The Bell hopes to establish itself in the heart of Norfolk as a pub that’s 'definitely worth a visit'. Great food to match the careful restoration, combined with a wide range of drinks to accompany any dish the chef conjures up.
Tuesday - Saturday
Lunch - 12pm-2.30pm
Dinner - 6pm- 9pm
Please note, it is advisable to book in advance for all Friday, Saturday and Sunday services.
Bank holidays: please call us or check out our Instagram / Facebook page for food service and opening times.
Hervé advocates using only the finest quality local ingredients and having lived in Norfolk for more than ten years, has formed strong relationships with many local farms. This, along with his wealth of experience, ensures that he produces fresh, seasonal and flavoursome food, which is not just a meal, but an experience!
Michelin trained, Hervé blends modern and classic ideas; tweaking English favourites with French techniques that exude global influences from his experience cooking in Europe and the Caribbean.
His nose-to-tail style means that everything is deliciously utilised with no leftover waste, creating variety in the menu, (something the Head Chef firmly embraces). Herve’s skills, experience and passion for food place The Bell on Norfolk's culinary map!
Perfect for al-fresco dining in the summer, this bright and spacious room opens out on to the patio and is ideal for casual lunches and simple suppers. This is also where you’ll find any of the live events and entertainment.
With a library of books and an open fire in the winter, the Snug is perfect for relaxing with a beer and a book. Morning coffee and afternoon tea are served here and the sofa, armchairs and low beamed ceiling make the Snug an epitome of cosiness.
The perfect setting for a quiet dinner, special occasion or private party. Take in the south facing views of the common and cricket pitch while enjoying the big skies or indulge in the intimate evening atmosphere.
As a Freehouse, The Bell is licensed to serve anything from the traditional to the exotic!
Working with a selection of breweries the bar is stocked with a diverse range of cask-conditioned Adnams ales and guest beers. You’ll find everything from rich, full-bodied stout to light, refreshing lagers.
The wine list, (curated with local supplier Peter Graham Wines), is a spread of vintages to cover the majority of grape varieties, including an organic wine and English sparkling. The staff are happy to help with your selection to ensure your choice works beautifully with your food order and you’ll find a broad choice of wine by the glass to perfectly suit your palette.
Of course, there is also a delicious range of refreshing, non-alcoholic beverages too!
The Head Chef works with local suppliers to create delicious, seasonal dishes using the finest ingredients and wines. If you are a local supplier or would like to recommend one, please get in contact!
You can find out more about The Bell’s suppliers below.
Down the road in nearby Massingham, Heath Farm Shop create unique sausages, renowned for their excellent taste and texture, using their own Dexter beef and Herdwick lamb.
Essence Foods are an award winning local company (they live in the village), that are distinguished nationally. They provide The Bell with delicious handmade reduced sugar conserves using herbs and flowers. They are also winners of the World Marmalade award 2018.
Lakenham Creamery have been making ice-cream in Norwich since 1921 using the traditional batch method using fresh cream, eggs, sugar and an array of delicious flavours. Growing in popularity, their ice-cream is sold throughout East Anglia and London and has won a Norfolk County Great Taste Award.
This handmade whisky is matured in fine casks and bottled at their distillery just outside of Norwich. The purest Breckland water & the finest Norfolk barley are the only ingredients for this thoroughly English Whisky.
A multi award winning wholesale butchers and Farm Shop who specialise in supplying fully traceable meat with the emphasis on quality, taste, animal welfare and food miles.
We are delighted to be working with Savory Farms (No known relation to Norfolk Quail!) who are based nearby, in the tiny village of Gateley. They have run their business as a traditional family livestock farm for three generations, raising and caring for traditional Aberdeen Angus cows as a suckler herd, in the heart of Norfolk.
The Savory’s have farmed a herd of 100 or so hind Red Deer for the last 25 years, less than 3 miles from The Bell, which will be supplied seasonally.
Peter Graham Wines have revolutionised the content and the design of on-trade wine lists who are widely copied, but never equalled.
Producing artisan cider from his small farm in the heart of West Country Hereford. Kier Rodgers selection of apple drinks are beyond delicious and well worth an experimental taste even if you’re an avid supporter of beer, larger, wine, spirit or soft drinks.
Adnams company values are rooted in making great products without costing the earth. From working with local farmers and producers who supply their brewery and hotels, through to partnering with a local business to install an anaerobic digestion plant to turn brewery and food waste into biogas, they believe that doing the right thing makes great business sense.
Norfolk Quail is a family business; dedicated to the welfare of all their poultry, the wellbeing of their staff, and the satisfaction of their customers.
The Savory family has been farming Highfield Farm in nearby Great Ryburgh for well over 100 years. Although traditionally a mixed farm of arable and livestock. in 1997 John Savory established J Savory Organic Eggs, which is a successful Soil Association Organic free range egg business supplying Waitrose nationwide and a number of local farm shops and other outlets in Norfolk and Suffolk.