Foodie Fortnight

Join author Angus Birditt and local chef Richard Bainbridge as they converse about all things cheese. Take a seat in our Wine Bar with the best view of our new, walk in Cheese Room and enjoy hearing about Angus’s travels to dairies all over the British Isles, looking at the food, people and landscapes dedicated to artisan and farmhouse cheeses. From Lincolnshire Poacher to Stichelton (the original Stilton), to Brefu Bach sheep's milk cheese from Snowdonia and Appleby's Cheshire cheese from the heart of rural Shropshire, this is a unique journey which also visits Britain's own Brie in the form of Baron Bigod from Suffolk.
Sample and discover more about three delicious cheeses which will be paired with perfectly selected wines by our own wine expert Vernon who curates the Jarrold Wine cellar

About the Author
Angus D. Birditt is a writer, photographer, poet, award-winning food producer, and founder of Our Isles. Angus is an advocate for the rural environment, celebrating and encouraging its appreciation through his various works. He writes and photographs on food & drink, agriculture, nature, and rural heritage. Angus has written for the Sustainable Food Trust, Pasture-Fed Livestock Association, Farms to Feed Us, and Pipers Farm.

About the Chef
Originally from Norwich, Richard, has travelled and worked his way through some of the most amazing restaurants and countries across the globe. He has worked for Michel Roux Senior at the 3 Michelin Starred Waterside Inn, for Günter Seeger (NY), Kevin Thornton (Dublin) and upon his return to Norfolk he was head chef at Galton Blackiston’s Morston Hall. Richard opened Benedicts with his wife Katja in June 2015, the same year he won BBC 2’s Great British Menu.