Food & Drink
Norfolk’s Edge
www.norfolksedge.co.uk Instagram: @Norfolksedge Facebook: Norfolk’s Edge
Alex Clare
Co-founder and award-winning head chef, Alex Clare, has been cooking up unique and memorable dishes across Norfolk for the past decade.
His dedication to the industry has gained him several awards, including Norfolk Chef of the Year 2017, along with an ongoing loyal clientele. His exclusive private dining service guarantees a personal culinary journey for your upcoming special event. It’s clear to see that Alex’s passion for food is recognised not only by the public, but hospitality professionals across the country.
Norfolk’s Edge – Winterton
Located on Winterton seafront and based in an Airstream, Alex Clare and his team offer food using only the freshest, locally sourced and sustainable ingredients. They also serve hot and cold drinks and sweet and savoury light bites. The menus change often so it is always a great idea to pay them a visit to see what’s on offer… you won’t be disappointed.
Private Dining by Alex Clare
A restaurant dining experience within the comfort of your own home or venue with your own private chef, Alex Clare. Within their unique private dining packages they offer a six course taster menu, using the finest local ingredients that they can get their hands on. Within the range of packages they can adapt the menu to add your personal touch for your private dining event. The front of house team work alongside Alex to deliver the best service possible in your own surroundings.
They provide use of their own crockery and cutlery as well as an individual menu card for each guest on the evening to keep. Each private dining experience is unique to you and can be customised to suit your party’s requirements.
Roasted Butternut Squash Soup with Goat Cheese
Ingredients:
• 3 butternut squash
• 5 large banana shallots
• 1 head of fennel
• 4 cloves of garlic
• 5 sprigs of thyme
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 2 tbsp olive oil
• 300ml white wine
• 2L vegetable stock
• Salt and pepper
Equipment:
• Chopping board
• Knife
• Roasting tray
• 2 saucepans
• Food processor
• Sieve
• Serving bowl
Method:
Preheat your oven to 200°C. Cut your butternut squash into 2cm cubes and spread out on your roasting tray with the thyme and garlic, then season with salt and pepper. Place the roasting tray into the oven, stirring the mixture every 10 minutes, until coloured and soft.
Meanwhile, roughly chop your shallots and fennel. Put them into a large saucepan with olive oil, stir them constantly until sweated and soft. Next, add your fennel and coriander seeds into the saucepan and leave for 1 minute. Add your white wine to de-glaze the saucepan and leave on a medium heat for 3 minutes.
Next add your vegetable stock and bring the mixture to the boil. Once cooked, remove your baking tray from the oven and place the butternut squash cubes, thyme and garlic into the saucepan. Allow your soup mixture to simmer for 40 minutes and then remove from the heat.
Blend your butternut squash soup in a food processor until smooth. If you wish, you can use a fine sieve to pass the soup through to achieve an extra smooth texture. Taste your soup and add salt and pepper to your desired taste.
To serve, spoon a good helping of soup into a bowl and then crumble your goat’s cheese over the top.
Tip: You could also add balsamic glaze and toasted nuts over the top for something different!
Edge Dine at home
Norfolk Edge are now offering a dine at home experience! All of the menus have been created focusing around using fresh and local ingredients. Each course has been specifically prepared so you can enjoy delicious food with ease from the comfort of your own home. Edge at home is available Wednesday to Saturday every week – please ensure a minimum of 48 hours notice is provided to book your required date to avoid any disappointment. This is a collection service from Norfolk’s Edge Winterton, Winterton beach car park, between 3.00pm-3.30pm on your chosen date.
Special Menu
£70 for 2
Nocellara olives
Maris piper crisps
Smoked house nuts
Parsley and garlic crevette prawns, Brancaster mussels, samphire and salsa verde
English beef wellington, serrano ham, sprouts, wild mushrooms, beef dripping potatoes and jus
Dark chocolate mousse, poached cherries, raspberry gel and hazelnut
Norfolk cheese, onion marmalade and handmade biscuits
Winter Dishes from
the beach at Winterton
Bacon & free range egg brioche bun
Chipolata sausages, red onion marmalade, Norfolk cheese and
free range egg brioche bun
Smoked salmon, avocado
and baby gem lettuce bagel
Butternut squash soup with goat’s cheese
Warm sticky toffee pudding