Adam Baker and Jack Forman of North Norfolk Catering Company are the inside catering arm of Sussex Barn, Burnham Market. Having worked at some of Norfolk’s top restaurants, including Michelin starred Morston Hall, Titchwell Manor, The Orange Tree and Cley Windmill. Adam excels in patisseries, desserts, and confectionery, however his talents truly lie in his breadth of culinary expertise. Jack with his passion and modern day techniques, combined with his knowledge and fusion of flavours, make for the perfect catering team in North Norfolk. With their wealth of knowledge, and keen palates, they can create a beautifully bespoke banquet or a delicate fine dining experience.
Before you make any other arrangements, Adam and Jack like to have a detailed menu planning meeting with all their clients to build and advise on the menu to perfectly match all your individual requirements and special requests.
As they like to ensure the freshest seasonal produce, their menus do vary according to the time of year.
For more details please contact Adam Baker directly. Contact details Adam Baker : 07946764922 Email firstname.lastname@example.org
Taster sessions can be arranged. Prices on request. Starters -- English Asparagus (If available) Smoked bacon Scotched Quail Egg Hollandaise ~ Locally Smoked Salmon and Leek Tartlet ~ Pressed Hamhock Pickle Homemade Bread ~ Locally Smoked Haddock and Leek Chowder Homemade Bread ~ Chicken Liver Parfait ~ Norfolk Seafood Cocktail ~ Soup (of your choice) ~ Local Crab Cakes Chili Lime Coriander ~ Local Potted Shrimp ~ Goats Cheese Parfait Balsamic Basil Tomato ~
Main Course -- Loin of Lamb Haricot Beans Spinach Beetroot ~ Roast Sirloin/Rib of Beef Fondant Potato Onion Puree Watercress ~ Baked Salmon Norfolk Peer Potatoes Kale Tomato Butter Sauce ~ Pan roasted Cod Spinach Watercress Wild Mushroom Parmentier Potatoes ~ Duo of Pork Savoy Wild Mushrooms Smoked Mash ~ Filet of Sea bass Green Beans Tomato Olive Chorizo Norfolk Peer Potatoes ~ Butter Roasted Celeriac Artichoke and Watercress Lemon Beurre Blanc ~ Shallot and Thyme Tart Au Tan Potato Puree Redcurrant Madera ~