1 Michelin Star Chefs: Greg Anderson, chef owner, Meadowsweet

Greg Anderson is the chef and co-owner of one Michelin-starred Meadowsweet Restaurant with Rooms in Holt, Norfolk

Originally from Scotland, Greg has always worked in high-end, fine dining restaurants. His background shows in his food, which is classical, seasonal and refined.  

Meadowsweet restaurant

37 Norwich Road, Holt, Norfolk, NR25 6SA

Website: [email protected]

Tel: 01263 586954

Email: [email protected]

Opening hours:

Dinner:
Wednesday to Saturday, 6:30 - 8pm

Closed:
Sunday to Tuesday

Instagram: @meadowsweetholt

Twitter: @HoltMeadowsweet

Facebook: @meadowsweetholt

Biography

Greg has worked in several of the UK's finest establishments before opened his own, covering all sections of the kitchen, learning pastry, pasta, bread, meat and fish preparation very early on.

At Gravetye Manor, he climbed his way up the ladder to the role of sous-chef. In 2014, aged just 24, he moved to Morston Hall Hotel as the head chef.

It was here that he discovered and refined his own style, cooking seasonal dishes with classical underpinnings.

He retained the restaurant's Michelin star for the six years he spent there, as well as earning 4 AA Rosettes.

Meadowsweet 

In 2020, Greg and his partner, Rebecca Williams, who was the general manager at Morston Hall for five years, took a leap of faith and decided to open their own restaurant with rooms.

Meadowsweet is set in a Grade II listed Georgian building, formerly the site of Yetman's restaurant. Together with Rebecca, who oversees the front of house, the couple restored the restaurant, opening the doors in May 2021.

It has an illuminated garden at the back, which you enter through to access the 16-cover dining room, where all of the tables are handmade - by none other than Rebecca's mother.

The restaurant received a star in the Michelin Guide for Great Britain and Ireland 2022.

Food

The restaurant uses a lot of local produce, much of which comes from within walking distance of the restaurant, to create a tasting menu of deep flavours where no detail is overlooked. The couple takes sustainability seriously, sourcing ingredients from small regenerative farms, line caught fish from small boats and unpasteurised cheese from independent farmers.

Dishes on the £110 a head tasting menu include hindolveston lamb with wild garlic and artichoke; Cromer lobster ravioli, lemon verbena and spinach condiment; and forced yorkshire rhubarb with brillat-savarin Vacherin.