Food & Drink

Norfolk’s Edge         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.

Norfolk Dapple Cream


• 150ml full-fat milk

• 150ml double cream

• 2 cloves of garlic

• 2 sprigs of thyme

• 8g Norfolk dapple cheese (grated)

• 4 egg yolks

• Salt to taste


• Whisk

• Wooden spoon

• Fine sieve

• 2 saucepans

• Cheese grater

• 1 pouring jug


Place the milk, cream, thyme and garlic into a saucepan and place onto the stove on a medium heat. This infuses the thyme and garlic. Once the mixture is warm and has infused for 5 minutes add the egg yolks and whisk well.

Next add the cheese and with a wooden spoon, stir the mix over a medium heat until it thickens into a custard like consistency and then season with salt.

Using your fine sieve pass the mixture into the pouring jug and dispose of the thyme and garlic that is caught in the sieve. You are now ready to serve your dish. You can enjoy your Norfolk dapple cream like a soup with a piece of crunchy sourdough bread for dipping. Alternatively if you are feeling creative why not try to pair it with some local produce. Use girolle mushrooms and shallots as a pre-starter, this combination is featured on Alex’s amazing private dining menu.

Sticky Toffee Pudding


• 2 whole free-range eggs

• 170g dates

• 170g caster sugar

• 170g of self-raising flour

• 1 tsps bicarbonate powder

• 115g salted butter

• 590ml water


• 2 saucepans

• 1 mixing bowl

• 1 tray lined with parchment paper

• Blender

• Whisk


Preheat the oven to 180°C. Place the dates and water into a saucepan and boil until they’ve softened. Place the butter into a second saucepan on a high heat until it starts to foam, then remove from the stove.

Decant the water and dates into a blender and blend to create a smooth consistency. Pour the mixture from the blender into a mixing bowl. Next, whisk in the foaming butter. Crack the eggs into the bowl and whisk well. Then add the caster sugar to the bowl and whisk thoroughly. Add the self-raising flour and whisk again. The bicarbonate powder then goes into the bowl, whisk for 10 seconds.

Pour the mixture into your lined tray and place into your preheated oven for 30-40 minutes.

Tip: To check when the mixture is cooked place a cocktail stick into the pudding, if no mixture sticks to the stick… it’s cooked.

Caramel Sauce 

(for the topping)


• 100g caster sugar

• 100g salted butter

• 120ml double cream


In a saucepan add the sugar and place onto the stove on a high heat. Take the sugar to a deep brown colour and add the double cream. Whisk well until all of the double cream is combined.

Remove the pan from the stove and add the butter in small amounts, stirring continuously until the sauce has thickened. Pour the caramel sauce over the sticky toffee pudding and allow to cool. Then slice into portions and enjoy!

Festive Private Dining

To make the festive period extra special for yourself and loved ones this year, Norfolk’s Edge has introduced a festive menu running from  1-23 December 2021.

Contact their team directly  to check availability!

Festive Menu


Butternut squash, goats cheese, mushroom and parsley

Norfolk black turkey, beef dripping potatoes, pancetta, sprouts and red wine jus


English fillet of beef
(£5pp supplement)

Christmas pudding foam, cinnamon and oat

Duo of Norfolk cheese, crackers and onion marmalade

Double chocolate, hazelnut and salted caramel

From £95 per person. 50% deposit taken upon booking.

Dishes from the beach at Winterton


Nocellara Olives

Garlic Corvette Prawns

Butternut Squash Soup, Baron Bigod Cheese, Chive


Cod Cheeks, Chorizo, Samphire, Creme Fraiche

Sea bass, Leeks, Skin-on-fries, Salsa Verde.

Charred Halloumi, Parsley Hummus, Tomato, Baby Gem Lettuce

Something Sweet

Warm Sticky Toffee Pudding

Triple Chocolate Brownie, Salted Caramel

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