The latest news from Creake Abbey Café & Food Hall…

Coming up at Creake Abbey Cafe & Food Hall

DSC_0042Fabulous Fridays!

Get the weekend off to a fabulous start! During the autumn and winter we’re open for dinner on Friday evenings, but not Saturdays. We’ll be hosting events every Friday including Quiz Night (moved from the first Thursday to the first Friday of the month), Tapas Nights (Friday 11th December) Steak Nights with live music (Friday 18th December), and Jazz Nights (Friday 27th November).

Please note, the Cafe will be closing at 4pm this Saturday due to a private function. Sorry for any inconvenience caused.  

Copyright Jake Sugden It’s party time!

Our Christmas menu for group bookings and private functions is available from Monday 23rd November – Wednesday 23rd December on a pre-booked basis*. Available lunch from 12pm – 2.30pm (excluding Saturday and Sunday lunchtimes) and dinner from 6.30pm, last dinner orders by 8.30pm (excluding Friday evenings). 

Contact Lucy on 01328 730399 or email to discuss your requirements.

£20 for 2 courses or £25 for 3 courses

Coffee or tea with mince pies £2.50



Gin, juniper berry and lime cured gravlax with dill and garlc aioli and toasted rye bread

Breaded goat’s cheese on a pomegranate and rocket salad with molasses dressing

Pan-fried pigeon breast on a white pudding and celeriac rosti with beetroot and Drove Orchards apple relish and apple crisp

Creake Abbey smoked ham hock and apricot terrine with toasted focaccia, homemade piccalilli and dressed leaves

Stilton brûlée with mulled wine poached pears, toasted walnuts and sour dough croutons


Grilled fillet of hake with mussel and spinach chowder with diced potatoes and green beans

Confit duck leg with dauphinoise potatoes, sticky braised red cabbage and apple, served with a wild mushroom jus

Grilled 8oz/200g sirloin steak with roasted field mushrooms, grilled tomatoes, hand cut chips and a brandy and peppercorn sauce £3.50 supplement

Smoked haddock kedgeree fishcakes with red cabbage and fennel slaw, mixed salad and homemade chilli jam

Butternut squash, sage and pine nut risotto with roasted cherry tomatoes and toasted seeds


White chocolate blondie with dark chocolate sauce, honeycomb ice cream and a double chocolate shard

Creake Abbey homemade Christmas pudding with rum butter and cream

Mango and passion fruit cheesecake with a ginger nut buttery biscuit base and fruit coulis

Baileys crème brûlée with hazelnut and cinnamon shortbread

Selection of 3 cheeses from our deli served with a homemade festive chutney, celery, apple and artisan biscuits £2.50 supplement

* Bookings subject to a minimum of 4 people for lunch and 20 people for private evening parties, however if you have special requirements please contact us to discuss. Menu choices to be confirmed by email 5 days prior to the reservation and we request payment in advance for parties of 10 or more. 


Check out our new 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 

Strictly come dining: 10% off any breakfast or lunch if you ate with us during North Norfolk Restaurant Week, on presentation of your receipt.

* Offers valid November, December and January. Excludes the Christmas menu and New Year’s Day Brunch. 

Product of the Month: Burgoynes Spiced Cider


New for autumn in our Food Hall: Burgoynes Spiced Cider from the Norfolk Cider Company​, who have recreated this traditional drink from the 19th century. It’s made with a blend of traditional Norfolk cider and fresh pressed, unfiltered apple juice, all from Norfolk apples.

Pour the contents into a saucepan, add the muslin bag bag containing cinnamon, nutmeg and clovers. Bring to a simmer and it’s ready to drink – the perfect warmer on a chilly day!




We’ve a great range of locally produced wines, beers and ciders in the Cafe and Food Hall this month so you can drink as well as eat local! New in from Norfolk’s Winbirri Vineyards are Bacchus, a dry white, Winbirri Reserve, a juicy red wine and the sparkling Vintage Reserve. Look out too for the light and fruity dry white and rose wines from nearby Congham vineyard.

If beer’s more your thing, we’ve a tasty selection from Panther Brewery in Reepham, Moon Gazer from The Norfolk Brewhouse just down the road in Hindringham and Yetman’s just outside Holt. Cider lovers are also in for a treat with ciders from The Norfolk Cider Company in Attleborough. 

What’s cooking!

pic2Our head chef Jay Moore shares his recipe for gin, lime and juniper berry cured gravlax

½ side salmon, skin on and pin boned

2 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.