“Here at Market Bistro we are absolutely passionate about our customers, suppliers, the quality of our produce, and our team. We have a kitchen garden that is looked after by our forager and enjoy the diversity of only using seasonal produce in our dishes. As much of our produce as possible is sourced locally and, if not, only from British farms. For example, our cocktail made with local sea buckthorn, fabulous Norfolk wines (one award-winning), and locally sourced sea vegetables such as sea aster, samphire, and sea beet.”
Poached Norfolk quail breast with confit leg, fermented pearl barley, savoury custard, and pickled quail egg; Dingley Dell pork belly, fermented and barbecued cabbage, pickled and poached shiitake mushrooms, charcoal emulsion, black garlic; and sustainably farmed Sterling White halibut with purple sprouting broccoli, chicken wing terrine, broccoli verde, and broccoli purée.
This is an old, wonky, low-beamed building in the heart of the tiny marketplace, full of an ancient charm you mightn’t expect to go with such a progressive approach to food and cooking. Richard Golding was not classically trained but has a technically precise and very original style that regulars adore. The staff are warm and helpful, the atmosphere is cosy. In short, it is everything people think restaurants used to be, but never really were.