The unassuming exterior of Benedicts disguises hidden delights. Simplicity continues with wooden floorboards, tables and chairs - but this is where the simplicity ends. A good relationship with local suppliers brings North Sea Cod, Cromer Crab and Kings Lynn Brown Shrimp along with local lamb and game and they meet with the culinary expertise of chef/proprietor Richard Bainbridge.Benedicts opened its doors in June 2015 run by Richard and his wife Katja, and has gone from strength to strength since, winning many awards and in early 2018 received three AA Rosettes. With only 34 covers (and an upstairs room for a group), booking is recommended.
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