Meet the Chef: Richard Bainbridge

In our latest blog series, we’re shining a light on Norwich and Norfolk’s incredible food and drink scene!

Here, we’re serving up what’s going on behind-the-scenes, easy recipes for home, top tips from the kitchen, as well as raising the lid on the talented people cooking up a storm. From cafés to pop-ups, from casual to fine dining!

First up, it’s Richard Bainbridge- Chef Patron of modern British restaurant Benedicts in Norwich. As the evenings begin to cool and we’re enticed by the promise of a warming dish post-beach walk, Richard shares with us his recipe for Norfolk mussels.

Benedicts was founded by Chef Patron Richard and Katja Bainbridge. Image: Andrew Hayes-Watkins

About the Chef

Richard Bainbridge is the Chef Patron of Benedicts, Norwich. His career has spanned over 25 years working in some of the most prestigious restaurants, including The Waterside Inn, Bray under Albert and Michel Roux, Morston Hall, Holt and further afield in North America and New Zealand.

Richard became more widely known after conquering BBC’s ‘Great British Menu’ in 2015 and returning as a veteran judge. He is a frequent guest on BBC’s ‘Saturday Kitchen Live’ and BBC Radio Norfolk, and regularly contributes to a number of national publications on matters regarding food.

Richard has been awarded an Honorary Doctorate for his contribution to the Arts, Learning and Public Services from the University of East Anglia and City College Norwich.

@chefbainbridge
@restbenedicts

About Benedicts

Established in 2015 by Richard and Katja Bainbridge, Benedicts is a contemporary, independently run restaurant in the heart of the Norwich Lanes.

Norfolk is a tour de force in agricultural, seafood and meat production, so there is a great emphasis on local and seasonal produce. Norfolk lobster, Cromer crab, asparagus, wild garlic, samphire, Norfolk Peer potatoes, gourmet mushrooms, venison and Sharrington strawberries are just some of the gifts that play starring roles on our menus throughout the year. Our menus change every 4 – 6 weeks depending on the seasons’ offerings and we love to forage for nature’s bounty where possible.

Richard’s passion for the region of Norfolk and East Anglia is unrivalled. Seasonality and outstanding local ingredients are at the forefront of his cooking and collaborating with passionate farmers and producers is a constant source of inspiration. He believes that cooking brings people together whilst celebrating our diverse cultures and heritage and that sharing food together underpins so much of the meaning in our lives.

Richard and Katja have created a warm, hospitable, neighbourhood restaurant where regulars and newcomers alike are treated to delicious food, drink and exceptional service.

We asked Richard what his favourite Norfolk ingredient or produce is and why?

A really difficult choice, but it would have to be Norfolk strawberries and raspberries! It sounds simple, but when they’re in season, they’re just so hard to beat. The flavour, sweetness and aroma are incredible and they really capture what summer in Norfolk is all about.

What I love most is that they can be used in so many ways. Eaten straight from the punnet, folded through a dessert, preserved as a jam, or paired with savoury ingredients, they always bring something special to a dish. For me, great cooking starts with exceptional produce and Norfolk strawberries and raspberries are a perfect example of that. Plus, with both berries, the season is long – from the beginning of May all the way through to the end of September – which is a bonus!

And if he has any top tips when cooking up a storm in the kitchen?

Keep it simple and focus on the ingredients. People often think that good cooking is about complicated techniques, but some of the best dishes come from treating great produce with respect.
Taste as you go, season properly and don’t be afraid to trust your instincts.
Preparation is key. Having everything ready before you start cooking makes the whole process more enjoyable and far less stressful.
Most importantly, have fun! Food should bring people together and cooking should be something you enjoy, not something you fear. Nobody wants to see tears in the kitchen.

Recreate Richard’s Recipe at Home

Norfolk mussels and fresh bread? Yes please! Image: Katja Bainbridge

Norfolk Mussels, Beer & Bread
Serves 2

In September, the leaves are falling from the trees and the nights are drawing in. Beautiful Sunday walks on the marshes is a typical autumn activity in our family and we finish by popping into a local pub and ordering a warming pint of East Anglian beer, a big bowl of mussels and some crunchy wholemeal bread.

Our coastline really comes to life as the weather gets colder and the mussels plump up. To me, mussels really signify the East Anglian coastline and we are very lucky to have such a fantastic delicacy on our doorstep.

Richard’s Top Tips for Mussels

Ensure the mussels are fresh. If you pick them up and they are slightly open, give them a tap – you should be able to see that they slowly bring themselves together, which means they are still alive and as fresh as can be.
At home, leave them under cold running water for at least an hour. You could try this old wives tale as an alternative: put your mussels into a bucket filled with cold water, then sprinkle any type of flour into the bucket. According to legend, whilst the mussels are still breathing, they breathe in the flour and then blow it out along with all the impurities and grit contained within. Gritty mussels are a no-no, so making sure they are thoroughly washed is paramount.
Once you’ve cooked the mussels you will need to de-beard them. This is the scraggy ‘beard’ which hangs off the curve on the inside of the shell, where they connect to either the rope or the shoreline. ‘De-bearding’ is the process of removing this – give each a little wiggle and a tug to remove and discard.
An open mussel is a good mussel. It should only take 2 – 3 minutes to cook them, so if there are any that haven’t opened or are only open a small amount during the cooking process, discard them as they will make you unwell. Make sure that they have opened wide and that they are looking juicy and plump inside before serving.
Some of the best mussels you can buy in Norfolk are on the roadsides around Blakeney and Morston Quay. If you get the opportunity and are driving by, then pick some up, drive straight home and cook them up for your tea. There is truly nothing better!

Ingredients

500g – 1kg Norfolk mussels
1 bottle of your favourite local beer, plus extra to serve alongside
50g double cream
1 shallot, finely sliced
1 carrot, finely sliced
1 garlic clove, finely sliced
A sprig of thyme
1 bay leaf
A sprig of parsley

Method

Place a large pot onto a high heat and once the pot has become really hot, add the mussels and shake well.
Next, add the beer, plus all of the vegetables and herbs, shake well and cover.
Continue to cook (covered) for another 4 minutes, until the mussels have opened, then remove the lid and add the cream. Bring to the boil, then once boiling, remove from the heat.
Serve the mussels in the middle of the table with warmed bread, salted butter and a bottle of your chosen beer. Settle down and dig in!

Benedicts is open on Thursday – Saturday, 12pm – 2pm for lunch service and Wednesday – Saturday, 5pm – 10pm for dinner. To book a table of 5 people of less, use the booking form on their website. For bookings of 6 or more, please call (01603 92 60 80) or email ([email protected]).

Meet the Chef: Richard Bainbridge