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The Power of Park Farm Social

We had an amazing response from our *Facebook* followers after making the post below. The screensaver photo from this iPad found in our car park was posted on Facebook and in a little... Read more »

Customer Photos

We simply love to see all the fabulous photos our guests take at Park Farm while wining, dining, sleeping, gyming, swimming and much more. Heres a little sample of what we have collected.

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Winning review from August

Stayed at Park Farm recently? Well 2 - 3 days after your departure you should receive an email asking if you can complete our guest survey. Every guest that leaves us a review... Read more »

Reload Festival 2015

Fancy a weekend of reliving your youth? How about dancing along to some of the best music from the 70’s 80’s and 90’s? Then head along to the Norfolk Showground from Friday 11th September for a weekend of music, memories and more at the Reload Festival.

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Our July in numbers

Our July in numbers...from cake to late checkouts

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Banqueting Dinner Menu 2015

Three Courses: £31.50 (excluding Supplements)


Please select 3 starters in total to include one Soup

  • Roast Tomato and Garlic Soup
  • Potato and Watercress Soup
  • Crab and Ginger Soup
  • Butternut Squash Soup
  • Red Pepper and Tomato Soup
  • Carrot and Coriander Soup
  • Leek and Celery Soup
  • Courgette and Brie Soup
  • Parsnip and Honey Soup

Plus 2 from the following

  • Salmon Gravadlax Beetroot Cured with Lemon Confit
  • Confit of Duck Leg on Sweet Potato Mashtopped with Crispy Pancetta and a Port Jus
  • Smoked Duck Breast topped with Parma Ham and Honey and Mustard Dressing
  • Carpaccio of Beef with Parmesan and Roquette Salad
  • Chicken and Duck Liver Parfait with a Plum and Apple Chutney
  • Salted Duck Salad with Radish and Sugar Snaps
  • Brancaster Mussels in Tomato and Garlic Sauce with Home-made Focaccia Bread (available October to early March only)
  • Terrine of Pork with Aple and Apricots served with Onion Jam
  • Smoked Haddock and Saffron Chowder served with Onion Bread
  • Tempura Fillet of Red Mullet on a Cherry Tomato Compot
  • Crisp Courgette Tart with Plum Tomato and Basil Sauce
  • Smoked Trout Pate with Anchovy Straw on a Red Peppers Salsa
  • Goats Cheese and Olive Tart with Seasonal Leaves and Red Pepper Coulis

Main Courses

Choose 3 in total from the following

  • Grilled Seabass Fillet on a Cockle Bur Blanc (£1.00 Supplement)
  • Seared Salmon on Clan Chowder topped with Crispy Leeks
  • Baked Salmon with Herb Mustard Crust on Vine Tomato Sauce
  • Cod Fillet wrapped with Pancetta on Celeriac Mash with Fennel Sauce
  • Black Bream Fillet topped with Vine Roasted Cherry Tomatoes, Tiger Prawns and Basil Dressing
  • Lamb Fillet on Bubble and Squeak and Red Wine Jus (£2.50 Supplement)
  • Confit of Duck Leg on Fondant Potato with Port Jus and Sticky Onions
  • Flattened Char Grilled Chicken Breast topped with Char Grilled Courgettes and fine strips of Asapargus finished with Pesto Dressing
  • Roast Sirloin of Scotch Beef with Truffle flavoured Brandy Creaam Sauce
  • Pork Fillet filled with Apple and Sage Mousse on Creamed Potatoes with Sherry Sauce
  • Belly of Pork on Mustard Mash with Roasted Shallot and Cider Sauce
  • Breast of Barbury Duck on Braised Red Cabbage with a Port Jus (£1.00 Supplement)
  • Medallions of Beef Fillet and Pork Fillet on a Coarse Grain Mustard Sauced with Fondant Potato (£2.50 Supplement)
  • Supreme of Chicken filled with Wild Mushroom Mousse on Sticky Onions with a Marsala Sauce
  • Wild Msuhroom and Spinach Pappaedelle
  • Goats Cheese and Courgette Tart with Green Salad
  • Spinach and Ricotta Tortellini in a Provencal Sauce topped with Roasted Pinenuts

Served with a selection of Freshly Prepared Vegetables and Potatoes

Where potatoes form part of the dish then one other potato dish will be served


Please select 2 Desserts from the following

  • Strawberry and Vanilla Brulee with Shortbread Biscuits
  • Hazelnut and Muscavado Tart with Raspberry Yoghurt Sorbet
  • Chocolate Fondant with Homemade Vanilla Ice Cream
  • Creamed Filled Profiteroles with Toffee Sauce
  • Chocolate Truffle Tart with Tia Maria Sauce and Clotted Cream
  • Pear and Fig Tart with Raspberry Ripple Ice Cream
  • Whisky and White Chocolate Croissant Pudding
  • Baked Blackberry Cheesecake accompanied with Ameretto Ice Cream
  • White Chocoalte and Hazelnut Mousse topped with Tuille Biscuit
  • Caramelized Lemon Tart with Fruit Compote
  • Eton Mess with Seasonal Fruits


Coffee served with Mints


For numbers of 15 and above we request your guests pre order their meals from your chosen menu.

We will print your individual place cards for you on receipt of your orders.

If you are unable to obtain pre-orders then your selection is reduced and you would select one soup with one additional starter, two main courses and a fruit salad plus one additional dessert and we will print your menus for you.

Prices are inclusive of VAT at 20%. Service charge is left to your discretion.

Every effort has been made to ensure that all our ingredients do not contain any genetically modified soya and/or maize. Some of our products may contain nuts. Some fish may contain bones.