Named as one of the Good Food Guide’s “top 14 under-the-radar eateries in the UK for 2023”
Elizabeth Carter writing in Country Life Magazine

“Dishes are designed for sharing and flavours roar out, from snacks through to dessert. Share some focaccia, made daily in-house and served with bone-marrow butter and a sharp, smoky raspberry compote. Steaks, ordered by weight, immense chops and whole fish are licked with flame, slicked with the melted fat of 85-day aged Limousin beef, then seared, smoked, seasoned and spiced as befits each item.”

Good Food Guide : Rating GOOD

“BRIX & BONES IS ABOUT POWERFUL, EXPERT, GENEROUS OPEN-FIRE COOKING, THE SORT THAT ALSO REQUIRES LEATHERY APRONS, MUTED LIGHTING, CRACKING DRINKS AND A PACEY SOUNDTRACK.”

The theatre begins the moment you climb the stairs and catch your first whiff of that distinctive charcoal smoke. The open kitchen dominates the space, with the fire pit as its beating heart, and watching the chefs work over the flames becomes part of the evening’s entertainment. This isn’t style over substance though; the cooking here is serious business, with every element carefully considered and expertly executed.

ideal magazine

”A meal at Brix and Bones is ‘an unforgettable culinary adventure’, which showcases seasonal Norfolk produce and organic ingredients. Each dish is carefully considered, offering a truly exceptional experience. Start with a pork shoulder croquette, followed by the 200-day aged Hereford sirloin steak. And don’t forget to sample a staple of the restaurant – the bone marrow fudge donut. “

Visit Norwich

As evening falls, book a table at BRIX AND BONES for live-fire cooking and next-level steaks

OLIVE MAGAZINE

BRIX AND BONES, which sells steak by the weight, offers a talking point by way of its smoked bone marrow fudge doughnut. Here, the seats nudge into the curve of an art deco building and Brian Sullivan, the sommelier, keeps diners happy. More deeply delicious autumnal North Macedonian red? Yes, please.

THE INDEPENDENT

Share a board of Cobble Lane charcuterie and maybe some Norfolk ‘crunch’ bread with treacle and acid butter. Brancaster mussels with ‘nduja, sea beet and fennel could follow, or you could go for one of the taco riffs (perhaps Korean pulled pork with pickled ginger and coriander). Superlative steaks and immense chops are licked with flame, slicked with the melted fat of 85-day aged Limousin beef, then seared, smoked, seasoned and spiced as befits each item, while fish might be whole plaice enlivened with guanciale beurre blanc and chives.

GOOD FOOD GUIDE
THE UK’S BEST OPEN FLAME RESTAURANTS 2025

Emma R Garwood - OUTLINE magazine

“what is to follow is an attempt to do justice to one of the most exciting, most exceptional meals I’ve had in a long time.”

David Williams - Evening Standard

“SOME OF THE MORE CREATIVE FLAVOUR-PACKED, LABOUR-OF-LOVE DISHES YOU’RE LIKELY TO ENCOUNTER IN NORWICH”