in full voice...

 

 

 

Three love stories

Dear Sheddists,

last week sees us journey down to our holiday hut in Norfolk for a short break. Much to our amazement and great joy we've been able to secure a lunchtime table at 'Benedicts', a new restaurant opened in Norwich just a few months ago by Richard Bainbridge and his wife, Katya.

Richard won both the starter and dessert courses on this year's 'Great British Menu', one of our favourite TV programmes.  This particular series was the best we've seen by a country mile, with three fantastic chefs presenting some truly amazing food to members of the Women's Institute in celebration of its centennial anniversary.

So here's our meal and here's how three love stories come to meet in the heart of Norwich.

In search of good food

Anticipation runs high as Mrs electrofried and I stroll hand-in-hand down St Benedict's Street toward the restaurant. It's sandwiched between the Anglican and Roman Catholic cathedrals just a few doors from 'Circular Sound', a super little independent record shop I stumbled upon by chance a year a two ago. It goes without saying I'm absolutely delighted at the prospect of a postprandial return visit by way of added bonus!

First impressions

From the outside the restaurant is low-key, unfussy and inviting. By its front window nestles the full-size photo billboard of Richard used in the TV programme and propped next to it 'Betty's Hen House' in which he presented his main-course offering.

Inside, it's similarly restrained. The interior is lit softly and decorated tastefully - small sprigs of delicate white gypsophila and a rolling-pin in which a few circular holes have been drilled to house simple but homely tea-lights.

The restaurant is well into lunch-time service as two young waitresses bustle industriously up and down stairs to the kitchen fetching out course after course of mouth-watering food.

Mrs electrofried is alarmed at one point to see a small saucer appear upon which is balanced a meagre inch of the famous, 'Nanny Bush's Trifle'.  Is this a portent of dessert to come?  She's much relieved to discover it's just a sample for an elderly gentleman in the far corner of the restaurant.  Phew, she breathes again!

The Great British Menu in full

We begin with a canape each - a delicate prawn on a plate sprinkled with dried beetroot crumb. Delicious and gone all too soon.

The canapes are followed in short order by a lovely butternut squash veloute decorated with pumpkin seed oil. Whilst this didn't feature in Richard's TV menu it is quite delicious, the pickled mushrooms at the bottom of the bowl adding a piquant surprise to the last few spoonfuls.

Next up is the first of Richard's two winning dishes, 'We All Stand for Jerusalem'.  There's no musical accompaniment, but the waitress takes great care to ensure the bowls are turned precisely to show the key-word etched in a grey band at the top.  This band also bears two other inscriptions that sum up perfectly the Women's Institute - 'Educate' and 'Inspire'.
 

The confit lamb at the centre of the dish is cooked to perfection, set off by crisp Jerusalem artichoke, a slice or two of truffle and a bold green parsley sponge.  The dish is bound together sublimely by a rich egg yolk which breaks open on first fork-touch to coat the meat.

We move onto the fish course, 'For Home & Country'.  The smoked trout carries just the right earthiness for a river fish and is complemented by a thinly sliced and fanned plum.

The standard of presentation continues to impress, as does the service of the two young waitresses. Despite the unrelenting ferry of food to the tables they take time to explain with obvious  enthusiasm what's in each dish.
 

Next up is the main course, 'Betty in the Hen House', one of my favourites from the day.

The locally sourced quail sits on a bed of pearl barley, accompanied by a side of carrots all of which is dressed generously with a rich garden herb jus.  Mmmm, my mouth waters just thinking of it!

Mains over I clear the palate with the wonderful, 'Sister B's DIY Victoria Sponge Cocktail' while my dear wife takes a rest.  The DIY element involves the mixing of a small vial of vanilla flavoured gin with strawberry juice from a mini milk-bottle.  It's topped off with cream and a light sprinkling of crumbed vanilla sponge.

Cake and alcohol... what a truly splendid combination!

And so to Mrs electrofried's much-awaited favourite, the legendary, 'Nanny Bush's Trifle'.  Apparently Richard has fore-warned his pastry chef to expect making it for some significant time to come, and having tasted it we can understand why.

Each trifle arrives with suitable panache, dressed in a calico tent stitched by Katya - one of sixty she's made for the Women's Institute celebratory banquet. The tents are removed revealing the sumptuous trifle in all its glory.  A splendid end to a truly splendid meal.

 And so to love ... the first story

Really good eating places encourage really good conversation and we're delighted to chat over lunch to the couple sitting next to us. She's from Holland, taking lunch with her son - apparently for the third time in a few short months.

She tells of her incredible love story with a young man from the Indian sub-continent who she met on a back-packing holiday.  He separated from his family and a looming arranged marriage and they fell in love - a relationship that lasted some forty years until his death last December. She talks of the complications of the funeral and her plans to celebrate the memory of her husband in just a month or two's time.

We're touched and honoured she has shared her story with us and as her taxi arrives we wish her well for the December celebrations.

And so to love ... the second story 

One final surprise.  The restaurant has now cleared and the young waitress who has served us so well asks if we would like to meet Richard. Would we indeed!!!

And just a few minutes later he comes bounding down the steps from the living quarters above, as large as life. Richard really does come across as he's shown on TV - enthusiastic, passionate and dedicated to providing the best possible experience for those who eat at his restaurant.  That he makes time to speak to us between answering emails upstairs and prepping for the evening onslaught says so much.

Richard tells of family roots and his grandfather's move south from the Lake District, his eight years of learning at Morston Hall and his decision to turn down a senior position and accompanying fat salary in favour of opening his own restaurant.  He doesn't want to say he's a man who never tried.

The love Richard has for delighting others and building a team that shares this vision is absolutely inspirational. He talks with great fervour of delivering fine food, fine wines and a relaxed atmosphere underpinned by great service.

The family feel Richard has created in such a short time (as much a credit to him as his food) is mirrored in the conversations we have with the waitresses during lunch. They tell us just how much they look forward to sitting down together for the daily staff meal.

And so to love ... the third story

The day is well and truly made and we leave 'Benedicts' with food for thought in so many different ways.  We have forty years of our own story to celebrate as we step out together into the streets of Norwich on the next stage of our journey in love. It won't be long before we return!