Located on Suffolk’s Maple Farm, Pitch 2.0 ’embraces a relaxed, no-fuss, no-cutlery approach’ featuring Roman-style pizzas, frozen slushies, cocktails, and wine, in addition to its existing bakery offering of coffee, pastries, and gelato.
Norman’s Roman pizza is cooked in a tray at a much lower temperature than Neapolitan pizza for 10-12 minutes, resulting in a crispy bottom.
Pizza toppings at Pinch will reflect the seasons and include potato and rosemary; tomato, parsley and garlic; and tomato, fior di latte, sobrassada, basil and parmesan.
Built around the soil-centric farm where she’s based, ‘locality is at the forefront of everything Norman creates at Pinch championing the produce of her home county.’
“After working in the London restaurant scene for nearly a decade, Pinch gave me the opportunity to live out any chef’s dream – being on a farm, right next to the produce we use,” Norman says.
“Being limited by what is available locally has pushed me to be more creative, but everything starts with Maple Farm and what’s growing right under my feet. Expanding Pinch from a takeaway pastry shop into a proper café has also made the space more adaptable. Once we’re settled, I have plans to host evenings on the farm with chef friends from across the UK, something I feel is missing in the area.”
Located in an area of rural Suffolk where Norman grew up, Pinch launched in 2021 when Norman moved home from London, where she had been head chef of Woodhead Restaurant Group’s now closed Mayfair restaurant Emilia
