Available for collection Wednesday to Sunday from 11am to 2.30pm. Order up to seven days in advance.
Richard Hughes Ready Meals
Richard’s French Classics; the food he loved to cook, and eat! Please note this selection of dishes will change throughout the coming weeks, so if you fancy it...order it today! Our ready meals are designed for you to decant into a casserole dish or a saucepan, pop into the oven or heat on the stove, sit down, watch TV for half an hour or so and then serve and eat. It’s as easy as that!
Duck Confit, braised lentils, bacon and fresh herbs
Large, Confit Barbary duck leg, slow-cooked until meltingly tender, makes this French classic Richards desert island dish. Served on a bed of green lentils braised with bacon lardons, root vegetables and loads of fresh herbs. Finished with red wine and Cognac.
Served with a side of French style peas
Ingredients; Duck leg, bacon, green lentils, onion, garlic, carrot, celery, leek, swede, parsley, tomato, thyme, sage, rosemary, red wine, Cognac, bay leaf, olive oil, lard, bay leaf
Allergens; sulphates, celery
Burgundy-style beef bourguignon
Norfolk beef, from the farm of our favourite butcher DJ Barnard of Shropham, South Norfolk, is gently cooked overnight with copious amounts of red wine, smoked dry-cured bacon, onions and mushrooms. Comes with portion of French-style peas.
Beef, smoked bacon, red wine, mushrooms, onion, celery, carrot, leeks, garlic, flour, vegetable oil, butter, thyme, bay leaf
Allergens; flour (gluten), sulphates, celery, milk
Defrost in the fridge (approx. 24 hours)
Tip the beef into a casserole dish or heavy bottomed saucepan. Place on a low heat to gently bring the dish to a low simmer. Put the lid on and place into a pre-heated oven (160c 320f Gas 4) for approximately 25 minutes.
NORMANDY CELERIAC, APPLE AND CIDER CASSEROLE WITH HERBY DUMPLINGS
A delicious hearty meat-free Winter warmer. A real favourite in our house, and yes…it has dumplings!
Comes with a side of French-style peas.
Ingredients; Celeriac, carrot, onion, leek, potato, garlic, cider, apple, mustard, prunes, vegetarian suet, baking powder, parsley, thyme, rosemary, flour, salt, pepper, bay leaf
Allergens; milk, eggs, mustard, gluten, sulphates. Suitable for Vegetarians
Defrost in the fridge (approx. 24 hours)
Tip the stew into a casserole dish or heavy bottomed saucepan. Place on a low heat to gently bring the dish to a low simmer. Put the lid on and place into a pre heated oven (160c 320f Gas 4) for 30 minutes. Serve.
Chicken and Ham Pancake
This is one the first dishes Richard Hughes learned to make during his first job at The Imperial Hotel in Great Yarmouth. The dish remains on the hotel’s menu and, of course, is a best-seller at The Assembly House!
Chicken and ham bound with a classic velouté sauce finished with double cream and chopped parsley. Wrapped in a pancake and topped with more double cream and mature Cheddar cheese
Fresh chicken, ham, butter, flour, chicken stock, double cream, salt, pepper, fresh parsley, mature Cheddar cheese, eggs, vegetable oil, milk
Allergens: gluten, egg, milk, celery
Our Posh Cheese on Toast mix V
For those of you who simply can’t live with out it...we are here for you!
A little tub of our Norfolk rarebit, enough for two to four generously-laden slices of toast!
Mature Cheddar, Mrs Temple’s Smoked Walsingham, Woodforde's Wherry beer and Colman's Mustard all made into the most luxurious toast topper imaginable. It’s also great as a topping for smoked haddock, jacket potatoes or use as a fondue-style dip.
Minimum weight 150g
Ingredients; mature Cheddar, Walsingham Smoked cheese, butter, flour, milk, Woodforde’s Wherry, Colman’s English mustard, wholegrain mustard, salt, pepper, fresh parsley
Allergen: Milk, flour (gluten), mustard, sulphates
Three Cheese Daupinoise Potatoes
A generous side of slow-cooked potatoes, with loads of onions, chicken stock, fresh rosemary
Ingredients; Emmenthal, Gruyere, Cheddar, Potatoes, cream, garlic, bay leaf, butter, salt and pepper
Defrost for approximately 24 hours in the refrigerator. Place in a pre-heated oven 160c or Gas mark 4 for 30 minutes. Potatoes, should be bubbling around the edges and golden.
Mark Mitson's bread and Butter Pudding
Having spent two decades working in the finest hotels in the land - including as head pastry chef at Claridge’s and in the West End, Switzerland and Austria – Mark, our resident pastry genius, offers these Great British classics.
My own personal favourite! The lightest of custards with bread, butter, double cream, marmalade and a tot (or two!) of whisky
Ingredients; White bread, eggs, sugar, butter, milk, double cream, sultanas, orange, whisky
Allergens: flour (gluten), eggs, milk
Sticky Toffee Apple Pudding
Comfort in a bowl, autumnal flavours with a sticky toffee sauce that will warm you from the tip of your toes to the top of your head!
Ingredients; Flour, eggs, butter, apples, dates, baking powder, sugar, cream, sea salt
Allergens: Flour (gluten, eggs, milk)
Finger sandwiches of, Honey-roasted ham and grain mustard, Egg mayonnaise and cress, Smoked salmon, cream cheese and black pepper, Mature Cheddar cheese and Bramley chutney
A smoked paprika and cream cheese muffin, a Cheddar, chive and Colman’s Mustard scone, Parmesan custard, Parmesan and pistachio shortbread, Binham Blue, red onion and cranberry tart and Assembly House sausage roll
A selection of three local cheeses; the best of Norfolk! Pickled grapes, apple chutney, Miller’s Damsel crackers. All carefully guarded by a sugar mouse!
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The Assembly House
For all general enquiries including wedding, private dining, corporate or questions about the House please use the form below and our team will aim to get back to you within 48 hours.