The BBC’s Great British Menu has become a British institution and this beautiful compendium of recipes celebrating 20 years of the programme has been released. Richard won 2 courses in the class of 2015 and cooked for a glorious banquet marking 100 Years of The Women’s Institute at The Drapers Hall in London. Richard’s “Inspiring Women Dessert: Summer Trifle and DIY Victoria Sponge Cocktail” is included in the pages of this amazing new book, alongside many of our nation’s best chefs who are at the top of their game, representing the highest

A beautiful autumnal recipe using hedgerow blackberries in two ways. A delight for any cosy supper party or comforting Sunday lunch pud.  Always a pleasure to contribute to Places & Faces Magazine and you can find the recipe by clicking here. Enjoy!

Richard talked to Fused Magazine all about his passion for Norfolk and his commitment to supporting local businesses and the community. He discussed our seasonal, locally-sourced menus here at Benedicts which reflect his love for foraging and Norfolk’s outstanding produce, as well as his inspiration for his dishes and his favourite spots in our beautiful city of Norwich. You can read the article here.

Tune in to BBC iPlayer to catch up on Saturday Kitchen Live from Saturday 13th July 2024! I cooked up a storm with a vegetarian celebration: Holly’s Radish Tart which was inspired by my eldest daughter. This beautiful dish is proudly back on our current menu. Alongside the tart I served a refreshing Summer Salad that features broad beans, peas, baby gem, nourishing seeds, lots of fresh herbs and salty feta. It is delicious on its own or as a side to practically anything! I was joined by Chef, Restaurateur & Presenter,

Richard cooked up a beautiful dish on BBC Saturday Kitchen Live last weekend! A celebration of a beautiful fish and a real show-stopper; Salt Baked Seabass served with Beurre Blanc and some local Norfolk delicacies. Richard was joined by Chef Andi Oliver and special guest Stephen Mangan as well as recent BBC Great British Menu dessert winner, Kirk Haworth. Host Matt Tebbutt and wine expert Helen McGinn completed the line up. If you missed the show, you can catch up now on BBC iPlayer!

We feel honoured to have been chosen by The Good Food Guide as one of only “15 Restaurants with Exceptional Warmth” in the UK. We are so grateful for this recognition as creating a hospitable, warm atmosphere so that our patrons feel welcomed and treated is one of our main ethos’ at Benedicts. You can read the article here.

RESTAURANT OF THE YEAR FRONT OF HOUSE EXPERIENCE We are absolutely thrilled, humbled and overwhelmed at winning in two categories at the prestigious Norfolk Food & Drink Awards 2023! We had an incredible time at the wonderful ceremony which was a celebration of true joy and the very best of Norfolk’s food and drink producers and providers. A heartfelt thank you goes to the team here at Benedicts who work so hard, as well as our loyal and encouraging customers who love what we do and continuously support us – THANK YOU!

Did you catch Richard on Saturday Kitchen Live last weekend? Richard created a beautiful autumnal dish of Grilled Aubergine with Miso Vinaigrette and Pickled Plums. He was joined by host Matt Tebbutt, comedian and presenter Sara Pascoe, plant-based chef Gemma Ogston, Britain’s best sourdough maker Rick Marlow and wine expert Olly Smith.  If you missed Saturday’s episode, then you can always catch up on BBC iPlayer!

Benedicts has been listed in The Good Food Guide as one of just 40 restaurants (and one of only two in Norfolk) highlighting the best set lunches in Britain for under £40pp. The Good Food Guide said: “This is a first-rate restaurant in the heart of Norwich, and a cracking-value spot for lunch too.” Myself and the whole team put as much care, thought and attention into our set lunch as we do our full tasting menus. We are delighted to be recognised by this prestigious guide and extremely proud of our

Richard was interviewed last week for the fantastic Great British Chefs to talk all things barbecue. This article gives excellent insight into using the barbecue for maximum flavour profiles as well as tips and advice on cooking with fire. You can read the article here.