A 17th Century pub in a picturesque Cotswold market town in the heart of the community

Our talented chefs have created a modern British menu serving seasonal dishes that celebrate produce from Daylesford Organic, our sister farm.​ The bedrooms have been restored with considered attention to detail, drawing on the skills of local artisans and artists. From crackling log fires to a huge orchard garden for families to drink in the sunshine, The Bell provides an escape from the bustle of everyday life.​

What's On

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The Bell
Sunday Bangers

Sunday Bangers

Date Sunday 5th May

Arrival Time 6:30 pm

Ticket Price £20 per head, which includes Bangers & Mash

Join us for Bangers & Mash and our take on Bingo!

The Bell
May – Seasonal Crossover Supper Club

May – Seasonal Crossover Supper Club

Date Friday 3rd May

Arrival Time 7:30 pm

Ticket Price £95

Join us for our first Seasonal Crossover Supper Club at The Barn with our talented guest chef Adam Caisley, renowned for his contributions to multiple award-winning, Michelin-starred restaurants.

The Bell
May Bank Holiday

May Bank Holiday

Saturday 4th May - Monday 6th May

We will be firing up our new pizza oven and the Garden Bar will be open!

FOOD

A seasonal menu celebrating local growers and producers

The menu combines a selection of hearty pub classics with ingredient-led dishes that celebrate the flavours of seasonal produce. Ingredients come from local suppliers and growers as well as from our sister farm at Daylesford Organic.

DRINK

Modern craft beers from independent British breweries alongside traditional cask ales

We serve familiar artisan beer, draught cider and hand-picked wine from independent vineyards. Large inglenook fires provide a welcoming place for families to play board games and dogs to curl beside, whilst our Snug is a quiet corner tucked away behind the bar.

Stay

Pub Rooms

Each of our twelve pub rooms are different, drawing inspiration from the neighbouring ancient woodland. The interiors preserve the heritage of the pub, blending seamlessly with all the modern comforts one would expect from the exceptional standards of a Daylesford Stays property.

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Pub Rooms

All our pub rooms have the finest linen sheets, organic cotton bath robes and towels, as well as mattresses, toppers and pillows of the finest quality.

Included in your stay:

  • Breakfast in our restaurant
  • In room mini bar
  • Farm & market garden tour at Daylesford Organic every Thursday

THE BARN

Cooking over fire in our open-plan dining room in the centre of the community

The Barn is designed with weekend gatherings in mind, serving abundant platters from the open wood-fired grill. Spacious and versatile, the converted barn opens out onto the garden and will be available for private hire.

Opening Hours

PUB

Monday – Thursday
10am – 12:30am

Friday – Saturday
10am – 12:30am

Sunday
10am – 12:30am

PUB MENU

Monday – Thursday
12pm – 2:30pm
6pm – 9pm

Friday – Saturday
12pm – 2:30pm
6pm – 9:30pm

Sunday
12pm – 3pm
6pm – 9pm

BARN MENU

Sunday
Lunch
12.30pm
3.00pm

THE GARDEN

A glorious orchard with apple trees

Planted with apple trees, leading down to a stream, our orchard garden is just under an acre in size.

While away afternoons playing games under the trees in the warmer months and enjoy cocktails into the evening.

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Journal

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Once Upon a Tile
Stories
Once Upon a Tile

Last autumn we marked the reopening of The Bell at Charlbury with stories about its renovation and our work with local artisans. To start the new year with a celebration of heritage local crafts, our Head of Sustainability is revisiting…...

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Farm & Field
From The Source
Farm & Field

Our pub menus are united by a simple food philosophy of working with high quality, low impact ingredients. Each of our chefs prioritises seasonal, local produce, working with farmers and growers that operate to the highest standards of environmental stewardship…...

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Pithivier of confit potato, Lyonnaise onion, Comté & black truffle
Recipes
Pithivier of confit potato, Lyonnaise onion, Comté & black truffle

With its origins dating back to the Orléans region of France in the 17th century, this buttery puff pastry pie has stood the test of time. Perfect for feasting with friends and family during the cooler months, Executive Chef Alan…...

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New seasonal greens on the menu -  Evesham asparagus & @daylesfordfarm market garden purple sprouting broccoli served with homemade hollandaise 💚 

#TheBellCharlbury
Thank you to everyone that came to our ‘Taste of Spring’ supper club on Friday evening - a seven course extravaganza of delicious spring dishes created by guest chef Jac Webster. 

Highlights included sea bass served with enriched crab dashi and arrowgrass, and @daylesfordfarm organic lamb served with wild garlic, asparagus and sheep’s yoghurt. 

Next up, our Seasonal Crossover Supper Club which will be held on Friday 3rd May with guest chef Adam Caisley. Head to the events section of our website to book your tickets🍴

#TheBellCharlbury
Rainy days call for cosy corners and a spot of lunch by the fire 🔔 #TheBell
Monday morning doesn't seem quite so bad when you wake up here 🔔  #TheBell
Don't miss your chance to be at our first ever supper club on Friday April 12th with guest chef Jac Webster, aptly titled Taste of Spring.

Dinner will be made up of six delicious seasonal courses, served up in The Barn in front of our open kitchen. Jac will be incorporating lots of classic British springtime ingredients including wild garlic, asparagus, spring peas and @daylesfordfarm’s organic lamb.

Tap the link in bio to find out more and book your ticket 💚 

#TheBellCharlbury