A seventeenth-century pub at the heart of Charlbury, a bustling market town alive with community, connection and conviviality.

The dining room offers a British menu rooted in seasonal produce grown on Daylesford’s farm, while the bar serves craft beers, local ales and a carefully curated wine list.

In the colder months, crackling log fires create a welcoming refuge; in summer, the expansive orchard garden becomes a natural gathering place for families and friends – the perfect setting for long lunches, shared plates and unhurried afternoons in the sun.

What's On

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The Bell
Easter at The Bell

Easter at The Bell

Friday 3rd April - Monday 6th April

Join us this Easter in Charlbury, as we celebrate with our new garden menu, Easter egg hunts and family feasts.

The Bell
The Old English Fair – Bank Holiday Garden Party

The Old English Fair – Bank Holiday Garden Party

Date Sunday 24th May

Arrival Time 12:00 pm

Ticket Price Free to Attend

Celebrating the Bank Holiday weekend in the Garden with live music, delicious food and family-fun.

The Bell
Happy Hour

Happy Hour

Monday to Saturday

Arrival Time 4:00 pm

Join us for our happy hour drinks menu from 4pm – 6pm Monday to Saturday

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Opening Hours

PUB

Monday – Thursday
10am – 12am

Friday – Saturday
10am – 12am

Sunday
10am – 12am

PUB MENU

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

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

Sunday
12pm – 3pm
6pm – 9pm

THE BARN

Sunday
12.30pm – 4pm

THE GARDEN

From 3rd April:

Friday
12pm – 9pm garden bar
2pm – 8.30pm garden menu

Saturday
12pm – 9pm garden bar
12pm – 8.30pm garden menu

Sunday
12pm – 8pm garden bar
12pm – 7.30pm garden menu

Good Friday
12pm – 9pm garden bar
12pm – 8.30pm garden menu

Bank Holiday Sunday
12pm – 9pm garden bar
12pm – 8.30pm garden menu

Bank Holiday Mondays
12pm – 6pm garden bar & menu

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Journal

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Forced Rhubarb
From The Source
Forced Rhubarb

When sourcing exceptional produce and flavours for our menus, our team are commitment to championing the artistry and skill of Britain’s most dedicated growers.

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Seafood | Kingfisher
From The Source
Seafood | Kingfisher

Provenance and the welfare of the produce we work with is as important to us as its flavour, and when seafood isn’t sourced responsibly, the impact is far-reaching: overfishing and harmful practices threaten delicate marine life, damage ocean habitats and…...

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How did chicken become a daily staple and at what cost?
From The Source
How did chicken become a daily staple and at what cost?

From the roots of traditional farming to why chicken has become a staple on so many tables, here we speak with our farm’s Marketing Director, Matt Gorman, to delve into the journey of organic chicken at Daylesford. Discover what makes…...

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