Winery Masterclass

Two Saturdays per month | 10am-12pm or 2pm-4pm | £35pp | 90 minute tour 

Calling all wine geeks, this fully dialled-in, dialled-up tour is for you. Usually there’s so much more we could say when we’re in the winery chatting, but we don’t want to overload.

Dates available to book from March - September.

22nd & 29th March, 12th & 19th April, 3rd, 17th & 31st May, 14th & 21st June, 5th & 19th July, 9th & 30th August, 13th & 20th September

So we’ve decided to dedicate a couple of sessions each month exclusively to smaller groups with a thirst to know much more - specifically about what happens in the winery. This is your chance to get a detailed insight into what we do at Flint, from harvest day, to pressing, winemaking, maturation and blending. We’ll see the lab, bottling room and barrel room too.

And of course there will be wines to taste. During the tour there will be the rare opportunity to sample straight from the tank, and the final part of the tour is your guided tasting through four of our current favourite wines. Sound good to you?

Stay for Lunch?

We’ve expanded and improved our lunch offer this summer, we really look forward to showing off the new menus. 

Most weeks we will alternate between a refreshed Grazing Board lunch, or a 2-course lunch (main & pud) that changes monthly.

Weather permitting, this table service lunch will be served in our garden overlooking the vines, otherwise we’ll decamp to the comfort of our traditional Norfolk barn.

Grazing Boards

We’ve redesigned our amazingly popular locally sourced lunches for 2025. Our Spring & Summer Saturday lunch Grazing Boards are now created just by chef Alex Firman from locally sourced ingredients. 

The board will change throughout the summer, and generally includes some home cured salt beef or pork rillets, locally sourced cheeses, salmon gravadlax or smoked anchovies, plus a selection of olives, chutneys, pickles, and savoury biscuits.

2-Course Lunch

We’ve been working with chef Alex Firman since our winter 2024 tours, and the menus for this spring summer are sounding fantastic. Seasonal and vibrant summer lunches that celebrate local Norfolk produce with a Mediterranean twist.

There will be a set-menu for everyone each week, rotating monthly. 

Example 2-Course Lunches:

• Parmesan breaded corn fed chicken, baked aubergine, sweet onion sauce, green beans. Followed by; Rhubarb fool & poppyseed shortbread.
• Asparagus, pea, broad bean & spinach Risotto, whipped goat curd & chive gratin. Followed by; Set lemon cream, fresh strawberries, meringue & pistachio.

We’ll send through the specific menu for your booking by email in advance of your visit. We can of course cater for allergies and vegetarian or vegan guests, please let us know when booking any dietary requirements or allergies. 

Important Information

Both 10am or 2pm starts will meet at our cellar door to sign in. 

The masterclass lasts around 1 hour plus the guided tasting. 

We’ll be in the winery for the duration of the tour and tasting, there will be opportunities to sit or perch if you need to.