Crispy ham hock and mustard balls served with apple and Norfolk cider puree

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Wild mushroom and tarragon arancini

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Thai spiced Cromer crab cakes served with a sweet chilli dip

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Norfolk Smoked Dapple and cauliflower croquettes

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Slow cooked lamb bonbon

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Chorizo quail scotch eggs served with a smokey aioli

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Butternut squash, thyme and Binham Blue tartlets

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Tomato, olive and basil compote on a ciabatta bruschetta

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Seared beef fillet, salsa verde

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Lemon and dill tempura prawns with tzatziki

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Beetroot, orange and horseradish cured salmon, pickled cucumber

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Lemon and basil posset tartlets

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Strawberry fudge topped with lime curd

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Vanilla doughnuts with dark chocolate sauce

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Blackcurrant marshmallow

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Millionnaires mousse

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