Mum’s love to be pampered, to be wined and dined. So why not show her how much you care with an unforgettable mothers day experience at Seckford Hall Hotel.

Choose from:

Lunch in our beautiful hotel restaurant. Three sumptuous courses at £29.50 per person - see menu on the right.

Stroll in the hotel gardens before or after your lunch and take in the wonderful setting.

Dinner in our beautiful hotel restaurant. Three sumptuous courses at £27.50 per person

Or for a less informal lunch why not enjoy the relaxed atmosphere of The Club Restaurant. Set in the unique surroundings of a magnificent 1550’s converted Tudor tithe barn, adjacent to the hotel,  the restaurant serves delicious home cooked meals and snacks.

Why not treat your mum to an overnight stay for just £40!

When booking two guests or more for dinner on the Sunday evening. This fantastic offer also includes use of our leisure facilities. In truly unique surroundings, our courtyard leisure facilities are set inside a magnificent 1550's Tudor Tithe barn, which is adjacent to the hotel.

For sheer relaxation enjoy the crystal clear waters of the large swimming pool and Spa Bath. (Leisure Club closes at 7pm on a Sunday) We also have a health and beauty salon with a qualified beautician. Our resident beautician offers treatments which would really round off a wonderful stay for your special mum.

Gift vouchers are also available for the restaurant, accommodation and beauty treatments. Please enquire for details.

Mother’s Day Lunch Menu - Sunday 14th March 2010

£29.50 per person

STARTERS
Sweetcorn and Leek Chowder
with cheese straw

Mosaic of Salmon, Smoked Haddock and Monkfish
with roasted seaweed salad

Rosette of Seasonal Melon
red berry sorbet and exotic fruit compote

Smoked Chicken Caesar Salad
with a tempura of anchovies

Open Tart of Goats Cheese
with black olive, beef tomato and roquette salad

MAINS
Roast Sirloin of Rare Breed Beef
Yorkshire pudding and wine sauce

Assiette of Seafood
with linguine pasta and herbed champagne sauce

Loin of Suffolk Pork Cutlet
with “bubble and squeak” and Aspall cider sauce

Confit Leg of Gressingham Duck
with apple coulis, orange and Cointreau sauce and wilted greens

Open Lasagne of Oriental Vegetables
with a lemon grass, coconut and sweet chilli sauce

DESSERTS
Selection of Desserts from the Trolley or Hot Dessert of the Day