Boarding House Halesworth

11/02/2024

What a wonderful day x

The faces who all make it work and out on our ‘Christmas’ meal!
(Minus Jo and Julie …..who couldn’t make it)

These guys keep the wheels turning allowing us to flow with our crazy ideas - we can’t thank them enough for their hard work, being totally supportive and adaptable in all situations!

We were treated to a fantastic brunch and cocktails from the brilliant who took us to Mexico with a homemade tortilla Huevos Rancheros to a stunning Suffolk beef hash with poached eggs and hollandaise. Finished off with homemade waffles and pancakes and washed down with a generous amount of cocktails! We could have sat there all day!
Here’s to 2024 !
Look out here we come!

01/02/2024

Apologies to all this evening…x close this evening…x back open Friday, Saturday & Sunday 😉

Suffolk pork belly hash pictured above…x servicing this Sunday for brunch. Off to have a hot toddy…x

26/01/2024

We are so very blessed with our talented neighbors here in Halesworth…🐰 Thank you for the beautiful work Mr Perkins…x

17/01/2024

Thank you every one for having us on the show…x
What a good time 🐰

31/10/2023

Spooky hotel this evening….🎃

-house

11/10/2023

New dish for the season…
Passion fruit pavlova with coconut sorbet …x What are you doing this weekend???

07/08/2023

Love the colours of heritage tomatoes and the flavours! Partnered with whipped goat’s cheese, pomegranate vinaigrette & hazelnut dukkah.

06/08/2023

Suffolk Flat Iron of beef, fine beans, Mrs Temple’s Bingham Blue cheese, jus and hand cut chips of course.

23/06/2023

What a lovely evening here in Halesworth….
Nice guests up from Essex we’re very happy with our daube of Suffolk beef….😀what a great start to the weekend…x

09/03/2023

King prawn and smoked haddock crumble…
A favourite here. We love this dish so much as it is versatile and delicious.
We make a nagé using a traditional French technique where we sauté fennel and shallots, add spices (we change it up), deglaze with white wine (this is where using leftover wine comes in handy when cooking at home) finish with double cream and season to taste.
We then add prepped seafood such as scallops, prawns, haddock, cod cheeks. Plate and finish under the grill with savoury crumble topping or a herbed crumb. (You could skip this or use a brûlée torch.) Garnish with blanched samphire and roe. Et Voila!!
Or you just come here and have us make it for you 😉

08/03/2023

Five stars ⭐️⭐️⭐️⭐️⭐️
Thank you to the team for all their efforts that make this possible.
Rawr🐯

21/02/2023

Good eats….

Winter squash hummus with flat bread

Salmon fish cake with chorizo tomato jam

Chicken breast with red wine figs

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