Richard helped City College Norwich celebrate their 125th anniversary yesterday: his fish course of roasted cod fillet, salt cod, shellfish minestroni and saffron aioli was served after Tom Aikens' starter of winter style fresh ricotta with pickled mushrooms, and was followed by Richard Bainbridge's main course of whole roasted Norfolk quail with pearl barley served with a garden herb jus. Chris Mann (Head Chef at Titchwell Manor) presented the amuse of poached Brancaster oyster served with a Norfolk bloody mary, and James Phillippe of the College's own Debut Restaurant prepared a dessert of Norfolk whisky cafe creme.

See what Nick Mills tweeted: https://twitter.com/NickMillsf...

and a tweet from Mark Bradly https://twitter.com/MarkBradly...