Launch of Brix and Bones Fire restaurant in Norwich

Published:
11:40 am February 13, 2022



An open fire restaurant in Norwich is cooking up a storm with seasonal dishes and steaks.

Brix and Bones is located above Gonzo’s Tea Room in London Street and both are owned by brothers Brad and Mike Baxter.


George Wood is the new head chef at Brix and Bones.
– Credit: Chris Harvey Visuals

The Brix and Bones kitchen is run by head chef George Wood, 34, who previously ran London barbecue restaurant Temper Soho.

Before returning to Norwich last year, he spent three years working in Japan and Sri Lanka and the menu is inspired by his travels.


The beet tartare with duck egg and hazelnut is one of the dishes of Brix and Bones.

The beet tartare with duck egg and hazelnut is one of the dishes of Brix and Bones.
– Credit: Chris Harvey Visuals

Brix and Bones already opened as a steakhouse in September 2020, but due to lockdown a few months later and the brothers wanting to perfect the menu and concept, it didn’t fully reopen until January this year.

While customers can still order different cuts and weights of steak, stored in dry-aging refrigerators in the dining room, the rest of the dishes are completely different.


Meats in dry aging refrigerators at Brix and Bones.

Meats in dry aging refrigerators at Brix and Bones.
– Credit: Chris Harvey Visuals

Mr Wood said: “The brothers approached me through a mutual friend as they wanted me to reopen the restaurant.

“I wanted to do a full menu around the fire and the response since we opened four weeks ago has been amazing.


Brix and Bones specializes in dishes cooked over the fire.

Brix and Bones specializes in dishes cooked over the fire.
– Credit: Chris Harvey Visuals

“The general comments were that it was something Norwich lacked.

“We have an open kitchen, so there’s not that barrier between us and the restaurant and we can let them know the methods and techniques of getting the food to the plate.”


Brix and Bones head chef George Wood (centre) with his team.

Brix and Bones head chef George Wood (centre) with his team.
– Credit: Chris Harvey Visuals

The restaurant seats 30 and includes high seating along the bar for those who want to watch the chefs cook on the charcoal and wood-fired grill.

On the menu, smoked beet tartare with duck egg and hazelnut, pork chop with Korean pesto and grilled fennel mackerel with Egyptian vinaigrette.

Mr Wood said customers were also “thrilled” with the bone marrow fudge donut.


Snacks at Brix and Bones in Norwich.

Snacks at Brix and Bones in Norwich.
– Credit: Chris Harvey Visuals

He added: “The menu as a whole is about creating levels of flavor with the same ingredients.”

Ingredients are sourced locally whenever possible and there are also paired wines and cocktails.

Brix and Bones is open Wednesday to Saturday from 6pm to 9.30pm, book at brixandbones.com/book

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