View our room accommodation
wiveton bell wiveton bell rooms

Our Head Chef - Jamie Murch joined the Bell in 2010 prior to this he built his career with the Von Essan Group cooking at three AA Rosette standard. In 2010, whilst at the Bell Jamie was awarded Best Restaurant Award for the East of England by the Good Food Guide. He's a passionate Chef with real talent and uses the abundance of fresh local produce to produce innovative Pub dishes that will not disappoint. Our suppliers who operate family business within a few miles of the Bell. Willie Weston Crabs from Blakeney, Mussels from Mark Randle in Morston, Paul Graves our Butcher from Briston, P and S Game in Holt, Mrs Temples Cheese's from Binham, Milk and Cream from Pointens Diarys on the Stody Estate in Briston, Fish from Jaines fresh from the Docks at Grimsby and last but not least Smoked Haddock and anything else that Glen has caught in his own boat based on Cley Beach less than a mile from the pub.

The setting is traditional, oak beams and floors, open fire and the Pub looks over the tranquil village green. In the bar you will find a mix of locals and holiday makers. Wellies and heels are both at home here, family celebrations mix with walkers with dogs which are allowed in the bar area.

The well trained staff will take your coat and your order at your table but the atmosphere remains firmly that of a traditional pub where you'll always find an interesting locals putting the world to writes at the bar.

See our menus

Food Menus >   
Wine Menu > 
Sunday Lunch Menu > 
Book online >
© Wiveton BellDesign by S Gamble Design & Web Ltd