Latest from Creake Abbey Café & Food Hall…


Coming up at Creake Abbey Cafe & Food Hall

Jake Sugden Photography

Jake Sugden Photography

 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:

Jake Sugden Photography

Jake Sugden Photography

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 

Copyright Jake Sugden Photography

Copyright Jake Sugden Photography

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.


lisa29 December – Pate and terrine making   £45     6.30 pm

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


½ side salmon, skin on and pin bonedIMG_1796

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.

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

high teaDid 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

Product of the Month: Creake Abbey Salami

Lisa Scothern, head butcher at Creake Abbey Cafe & Food Hall

Our head butcher Lisa has been busy! One of the few British charcutiers, Lisa has been making sticks and rings of our own Creake Abbey saucisson and chorizo, just in time for Christmas. Both have been cured to be quite a soft, tender sausage.The saucisson has a very soft and gentle flavour, with the flavour of the pork being dominant. The chorizo has a little more fire in its belly with plenty of Spanish spice and a great peppery kick.


Lisa has also been making snack-sized chorizo, made to the same recipe plus snack-sized venison and red wine salami, using fallow deer from the Holkham estate. Plus, after much demand we have Biltong again – the peppery South African snack, made using whole pieces of traditional British breed beef.


The chorizo is great eaten as an aperitif with an accompanying glass of red wine, such as a smoky Spanish Rioja. All of the snack salamis go really well with a glass of beer. Tom’s favourite combo is a piece of biltong and a bottle of Yetman’s Red beer from our Food Hall ….bliss!


Sample a la carte menu


Our a la carte menu is served on Friday and Saturday evenings  from April until the end of October and for some special events. 


  • Pressed ham hock and Merguez sausage terrine with apple and marrow chutney £5.95
  • Pumpkin and sage soup with Moroccan spiced butter £4.95
  • Deep fried calamari with chilli jam and lime £5.95
  • Toasted goats’ cheese on a pomegranate, citrus and mixed seed salad £5.65


  • Chargrilled 8oz. Hereford rump steak with grilled tomatoes, roasted field mushrooms and a tarragon and garlic mayonnaise £15.95
  • Grilled fillet of sea bass on a bed of puy lentils with wholegrain mustard crème fraiche £13.95
  • Lamb, apricot and date tagine £13.95
  • Mixed pepper and marrow Spanish tortilla £10.95

All Served with dauphinoise potatoes and seasonal vegetables


  • Poached pear crème brulée £5.25
  • Blackberry parfait £4.95
  • Sticky toffee pudding with sticky toffee sauce £5.50
  • Chocolate and apricot tart £5.25


Dishes and prices subject to change


Creake Abbey Cafe & Food Hall