Greg Anderson: How culture, quality and community shaped Michelin Meadowsweet
Famed for service excellence and local produce, Greg shares what makes operating an independent restaurant in North Norfolk so special.
In conversation with Foster Refrigerator
Perfectly positioned in the heart of Holt, Greg, Rebecca and their team at Meadowsweet have worked tirelessly to build a reputation as one of Norfolk’s most talked-about dining destinations.
This season, Foster is showcasing Norfolk restaurants whose values resonate with our principles of excellence, experience and expertise, as we continue to champion quality, sustainability and service for independent British restaurants. With their refined seasonal menus, intimate atmosphere, and glowing five-star reviews, Meadowsweet is built on passion, respect for local communities, and excellent customer service. We sat down with chef-owner Greg Anderson to discover how he and Rebecca have created something truly special.
Q: What inspired you to pursue a career in the kitchen, and how did that journey lead to Meadowsweet?
Greg: I was 17 when I first stepped into a Michelin-starred restaurant, and it absolutely blew my mind. Everything from the silver cutlery to the huge wine list felt magical. That experience made me want to work at that level.
After spending six incredible years at Morston Hall, it just felt like the natural next step for Rebecca and I to do something of our own. We wanted to create a place that reflected who we are and what we love.
Q: Meadowsweet has earned a reputation for refined cooking and warm service. How would you describe your philosophy?
Greg: We wanted to build the kind of restaurant we’d want to go to ourselves - comfortable but with real attention to detail. The wine list is extensive for a restaurant our size because it’s interesting and good value, and the tasting menu is designed to be special without taking five hours. It’s about balance: excellence without pretension, and quality without compromise.
Q: Local produce suppliers clearly play a big part in your cooking. How important are those relationships?
Greg: They’re everything. Most of our suppliers are people I met during my time at Morston. John the fishmonger is literally 100 metres from here, and Henry brings us lobsters and crabs every day. We use the butchers in town and the local game supplier, then there’s Lucy, who we’ve known since our time at Morston who grows our vegetables.
“Our supplier relationships are really special and are unique for a restaurant like ours”
These relationships are genuine friendships - Henry even brings his little boy when he delivers! We always try to look after our suppliers, and they look after us. You can’t create great food without great produce, and that only comes from people who care.
Q: How do you develop your dishes and keep things fresh throughout the seasons?
Greg: Everything starts with what’s in season or what we’ve preserved from before. We build dishes around the produce and pair flavours that make sense. Sauces are a big focus; they pull everything together. Some ideas take weeks to perfect; others come together on the day.
It’s the beauty of food, isn’t it? That you just have to capitalise and make the most of what’s there. It makes ingredients more special when it is there and gives you these micro seasons of delicious things!
Q: Running your own restaurant must bring challenges. How do you balance business pressures with your values?
Greg: We’ve always tried to stay true to what we believe in - being fair, using the best ingredients, and treating everyone with respect. From a business point of view, it might not always make sense, like spending a high amount on in season citrus fruits - but that’s what makes our food what it is.
Rebecca and I lead by example; we’re here first thing in the morning and last thing at night. When the team sees us cleaning or plating up, they know every detail matters.
Q: What’s the most important lesson you’ve learned from running Meadowsweet?
Greg: That it’s not just about the food. It’s about the whole experience. Rebecca knows our regulars by name, where they like to sit, even which bread they prefer. We’ve had guests visit over 50 times! That level of connection is what makes it special.
“If you want to create something special, then those kinds of people sort of naturally gravitate”
Q: And finally, what’s next for you and Meadowsweet?
Greg: Refinement. We’re constantly improving and fine-tuning dishes, service, everything. There’s always more to learn. We’ll keep pushing, keep evolving, and keep doing what we love.
“Staying true to yourselves and working hard is definitely number one advice I’d give any aspiring chefs.”
Greg and Rebecca’s investments - not just in ingredients or décor, but in service, authenticity and relationships, have cumulatively built their restaurant’s reputation. They give real value and trust to their network of producers, ensuring that the centrepiece of every dish is the ingredient itself.
Their secret to success? Staying true to what matters, investing in relationships, and letting both their food and service tell a story.
Thank you to Greg and Meadowsweet for participating.
These are principles echoed by Foster. Even the best produce can spoil without proper storage – so to be sure you’re partnering with the best.