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

Richard is part of the fantastic series “My Greatest Dishes” on the UK Foodnetwork Channel. His episode will be shown on Wednesday the 16th of October at 9pm. It’s a must watch! He will be preparing, cooking and talking about his greatest 4 Dishes, that have made him who he is today. Other chefs in this series are: Prue Leith, Tom Kerridge, Michel Roux Jnr., Angela Hartnett to name a few. Tune in 🙂

We are thrilled to bits to have won this incredible local Award in the category ‘Best Restaurant’ Thank you so much to our wonderful customers and everyone that voted for us. We are entirely grateful and love to be named Favourite in the County ❤️

To celebrate the launch of Wildcraft Brewery’s newest Ale ‘Wildcat’ and the beginning of ‘Norwich City of Ales’ Richard took to the sky with the incredible Wildcat Aerobatics. After Loops, Barrel Rolls and Flips, they landed back on solid ground with massive smiles on their faces 🙂 Have a look at the Video to see Richard’s face with added G-Force ???? Thank you to everyone involved, it was an epic event to be part of.  

We were mega excited to see Richard on Saturday Kitchen Live last Saturday 13/04/2019. Catch it on catch up and see Richard whizz up a real spring dish packed with Norfolk produce! Have a go yourself with this simple and delicious recipe!

Create your own Benedicts Evening or Lunch at home with this epic Veggie Risotto Recipe! Yum. Richard’s Celeriac Risotto Serves 4 Ingredients 1 Small Celeriac (Cut into 0.5cm Cubes) 1 Small Banana Shallot (Thinly Sliced) 1 Litre Chicken or Vegetable Stock Small Bunch of Chives 50g Salted Butter 50g Parmesan (Grated) 1 Tbsp Double Cream or Crème Fraîche 150g White Wine 4 Button Mushrooms (Thinly Sliced) Cep Powder to Garnish 100g Spinach Leaves Place a pot onto a medium heat, once the pan is hot add the butter followed by the shallots.

EDP Article 22/01/2018

2018 Guest Chef Series at Benedicts We are giddy with excitement to announce this years Guest Chefs, who will join Richard and his Team in our kitchen and rule the Benedicts pass. Each exclusive midweek dinner will be a celebration of great British food, cooked by world-class British chefs – many of whom are well-known faces from the BBC series Great British Menu, which Richard won with two stunning dishes in 2015 and more recently became a veteran judge. Chefs and dates confirmed for the series include: 27th February – Kevin Mangeolles,

We are tickled pink to be named Runner Up in the prestigious Observer Food Monthly Awards in the Category ‘Best Restaurant’. Having our hard work recognised like that, makes us all super proud! Thank you to all that voted for us, it means so much.

We are mega proud to have seen our Team win the prestigious Award of “Outstanding Front Of House” in this years EDP Norfolk Food and Drink Awards.