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West Norfolk restaurateur and family man passes away




A Hunstanton-born chef has passed away at the age of 75 having spent many years running his own restaurants in West Norfolk.

Colin Rushmore died at his home on July 16 having been diagnosed with bladder cancer at Lynn's Queen Elizabeth Hospital in February. He was transferred to the Norfolk and Norwich University Hospital and an ensuing scan showed the cancer had spread to his lungs.

The chef ran his own High Street seafood restaurant called Rushmore's and many other establishments having worked at places such as the Duke's Head Hotel, Black Horse and Ingoldisthorpe Manor during his earlier days.

Chef Colin Rushmore after announcing he was retiring from his High Street restaurant, Rushmore's
Chef Colin Rushmore after announcing he was retiring from his High Street restaurant, Rushmore's

His beloved wife Kathy was by his side when he passed away. The two had been married for 54 years with the 55th anniversary coming up in September.

She said: "He was never really retired. He was always going back and helping people out at the Stuart House where he worked 12 hours a week to help them. You could not keep him out of the kitchen."

Born in Hunstanton in 1944, Colin lived with his mother at Ingoldisthorpe before moving to Lynn. He met Kathy through a chance encounter at Docking's dance hall when he was 21.

Colin Rushmore watches over College of West Anglia student Elliott Dexter during a cooking competition organised by the Kings Lynn Trinity Rotary Club
Colin Rushmore watches over College of West Anglia student Elliott Dexter during a cooking competition organised by the Kings Lynn Trinity Rotary Club

She added: "He loved his allotment as well as his cooking and fishing. If he could catch it he would eat it, and he was into the cooking shows on television. That's how he spent his last couple of months.

"He was doing all the cooking at home at one point until he became ill. He also loved to go out to eat for lunch. If a new place opened up, he had to try it out."

The local chef published a book for charity in 2003, entitled 'Tales of a Norfolk Chef'. The book includes recipes as well as stories.

He also judged the Trinity Rotary Young Chef of the Year competition in which local students in full-time education were asked to prepare a three-course healthy meal comprising a starter, main course and dessert.

Having spent 47 years in the catering business in Norfolk, Colin announced his retirement in 2008.

Colin was a much loved father to Maxine and Gary, and a very proud grandad to Meg and James. He was also a father-in-law to Paul and Claire.


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