Enjoy an unforgettable Easter experience at Seckford Hall Hotel
What are the components of a great Easter break? How about relaxed comfy surroundings, beautiful spring gardens and great food? If that sounds good to you then Seckford Hall Hotel is the ideal escape!
Why not take advantage of the two weeks school holidays and enjoy a short break with the family.
There are also plenty of places to enjoy whilst visiting Suffolk, from walking and cycling to long strolls along one of Suffolk’s glorious stretches of coastline.
Gift vouchers are also available for the restaurant, accommodation and beauty treatments. Please enquire for details.
Easter Special Offers
Easter Weekend - Friday/Saturday 2&3 April 2010
Stay for 2 nights on our inclusive dinner, bed and breakfast tariff and Sunday night accommodation is free when you book dinner in our hotel restaurant (3 course minimum applies)
Sunday Restaurant Retreat - Sunday 4th April
Two guests booking dinner in our Seckford Dining Room will qualify for our special room only rate of just £40.00!!
Why not extend your weekend break? 3 course minimum applies. Limited availability Easter Weekend - please contact reception.
Bank Holiday Monday Restaurant Retreat - 5th April 2010
Two guests booking dinner in our Seckford Dining Room will qualify for our special room only rate of £40.00!!
Why not extend your weekend break? 3 course minimum applies.
Club Restaurant
The Club Restaurant situated in a beautiful Tudor tithe barn within the grounds of the hotel, is open all day serving light lunches, daily specials and bistro type food by evening. Open to non-residentsEaster Sunday Menu - 4th April 2010 - £29.50 per person
Wild Mushroom Soup
with a scent of Madeira
Duo of Home-Cured Salmon
With celeriac remoulade and vierge dressing
Terrine of Melon, Mango and Papaya
presented on a champagne jelly and a citrus sorbet
Duck and Foie Gras Parfait
with house chutney and melba toast
Smoked Cod Brandard
with watercress mayonnaise and toasted soda bread
* * *
Roast Saddle of Lamb
centred with a redcurrant and apricot farce
and finished with a roast sweet garlic sauce
Pan Fried Wild Seabass
