I was invited back to Norwich my home town to do a pop up dinner at Benedicts with chef Richard Bainbrdge. We both first met on the Great British Menu show in 2013, which was one of the best GBM shows I can honestly remember and since then we have become good friends and whenever I go up to Norwich I will make sure that I make time and pop into see Richard.
This idea behind the pop up was to use as many ingredients that were locally sourced for the entire menu. Some of the suppliers that I used were Nurtured in Norfolk that mainly produce Micro Cress and Micro Veg. We used them for the starter of ricotta, using pea shoots, nasturtiums & sorrel leaves and then for the beef tartar we used a sirloin cut of a 9 Year Old Dairy Cow from Fen Farm Dairy along with micro red vein sorrel leaf also from Nurtured in Norfolk.
For my main course we used a 2kg Chicken called an “Outside Breed” from Sutton Hoo in Suffolk. The evening was great & we all had fun in the kitchen as well as all the guests. It was great to be back in Norwich with the dinner being a great success and the night was covered by The Staff Canteen Instagram: see pictures
Sea Side Cone: Cod Roe Mousse, Cones, Cucumber balls, Cucumber Gel, Chervil
Taste of the Sea: Squid Ink Meringues, Smoked Eel, Apple Gel, Oyster Leaf,
Pork Skin Puff, Salmon Roe, Raw Shallots, Burnt Onion Powder, Parsley Cress, Sherry Mousse
Ricotta with Peas, Broad Beans, Sorrel, Cooking Peas
Aged Dairy Cow Tartar, Black garlic aioli, turnips, puffed rice
Pollock, Satay sauce, Pickled cucumber, burnt lime, coriander
Koji Brined Hops and Hens Chicken, Fermented Mixed Heritage Grains, Soya Cured Egg Yolk,
Coconut Milk Sorbet, Cookies, Black Cow Vodka
Chocolate Dome, Rhubarb compote, Ginger mousse with vanilla and spiced Rum