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.
Mussels with white wine sauce
For the sauce
• 1 head of fennel
• 500ml of white cooking wine
• 500ml of double cream
• 2 gloves of garlic – peeled
• 2 shallots peeled and roughly chopped
For the mussels
• 1 leek (julienned)
• 1 handful of chopped parsley
• 2 shallots finely diced
• 15 Brancaster mussels (cleaned)
In a saucepan place your fennel, garlic, shallots and white cooking wine. Place on the stove and reduce by half. Add your double cream and bring your mixture back up to the boil. Once boiling, remove from the heat and pass through a sieve into a separate saucepan. Place to the side whilst preparing your mussels.
Place your cleaned mussels, shallots and leeks into the white wine sauce. Place onto the stove with a lid on the saucepan. Once your mussels appear to open they are cooked. Next add your chopped parsley.
Serve in a bowl, top with parsley and serve with some crusty bread.