Richard takes to the Sky
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
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
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
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
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
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
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
We are very excited that Richard has his own Column in the Eastern Daily Press ‘My East Anglian Heaven’ Magazine every Saturday. He is talking all things
Everyone here at Benedicts is jumping up and down in utter Joy about being named in the Top 100 in The Sunday Times!
Read Richard’s predicted Food Trends for 2017 in this months Great British Food Magazine.
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.
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.
We are very excited that Richard has his own Column in the Eastern Daily Press ‘My East Anglian Heaven’ Magazine every Saturday. He is talking all things Food & Drink from our amazing counties and beyond. A fantastic insight into Richard’s little world of wisdom.
Everyone here at Benedicts is jumping up and down in utter Joy about being named in the Top 100 in The Sunday Times!
Read Richard’s predicted Food Trends for 2017 in this months Great British Food Magazine.
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