S1 EPISODE 4
SUMMARY
In this show we speak to Richard Bainbridge, chef and winner of Great British Menu in 2015. We chat about foraging with his family, the incredible produce of Norfolk, seasonality, his signature dishes and lastly samphire. I’ll give you a quick recipe for samphire and crab linguini and forager Imogen talks about dandelions.
CONTENTS
In this episode we cover:
Interview with Richard Bainbridge - 0:49
Richard is a chef from Norfolk. His restaurant Benedicts in Norwich holds the highly regarded 3 AA rosettes. We talk about business and coronavirus before delving into foraging with his daughter and ingredients such as jack-by-the-hedge. Richard is a big believer in eating the seasons so we discuss that and how more people are now interested in eating what is local and seasonal to them these days.
Speaking of local, Richard is a huge fan of championing Norfolk produce. From wine, retired diary cows, and rapeseed, to asparagus, barley and samphire, Richard talks about the incredible produce you can find in his home county.
Lastly we chat about his signature dishes, Insta-famous doughnuts that he sells in the market, and how cooking with Hay is making a comeback!
Samphire and crab linguini recipe - 28.18
A share a quick and tasty pasta recipe using lovely marsh samphire
Foraging with Imogen - 29:50
Our regular Imogen Davis discusses dandelions.
Imogen is the co-founder of Native restaurant. https://www.nativerestaurant.co.uk/
LINKS
https://www.doorstepkitchen.com/recipes/samphire
