Brix And Bones

Headed up by Chef George Wood, the unique 30-seater restaurant uses fire to take cooking back to its ancestral roots. Offering a seasonal menu that embraces eclectic and bold flavours inspired by the world travels of Brix and Bones’ team of chefs, the focus is on quality of food and quality of experience. This includes sourcing from the UK and Norfolk’s best sustainable and organic produce, supporting local breeders and small businesses, while also foraging ingredients to curate an exclusive dining experience all year round. Mixologists will assist the gastronomic half of the restaurant, to ensure each dish is complemented by carefully paired wines and cocktails.