13th June 2011
Although Roger Hickman's was a New Entry in The Good Food Guide 2011, the site previously housed the one-time Norwich legend, Adlards, where Hickman was head chef.
Following a spell at the Victoria, Holkham, on Norfolk's north coast, Roger Hickman has returned to his former restaurant, presiding at the helm of a fine-dining establishment to which he has given his name.
Elizabeth Carter, Consultant Editor of The Good Food Guide said: 'Roger Hickman proves that fine-dining need not be stuffy. His triumphant return to his old stomping ground has seen him lighten the mood. With a cordial, chatty atmosphere and superb cooking that is all about clean-cut seasonal flavours, Roger Hickman gives a masterclass in how a top local restaurant should be run.'
Roger Hickman’s serves Modern British food in an intimate dining room that exudes discreet elegance and civility. The décor is personable and neutral with cream walls, wood flooring and black and white pictures.
Hickman’s food is all about clean, seasonal flavours. Diners can choose from three menus – a Tasting Menu, Table d’Hote Dinner Menu and a Lunch Menu. The kitchen produces dishes such as asparagus salad with cep purée and asparagus mousse, warm beef salad with truffle potatoes and pickled mushrooms, roast monkfish with chorizo and red pepper risotto, and roast duck breast with confit leg, roast carrots and crispy egg.
Dinner comes dressed up with cheeky appetisers and pre-desserts – watch out for the amazing ‘egg yolk’ (a trompe l’oeil flavour-bomb of golden-yellow passion fruit purée encased in a film of agar). Some of the artful puddings on offer include salted caramel ice cream with pecan crumb and caramelized bananas, or lime cheesecake with dark chocolate sorbet.
Hickman was delighted to be named as the East's Regional Winner, saying: 'I'm absolutely thrilled to win such a prestigious accolade! We are very proud of what we have achieved, so thanks go to all of our customers and those that have voted for us.'
79 Upper St Giles Street, Norwich, NR2 1AB
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