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.

Richard will be making Easter lamb scrumpets with a beautiful herb dressing and roasted baby gem. A different and unique dish to create with seasonal, spring lamb. Richard joins the hilarious Judi Love & food writer and presenter Shivi Ramoutar. Host Matt Tebbutt and wine expert Helen McGinn complete the line up. If you missed Saturday’s episode, then you can always catch up on BBC iPlayer – enjoy the show!  

Richard was delighted to be asked to give a cookery demonstration at The Wherry School, Norwich with a group of very enthusiastic students from Years 10 & 11 who are studying Hospitality & Catering. The eight students Richard worked with have Autism Spectrum Disorder and find that cooking has a really positive impact on them. On the menu, two incredible dishes – Scotch Quail Eggs with Wild Garlic Mayonnaise and a Marshmallow Cheesecake! Everyone did amazingly and had a chance to hear Richard’s story, his experience of working in hospitality and the

At this time of year with the seasons changing and temperatures creeping up, I’m always inspired to get outside. We use foraged ingredients throughout our menu at Benedicts and when we go on our family walks, we’re always on the lookout for nature’s snacks as we go round. Wild garlic is in abundance throughout East Anglia right now and it’s one of my favourite foraged ingredients. This gorgeous, green gift accompanies Ex Dairy Cow Sirloin on our menu at the moment and I’ve given you below a delicious recipe for Wild Garlic Pesto which to me, is the taste

Richard and Katja took on the North Norfolk Trek24 and hiked 24miles along our beautiful North Norfolk coast in aid of East Anglian Air Ambulance. It was a fantastic day and an incredible £48,057.89 were raised.

04/12/2020 from 10am Richard will be making a Cranberry Cheesecake and will meet total legend and British Astronaut Tim Peake and Chef, Presenter, Author and Writer Sabrina Ghayour. If you’ve missed it, no worries, you can catch up on the BBC iplayer.

Richard shares his favourite Christmas Stuffing Recipe. Happy Christmas and happy cooking. It’s said best results of the Christmas dinner are always achieved by drinking a glass ???? while cooking. Richard’s Christmas Stuffing  600g Sausage Meat 75g Diced Back Fat 30g Chicken Liver (trimmed, cleaned and diced) 1 small chopped Shallot & 1 clove of Garlic, sweated down 100g Breadcrumbs 50g Cranberry Sauce 25g chopped pre cooked or raw peeled Chestnuts 1 tsp French Mustard 2.5g Sea Salt 2.5g White Pepper 15g Chervil 15g Parsley 15g Tarragon (all herbs to be finely