We offer an extensive range of food in our Menu’s. This is a Menu of our Food, Other Menu’s are available under Hedingham Castle and Freezer Menu

Invisible Menu Bar


  • Cheese Straws wrapped in Parma ham
  • Quails Eggs with Celery Salt
  • Chicken Liver parfait with Red Onion chutney
  • Parmesan Rounds with Sundried Tomato and Basil
  • Beetroot Blinis, Trout and Dill Sauce
  • Classic Smoked Salmon on Brown Bread
  • Melon and Parma ham Wraps
  • Broad Bean Gazpacho Shot
  • Shot of Borsht, Caviar and Sour Cream
  • Parmesan shortbread with a Dusting of Paprika
  • Tuna Carpaccio with Mixed Peppercorns
  • Roll Mop Herrings on Rye with Dill and Mustard Sauce
  • Duck Pancakes with Plum Sauce
  • Parmesan stars with Mixed Seeds
  • Black Olive flavoured Scones and Roasted Red Pepper
  • Rolls of Smoked Fish with Tartare Dipping Sauce
  • Bruschetta with Minted Peas
  • Crudités Basket with Hummus, Cream Cheese and Chive, Taramasalata
  • Spoons of Tiger Prawns in Marie Rose Sauce
  • Salmon Rolls filled with Lobster and Crayfish
  • Shots of Tomato Gazpacho with Parmesan Wafer
  • Parmesan Lollipops
  • Granary Toast topped with Smoked Salmon and Brown Shrimp Rolls
  • Quails Eggs filled with Egg Mayonnaise
  • Bellini with Cream Cheese and Caviar
  • Angels on Horseback


  • Honeyed Cocktail Sausages with Sesame Seeds
  • Marinated King Prawns with Mango Sauce
  • Red Onion Tarte Tatin with Aged Balsamic and Goats Cheese Mini Yorkshire Puddings with Horseradish Cream and Beef
  • Cod and Pancetta Rolls
  • Gruyere Cheese Beignets
  • Crab Cakes with Lime Mayonnaise
  • Welsh Rarebit Croutons
  • Gougons of Sole with Tartare Sauce
  • Filo Baskets with Smoked Haddock and Spinach
  • Cracked Black Pepper Squid with Aioli
  • Triangles of Prawn Toasts
  • Bruschetta with a Choice of Topping: Wild Mushroom Fig and Parma Ham Tomato and Olive
  • Asparagus Wrapped in prosciutto and Hollandaise
  • Tempura Fish or Vegetables with Thai dipping Sauce
  • Devils on Horseback
  • Scotch Eggs with Curried Mayonnaise
  • Chicken Tikka on a Round of Potato Rosti
  • Marinated Lamb on Rosemary Sticks
  • Mini Bangers and Mustard Mash with Red Onion Compote
  • Smoked Eel on Potato Blinis with Horseradish Cream
  • Rare Roast Venison on Foccacia with a Béarnaise Sauce
  • Mini Fish and Chips
  • Mini Muffins topped with Eggs Benedict
  • Tiny Toad in the Hole with Red Onion Chutney
  • Spoons of Wild Mushroom Risotto
  • Cocktail Venison Sausages with a Honey and Mustard Dip


  • Salted Almonds, Marinated Feta, Sunblush Tomatoes
  • Green and Black Marinated Olives in Chilli Oil and Lemon
  • Marinated Herb Artichokes or Peppers


  • Scones with Clotted Cream and Fresh Strawberries
  • Chocolate Cups with Truffle Filling
  • White and Dark Chocolate Dipped Strawberries
  • Blueberry Beignets with VanillaCream
  • Baby Meringue Baskets with Whipped Cream and Raspberries
  • Mini Tarte au Citron
  • Summer Berry Tartlets
  • Lavender Shortbread Hearts
  • Selection of Different Flavoured Baby Macaroons
  • Tiny Brandy Snap Cones with a Choice of Different Flavoured Ice Creams to include … Rhubarb and Ginger, White Coffee, Bitter Chocolate
  • Lemon and Lime Curd Tartlets




