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Meet the Chef

Our Head Chef, Lee Griffin, talks about the delicious range of food offered at Bruisyard Hall. 

Bruisyard Hall is a wonderful venue for weddings and parties – what do you like most about working in this environment?

I was blown away by the beauty of Bruisyard Hall at first sight. I love how picturesque and tranquil it is. The gardens are so neat and perfectly kept. It has real impact when you first drive up to it. To be able to come to work here every day is a real privilege.

What’s more the first impression of Bruisyard Hall never wears off because beneath its beauty there is the family. The family feel runs through the whole team, from Robert and Teresa Rous (the owners) to Serena (our Events manager) and me, right through to the front of house team. We all feel like Bruisyard is ours and we want people to love everything about it which translates into excellent service and delicious food.

How would you describe the style of food you offer?

Generally, our style of food is modern British, though we relish the opportunity to include outside influences where guests request it. It’s all about delighting our guests with their type of food. We keep everything as local and seasonal as possible and present it elegantly without

Is the catering flexible to each individual party’s needs?

Our catering can be tailored to our guests preferences and requirements. Before any food is served we do a tasting for the guests to showcase the proposed menu. Although most go for a British menu, we’ve recently done tastings for Turkish, Italian and Nigerian themed weddings and they have all gone very well. I love experimenting with different influences and my team is skilled in the delivery of a range of cuisines. We’ve not yet been given a challenge we can’t

Do you like to use local produce? If so, can you tell us about your suppliers?

I try to use local produce as much as possible. We are blessed with the amazing local produce in Suffolk and it would be a shame not to celebrate that. All of our meat and dry goods come from Cleveleys which is about 10 miles from Bruisyard. It’s another independent family business and we have a shared love of quality food and great service. They are fabulous to work with. We often get compliments on how good the meat is.

Our fish comes from Danny Porter at Scaled Up. He’s a very reliable one man army who delivers us the freshest fish every day. Nothing is too much hassle for

Do you look after the country house hire catering too? What does that involve?

Yes, I look after all the catering at Bruisyard Hall. Although Bruisyard Hall is best known as a wedding and party venue, the Hall can be hired out for long weekend stays, or longer, and is perfect for large families, reunions or special celebrations.

Guests can take the Hall on a self-catering basis though most prefer to sit back and let me and my team cook for them. We offer a range of options from 3-course meals, where the menu is written specifically for the occasion, to a lunch buffet or a self-service meal that we drop off. It’s completely flexible and can be organised to fit with whatever our guests

You aren’t just a party venue – can you tell us more about your events and activities? 

Bruisyard Hall is doing more and more corporate events. We offer away days at the Hall and training and conferencing in the Barn.

We are also currently working on a programme of half and full-day events at Bruisyard Hall including foraging, florestry and fishing. All of these will include a delicious meal. I’m particularly looking forward to the foraging event. Bruisyard Hall is set in 700 acres, 150 of which are woodland so there are so many wonderful ingredients for the foragers to seek out and we’ll prepare them a meal using the ingredients that they will have found to complete the experience.

We also cater drinks parties with a wide range of beautiful canapes. We can do this at Bruisyard Hall or Barn or at the client’s chosen venue.