Discovering the Art of Norfolk Food and Wine Pairings
Agriculture has long shaped both the landscape and identity of our county. Fertile soils, a dry climate and wide, flat fields have made the Norfolk ideal for farming over many centuries. Deep rooted in family tradition, many generations of farmers have worked hard to establish Norfolk’s reputation for quality produce.
The region’s fertile soils have long produced high-quality malting barley, underpinning Norfolk’s brewing heritage. With more than 50 breweries and hundreds of pubs, we’ve long been associated with beer. You've likely heard the tale that Norwich, our county town, once had a pub for every day of the year.
Wine, however, is a lesser-known part of Norfolk’s story. As vineyards like Winbirri Vineyard and Burn Valley Vineyard begin to take their place alongside Woodforde’s Brewery and Lacons Brewery, a growing local wine scene is emerging.
We’ve teamed up with Bert Blaize, award-winning sommelier, renowned consultant, published author, and proud owner of Norfolk Wine Cellar to uncover more for those interested in exploring local wine and ingredients.
Innovation and experimentation shaping wine in Norfolk
Making wine is a patient, considered craft, often taking years to refine. Subtle changes in weather, soil conditions, and technique can all influence the character of the final bottle – from sweetness to body and tannin, Bert explains.
That complexity hasn’t deterred Norfolk’s vineyards and winemakers, though. Instead, producers are working thoughtfully to create wines that reflect the county they’re proud to call home.
At Flint Vineyard, for example, the Charmat method has been refined for their sparkling rosé. Traditionally used to make sparkling wines, this faster, modern approach allows them to produce a high-quality wine more efficiently – making it easier to test, refine, and adapt local blends. This technique that has since gained nationwide interest, signalling Norfolk’s evolving role in shaping the future of wine.
Norfolk’s wine industry may still be young, but there are clear signs of creativity and transformation. As Bert concludes, early experimentation suggests a region willing to explore its potential and define its own identity in an international playing field.
Exploring Norfolk through food and wine, expertly paired by Bert
From dairy farms to independent producers, we're incredibly lucky to have such a rich landscape of local produce in Norfolk. With that in mind, we asked Bert for his favourite local pairings of this moment. Consider this an invitation to be inspired, explore and enjoy our region’s local flavours, whether you’re a long-time resident or curious visitor.
Mosel Riesling & Sea Sisters Whelks in Kimchi Sauce
Delicious, spicy, and bold whelks in a kimchi sauce that meets the cool clarity of a Mosel Riesling. The wine’s soft acidity lets the sea-kissed flavours breathe – fresh and delicately.
Harbour Red Vermouth & Darkroom Chocolate
Harbour Red Vermouth from Saltmarsh Spirits, with its coastal botanicals, paired with dark chocolate from Darkroom Chocolate offers a calm richness. Bitter-sweet warmth meets subtle herb and sea notes.
Mrs Temple’s Wells Alpine, Arancini & Pinot Noir
The mild creaminess of Mrs Temple’s Wells Alpine cheese complements the crispness of arancini. A Pinot Noir from Burn Valley Vineyard adds gentle red fruit tones, bringing earth and field together harmoniously.
Bungay Butter, Sourdough, Anchovies & Manzanilla Sherry
Finally, butter from Fen Farm Dairy on sourdough from The Craft Bakery, topped with anchovies and paired with Manzanilla Sherry. Salty and creamy, each sip and bite feels quietly complete.
An invitation to taste more of Norfolk, your way
To conclude, we asked Bert for his advice to those looking to immerse themselves more deeply in Norfolk’s food and wine scene. His answer was simple: taste more.
Bert encourages us to try new producers, unfamiliar flavours, and different pairings. Step beyond the bottles and brands you already know. The joy, he explains, is often found in discovery.
Just as importantly, enjoy it in good company – whether that’s with friends, family, loved ones, or even solo. Open a bottle at home, take it outdoors, or settle in a welcoming venue like Norfolk Wine Cellar. Context shapes experience, and wine is as much about memory as it is about taste. For Bert, one of his favourites is to share a bottle with family on Cley beach.
Our palates are often hardwired to resist the unfamiliar. New flavours can feel challenging simply because they’re new. Be brave. Be confident. What feels unusual at first may become a favourite over time.
We hope you feel inspired to seek out your own Norfolk favourites. When you discover them, do get in touch and share them with the Nor-Folk community - we’d love to hear about it.