  • Gazpacho accompanied with Crispy Lardons and Croutons
  • Crab and Prawn Bruschetta served on Dressed Salad Leaves
  • Sundried Tomato Galette with Pesto
  • Layered Vegetable Terrine with a Red Pepper Sauce
  • Fresh English Asparagus Spears and Hollandaise Sauce
  • Layered Smoked Fish Mousse served with Fairy Toast
  • Seared Scallops on Wild Rocket with a Thai Dressing
  • Lobster Cocktail with Pink Cocktail Dressing
  • Potted Shrimps with Melba Toast
  • Twice Baked Lobster Soufflé
  • Warm Scallops with Chorizo and Broad beans
  • Scallop Mousseline with Caviar and White Wine Sauce
  • Pea and mint Soup (hot/cold)
  • Tian of Aubergine, Goats Cheese and Tomato Dressing
  • Melon Sorbet with Parma ham
  • Cheese and Herb Gnocchi with Tomato and Basil Reduction
  • Scallops Baked in there Shells with Puff Pastry
  • Mousse of Petit Pois and Garden Mint with Crisp Parma Ham Wafer
  • Gravlax and Parsley Salad with Dill and Mustard Sauce
  • Prawn and Avocado Towers with Sundried Tomato Vinaigrette
  • English Asparagus Soldiers with Duck Egg and Beurre Noisette
  • Samphire with Melted Butter (short season)
  • Eggs Drumkilbo
  • Tomato Mousse layered with a Tomato and Basil Jelly
  • New Season Carrot and Fresh Ginger Soup served with Coriander Crème Fraiche
  • Scallops with Sundried Tomatoes and Pea Shoots


  • Beetroot Cured Salmon Parcels with a wholegrain Mustard Dressing
  • Wild Mushroom Pate with Warmed Brioche and Chutney
  • Crispy Duck with Hoi Sin Sauce, Rocket Salad and figs
  • Ramekin Haddock Smokie
  • Smoked duck Breast with an Orange Dressing Salad Leaves and Quails Eggs
  • Pear and Walnut Salad with Roquefort Dressing
  • Carrot and Gruyere Timbale with a Tomato Coulis
  • Beetroot and Goats Cheese Stack with Honey and Walnut Dressing
  • Gateaux D’herbes with Lemon Butter Sauce
  • Chicken Liver Mousse with White Peppercorn Sauce
  • Deep Fried Brie with Cranberry Sauce
  • Wild Mushrooms in Pastry leaf with Red wine Reduction and Game Quenelles
  • Smoked Salmon Wrapped around Boursin cheese
  • Game Terrine with Apple and Pear Chutney
  • Straw Potato Nests with herbed Scrambled Eggs
  • Soft Boiled Quails Eggs and Spinach with Hollandaise Sauce and Puff Pastry
  • Seared Pigeon Breasts with Wild Mushrooms and Rocket Dressed in a Madeira Vinaigrette
  • French Onion Soup with Croutons
  • Oysters on Ice
  • Brushettas topped with Rocket, Roasted Beetroot and Goats Cheese with a Balsamic Glaze
  • Herb and Parmesan Risotto served in a Parmesan Basket with Red Wine Reduction


Main Courses


  • English Rack of Lamb with Mustard and Herb Crust and Red wine Jus
  • Scallop Mornay
  • Chicken Breasts stuffed with Roasted Peppers and Aubergine Wrapped in
  • Parma Ham and served with White Wine Reduction
  • Chicken with a Creamy Watercress Sauce
  • Sea Bass fillets with Lemon infused Oil
  • Baked Cod with a Parmesan Pesto coating
  • Salmon en Croute with a Creamy Dill Sauce
  • Griddled fillet of Salmon with teriyaki Sauce
  • Thai Chicken Curry with Fragrant Rice
  • Fisherman’s Pie
  • Lamb Noisette studded with Apricots
  • Cod with a Classic Parsley Sauce
  • Lobster Thermidor
  • Baked halibut Steak with Pesto sauce
  • Seared Salmon Steaks with Zinfandel Cream
  • Fillets of Turbot with Brown Shrimp Butter and Wilted Spinach

Vegetarian Options

  • Piedmont Peppers
  • Tomato, Brie and Basil Tartlet
  • Roasted Vegetable filled Crepes served with a Tomato Sauce and Strong Cheddar
  • Summer Vegetable Risotto
  • Vegetable Korma with Fragrant Rice
  • Sundried and Roasted Tomato Risotto
  • Savoury Feta Cheesecake
  • Asparagus Cannelloni
  • Roasted Peppers and Cream Cheese Roulade
  • Gratin of Gnocchi


  • Beef Fillet served with Béarnaise Sauce
  • Duck breasts with Red Berry Sauce
  • Monkfish wrapped in Parma Ham served with Red Wine Reduction
  • Beef Wellington with Rich Port Gravy
  • Duck Breasts with a Pink Peppercorn Sauce
  • Mixed pepper Crusted Venison Fillet
  • Classic Sausages and Mash with Onion Gravy
  • Slow Roasted Belly of Pork with Apple Sauce and White Stock Reduction
  • Roasted duck with Marmalade Glaze
  • Venison en Croute with Juniper Sauce
  • Chicken Breasts Marinated in Lemon and rosemary served with Puy Lentils
  • Traditionally Garnished roast Partridge
  • Pan Fried Dover Sole with Fresh lemon and Crispy Lardons
  • Partridge Breasts with Warm Orange Vinaigrette
  • Skate Wings with Capers and Black Butter
  • Roasted fillet of Venison with chocolate Sauce
  • Partridge Breasts in Creamy Madeira Sauce
  • Duck Breasts with a Oriental Glaze of Honey, Ginger and Soy Sauce served with Pak Choi

