Welcome to Bert & Harry — meet the team behind
@chandlerywells , bringing a new dining destination to life on the North Norfolk coast. Follow along as we share the people, produce and passion shaping what’s to come, with plenty of exciting announcements on the way.
Head Chef Harry Williams is a rising culinary talent based in Norfolk, celebrated for his seasonal, ingredient-led cooking and strong sense of place. He was part of the team at The Gin Trap Inn, which earned three AA Rosettes.
At the heart of Harry’s approach is his close connection with Norfolk’s fishermen, farmers and growers. He works directly with coastal boats for the freshest landed seafood, partners with local farms for rare-breed meats and heritage vegetables, and builds genuine relationships with growers to shape menus around what the land and sea provide at their best.
Grounded in technique and driven by provenance, Harry’s cooking balances ambition with authenticity, marking him out as one of the region’s most promising young chefs.
Bert Blaize is an award-winning sommelier and maître d’, with experience at Le Manoir aux Quat’Saisons and The Clove Club. He later opened The Mandrake Hotel as Head of Wine, shaping one of London’s most distinctive wine programmes. In 2019, he was named the UK’s Top Young Sommelier by Flint Wines, and has since been nominated for Sommelier of the Year by GQ, The Drinks Business and Imbibe. He is also the author of two published books on wine.
Together, Bert and Harry bring a shared commitment to craft, provenance and hospitality — setting the tone for everything
@chandlerywells aims to be.
#norfolkrestaurant #wellsnextthesea #newrestaurant #restaurantlaunch #northnorfolk
