The Brisley Bell Elevates Norfolk Hospitality With Timeless Charm and Contemporary Vision
Photo: The Brisley Bell: A picture-perfect Norfolk retreat with award-winning gardens, exquisite dining, and warm country charm. Photos by Nathan Neeve.
The Creativity And Passion Of Amelia Nicholson
Amelia Nicholson and her team at The Brisley Bell transform a 17th-century inn into a stunning destination blending hospitality, heritage, and heart.
The Brisley Bell is more than just an enchanting Norfolk pub—it’s a celebration of community, heritage, and vision, brought to life under the extraordinary leadership of Amelia Nicholson. As co-owner, Amelia’s remarkable journey through creative industries, from theatre to antiques, has shaped the soul of this award-winning inn in deeply meaningful ways. Mosaic Digest is thrilled to feature Amelia and her endeavours in this exclusive interview, where we explore the story behind The Brisley Bell’s transformation into a boutique haven that seamlessly blends rustic charm with contemporary elegance.
Joined in stewardship by Marcus Seaman, whose farming roots and entrepreneurial spirit bring a deep understanding of rural hospitality, and Chef Hervé Stouvenel, a culinary master with Michelin training, The Brisley Bell champions the best of Norfolk. Whether it’s showcasing hyper-local ingredients, nurturing partnerships with regional producers, or creating spaces where history and modernity coexist in perfect harmony, Amelia and her team make an indelible mark on the inn’s legacy and the surrounding community.
Amelia’s artistry and eye for detail are evident in every corner of the inn—from the thoughtful interiors that welcome guests with warmth to the carefully crafted pub gardens recognized as some of the finest in the UK. Her background in directing and producing adds a layer of ingenuity and storytelling that elevates The Bell far beyond its beautiful exterior, creating an experience that resonates long after the visit.
Amelia’s creativity, vision, and attention to detail make her a trailblazer in blending artistry and hospitality at The Brisley Bell.
At Mosaic Digest, we celebrate creators who weave their passions into spaces that delight, inspire, and sustain—and Amelia Nicholson embodies that ethos beautifully. In this interview, she generously shares the journey, challenges, and vision behind The Brisley Bell, offering words of wisdom and glimpses into the heart that beats behind their success.
What inspired you both to take on the challenge of restoring a 17th-century inn into such a thriving destination?
We were both seeking a change in career and decided to pool our resources. In all honesty, we weren’t looking to work in hospitality, we were looking for a challenge, a project, but it could have been in any industry. We both used to drink at the pub when we were younger – and lived locally – when it happened to come up for sale. It had been left derelict for four years, which was such a shame, and we really needed somewhere new to eat in the area as there was very little choice. Our business plan made sense… so we took the plunge. It was an amazing, creative time!
Could you tell us about the process of blending the inn’s traditional rustic features with contemporary design elements?
In the 80’s and 90’s many pubs extended their restaurant space without much thought of how the new spaces connected to the old. The result was often lifeless rooms that lacked atmosphere. We were determined that every space in our pub would be equally inviting, so we took time to integrate old and new. It was also unaffordable to kit the pub out entirely in quality traditional wooden furniture and panelling, so we had to design our way out of this problem, which then inspired the modern elements.
“We were determined that every space in our pub would be equally inviting.” – Amelia Nicholson
The gardens are regarded as some of the finest pub gardens in the UK. What vision or ideas shaped their transformation?
Our vision was to design a space that invited guests to explore and relax, where every path or seating area offered something to discover. From the start, we imagined a shared space that encouraged people to slow down – a place to sit, linger, talk and feel at home. We didn’t wish for it to resemble a commercial garden; rather, to evoke the charm of a garden belonging to a rural country home.
“Our vision was to design a garden where every path or seating area offered something to discover.” – Amelia Nicholson
We wanted the garden to be as much of a draw as the pub itself – not just a backdrop, but a space guests would actively enjoy whilst being practical to the pubs needs. Being inland in Norfolk, we knew we needed to be unique to stand out and saw the potential to create a destination garden that felt just as layered, welcoming, and considered as our food and interiors.
“We’re just custodians in a long line of landlords since 1706.” – Amelia Nicholson
How important is working with local farms and suppliers in crafting the restaurants seasonally led menu?
It’s vital – both to support the local economy and to build trusted relationships while reducing our carbon footprint. It’s far more rewarding to work with suppliers we can meet, visit, and collaborate with directly. A seasonally led menu just makes sense; Marcus comes from a farming family, Norfolk is a farming county with some of the best soil in the country, and we’re surrounded by exceptional local produce.
We also forage ourselves – for samphire on the marshes or buckets of apples, cherries, pears, and even quail eggs gifted by locals with bumper crops. There’s a lovely full-circle synergy when we serve guests dishes created by Hervé, using the produce they have shared with us.
The Brisley Bell combines boutique luxury with the relaxed feel of a pub. How do you strike the right balance between these two elements?
The hardest balance is managing guests’ expectations, as the beauty of being a freehold, independent venue means our offering is like no other. Some guests may be expecting a reception desk or room service, and others delight in how spacious and quiet the rooms are for a pub. What we can guarantee is an authentic welcome. We’re earthy and agricultural but we do everything with care, passion and attention to detail – and that’s where the luxury comes in!
What makes Chef Hervé Stouvenel’s approach to cuisine so unique, and how does his Michelin training influence the dining experience?
Hervé brings a calm precision and deep respect for ingredients that stems from his Michelin training. His cooking is refined but never fussy – he understands balance and lets flavours speak for themselves. He’s equally comfortable preparing a classic French sauce as he is creating a British Sunday roast and his versatility keeps our menu exciting and grounded in both skill and seasonality.
“Farming teaches patience, practicality, and respect for the land—qualities that translate directly to running a rural foodie pub.” – Amelia Nicholson
Do you feel a responsibility to reflect and champion the heritage of The Brisley Bell and if so, how do you achieve this?
Absolutely! We’re just custodians in a long line of landlords since 1706. We feel very strongly that pubs are a part of British culture that need to be nurtured. The British ‘do’ pubs brilliantly and that’s something to celebrate, particularly in rural areas where they are often the hub of the community.
Since opening, we’ve taken part in and documented national celebrations, and we’ve researched and published the pub’s history on our website (after earlier records were sadly lost in a fire). We keep contributing to that story – for instance, a local painting group led by Country Life cartoonist, Annie Tempest, spent a year painting locals, and their portraits now hang on our walls. We’re also tagging over 30 trees we planted in the garden, recording their species and planting dates for future generations.
Amelia, does your experience as a theatre director influence the way you create an enjoyable and memorable experience for visitors?
I suppose it may. In theatre, the best productions often appear effortless, yet every detail has been carefully considered. A shared experience should resonate long after it’s over, and that’s true for hospitality too. It’s all in the detail. Marcus and Hervé share that belief, and I think that’s what makes us such a great team.
Marcus, how has your farming background shaped your outlook on running the inn and its restaurant in such a rural setting?
Farming teaches patience, practicality, and respect for the land, all qualities that translate directly to running a rural foodie pub. You learn to work with the seasons rather than against them, to value good produce. It’s also a reminder that hard work and care over time yield real rewards – whether you’re tending a field or running a business.