Vegetarian Options

  • Wild Mushrooms en Croute with Hollandaise Sauce
  • Roasted Butternut Squash and Sage Risotto
  • Filo pie with Blue Cheese and Pine Nuts with a rich tomato Sauce
  • Spinach and Mushrooms Lasagne
  • Winter Vegetable and Chickpea Tagine
  • Blue Cheese and Apple Strudel with Pickled Pears
  • Wild Mushroom Stroganoff
  • Lentil and Mediterranean Vegetable Moussaka with a Parmesan Cheese Topping
  • Stuffed Roasted Squash with Goats Cheese
  • Peppers with Puy Lentils and Balsamic Glaze
  • Spinach and Ricotta Ravioli with Lemon Infused Oil
  • Risotto in Parmesan Baskets with Sautéed Mushrooms




  • Trio of Chocolate Layered Mousse
  • Crepes Suzette
  • Passion fruit and Mango Meringue Roulade
  • Vanilla Cheesecake, Poached Blueberries and Crème Fraiche Berries in Champagne Jelly
  • Chocolate Cups filled with Ice Cream Sundae
  • Raspberry Crème Brulee
  • Chocolate Profiteroles with White Chocolate Sauce
  • Vanilla Pannacotta with Fruit Coulis
  • Summer Berry Stacks
  • Lemon Posset with Toffee Sugar Spears
  • Banoffee Tart
  • Summer Berry Pavalova
  • Raspberry Tartlet with Hazelnut Pastry
  • Medley of Blackcurrant Sorbet and Fool
  • Tarte au Citron with Pouring Cream
  • Baked Peaches with Mascarpone Cream
  • Rose Water Iced Soufflés with Crystallised Rose Petals
  • Passion fruit Tart
  • Individual White Chocolate Swans served with Red Berries
  • Lemon Mousse with Raspberry Coulis
  • Individual Blueberry Tartlet
  • Millefeuille layered with Cream and Summer Berries
  • Individual Trifles
  • Blackcurrant Cheesecake


  • Rhubarb Whoopsee
  • Hot Chocolate Mousse served with Clotted Cream
  • Pears Poached in Red Wine with Red Wine Syrup
  • Individual Bitter Chocolate Tarts
  • Classic Tiramisu
  • Apple Tarte Tatin with Caramel Sauce
  • Pear and Almond Tart
  • Opera Gateaux
  • Warm Chocolate Fondant with Vanilla Ice Cream
  • Vanilla Cheese cake with a hint of Ginger served with Poached Rhubarb
  • Cappuccino Brulee with Chocolate Shortbread
  • Cardamon Yoghurt with Pomegranate Seeds in Rose Water
  • Zebra Parfait


Corporate Breakfasts


  • Choice of Cereals inclucing Homemade Muesli with Organic Milk
  • Full English–Fried Eggs, Sausages, Bacon, Mushrooms, Tomatoes, Fried Bread, Kidneys and Black Pudding.
  • Grilled Pinneys Kippers with Melting Butter
  • Smoked Haddock Kedgeree
  • Eggs Benedict on Toasted Muffins
  • French Toast with Bananas and Maple Syrup
  • Potato Rosti with Smoked Haddock and Poached Eggs
  • Bacon and Egg Buttie!
  • Mini Blueberry Pancakes with Drizzles of Honey and Crème Fraiche
  • Smoked Salmon and Scrambled Eggs Served on Granary or White Toast
  • Buttermilk Pancakes with Crispy Bacon and Maple Syrup
  • Toasted Brioche topped with Grilled Mushrooms and Slow Roasted Tomato

To busy to sit down and eat?

...why not try our Breakfast Canape Menu, all of your Favourites in miniature served to you while you network at that important breakfast meeting.


