The Red Lion Bishopgate is a traditional riverside pub with a warm welcome for all. Part of the De'Ath Hospitality family; serving a delicious menu, great selection of drinks and an idyllic spot by the River Wensum.
In the shadow of Norwich Cathedral with historic walks, abundant nature (we have our own resident kingfishers!) and all the buzz of the city centre just a few minutes walk away, customers can book a table inside to relax with friends, perch at a bar table with a view of the river, settle in on the Chesterfield sofa or enjoy the outdoors-indoors in the conservatory.
Outside there's a choice of the traditional front garden under the shade of the Robinia tree or sheltered terrace or spread out alongside the water’s edge.
An outstanding range of beers and real ales, carefully selected wines, tempting soft drinks and top quality coffees are available and customers can look forward to enjoying a sundowner in the sunshine on the banks of the river. We serve food all day, every day, from coffee and pastries to grazing boards and hearty main courses.
We’re also delighted to be working with Norfolk Paddle Boards here at the Red Lion Bishopgate. Lee and his team are offering paddle boarding lessons, hire, and so much more, from our riverside location.
Working for us
The Red Lion, Bishopgate was reopened in May 2021 by Nick and Briony De’Ath who leased the pub from the Great Hospital Trust. Nick & Briony have been working in hospitality (mostly together!) for over 25 years. They have grown their business from one pub to five (The Trafford, William and Florence, Unthank Arms, Chambers Cocktail bar and Red Lion)– each with their own style, menus and atmosphere, as well as running an outside catering business and an events management company. They have been at the helm of The Unthank Arms – a landmark Norwich pub – for over 25 years. They are involved in every aspect of our businesses from menu planning, sourcing suppliers, recruiting outstanding staff and being on hand to make sure each and every event runs smoothly.
General Manager and Head Chef stories
Elle Land: From the age of 15, Elle began her journey to becoming a general manager of the newly opened Red Lion at Bishopsgate.
Starting as a commis chef in her teens in a pub in Norwich, completing a BTEC in Hospitality and business as well as gaining work experience under Raymond Blanc and Marcus Wareing , Elle quickly progressed within the industry, opening a children's charity cafe. She then returned to restaurant positions, including a head chef role at The Earlham Arms and as a senior sous chef position in a seafood restaurant in Guernsey.
After a couple of years, Elle was mainly part of earning a rosette at The LifeBoat in Thornham before side-stepping into a similar industry, working as a General Manager of popular cinema chain Odeon, receiving a nomination to give a speech for international women's day to the whole company. Using the plethora of experience gained from working directly with different cuisines and also face-to-face with customers, both in Norfolk and abroad, this led to Elle being the face of the exciting and newly reopened and renovated Red Lion at Bishopsgate.
Elle inspires, trains and motivates her staff daily, making the Red Lion Bishopgate the outstanding place it is today.
Max Emmerson: Our head chef, Max has been in the industry for 17 years. Max's career started within a table clearing role at Pedros. In his spare time, Max learnt a wealth of traditional cuisine from his grandfather, sparking his passion for the industry.
As with many roles in hospitality, Max naturally progressed into making and preparing food such as tapas at the restaurant. He later took it upon himself to obtain an NVQ Level 1, 2 and 3 in catering. Working his way through different positions and roles within various gastro-pub style restaurants, Max obtained the "Best Pub in the UK" award at The Kings Head in Bawburgh before making his move to joining and opening the now successful Red Lion at Bishopsgate as an essential asset to the team.
Favourite food: Fish. All sorts of seafood dishes.
Stick with it, and persevere. Hard work always pays off. You can take this job around the world. Be creative, believe in yourself and enjoy what you're are doing"
- Max Emmerson, Head Chef
Find out more
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