The chef at a city restaurant is bringing pre-theatre dining to the next level as he introduces show-stopping new dishes. 

Prelude at Norwich Theatre Royal has just launched its autumn menu and there are plenty of seasonal delights.

Toby Thomas joined the team as head chef in the spring of this year and he learned his trade at The Wildebeest in Stoke Holy Cross.

Norwich Evening News: Roast hake with a parsley crumb, white bean and tomato stew, cavolo nero and pickled lemon Picture: Alex BinksRoast hake with a parsley crumb, white bean and tomato stew, cavolo nero and pickled lemon Picture: Alex Binks (Image: Alex Binks)

READ MORE: Is this historic area Norwich's most up-and-coming food district?

He went on to run an outside catering business with his wife Rachel, working on events and weddings at National Trust venues.

This season, the mains at Prelude are confit duck leg, pork fillet saltimbocca, vegan moussaka, roast hake or gnocchi with roasted squash. 

Norwich Evening News: Date and parsnip sponge with poached pear, caramel sauce and crème fraiche Picture: Alex BinksDate and parsnip sponge with poached pear, caramel sauce and crème fraiche Picture: Alex Binks (Image: Alex Binks)

READ MORE: The Ocean at the End of the Lane, Norwich Theatre Royal review: An out-of-this-world visual feast

The autumnal starters and desserts range from gorgonzola tart with pickled pears and walnut dressing to a vegan blackberry and apple crumble with blackcurrant sorbet.

Mr Thomas said: "It is really important that we make dining part of the theatre experience.

Norwich Evening News: Toby Thomas was appointed head chef at Prelude earlier this year Picture: Sarah RigbyToby Thomas was appointed head chef at Prelude earlier this year Picture: Sarah Rigby (Image: Sarah Rigby)

"My core message with my food and everything on the menus is seasonal."

It costs £24 for two courses or £28 for three and diners can return to their table for dessert or a drink during the interval.

Book a table at norwichtheatre.org