  • Selection of Mini Danish Pastries and Pain au Chocolat
  • Brioche Rounds topped with Cripy Bacon and Fried Quails Egg
  • Cocktail Sausage Sandwich with Homemade Tomato Ketchup
  • Quails Eggs Benedict with Spinach and Hollandaise Sauce
  • French Toast with Sliced Banana and Maple Syrup
  • Pancakes with Seasonal Fruit Compote and Greek Yoghurt
  • Mini Toasted Crumpets with Melting Butter and Strawberry Jam
  • Tiny Waffles topped with Fresh Fruit dusted in Cinnamon Sugar
  • Mini Croissants filled with Cheese and Honey Cured Ham
  • Mini Triangles of Toast topped with Smoked Salmon and Scrambled Eggs
  • Blueberry Brioche dusted with Cinnamon Sugar


Afternoon Tea


  • Cupcakes
  • Banana Bread
  • Fairy Cakes
  • Earl Grey Tea Bread
  • Chocolate Brownies
  • Carrot Cake with Cream Cheese Frosting
  • Flapjacks
  • Chocolate Blondies
  • The Classic Selection of Tea Time Sandwiches
  • Lemon Curd Layer Cake
  • Blueberry Muffins
  • Battenburg Cake
  • Ginger Cake with Stem Ginger Frosting
  • Millionaire Shortbread
  • Scones with Clotted Cream and Strawberry Jam
  • Doughnuts filled with Fruit Jam
  • Crumpets with a Choice of Preserves and Honey
  • Drop Scones
  • Shortbread
  • Death by Chocolate Cake
  • Wimbled on Cake(Plain with Cream and Strawberries)
  • Swiss Roll with Strawberry Jam
  • Macaroons
  • Poppy Seed Cake with Lemon Orangey Syrup
  • Courgette Cake with Lime Curd and Cream Cheese Frosting
  • Potted Shrimps and Toast
  • Chocolate Sponge with Orange Cream Filling
  • Passion fruit Orange Scented Sponge Cake with Passion fruit Curd Jam Tarts

Got a sweet tooth?
try our delicious, nibbly Tea Time Treats Menu. We serve quality baked goods to make your event memorable.


BBQ's and Buffets


  • Trio of Dips and Crudite with a Choice of Guacamole, Sour Cream and Chive,
  • Houmous, Taramasalata, Babaganoush (aubergine dip)
  • Spinach and Blue Cheese Mushrooms
  • Thai Chilli Prawns on Skewers
  • Marinated Halloumi with Capers and Lime Vinaigrette
  • Hot and Sour Prawns
  • Asparagus with Hollandaise Sauce
  • Scotch Quails Eggs


  • Barbecue Curried Chicken Breasts with Mango Mayonnaise
  • Peppered Barbecued Sirloin, Rib or Fillet Steaks with Bearnaise Sauce
  • Chicken Satay Sticks
  • Surf and Turf Skewers with a Garlic Parsley Butter
  • Butterflied Barbecued leg of Lamb with Ginger and Soy Marinade
  • Barbecue Sea Bass Fillets with a Lemon Herb Dressing
  • Coconut Chicken and Mango Skewers
  • Barbecue Spare Ribs
  • A Selection of different Flavoured Pork Sausages
  • Lamb and Apricot Skewers with Sticky Apricot Sauce
  • Mixed Vegetable Skewers
  • Beef and Pork Burgers
  • Chickpea and Lentil Burgers
  • Moroccan Chicken Tagine with Preserved Lemon, Apricots and Olives
  • Salmon Steaks with Fresh Pesto Sauce
  • Half Lobsters with Garlic and Caper Butter
  • Racks of Lamb with Herb and Garlic Glaze
  • Boned Thai Loin of Pork
  • Crown Roast Pork with Rosemary, Sage and Garlic Rub
  • Ciabatta topped with Chargrilled Chicken Escalopes and Mustard Mayonnaise
  • Soy, Ginger and Garlic Marinaded Salmon Steaks
  • Marinated Pesto Chicken
  • Coq au Vin–Chicken in a Burgundy Sauce with Button Mushrooms and Shallots
  • Coronation Chicken
  • Egg and Bacon Pork Pie
  • Smoked Salmon Fillets with Honey and Soy on a Bed of Baby Spinach and Rocket
  • Beef Carpaccio
  • Lemon Spatchcock Chicken
  • Glazed Gammon
  • Meat Loaf Pie
  • Poached Salmon/Trout with Lemon Mayonnaise • Chicken Wings in Barbecue Sauce
  • Antipasti of Cured Meats and Salamis
  • Stuffed Courgettes with Mint and Red Onions
  • Piedmont Peppers
  • Quiche Lorraine
  • Smoked Haddock and Watercress Tart
  • French Onion Tart
  • Blue Cheese Filo Tartlet with Red Onion Marmalade
  • Cherry Tomato Tarte Tatin with Aged Balsamic
  • Mediterranean Vegetable Tart with Pesto


