Brix and Bones’ intimate fine dining experience is like no other in Norwich. Open fire cooking is the essence of this exciting restaurant, so it’s no surprise Brix and Bones is a regular in the Good Food Guide!
And following their recent refurbishment, there’s even more in store. You can expect the same bespoke Brix and Bones hospitality, but with a larger kitchen, brand-new bar area and even more knowledge. Think bold menus, seasonal flavours, and perfect wine pairings. (It won’t be long before we book a seat at chef’s counter!)
Here, we speak to Brix and Bones about their unique offering!
Brix and Bones is known for their mouthwatering local produce
Following Head Chef George Wood’s culinary travels around the globe, he fell in love with the primal medium of open fire cooking.
Our open plan kitchen and chef’s counter allow customers a unique insight into the preparing and cooking of our dishes, with the chefs expertly managing the open fire right in front of you. The dishes are imbued with a rich, smoky flavour, offering expertly crafted tastes and flavours from the exceptional ingredients thoughtfully sourced by the team.
We’re extremely excited about our refurbishment and expansion – currently underway (at the time of writing)!
We are going from strength to strength with busy services and sold-out wine tasting dinners. We’ve also welcomed restaurant manager Gemma Anderson-Weston and wine expert (and local legend) Brian Sullivan to the team. With their extensive experience in hospitality, we’re keen to expand our offering private dining to larger groups, as well as expand the kitchen and bring the open fire grill even closer to diners.
The kitchen expansion will be ready from our reopening on 5th September! Diners who choose the chef’s counter will have a front seat view of the larder and grill, where their dishes will be prepared and explained by the kitchen.
Then later in the year, our restaurant capacity will expand with a brand-new bar area and dining tables – including a privately bookable table for up to 14 guests, complete with bespoke menus to choose from.
With the new chef’s counter, watching the chefs cook skillfully over open fire
Sustainability is at the heart of everything we do. Whether that’s collaborating closely with local suppliers to ensure the highest quality produce, butchering meat in house so that all possible produce is utilised, or foraging quality produce from the fantastic Norfolk countryside and coastal areas.
Chef George uses long established connections with rare breed producers to ensure the greatest quality beef, mutton and pork, sourced as locally as possible. The fantastic produce available from the Norfolk and Suffolk coastlines allows us to source fish and seafood locally, too, with no compromise on quality. And George’s enthusiasm for foraging means he’s always keen to discover new ingredients to put to use in the kitchen, whether grilled with meat dishes, or pickled or fermented for use later in the year. The commitment to fermenting, pickling and preserving means that nothing is wasted, and fresh local ingredients can be used to liven up dishes all year round.
Brix and Bones’ innovative menus include desserts too- like this moreish bone marrow doughnut!
The addition of local wine expert Brian has meant that the wines on offer are always increasing in variety and quality.
With over 30 years of experience, Brian is available to guide diners through the list, as well as to host our extremely popular wine tasting dinners. Our next dinner is on 22nd October, showcasing wines from Underagga Winery, Chile. Brian selects the wines, and then the chefs craft a tasting menu around the flavour profiles- creating something truly exclusive.
The restaurant’s knowledgeable staff are on-hand to offer insight into each cut of meat and glass of wine
First time diners joining us at Brix and Bones can expect a tailored experience. Knowledgeable front of house staff will guide diners through the ever-changing a la carte menu, which showcases seasonal produce.
They’ll also talk through the selection of steak cuts available on the night. Whole sides of beef are ordered in and dry aged in house. Once they’re judged ready, they are butchered, and a list of the steaks available is produced for that day’s service. The staff can help guide diners on different cuts and weights, so everyone has a satisfying experience.
Our team are extremely knowledgeable and can guide diners through the wines, cocktails, and locally sourced beers, as well as the food menu!
Brix and Bones is open Wednesday – Saturday. You can book a table via their website. Keep an eye on Brix and Bones’ socials for the latest updates on their expansion!
