River Green's Story
The River Green Story
River Green began in the converted Trowse Bakery in 2011. Four years later, qualified local chef, former professional designer and erstwhile River Green customer, Chris Avey, joined as Head Chef, becoming the sole director in 2017.
Chris brings a focus on seasonality and local produce, exceptional flavours, and an emphasis on the chef's crafts. Chris took the restaurant into the 'Proudly Norfolk' scheme in early 2017. In 2018 the restaurant was named finalist in the EDP Norfolk Food Awards 'Restaurant of the Year,' after a public vote and anonymous judging panel. Chris has been selected to cook in the Norfolk Chef of the Year cook-off two years running, putting an all-vegan menu up against the traditional menus of eight other top chefs in the county. In early 2020 River Green was voted 'Best Vegetarian Restaurant' in a national category at the first V2 Vegan and Vegetarian Awards.
In 2021 Chris Avey beat off competition from around the world to win a Silver Medal in the Craft Guild of Chef's 'International Salon Culinaire!' Entering into their first online version of the annual competition, in their first ever 'Plant Forward' challenge, with a Japanese inspired Glazed Celeriac Okonomiyaki.
Chris' passion is to produce delicious, entirely plant based dishes that will appeal to everyone. He is also committed to nurturing the next generation of vegan chefs, and has created a teaching programme in which people of all ages and abilities can learn to cook food that creates joy and does not cause suffering.
We strive to produce and serve delicious food and drink in a relaxed environment, without:
Cruelty or exploitation of living beings – animals or people
Damaging the environment and the planet we live on
To put this into practice we try to...
make all dishes fresh from scratch in the kitchen and do so entirely plant based
be allergy aware, with many nut, soy, and gluten free dishes
give opportunities to learn and develop for staff and home cooks
encourage all staff to interact with customers in a friendly and polite manner, with kitchen staff helping to serve food, and front of house staff joining in with the kitchen team
reduce packaging, reduce waste, and recycle where possible
continually explore the use of locally produced and ethically sourced food and drink