+44 (0)1603 810264
Book Online

Hotel reviews- What they mean to us

We sat down and spoke to Michael Bannister, the man in charge of park Farm Hotel's online reputation.

Read more »

Charities and Events supported throughout April and May

Many more local causes and charities have been supported by Park Farm throughout April and May.

Read more »

Royal Norfolk Show 2015

The largest two day agricultural show in the UK returns to the Norfolk Showground.

Read more »

Mays complimentary break winner

As a business we gather up customer feedback keen to see how well our hospitality has been received and what we can do to improve. Every guest that leaves us a review... Read more »

Free bedroom upgrades

Hotel top tips for bagging a complimentary room upgrade

Read more »

Wedding Menu 2014

The price of the main course includes your choice of two starters, one main course and two desserts with coffee from the choices below.


(Please select two starters)  
Roasted Tomato Soup with Basil Oil  
Wild Mushroom and Truffle Soup  
Carrot and Ginger Soup finished with Coriander  
Cream of Potato and Watercress Soup with Herb Croutons  
Salmon Gravalax with Lemon Confit  
Seasonal Melon with Plum Tomatoes and Feta Cheese topped with Parma Ham  
Tartin of Crab with Roquette Pesto  
Smoked Chicken Breast with Caesar Dressing and Crispy Bacon  
Confit of Duck Leg on Red Onions and Sweet Potatoes with Madeira Jus  
Chicken Liver Parfait with Fig Chutney and Warm Brioche  
Ham Hock Terrine with home-made Piccalilli served with Apple Crisps  
Smoked Salmon and Prawn Roulade with Dill Crème Fraiche  
Thai-style Crab Fish Cake on Spicy Tomato Compote topped with Roquette Leaves  
Carpaccio of Beef Fillet with Parmesan and Watercress Salad   
Smoked Duck Breast and Pancetta Salad served with Plum Dressing  
Binham Blue and Pear Tart with Plum Chutney  
Wild Mushroom and Butternut Squash Risotto with Truffle Oil  
Roast Cherry and Watercress Tart  
Cherry Tomatoes on Brushetta with Mozzarella and Pesto Dressing  


Intermediate Course

Sorbet - available on request                                                                                       £3.85

Main Courses

Seabass Fillet on Baby Vegetables with Citrus Dressing £39.95
Grilled Salmon topped with a Pesto Crust on Roasted Plum Tomato Sauce £39.95
Roast Turkey with Chestnut Stuffing and Chipolata Sausage served with Gravy and Cranberry Sauce £39.95
Roast Sirloin of Scotch Beef presented with a Shallot and Red Wine Sauce £41.50
Roast Loin of Pork with Sherry Sauce and an Apricot and Prune Stuffing £39.95
Rack of Lamb cooked with Rosemary on a Red Wine and Shallot Sauce with Parsnip Chips £41.00
Supreme of Chicken Breast filled with Spinach and Pinenut Mousse on Fine Beans with Tomato and Basil Dressing £39.50
Rump of Lamb with Minted Tomato Compot, sauteed Sugar Snaps and Madeira Jus £41.00
Wild Boar OR Cumberland Sausages on an Olive Mash with Red Wine Sauce topped with Crispy Leeks £36.95
Pork Fillet wrapped with Bacon on Spring Onion Mash with Marsala Sauce £41.00
Fillet of Scotch Beef with Pancetta on a Wild Mushroom and Truffle Sauce £46.00
Confit of Guinea Fowl on Braised Red Cabbage with Fondant Potato £39.95

All Main Courses are served with a selection of freshly prepared vegetables and potatoes


Butternut Squash and Wild Mushroom Risotto topped with Parmesan Scrolls with Roquette Leaves £29.50
Roast Cherry Tomato and Binham Blue Tartlet £29.50
Portabello Mushroom with Char-grilled Courgettes and Bell Peppers topped with Grilled Goat's Cheese and finished with Pesto Dressing £29.50
Three Cheese Filo Parcel filled with Spicy Onions on Roasted Plum Tomato Sauce £29.50
Balsamic Roasted Mediterranean Vegetables on Tagliatelli with Basil Dressing and Parmesan Shavings £29.50
Goat's Cheese and Baby Beetroot Salad with Walnut Dressing £29.50

All Main Courses are served with a selection of freshly prepared vegetables and potatoes


Fresh Fruit Salad with Champagne Syrup
(Please select one additional dessert from the following)
Burnt Lemon Tart with a Mixed Berry Coulis and a Chocolate Dipped Strawberry
Profiteroles with Warm Chocolate Sauce
Eton Mess - Using Seasonal Soft Fruits
Chocolate Tart with home-made Vanilla Ice Cream
Raspberry and Vanilla Seed Brulee accompanied with a Shortbread Biscuit
Chocolate Truffle Torte topped with home-made Marshmallows on Raspberry Dressing served with Florentine Biscuit
Tiramisu with Tia Maris Sauce with a Biscotti Biscuit
Baileys Cheesecake with Double Chocolate Ice Cream
White Chocolate and Croissants Bread and Butter Pudding with Vanilla Seed Ice Cream



Freshly Filter Coffee is included within the price