Our barn is a wonderful place, that you can make your own for a special occasion, get married here or just join us for a delicious meal.
In partnership with Chef Peter Harrison and our highly regarded team, you, your family and guests will enjoy tremendous food and exemplary, yet unobtrusive, service.
Brick Kiln Barn is a pretty venue in a lovely spot where we will work with you to achieve your perfect day, whatever the occasion.
Saturday Suppers comprise four delicious canapés and a few glasses of Prosecco followed by a three-course, seasonal set menu which can be adapted for special diets. A vegetarian option can be pre-selected for any course.
Chef Peter Harrison is renowned not only for his exceptional cooking skills but also for his inspired use of the best fresh local produce. His food is honest, elegant and delicious. And these ‘long table’ suppers are truly delightful occasions where diners sit together to share a celebration of wholesome local food, cooked to perfection. Peter is cooking for fellow chefs, press and sponsors at The Festival Chef Dinner – so this Saturday Supper is a great opportunity for you to experience and enjoy Peter’s delicious food.
Saturday 7th October, 19.30
Pumpkin, kale and parmesan salad, grilled sourdough.
Lincoln Red short rib beef, parsnip, seasonal slaw.
Baked chocolate fudge pudding, salted caramel ice cream.
Saturday 18th November, 19.30.
Steamed sea bream, mussels, chives, white wine.
Roast Creedy Carver duck, kale, beetroot and apple mash.
Tiramisu pavlova roulade.
Saturday 9th December, 19.30
Pheasant, quince, sprout kraut.
Roast rump of Westleton beef, greens, stuffed pappardelle with butternut squash and beef cheek.
Custard tart, Eccles cake ice cream.