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Under the direction of Head Chef Richard Grinyer-Power, our kitchens creates memorable meals that you and your guests will love. He’ll work with you from the beginning to ensure that your menu is perfect.

Some of our couples select one of Richard’s carefully planned existing menus. Wide-ranging, these include a variety of styles and budgets, including vegetarian and vegan. The emphasis is firmly on regional, seasonal produce - being located in beautiful farming country near the Suffolk coast means we are spoilt for choice in locally produced food and drink.

Others work with him with a blank sheet of paper, to craft a menu that reflects their own passions. Maybe you’re an Italophile, a curry-lover or you want to mark your travels from course to course. He’ll listen to your ideas and bring in his own to ensure that your celebration feast is a meal to remember.

For the rest of the weekend, we can either provide every meal for you and your guests, get in the provisions for you to self-cater or leave it all to you to arrange. Many of our couples speak with huge fondness of large kitchen-table breakfasts, day-after-the-wedding barbeques and the delights of venturing out to local farm shops and markets.

You can see more of Richard on his Instagram feed and start the conversation by contacting us.


CANAPÉS

 £10 FOR 6PP OR £8 FOR 4PP

SKEWERS

  • Mushroom, Parmesan and truffle arancini

  • Beetroot, feta and artichoke

  • Roasted aubergine, miso caramel

  • Shipcord extra mature cheese, roasted pineapple

  • Honey and mustard glazed suffolk pork sausage

  • Dukkah crusted lamb, mint yoghurt

  • Thai chicken, sweet chilli glaze

  • Hanger steak, confit garlic and anchovy puree

  • Asian spiced pressed belly of pork, hoisin sauce

  • Hot smoked salmon and horseradish

  • King prawns, teriyaki dressing

Warm

  • Gressingham duck breast, baby spinach, potato rosti

  • Shepherds pie, buttered mash

  • Thai fishcake, chilli sauce

  • Onion bhaji, mango and mint chutney

  • Black pudding croquette, brown sauce

  • Baked jacket potato, sour cream and chive

  • Roasted red pepper and smoked paprika frittata, shallot jam

  • Beer battered monkfish, lemon aioli

  • Balsamic roasted cherry tomato, pesto puff pastry


CHilled

  • Rare roasted beef and horseradish Yorkshire pudding

  • Smoked salmon blini, dill cream cheese and caviar

  • Vietnamese fresh spring roll, peanut sauce

  • Goats cheese mousse, pickled beetroot croute

  • Tortilla chip, guacamole, red pepper and chilli

  • Smoked chicken, creme fraiche and watercress tartlet

  • Torched mackerel, gerkin, squid ink mayo

  • Pressed ham hock terrine, piccalilli

  • Bruschetta, burrata, black olive and truffle oil

  • Poached pear, stilton, walnut


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Sample menu

starters

  • Carpaccio of beef, horseradish emulsion, capers, cornichons, dressed rocket

  • Smoked chicken and black pudding terrine, pickled vegetables, mushroom ketchup

  • Treacle cured salmon, lemongrass and ginger puree, cucumber and watercress salad

  • Salt baked beetroot, goats cheesecake, tarragon oil, roasted hazelnuts (v)

  • Pan-Fried potato gnocchi, wild mushrooms, confit celeriac, baby spinach, Parmesan and truffle oil (v)

Desserts

  • White chocolate cheesecake, caramelized white chocolate mousse, orange sorbet

  • Stem ginger panna cotta, roasted pineapple, spiced rum syrup

  • Chocolate and peanut mousse cake, honeycombe ice cream

  • Passion fruit parfait, coconut cream, mango and mint salsa

  • Dark chocolate pudding, salted caramel, coffee ice cream

VEGAN MENU

STARTERS

  • Moroccan spiced butternut squash soup, dukkah, coriander

  • Salt baked beetroot, marinated tomatoes, charred pickled onions, walnuts, balsamic reduction, baby watercress

  • Herbed roasted celeriac, caramelised apple puree, leek ash, dill oil, frisee

  • Sauteed wild mushrooms, toasted brioche, truffled crumb

MAIN COURSES

  • Fried polenta cake, roasted courgette and aubergine, sunblush tomatoes, salsa verde, dressed mizuna

  • Curried cauliflower, yellow lentil dahl, spiced potatoes, wilted spinach, burnt coconut

  • Miso roasted sweet potato, steamed kale, toasted sesame seeds

  • Saffron braised fennel and orange salad, pomegranate and pine nut quinoa, tahini dressing

DESSERTS

  • Coconut panna cotta, mango and mint salsa, star anise meringue crumble

  • Lemongrass and mint marinated strawberries, raspberry sorbet

  • Pineapple carpaccio, spiced rum syrup, blueberries, lime yoghurt

  • Chocolate pudding, orange gel, honeycomb



main courses

  • Roasted rump of lamb, smoked aubergine puree, herbed new potatoes, seasonal greens, lamb sauce

  • Honey and orange glazed duck breast, caramelized endive, dauphinoise potatoes, anis jus

  • Pan fried Suffolk pork tenderloin, pressed potato, tenderstem broccoli, baked apple puree

  • Roasted loin of local venison, butternut squash, girolles, truffled potato puree, crispy sage*

  • Fillet of Hake, lemon and dill potato cake, courgette and crab, crab bisque

  • Spinach, ricotta and pine nut cannelloni, grilled artichoke (v)

VEGETARIAN MENU

STARTERS

  • Salt baked beetroot, goats cheesecake, tarragon oil, roasted hazelnuts

  • Pan-fried gnocchi, wild mushrooms, confit celeriac, baby spinach, parmesan and truffle oil

  • Spelt, barley and roasted butternut squash risotto, mascarpone, capers and chives

  • Roasted vine tomato soup, basil oil, sourdough croutons

MAIN COURSES

  • Pan-fried herb polenta cake, grilled courgette and aubergine, sunblush tomatoes, salsa verde

  • Moroccan spiced root vegetables, apricot and almond couscous, preserved lemon, coriander oil

  • Curried cauliflower, yellow lentil dahl, fried chickpeas, wilted spinach, burnt coconut

  • Suffolk gold, potato and poached pear pie, port reduction, braised leeks, walnut butter

DESSERTS

  • Dark chocolate cheescake, orange gel, yoghurt sorbet

  • Vanilla panna cotta, poached rhubarb, ginger crumble

  • Sticky toffee pudding, salted caramel, vanilla ice cream

  • Pavlova with lime curd and fresh berries