Author Archive for cafhweb01

Sample Menus


9 -11.30am

Full English Breakfast including local sourced bacon and sausages, fried free range egg, tea or coffee

Locally farmed bacon sandwich

Locally farmed sausage sandwich

Poached eggs on toast

Homemade muesli or granola with milk or natural yoghurt


Toasted white or granary bread with jam or marmalade

Lunch menu

Noon till 2.30pm

Spiced sweet potato and rocket soup

Beetroot and cumin hummus with antipasti and bread

Creake Abbey ham hock terrine with Candi’s parsnip chutney and toast

Peppered mackerel and chive pate with pickled cucumber and toast

Chargrilled chicken and bacon ciabatta with garlic and herb mayonnaise and salad

Prawn and cucumber with Marie Rose sauce sandwich

Cheddar cheese and chilli jam sandwich

Creake Abbey ham and mustard mayonnaise sandwich

Chive and lovage pancake filled with mushroom, spinach and ricotta with three salads

Creake Abbey five salads

Grilled mackerel fillet with summer herb cous cous and puttanesca sauce

Creake Abbey beef burger with fried onions, streaky bacon, bbq relish, chips, salad and coleslaw

Creake Abbey fishcakes with celeriac remoulade, green salad and homemade tartare sauce

All day platters

Ploughman’s: A slice of ham and chuck of cheese with bread, pickles, chutney and salads

Mixed platter: A selection of three cheeses and three cooked/ cured meats

Cheese or meat platter: A selection of five cheeses or cooked/ cured meats

Mixed Norfolk platter: A selection of cheeses and meats, all produced in Norfolk

Served all day. All our platters come with olives, chutney and toasts and can be tailored to your tastes.

Cheese 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.

The latest news from Creake Abbey Café & Food Hall…

What’s on …

Fabulous Fridays

First Friday of the month: Join us for our monthly quiz night and pit your wits against our quiz master! £10pp including a main meal. Teams of any size welcome but only teams of four or less eligible for prizes. Arrive 7pm for 7.30pm. Please book on 01328 730399 or email



Last Friday of the Month : Join us for our monthly Steak Night from 6.30pm. Last dinner orders 8.30pm. Booking advisable. Give us a call on 01328 730399 or email




Art in the Café

We’re delighted to be the venue for the latest solo exhibition of large-scale, vibrant paintings by celebrated local artist Tracey Ross.  “My work explores the horizon — drawing inspiration from the huge skies and ever–changing light and atmosphere of North Norfolk.  Capturing the raw energy of nature and a sense of joy are important aspects of my work.”  The exhibition will be on display until 18th October 2016 and all works are for sale. Daily, during Cafe opening hours.

Click here for more details.


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

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.

Gift Hampers from Creake Abbey

We are now have a display in the Food Hall of a wide range of Gift Hampers from £25 to £250.  We offer free delivery in North Norfolk or make a charge for UK wide post and packaging.  For instance;

norfolk hamperA Taste of Norfolk in a 12” Willow Hamper, sustainable, natural, strong and durable.

  • Jar of  Honor Thistlefield’s Red Tomato Relish – a North Norfolk producer
  • Jar of Candi’s Parsnip and Chilli Chutney (as served on our Platters in the Café) – Norfolk
  • Jar of Norfolk Lavender Marmalade

£25 in the shop or UK delivery £6 p and p.







Christmas is not complete without a good cheese board, says Peter Bone, resident cheese expert.

Here are his top tips for buying and keeping cheese this Festive Season.   Click here: Peter cheese tips


Peter Bone

Cheese and Charcuterie Expert

Peter BoneWe are delighted to have cheese expert, Peter Bone in our team. He is a regular face in the Food Hall and on hand to help you choose the perfect cheeses for your cheese board. Peter will also lend us his wealth of knowledge and experience to ensure we supply you with an outstanding range of local artisan and foreign cheeses.

Jay Moore


Our Head Chef Jay Moore

Our Head Chef Jay Moore


I’m a local chef who has grown up on the North Norfolk coast. After 16 years in the catering trade and working at various establishments I know how important it is to use good quality local produce and to keep it simple. Let the flavours speak for themselves.

Rhubarb and Orange Meringue


  •  700g rhubarb
  • 3 oranges, finely grated rind of two and the juice of three
  • I lemon, finely grated rind and juice
  • 300g caster sugar
  • 3 eggs
  • Water
  • 40g cornflour
  1.  Wash and trim the rhubarb before cutting into 3cm lengths. Put these into an oven proof dish.
  2.  Pour the orange and lemon juice into a measuring jug and top up to 600ml with cold water.
  3.  In a separate dish, mix the cornflour with 2 tablespoons of this liquid to make a smooth paste. Now tip this into a saucepan with the remaining liquid, citrus rind and 125g of the caster sugar. Bring gently to the boil, stirring frequently, until the mixture has thickened.
  4.  Now separate the eggs. Lightly whisk the egg yolks with a fork and add 2-3 tablespoons of the hot, thickened fruit juice. Continue to whisk until well mixed and then pour this back into the remaining fruit juice, whisking as you go.
  5.  Pour all of this mixture over the rhubarb and bake in the centre of the oven at 160°C/Fan 140°C/ Gas 3 for an hour.
  6.  Remove the rhubarb from the oven and turn the heat down to 150°C/Fan130°C/Gas 2.
  7.  To make the meringue, whisk the egg whites in a roomy, clean bowl until they form stiff peaks. Add the caster sugar gradually, whisking thoroughly with an electric whisk after each addition. Once all the caster sugar has been added, continue to whisk well for one minute until the meringue mix is glossy.
  8.  Finally, cover the rhubarb with the meringue mix and put the dish back into the oven for about an hour, when the meringue should be puffed up and golden.


Serve hot.