Why not take advantage of our #Early Bird Christmas lunch offer ? From 24th November - 12th December we are offering a lunch set Christmas lunch 2 courses £15.95  or 3 courses £19.95

The Library is one of the most central, functional places in the city centre, offering groups of as little as 12 or as large as 180 the opportunity to hold an event in one of Norwich's most iconic restaurants.  Whether you wish to dine discreetly in one of our private hire dining rooms, or even book out the entire restaurant, we are confident that we can deliver a truly unique experience. 

 We have two menus for large groups which offer both a set menu and also the option of a buffet. Alongside this we have an extensive wine list and also a cocktail menu that can add that extra sparkle to your event.

If you wish to inquire about booking such an event, do not hesitate to contact us on:

 

thelibrary@rafflesrestaurants.co.uk

 

or alternatively call us on

01603 616606


We have menu's for large group bookings to follow which can be seen below. 

Buffet menu. Bowl food & Large party set menu


A 10% suggested service charge will be added to final bill for parties of 10 or more 

Minimum of 20 people 


Ideal for Parties of 10 or more 10% suggested service will be added to final bill


    #7 Days of Christmas #Chef Nigel Raffles  The Library Restaurant Norwich     Chestnut stuffing 6-8 people Ingredients   1kg un sweetened chestnut purée 300g good quality sausage meat 2medium onions chopped 4 cloves of garlic crushed 3 heaped tea spoons of mixed spice Pinch of ground chilli 1 egg Sprig of thyme Oil Seasoning Method   Sweat the onions and garlic in a little oil and the sprig of thyme add the spices cook for a minuetsor two then cool removing the thyme Place sausage meat, chestnut puree in a bowl with the onion mixture  And egg mix thoroughly season to taste Roll into a fat sausage  using a double layer of tin foil squeeze the ends so it looks like a cracker. Place in a deep sided roasting tray with an inch or two of water cover with tin foil sealing the dish tightly and cook in a moderate oven for around an hour, it is cooked when you put a skewer in the middle it comes out very  hot .cool then reheat in the oven or microwave (remove tin foil if you do)once reheated you can serve in a dish or from the inside of the cooked turkey     #7 Days of Christmas #Chef Nigel Raffles Brussel sprouts with cranberries and chestnuts Ingredients Brussel sprouts   6-8 people 500g Brussel sprouts(not to big) 100g cooked chestnuts 70g home made cranberry sauce 60g Butter Salt and pepper Method Heat a large thick bottomed pan with the butter till it foams add the sprouts (there should not be more than two layers of sprouts)cook on a high heat till the outside of the sprouts starts to go brown (the sprouts must not be mushy)gently crush the cooked chestnuts add to the sprouts (they should be large pieces) check the seasoning then add the cranberry sauce in blobs around the pan mix briefly and gently (you must see the pieces of chestnut and cranberry)place in a serving dish to reheat or serve     #7daysofChristmas receipes  

 

 

#7 Days of Christmas #Chef Nigel Raffles

 The Library Restaurant Norwich

 

 

Chestnut stuffing 6-8 people

Ingredients

 

1kg un sweetened chestnut purée

300g good quality sausage meat

2medium onions chopped

4 cloves of garlic crushed

3 heaped tea spoons of mixed spice

Pinch of ground chilli

1 egg

Sprig of thyme

Oil

Seasoning

Method

 

Sweat the onions and garlic in a little oil and the sprig of thyme add the spices cook for a minuetsor two then cool removing the thyme

Place sausage meat, chestnut puree in a bowl with the onion mixture

 And egg mix thoroughly season to taste

Roll into a fat sausage  using a double layer of tin foil squeeze the ends so it looks like a cracker. Place in a deep sided roasting tray with an inch or two of water cover with tin foil sealing the dish tightly and cook in a moderate oven for around an hour, it is cooked when you put a skewer in the middle it comes out very  hot .cool then reheat in the oven or microwave (remove tin foil if you do)once reheated you can serve in a dish or from the inside of the cooked turkey

 

 

#7 Days of Christmas #Chef Nigel Raffles
Brussel sprouts with cranberries and chestnuts

Ingredients

Brussel sprouts   6-8 people

500g Brussel sprouts(not to big)

100g cooked chestnuts

70g home made cranberry sauce

60g Butter

Salt and pepper

Method

Heat a large thick bottomed pan with the butter till it foams add the sprouts (there should not be more than two layers of sprouts)cook on a high heat till the outside of the sprouts starts to go brown (the sprouts must not be mushy)gently crush the cooked chestnuts add to the sprouts (they should be large pieces) check the seasoning then add the cranberry sauce in blobs around the pan mix briefly and gently (you must see the pieces of chestnut and cranberry)place in a serving dish to reheat or serve

 

 

#7daysofChristmas receipes  

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