make your event really special. We’ll tailor the menu to suit your requirements from an afternoon tea or buffet to three course dinner.
Contact our events manager Victoria for more information on 01328730399 or firstname.lastname@example.org