River Green has been serving Norwich since 2011. We’ve always been about trying to cook good food without causing harm to: Animals, people or the environment. The style has been casual, the menu inspired by dishes and cuisines from all around the world. We have enjoyed serving our food to lots of lovely people; Some vegans, many vegetarians, and a majority of dyed-in-the-wool meat-eaters too! The kitchen at River Green is occupied by former designer-turned-chef, Chris Avey, who qualified in 2007 and has owned the business since 2017. With over 40 years cruelty-free cooking under his belt, Chris is the most experienced vegan chef in the whole of Norfolk with two silver medals from the International Salon Culinaire to his name, and many other accolades too.

 

River Green is unlike any local restaurant! Our menu is entirely plant-based, but we don't use any meat substitutes! We prioritise locally grown, seasonal and organic ingredients, but we don't charge the earth for them as many 'fine dining' establishments do. All our dishes are made in house, we don't outsource, and for the most part we don't buy ready made (except where the production might compromise our allergies policy.) We use British grown seeds, pulses, grains and flours, and our ingredients are gluten free for preference (sauces, grains, flours, vinegars, etc.) Many of these ingredients cost four or five times their regular equivalent, and yet our pricing compares to every run-of-the-mill casual dining establishment because we believe that good food should be accessible, and not the preserve of the well-to-do alone.

​

Times are tough in hospitality at the moment! Staff costs have gone through the roof, food inflation shows no sign of abatement, and energy, rent and rates make for very expensive business premises. We are also net contributors to the UK tax system, even before (or if we ever make a) profit, our tax bill is over

£50 000 per annum thanks to the UK's over-burdensome VAT rules for hospitality, and employers' NI. Yet we remain, one of Norwich's top-rated destination restaurants, with over 90% customer satisfaction, and we'll keep going for as long as we can manage...

​

With a permanently smaller dining room, and fewer staff, it’s about honesty: To the produce, the dish, the product and the customer, and passion about everything on your plate, cooking the food we believe in; nothing just for looks, or because it’s ‘traditional,’ ‘authentic,’ or even (heaven forbid,) fashionable!

​