  • Selection of Italian Breads with Aged Balsamic and Olive Oil for Dipping
  • Baby New Potatoes with Norfolk Samphire, Bacon and Soya Beans (Note samphire has a short season)
  • Barbecue Sweetcorn with Seasoned Butter
  • Portabello Mushrooms with Fresh Herbs and Garlic
  • Jacket Potatoes with Sour Cream and Chives


  • King Prawn and Avocado Salad with Rocket and Pea Shoots in a Lime and Chilli Oil
  • Wild Mushroom and Rocket Salad with Goats Cheese and Walnuts
  • New Potato and Horseradish Salad with Sour Cream
  • Vine Tomato and Buffallo Mozzarella Salad with Basil
  • Fragrant Puy Lentil Salad
  • Mixed Cabbage Coleslaw
  • Mixed Roasted Pepper Salad withBalsamic Glaze
  • Waldorf Salad
  • Caesar Salad with Parmesan Shavings, Croutons,Avocado with an optional extra of
  • Chargrilled Chicken
  • Mixed Rice Salad with Pesto
  • Avocado and Marinated Mozzarella Salad with Torn Basil leaves
  • Seared Tuna Salad with Croutons, Cherry Tomatoes, Baby New Potatoes, Parmesan
  • Shavings and Asparagus
  • Mixed Green Leaf & Herb Salad with Classic Vinaigrette
  • Beef Tomato and Red Onion Salad
  • Golden and Red Baby Beetroot with Chives and Vinaigrette
  • Potato Salad with Radishes
  • Dressed Three Bean Salad
  • English Garden Salad of Broad Beans, Peas and Asparagus with Toasted Pine Nuts
  • dressed in a Lemon and Herb Vinaigrette
  • Greek Salad
  • Broad Bean and Pea Salad with Lemon Infused Oil
  • Bacon, Avocado Blue Cheese Salad
  • Pasta Salad
  • Fragrant Summer Salad
  • Rice Noodle Salad with a Fiery Thai Dressing
  • New Potato Salad with Mayonnaise Crispy Bacon
  • Roasted Mediterranean Vegetable Cous cous
  • Dressed Crab Salad
  • Clementine and Rocket Salad with Parma Ham and Mozzarella with a Lemon Oil Dressing


  • Seasonal Fruit Fool and Shortbreads
  • Mango and Passion fruit Salad
  • Homemade Vanilla Icecream with Summer Berries and Butterscotch Sauce
  • EtonMess
  • Individual Champagne Jellies with Summer Berries
  • Knickerbocker Glory served in Champagne Flutes
  • Flambeed Summer Fruits served with Maple Syrup and Greek Yoghurt
  • Balsamic Strawberry Parcels and Cream
  • Meringues with Peaches and Passion fruit Jam
  • Pear and Almond Tart with Whipped Cream
  • Summer Berry Meringue Roulade
  • Selection of Homemade Ice creams served in an Ice Bowls
  • Summer Berry Tartlets with Vanilla Ice cream
  • Layered Strawberry and Raspberry Millefeuille with Fruit Coulis
  • Triple Chocolate Mousse served in Martini Glasses with Orange Tuiles and Sugared Mint leaves
  • Summer Berries with Shortbread, Cream and Sugar
  • Selection of English and Continental Cheeses, Biscuits and Homemade Chutney

Can’t really decide?

Try our Barbecues and Buffets Menu. Select one of our themed suggestions, or choose your own selection of tasty dishes from our varied list.


Shoot Lunches


  • Steak and Kidney Puddings
  • Bambi Bouginonne
  • Fishermans Pie
  • Irish stew and Dumplings
  • Mild Chicken Curry
  • Lamb Hot Pot
  • Shepherds Pie
  • One of the old favourites Sausages in Curry Sauce
  • Coq au Vin
  • Slow Roasted Belly of Pork
  • Chicken Leek and Ham Pie
  • Beef Goulash
  • Game Casserole
  • Moussaka
  • Oxtail Stew
  • Three Bird Roast with Bread Sauce and Gravy
  • Aberdeen Angus Beef Casserole
  • Venison Con Carne
  • Roast Gammon with Black Treacle
  • Toad in the Hole with Red Onion Gravy
  • Fragrant Beef Curry
  • Lamb Shanks in a Rich Red Wine Sauce
  • Beef with Prunes and Pecans
  • Local Award Winning Leek and Apricot Sausages with Mash and Onion Gravy

Organizing a day for hungry mouths?

...why not satisfy your well earned appetite with a hearty delicious hot lunch from our Shoot Lunches Menu? However cold outside we can offer you individually tailored lunches to satisfy your needs.