Brix and Bones

Brix and Bones Live - fire restaurant located in the heart of Norwich - led by Head Chef, George Wood. Dry aged steak, fish, tacos and more.

14/09/2026

We won! Thanks for having us



George Wood assisting our latest recruit, Davide with butchery!If you see him at the pass, be sure to say hello!👋
12/09/2026

George Wood assisting our latest recruit, Davide with butchery!

If you see him at the pass, be sure to say hello!👋



Today Brian got to wake up for lunch at Camparo Winery drinking Barolo and Barbera just outside Alba in Italy. We wander...
10/09/2026

Today Brian got to wake up for lunch at Camparo Winery drinking Barolo and Barbera just outside Alba in Italy.

We wandered the hills and the vines of this beautiful family owned winery. Momma herself came down to make us lunch while we tried their vintages and even got to dip our beaks in the fermenting tanks and library cellar stock. It’s a hard life, but due to our sacrifices, you can expect to see these stunning wines on the menu soon.

We hope you have as a good a day as Brian…

It’ll be tough though

Thanks to our friends at CH Wines for this amazing experience

Brian's Wines of the Month.... Buenos Vista Chardonnay - Sonoma, California - USA - 2024'Aromas of vanilla custard, citr...
09/09/2026

Brian's Wines of the Month....

Buenos Vista Chardonnay - Sonoma, California - USA - 2024
'Aromas of vanilla custard, citrus and toasted hazelnut. Hints of apple and pear. Pairs perfectly with chicken or fish.

£60 / Bottle

Umani Ronchi 'Jorio' Montelpulciano d'abruzzo - Italy - 2022
'Aromas of plum and red cherry, balsamic with notes of saline. Clean tannins with an intense finish. Perfect with our pork chop and ribeye.'

£55/ Bottle.

Ask your server for more information - available throughout September.


Introducing the 'Pick - a - dilly'.This refreshing cocktail is from the creative mind of SUPER bartender Atti who works ...
03/09/2026

Introducing the 'Pick - a - dilly'.

This refreshing cocktail is from the creative mind of SUPER bartender Atti who works downstairs at Gonzo's Tea Room.

He takes leftover cucumber from the kitchen and makes a homemade fermented pickled syrup, adds Evan Williams bourbon, lime juice, saline and a dash of ThreeCents Artisanal Beverages pickle soda. Garnished with fresh cucumber and dill.

Available from tonight at 6pm.




On Saturday we said our goodbyes to Piper as they head off to new pastures and we’re wishing them every success in what ...
31/08/2026

On Saturday we said our goodbyes to Piper as they head off to new pastures and we’re wishing them every success in what comes next.

If you’ve dined at Brix at any point over the last three years, there’s a very good chance Piper cooked your steak — and an even stronger chance they helped shape the dishes you enjoyed.

Their creativity and imagination are evident throughout our menu.

A brilliantly talented chef with incredible ideas, an exceptional palate and a gift for pushing creativity forward; Piper brought a level of skill and innovation that will be incredibly hard to replace.

Their impact at Brix has been immense and they leave behind a legacy we’re truly proud of.

We will miss you Piper.###




Millies latest triumph...Lacto wild garlic bread with pickled sea herb butter.Available now as a snack on our a la carte...
29/08/2026

Millies latest triumph...

Lacto wild garlic bread with pickled sea herb butter.

Available now as a snack on our a la carte menu.



We're incredibly proud to be named as a finalist in this year's Norfolk and Suffolk Food and Drink awards 2026 in the ca...
28/08/2026

We're incredibly proud to be named as a finalist in this year's Norfolk and Suffolk Food and Drink awards 2026 in the category of 'Restaurant of the Year'!

The awards ceremony is on Monday 14th September and we can't wait to attend....

Fingers crossed...🤞




Introducing Steve — Sous chef and all‑round kitchen legend.Steve’s been part of the team for quite some time now and he’...
24/08/2026

Introducing Steve — Sous chef and all‑round kitchen legend.

Steve’s been part of the team for quite some time now and he’s created some truly exceptional dishes.

He’s the King of making sauces, funny, endlessly knowledgeable about food, and an outstanding chef who brings real energy to the kitchen.

You’ll find him back at the chef’s counter from Wednesday at 6pm, so feel free to stop by for a chat — he’s brilliant!




23/08/2026

A dessert to finally rival the bone marrow fudge donut?

Our customers certainly think so - its been flying out since Tobi introduced it to our menu!

His banoffee pie will be available from Wednesday when we reopen at 6pm.

To book a table visit our website - link in bio.




Address

1st Floor, Unit A, 68 London Street
Norwich
NR21JT

Opening Hours

Wednesday 6pm - 11pm
Thursday 6pm - 11pm
Friday 6pm - 11pm
Saturday 6pm - 11pm

Website

Alerts

Be the first to know and let us send you an email when Brix and Bones posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share