In focus: Richard Bainbridge on food, family, and finding his place in Norfolk
Richard Bainbridge is the kind of person who instantly makes you feel at home. Warm, engaging, and brimming with passion, he’s as much a storyteller as he is a chef.
At Benedicts, his beloved Norwich restaurant, his love for food, family, and his Norfolk roots shine through in every dish.
But beyond the kitchen, Richard has another talent: bringing people together, whether through the dining experience or his natural gift for conversation. Jarrolds has been lucky to share that energy with him, from his vibrant pop-up interviews with the likes of Matt Adlard and The Beefy Boys to his presence at events that create an unforgettable atmosphere.
This time, though, it was Richard’s turn in the hot seat. We sat down with him to talk about his journey, his inspirations, and what it really means to be a chef in Norfolk.
Can you take us back to the beginning—what first inspired you to become a chef, and how did your journey lead you to where you are today?
Growing up in a single-parent family in the ’80s, food wasn’t something I thought much about. My mum had two career paths in mind for me—plumber or priest. Meanwhile, I wanted to be a postman. But every Sunday, no matter what, we had a roast chicken dinner. It wasn’t fancy, but it was made with love. I remember sitting down to watch the EastEnders omnibus and my mum baking a Victoria sponge for when my grandparents came round. That was hospitality to me—warmth, generosity, and family.
The day after my 13th birthday, I got a job at The Bull in Hellesdon. I was drawn to the energy of the kitchen—the noise, the camaraderie, the buzz. I started off washing up, then moved on to desserts and starters. That was the beginning. Exactly 20 years later, to the day and to the hour, I got the keys to Benedicts- which shows a really special journey and one which keeps on going.
Norfolk has such a rich food culture. How has the local landscape and its produce influenced your approach to cooking?
Norfolk is a treasure trove of incredible ingredients—some of the best barley in the world, Thornham mussels, beautifully reared beef and lamb. My time at Morston Hall taught me about seasonality and the importance of working directly with producers. I’ve travelled the world and experienced different culinary traditions, but there’s something special about Norfolk.
When I returned to Norfolk when I was 25, I knew I wanted to put my own stamp on things, using the best of what’s around us. At Benedicts, we work with producers who share our passion. It’s a full-circle relationship—when they put in the effort to grow and raise the best ingredients, it’s our responsibility to do them justice in the kitchen. And in the end, the customer benefits from that commitment to quality.
What has your relationship with Jarrolds been like over the years, and how does it fit into your story as a chef and restaurateur?
Everyone in Norfolk has a Jarrolds story. My mum and grandmother certainly did. It’s an iconic place— my family likes to joke that whilst my mum wished for my sister to be born by throwing a penny into a Venetian fountain, I was wished for with a penny thrown into the fountain of the restaurant in Jarrolds!
I’ve watched Jarrolds grow, particularly the Food Hall, which has become a cornerstone of Norwich’s culinary scene. When I started RB Provisions during lockdown—making jams, granola, and BBQ sauce—Jarrolds was a huge part of our journey, giving us a place in the Food Hall. Now, you’ll find our tarts and terrines in the deli counter. That relationship has been key to our survival and growth.
Your restaurant has become a beloved part of the Norfolk dining scene. What do you think makes it special, and how do you want people to feel when they dine with you?
Benedicts was never about chasing accolades—it was about creating the kind of restaurant we wanted to eat at. Our wine list is full of bottles we love, our menu reflects the food we crave. It’s a bit selfish, really!
But at its heart, it’s about hospitality. From the moment you book to the moment you leave, it’s about the experience. How you feel when you walk through the door, the warmth of the team, the memories you take away. That’s what makes it special.
Sourcing ingredients is a huge part of shaping a restaurant’s identity. Can you tell us about some of the Norfolk-based suppliers and producers you love working with?
We’re lucky to have some incredible suppliers. Lucy at West Lexham grows stunning edible flowers and salad leaves. Sharrington strawberries are simply the best in the country and Norwich Market has so much fresh, regional produce it’s always a treat to pick up ingredients there and less than a 5 minute walk. We work directly with local fishermen for day-boat catches and with trusted butchers like P&S in Holt and Howards for game and fish. Relationships matter. It’s about working with people who share our values.
How do you balance tradition and innovation in your cooking? Do you feel Norfolk’s food scene is evolving in a particular direction?
I started out trying to be modern and cutting-edge, but over time, I realised simplicity is key. We source the best ingredients, cook them with love and respect, and let them shine.
Norfolk’s food scene is evolving fast. The independent scene, from Norwich Market to St Benedicts Street, is thriving. I believe that in the next few years, Norwich will become a foodie destination in its own right.
If you had to describe Norfolk’s culinary ‘style’ in three words, what would they be?
Produce, people, relationships. It’s all about the ingredients and the stories behind them.
Aside from your own, what are some of your favourite places to eat?
- Sculthorpe Mill – Amazing food, beer, and a stunning setting
- Stubby’s Pizza in Sheringham – Incredible pizzas and a great vibe
- Meadowsweet in Holt– A special spot for date nights, some of the best food in Norfolk
- Steam Packet in Norwich – Passionate about produce, a real gem
- And, of course, a cheeky Wagamama with the family!
If you had to plan the perfect day out in Norfolk, where would you go, what would you eat, and what would you do?
I’d start with breakfast at The Willows in Drayton, then head up to North Norfolk for a walk from Weybourne to Blakeney. Lunch would be pizza at Stubby’s, and in the afternoon, I’d take the kids around Norwich Castle, reliving happy childhood memories. A few beers on the river at The Playhouse, drop the kids at Mum’s, then dinner at Meadowsweet. If it’s Christmas, I’d squeeze in a trip to see the Holt Christmas lights. Also my favourite thing to do in the summer would be a paddleboard and kayak with my wife on the Broads, with a picnic from Jarrolds Food Hall. Perfect.
Best Norfolk ingredient?
Wild garlic in spring, Thornham mussels, and Norfolk barley—the unsung hero.
Favourite market or deli?
Holt Market for the producers, Jarrolds Food Hall for the essentials.
Coffee or cocktail?
- Coffee at Bread Source, they now roast their own coffee
- Cocktail at J. Doe and Co Bar, it’s a new place with a unique menu
A Norfolk view you’ll never get tired of?
The drive from Holt to Weybourne—seeing the sea, the windmill, and the vintage railway. If that were the last thing I saw, I’d be a happy man.
Richard Bainbridge is a true Norfolk gent—his passion for food, his love for people, and his deep connection to the county make him one of the most inspiring figures in the local food scene. And after this conversation, one thing is certain—his journey is only just getting started.