Menus to suit you
and your occasion...

From smooth chicken liver parfait to dressed Harwich crab or tournedos of Scotch Premier beef with wild mushroom mousse, horseradish rosti and truffle jus, our chefs can turn their hands to all kinds of menu tastes and styles.

Traditional, classic, ethnic – the choice is all yours and our Chefs are more than happy to help you choose the perfect menu to suit the occasion and your budget.

Download the Le Talbooth function menu
(pdf 94kb)

Download The Pier banqueting menu
(pdf 45kb)

Download The River and
Weavers Room menu (pdf 67kb)

Download the Kesgrave Hall, the Mess and
Lodge menu (pdf 19kb)

Let us introduce you
to the Chef’s!

Ian Rhodes, Le Talbooth

Executive Head Chef Ian Rhodes heads up the team at Le Talbooth and is in overall charge of
Le Talbooth (River & Weavers Room and the Marquee) plus the Talbooth Catering events at our various venues. Head Chef at Le Talbooth is Tom Bushell while Jon Jones is the Talbooth Catering Head Chef.
Chris Oakley, The Pier at Harwich.

Chris Oakley heads the team at The Pier at Harwich. 2008 saw the 30th anniversary of
The Pier and Chris has been at the helm right from the beginning. Seafood is his speciality, its super fresh as much is landed in the harbour opposite The Pier – don't worry though if fish isn’t your first choice there’s plenty more to choose from in Chris's menus!
Sarah Norman and Ben Rush, milsoms.

Back to Dedham and Sarah Norman and Ben Rush are the Head Chef’s at milsoms. Mr G’s, the private dining room at milsoms makes a great venue for a smaller informal wedding party. Sarah is always too happy to help you choose your menu.
Stuart Oliver, milsoms Kesgrave Hall.

Stuart Oliver is our Head Chef at milsoms Kesgrave Hall. Stuart and his team champion all that is great about local Suffolk produce and his menus reflect this. The Mess, similar in style to
Mr G’s in Dedham is perfect for a smaller, informal gathering.
Head Chef Phil Eagle

On top of that we have Head Chef Phil Eagle, who gives support throughout the group to all the kitchens and helps to maintain the continuity of cooking in all our restaurants.

Our wedding tips...

Champagne or sparkling wine is a must at all weddings, but you also should consider serving one red and one white if the reception includes a meal or hors d'oeuvres.