13 of the best restaurants serving locally sourced produce Food from the Neptune Inn and Restaurant in Hunstanton Picture: Matthew Usher.
Benedicts, Norwich ?Former Morston Hall head chef and 2015 Great British Menu winner, Richard Bainbridge, is the owner and head chef at Benedicts, a bistro on St Benedicts Street that is keen to use local produce as much as possible across its tasting and a la carte menus. Norfolk pigeon, Norfolk lamb, Cromer Crab, Thornage Hall Spring Cabbage and Blickling Hall Estate Aberdeen Angus beef are all seasonally available in the restaurant and used in Benedicts modern take on traditional meals. Benedicts restaurant in St Benedicts Road, sunglasses ray ban Norwich. The Moorings, Blakeney ?This relaxed restaurant offers a menu inspired by its local surroundings that features fish and shellfish purchased straight from the local fishermen's boats, and at lunch time they offer different Norfolk cheeses in their salads and sandwiches. Chef and owner Richard Long recommends customers try the locally sourced game, "the venison, partridge and pheasant are great." He also revealed that a new menu will be put in place this weekend to highlight the best produce available this season. "I'm hoping to start using more asparagus now, but if it's not available locally I won't be including it." Eating Out: The Moorings, Blakeney. PHOTO: IAN BURT The Crown Inn, East Rudham ?The Crown Inn in East Rudham serves up a range of seasonal ingredients sourced locally from farmers, fishermen and traders. The use of these ingredients means that the menu is not set in stone and can change sporadically to reflect the produce available to the restaurant. Their sample menu however provides an idea of the type of local ray ban aviator ingredients to be expected, such as Norfolk pigeon, pickled local beetroot, Wells alpine cheese, Norfolk kale and Houghton Hall cocoa marinated venison. The Crown Inn, East Rudham. Photo: Google Street View Market Bistro, King's Lynn ?This family run restaurant in King's Lynn prides itself in producing good quality food made from fresh local produce. Owners Lucy and Richard Golding are incredibly keen on supporting local suppliers and heavily praise the farmers and producers who provide their raw materials, such as The Fruit Pig Company who supplies their pork related produce, All Organic Limited, an organic farm in Walpole Saint Andrews who deliver their organic and seasonal vegetables and Norfolk Cordial who provide all of the cordial used in the restaurant's non alcoholic drinks. the Market Bistro in King's Lynn. The Wiveton Hall Caf, Wiveton This cafe and restaurant overlooking the sea, opened in 2007 and specialises in locally sourced produce. A large portion of the ingredients used in the quirky dishes cooked by head chef Benjamin Pert stem from the fruit farm the cafe is situated on, or if not, he makes sure they come from as close by as they possibly can. The dishes are altered regularly due to seasonal ingredients and so printed menus are not available, as the restaurant believes they wouldn't be able to keep up with the changes. Wiveton Hall Cafe The Neptune, Old Hunstanton CAPTION; Photos of the Neptune Inn Restaurant in Old Hunstanton. PHOTO; Matthew Usher The Neptune, a fine dining restaurant in Old Hunstanton, has a menu featuring "the best" produce that Norfolk has to offer, including 3025 ray ban locally landed fish, local game, Great Ryburgh quail and fresh fruit from Drove Orchards glasses ray ban in Thornham. Chef and owner Kevin Mangeolles suggests customers try the Brancaster lobsters, which he uses for main meals and in salads with croutons made from the corals.
The Victoria Inn, Holkham The Victoria, Holkham. Photo: Google Street View This independent English inn offers visitors simple meals inspired by the likes of Elizabeth David and Fergus Henderson and made using classic locally sourced food. Their venison, beef and game all come from the Holkham Estate, while their crab is from Cromer, the cheeses are from Wighton and the mussels originate from Brancaster.
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