Thanks to the considerable talents of its charismatic head chef and owner, Richard Bainbridge, Benedicts has become a bone fide Norwich institution. Described by Marina O'Loughlin in The Guardian as a 'little treasure', the restaurant opened in 2015, the same year Richard shot to fame as a Great British Menu winner. The Norfolk native certainly knows his stuff. Four years at The Waterside Inn (***) under the tutelage of the Roux brothers were followed by five as head chef of close friend Galton Blackiston’s Morston Hall (*). Then came Benedicts, a gem of a restaurant with an imaginative approach that's steeped in nostalgia. In his own words, “I want everyone who walks through the door of Benedict's to have the same experience as people who stepped through the door of my nan’s house.” The result? Witty (and extraordinarily delicious) riffs on retro classics - think prawn cocktail, cheese soup and Black Forest gateaux - combined with more contemporary creations like ‘Tim Allen’s South Creake Pork Loin, Confit Belly, Mashed Potato, Brancaster Mussels and Sauce Charcutière’, that make the most of what's available locally. "Produce-wise, I don’t think there’s anywhere better in the country", he says. We're inclined to agree.