Norfolk Restaurant Week brings some real flavour to the fair this year by hosting their very own cookery theatre. A selection of chefs from some of your favourite Restaurant Week establishments will be cooking up a storm on the stage, and showing you how to create some of their most loved dishes. This year’s Norfolk Restaurant Week runs from the 30th October – 10th November visit www.norfolkrestaurantweek.co.uk for full details.
Richard and his wife Lucy own the award-winning Market Bistro in King's Lynn. Richard, who is self-taught, cooks everything from scratch in their tiny kitchen, from their homemade sourdough and smoked butter to their homemade ice creams. Produce is sourced within 40 miles of the bistro, using only local, free range and organic produce.
Fran has been thriving in the kitchen at The White Horse, Brancaster Staithe since 2005, stepping up to Head Chef in recent years. Fran is passionate about seasonality and the provenance of her ingredients, she aims to explore, experience and use every available local ingredient in her menus and feels lucky to create them in a kitchen that faces out across stunning tidal marshland.
Ryan has been cooking for 18 years and learnt the real art of cooking ‘hands on’ at The Red Lion in Stiffkey. Now at The George, Cley-next-the-Sea, he loves to be creative in the kitchen, in his words ‘to twist things up’ and enjoys experimenting. He looks to use what is really good, fresh and in season.
Daniel Freear trained at the College of West Anglia and joined Strattons Hotel in summer 2015 as a Sous Chef. Dan is now Head Chef cooking fresh, seasonal, local ingredients with simplicity and style.
Ben Handley is Head Chef, with a serious CV on his hands. He learned his trade in a variety of highly regarded restaurants along the Norfolk coast, as well as a stint in Melbourne, Australia, before taking the plunge and opening The Duck Inn, Stanhoe (winner of The Good Food Guide 2017, Local Restaurant of The Year, East England). Ben strives to deliver the very best of local Norfolk produce, combined with exciting textures and flavours.
Simon started his career at Green Farm working with Phillip Lomax, before travelling to the capital to take up a prestigious post at the Hilton, one of the world’s iconic hotels. But the call of Norfolk was never far away and most recently has taken the position of Head Chef at The Grove, Cromer and hopes to build on their reputation as one of the best eateries on the Norfolk coast.
Ben started his career at the age of 15 at The Hoste, Burnham Market. Having studied at City College Norwich he then relocated to London where he spent a couple of years working in the fine dining industry. Returning to Norfolk to hone his skills, he now runs The Pigs, Edgefield, a 19 bedroom boutique B&B with spa, bar and restaurant.
Eric began his career in the kitchen of his family’s hotel at the age of 15, but developed his passion for cooking during his travels in Australia. He returned as Head Chef to his family-owned, Titchwell Manor in 2003 and gained his third AA Rosette in 2013. Eric has gained a reputation for producing experimental and innovative food using the finest local ingredients.
Marc is from Grey Seal Coffee, locally based and Norfolk’s leading speciality (and award winning) coffee roaster. After a lifetime working for some of the UK’s best known brands, Marc will share his passion for coffee, some trade secrets and some top tips for creating the best cup at home!
Phil opened Shuck’s at Drove Orchard with his wife Beth last year, the menu offers a unique twist on traditional dishes and honest, rustic food. Phil is passionate about cooking and giving people great food with his unique style that he is renowned for. He has worked in Norfolk restaurants for the last 24 years and has been awarded numerous accolades including Pub Chef of the Year.