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Brix and Bones

Ignite your senses at Norwich's primal fire kitchen, where dry-aged meats meet bold global flavors in an intimate open-grill theatre of sustainable indulgence.

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Brix and Bones is an intimate 30-seater restaurant in Norwich's vibrant Lanes district, where Chef George Wood masterfully harnesses open-fire cooking to deliver primal, bold flavors. Featuring a custom charcoal and wood-burning grill visible from the theatre-style open kitchen, diners select from dry-aged meats, house charcuterie, and seasonal small plates. The menu emphasizes sustainable, local Norfolk produce, foraged ingredients, and eclectic global influences, paired with curated wines and cocktails. Expect innovative dishes like smoked mutton tacos, bone marrow fudge doughnuts, and superlative steaks in a cozy, buzzing atmosphere.

A brief summary to Brix and Bones

  • 68-72 London St, Norwich, NR2 1JT, GB
  • +447497683312
  • Visit website
  • Duration: 1.5 to 3 hours
  • Mid ranged
  • Environment icon Indoor
  • Mobile reception: 5 out of 5

Local tips

  • Book counter seats for the best view of the open kitchen and chat with chefs about dry-aging processes.
  • Try the lunch set menu on Fridays/Saturdays for exceptional value on fire-grilled specialties.
  • Pair dishes with seasonal cocktails or Brian Sullivan's wine selections for perfect harmony.
  • Don't miss desserts like bone marrow fudge doughnuts—decadent and uniquely memorable.
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Discover more about Brix and Bones

Fire at the Heart

Nestled on the first floor of 68-72 London Street in Norwich's lively Lanes, Brix and Bones transports diners to the elemental roots of cooking through its commanding open kitchen. A custom-made charcoal and wood-burning grill spans two meters, surrounded by four dry-aging fridges displaying premium cuts. This 30-32 seat venue, led by Chef George Wood—formerly of London's Temper—creates a theatrical spectacle as flames lick meats, fish, and vegetables, infusing each dish with smoky depth and primal intensity.

Seasonal, Sustainable Innovation

The ever-changing menu draws from George Wood's world travels, blending bold, eclectic flavors with Britain's finest ingredients. Sourced from UK and Norfolk breeders, small businesses, and foraged finds, offerings highlight nose-to-tail respect: aged Limousin beef, Norfolk black pork, Brancaster mussels, and whole plaice. Small plates tempt with smoked mutton harissa tacos, pork shoulder croquettes with house ferments, and bread pudding enriched with beef fat and chicken liver parfait. Mains over the coals include Blythburgh pork chop with char siu glaze or jerk gravy mutton, while sides like beef fat roast potatoes and miso greens elevate every bite.

Theatrical Dining Experience

Opt for counter seating at the bar for an immersive view of the passionate team at work, their leathery aprons and pacey soundtrack adding to the energy. Mixologists craft seasonal cocktails and pair dishes with a thoughtful wine list curated by Brian Sullivan. Lunch on Fridays and Saturdays offers a set menu: two courses for £29 or three for £36, plus a side—perfect for discovering bavette steak or innovative desserts without the evening rush.

Intimate Ambiance and Accolades

The cozy, dimly lit space buzzes with intimacy, sharing walls with sibling Gonzo’s Tea Room below. Recognized in The Good Food Guide's top 100 local restaurants for its roaring flavors and uniqueness, Brix and Bones delivers generous, expert open-fire cuisine. Desserts like smoked bone marrow fudge doughnuts or celeriac honey sorbet provide unforgettable closes, ensuring a dining experience that's as much about theater and quality as it is about taste.

Practical Details

Open Wednesday to Saturday evenings from 6pm-11pm, with lunch Fridays and Saturdays 12pm-2pm (bookings 12pm-2pm). Reservations essential via website; table times may be limited to accommodate demand. Gluten-free options abound, with accommodating chefs.

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