River Green's Story
River Green began in 2011. Four years later local chef and River Green customer, Chris Avey, joined as Head Chef, becoming the sole director in 2017.
Chris brings a focus on seasonality and local produce, taking the restaurant into the Proudly Norfolk scheme in early 2017. In 2018 the restaurant was named finalist in the Norfolk Food Awards, Restaurant of the Year, following a public vote and anonymous judging panel.
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 professional vegan chefs, and has created a teaching kitchen 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 and healthy food and drink without:
Cruelty or exploitation of living beings – animals or people
Damaging the environment and the planet we live in
To put this into practice we...
make all dishes fresh from scratch in the kitchen and do so entirely plant based
are allergy aware with many nut, soy, and gluten free dishes
give opportunities to learn and develop as chefs and home cooks
reduce packaging, reduce waste, and recycle where possible
continually explore the use of locally produced and ethically sourced food and drink
From 2020 Chris will be concentrating on training qualified and aspiring chefs in his professional vegan kitchen.
If you are interested in learning and have a passion for vegan or vegetarian food, email us on firstname.lastname@example.org