Prom pupils entertained by our peacock!

Proms are a big part of life for school pupils these days. And a group of students and teachers from Berwick Academy enjoyed the unique setting of Ellingham Hall during their special event for leavers.

With a red-carpet welcome and mocktails for the group of 60 who made the short trip south, it really was a special occasion.

While you would expect students to enjoy the chance to “bust some moves” and let their hair down, no one quite expected that our resident peacock would be such a huge hit.

Head of Year Jess Angus wrote to us after a fantastic evening and said: “I do owe an apology to the resident peacock… I didn’t realise that a bird would fascinate the students as much as he did.”

The chapel was dressed in gold and black for the Prom and a Northumbrian hog roast fed the peckish pupils.

We had lots of fun welcoming the students. It was good to see them making the most of the fun photo booth, while others took the opportunity to chill in our reception rooms and out in the grounds.

Jess added: “Our Prom was amazing, and I honestly cannot thank your staff enough for the trust and professionalism you had with the students and myself.

“The students had the ‘run of the place’ and they really liked the ability to be able to go and sit somewhere quiet, wander around outside, chill on the roof terrace or have a good dance on the dance floor. I’ve always highly rated Ellingham Hall as a venue and it has exceeded any of the high expectations.”

We’re always happy to make a Prom something extra special! What else would you expect at Ellingham?

With great food options from only £15 per person, a seamless service and space for up to 140 students and staff, we’ll help make your prom, a night to remember! 

To request more information on our prom packages, please call the team on 01665 568118 or email info@ellingham-hall.co.uk

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Chef’s Dish of the month – August

Plum Clafoutis and Clotted Cream

Cook Time – 20-30 mins

Serves – 8 persons



900g x British ripe plums

4 x free range eggs

1 x teaspoon of vanilla extract

2 x heaped tablespoons of plain flour

100g x whole milk

150g x double cream

50g x caster sugar

50g x flaked almonds

20g x clotted cream



  1. Pre heat oven to 160°C
  2. Grease the inside of the ramekins with butter then roll sugar around and coat well
  3. Cut each plum into 8 pieces and remove the stones
  4. Share the plum pieces out between all 8 ramekins or small pots
  5. Whisk eggs until fluffy, then add all the other ingredients and mix into a smooth batter
  6. Place ramekins onto a baking tray and fill them ¾ full with batter mixture
  7. Top with flaked almonds and place in an oven for 20-30 mins until they are cooked in the middle
  8. Take out of oven, cool then serve with clotted cream


November Wedding Open Afternoon

Join us for our Open Afternoon on Sunday 24th November from 2pm till 4pm and explore the multi-award winning, elegant and entirely exclusive Ellingham Hall.

open day registration