Waving off Weavers It started life in the 14th century as a chapel
of Portsmouth and went on to train at the
belonging to one of Diss’ prominent
Savoy in London,” said Katrina. “This was
weavers’ guilds. Since then, it’s served as a
followed by a number of years working in
butcher’s shop, retail store, collar maker,
London hotels. The pull of my hometown
grocer, and silversmith. And for the last 34
and wanting to work with William brought
years it’s been one of Diss’ most popular
me back to Diss and Weavers, and we've
and iconic eateries, run by locals Katrina
run the restaurant together ever since. With
and William Bavin. As the Bavins prepare to
him behind the stove and me out front.”
retire, we celebrate 34 years of Weavers Wine Bar & Eating House.
Come for the food, come back for the friendship
No April fool
And they’ve been firm favourites with Diss
William Bavin
gourmands ever since.
opened Weavers
“We’re lucky to have had so many loyal
on Wednesday 1
regulars,” said Katrina. “It’s this that has
April, 1987. Having
helped us run a successful business in the
trained at Norwich
town for so long. We love the fact that we
City College,
know so many of our customers well. We’ve
William worked in
helped them celebrate special occasions,
the catering
date nights, works dos, birthdays and nights
industry all over
out with friends. And they’ve become so
the country but
much more than customers. To us they’re
returned to his Norfolk roots to take on his
now very dear friends. Running a business
final project. After completely refurbishing
in a small town is special. There's something
the restaurant, including exposing and
lovely about knowing everyone and them
treating all the timbers, he opened the
knowing you. The last two years have
doors to Weavers Wine Bar & Eating House.
shown us the value of having a loyal
“William went to Norwich City College to do
customer base. And we can't thank them
his catering qualifications and worked in
enough for the amazing support during the
Scotland and London before returning to
pandemic and indeed for all the years
Norfolk to work in hotels in the mid-80s,”
prior.”
said Katrina Bavin. “He had always wanted
With fabulous food, an intimate and historic
to have his own place and when the
setting and warm and welcoming hospitality
building came up for lease it seemed like
all on the menu, it’s no surprise people have
the perfect opportunity to finally realise his
been coming back for more.
dream.”
“Our most popular dish has been our
Katrina joined him on his dream path 10
chicken liver starter, “said Katrina. “We serve
years later.
it at the table straight from the pan. It was
“I did a hospitality degree at the University
on the very first menu Will produced and
28 Diss Matters Winter 2021
