The Norfolk restaurant named in the top 207 in the world

The Market Bistro in King's Lynn owned by Richard and Lucy Golding, has been rated one of the greate

The Market Bistro in King's Lynn owned by Richard and Lucy Golding, has been rated one of the greatest restaurants in the World. Picture: Ian Burt - Credit: Ian Burt

Pick the best restaurants in the world and you probably would not choose a small family-run bistro in King's Lynn.

The Market Bistro in King's Lynn owned by Richard and Lucy Golding, has been rated one of the greate

The Market Bistro in King's Lynn owned by Richard and Lucy Golding, has been rated one of the greatest restaurants in the World. Picture: Ian Burt - Credit: Ian Burt

But according to magazine Condé Nast Traveler, the Market Bistro in the town's Saturday Market Place is among the top 207 in the world.

The magazine enlisted its network of chefs, food writers, and most-in-the-know travellers to come up with the exalted list of the greatest restaurants around the globe.

The restaurants included are in 42 different countries from South Africa to Japan to Russia. There are only 14 entries from the UK, with 13 from London.

Magazine reviewer and food and travel expert, Kate Sekules, said about the Market Bistro: 'This place is a revelation— unpretentiously locavore-ish, welcoming, and personal. The house-made breads are brilliant.'

The Market Bistro in King's Lynn owned by Richard and Lucy Golding, has been rated one of the greate

The Market Bistro in King's Lynn owned by Richard and Lucy Golding, has been rated one of the greatest restaurants in the World. Picture: Ian Burt - Credit: Ian Burt


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Lucy, 41, and Richard Golding, 40, have owned and run the the bistro for seven years.

They said they were 'gobsmacked' when they found out the news and Mrs Golding, 40, added: 'We can't believe our little bistro in King's Lynn has been recognised, and we are still pinching ourselves.'

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The secret of their success is concentrating on local produce and suppliers.

She added: 'We try and source all our ingredients from within a 40-mile radius.

'We like to support local farmers, and all our meat is sourced from local farmers and we use as much free range and rare breed animals as possible.

'We have a strict policy when it comes to sourcing fish. We only use sustainably caught fish or organically farmed. We have a kitchen garden, where we grow our own veg and we have a forager, who forages mushrooms, sea vegetables, etc. We bake our own bread every day in the kitchen.'

The couple met 19 years ago while working for British Gas, and when their first child was born 16 years ago, they moved to Wales and ran a B&B for five years, where Mr Golding taught himself how to cook.

Mrs Golding added: 'We don't have any plans for the future, we just want to keep doing what we love to do.'

Condé Nast Traveler said on its website: 'There's no shortage of food-focused Instagram feeds that will direct you to the tastiest avocado toast in cities like Paris, London, New York, and LA.

'But when you're faced with the make-or-break travel dilemma of where to eat in Hong Kong, Mendoza, Dakar—destinations where trustworthy recommendations are harder to come by but all the more vital—you have one shot to get it right.

'That's why we enlisted and cross-referenced the impassioned guidance from the real experts, our network of chefs, food writers, and most-in-the-know travellers.'

Some of the 207 and what the travel writer said about them:

• Gymkhana, London

'The city's most ambitious and luxurious Indian restaurant, right in the heart of elegant Mayfair.'

• Au Vieux Comptoir, Paris

'It would be a shame to miss the magret de canard, but you can never go wrong with the specials. I plan layovers in Paris just so I can devour their mind-bending sweetbreads.'

• Buca dell'Orafo, Florence

'I long for the tortino, a simple omelet made with artichokes or porcini, depending on the season. It's so delicious it defies science.' Mitchell Davis

• White Rabbit, Moscow

'Vladimir Mukhin gives a futuristic twist to obsessively researched 16th-century Russian recipes and archaic Slavic ingredients most Russians know only from fairy tales. Get the Forward to the Past tasting menu, which might include moose milk or the caviar of an albino sturgeon.'

• Diner, Brooklyn, New York.

'It's in our own backyard and, yeah, the burger's great, but Andrew Tarlow quietly invented a food movement that's been pretty special here for more than 15 years.'

• The Pot Luck Club, Cape Town

'My favourites: the chickpea fries, pig's head, and carrots with goat cheese ricotta. There's also sweeping views of Table Mountain. Make reservations months in advance.'

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