Renowned throughout the region for its excellent menus, locally sourced ingredients and first class waiting staff, relax and enjoy them for yourselves during your stay at Yaxley Hall.

On arrival, enjoy an informal supper together and discuss your plans for the weekend, then retire to bed; full in the knowledge that a traditional Country House breakfast awaits you the following morning, at an appropriately late hour!

On Saturday evening, why not take the opportunity to dress for a formal dinner, enjoyed in the intimacy of our private Dining Room preceded by Champagne and canapes in the Drawing Room and followed by coffee and liqueurs in front of the Study fire.

Before your departure on Sunday afternoon, a buffet brunch served in the Dining Room gives time to reflect on a glorious weekend of sheer indulgence and relaxation.


We are always happy to tailor your meals to suit your needs throughout the weekend, whether you prefer formal dining or a more casual style and will gladly discuss any particular dietary requirements that may need to be accommodated.

Suggested favourite dishes for dinner include

Fresh Lobster and Leek Soup
Smoked haddock and salmon fishcakes with creme fraiche tartare
Roast Langoustines with Pernod mayonnaise
Sweet potato and cumin soup
Tomato and basil cheesecake with Orkney oatcakes
Roast Portabello mushrooms filled with blue cheese, flaked almonds and green broad beans.

Breast of chicken cooked with a grape, madeira and green peppercorn sauce.
Fillet of salmon roasted with a horseradish crust and served with a chive sauce
Fillet of smoked haddock topped with Welsh rarebit served on a bed of dressed plum tomatoes
Sea Bass with sautéed wild mushrooms and a carrot confit
Guinea fowl pot roast with red cabbage, garlic and juniper
Filo pastry parcel of mushrooms with red wine sauce topped with caramelised shallots

Raspberry meringue roulade with raspberry sauce
Yaxley Hall bread and butter pudding
Limoncello and blueberry tart with marsala blueberry compote
Apple and Quince tart with Medlar jelly
Brandy snap basket with poached pear and "coulis de cassis"
Chocolate mousse tart with heavy cream