Richard Bainbridge, Chef/Owner Benedicts: With a background in classical cooking in Michelin-starred kitchens, Richard is Chef/Owner of Benedicts in Norwich, a renowned and multi award-winning restaurant creating menus curated with passion and creativity, with a focus on local, seasonal ingredients.

A Norfolk boy, Richard’s kitchen journey began as a pot washer in a Hellesdon pub kitchen before he studied Hospitality and Catering at City College Norwich. He went on to work at Michelin-starred hotel Morston Hall and then for Michel Roux Senior at the three-Michelin starred Waterside Inn. During his career, he was worked in some of the most prestigious kitchens in the UK, America, New Zealand and Ireland before opening Benedicts in 2015. In the same year, he conquered BBC’s Great British Menu on his fourth appearance on the show, producing both the starter and dessert course. He has returned to GBM as a veteran judge, is a frequent guest on BBC’s Saturday Kitchen Live and has also appeared on ITV, Channel 4 and Food Network.

Ashley Williamson, Head Chef: Head Chef Ashley Williamson has been a fundamental member of the Benedicts family since its inception in June 2015. Originally from North Norfolk, Ashley trained at Norwich City College before joining Galton Blackiston’s Michelin-starred kitchen at Morston Hall in 2012. Richard and Ashley met at Morston, sharing a passion for quality, seasonal ingredients and championing the abundance of Norfolk and East Anglia’s superb produce.

Sam Wegg, Production Chef: After graduating from Norwich City College, Sam began working in the kitchens at Galton Blackiston’s Michelin-starred Morston Hall, where she remained for 17 years. For 10 of these years, she was Head Chef, helping to maintain the establishment’s star and propelling the restaurant to further critical acclaim. Sam took a break from the restaurant business to raise her family, running her own bespoke catering business. In July 2023, Sam joined R.B Provisions, the sister company of Benedicts, as Production Chef, taking charge of producing the entire R.B Provisions range.