at long last we're back in Norfolk enjoying the lofty skies and a profound sense of peace. We had planned a visit at the end of January to celebrate my birthday, but a flu infection which struck us both down within days of each other rendered this a 'no-go'.
But now it's time for that special meal we had planned for earlier in the year - another visit to the legendary Benedicts, our all-time favourite restaurant by a country mile.
The little touches that matter
The food on offer at Benedicts is the best we've ever tasted, but there's another even more compelling reason why we it's become such a special place for us. It's those little touches that make all the difference between a good meal and a great experience.
It starts the minute we arrive. A warm and friendly welcome awaits from the front-of-house staff who demonstrate a common commitment to making diners feel relaxed and at home. So many high-end restaurants offer the exact opposite - a threatening atmosphere of privilege and aloofness that is a million miles from what we've come to love and expect at Benedicts.
Adam, their genial General Manager asks if we're celebrating something special. We tell him of our aborted January mission and he disappears downstairs to the kitchen only to return a few moments later with a Belated Birthday card signed personally by Chef Richard Bainbridge, one half of the husband and wife team behind this amazing restaurant
Now that's a little touch that really is special!
Fine conversation
The relaxed atmosphere brings an added bonus to our trips to Benedict - the opportunity to strike up really interesting conversations with fellow-diners. On this occasion we meet Mark the Mole Man and his lovely wife, Vanessa, both of whom offer excellent advice on how best to harness the spirited energy of a new puppy who recently joined our household.
There aren't many restaurants we can think of where such casual conversation takes place so regularly and it's no accident. The relaxed environment positively encourages people to speak, and in our book that's no bad thing at all!
Speak for yourself
The food speaks for itself. We choose the Tasting Menu accompanied by a delicious wine-pairing, the latter is introduced with great enthusiasm and knowledge by the ever-helpful Adam who lends an extra air of theatricality to the proceedings.
Stand-out favourites are the Light Pork Broth featuring Edgefield Shitake mushrooms and local wild garlic, and a delicious cod dish served in a crisp lettuce leaf.
To round things off Richard comes out to say hello at the end of the meal. Once again, you've done us proud, Benedicts! Many thanks to Richard, Katya and all the Benedicts team for making our belated birthday celebrations so special.
