Journal

Recipes, Stories

Mastering the Barbecue with Executive Chef Alan

Our executive chef, Alan shares his top tips to keep in mind when you fire up the barbecue to cook over flames this summer. From the perfect cuts of meat and fish to pop on the grill, to failsafe techniques you can use at home, and a few ideas to inspire you for marinades, salads and accompaniments to take your…...

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Perfecting The Pizza

Recipes, Stories

Perfecting The Pizza

30th May 2024

Originating as far back as the 6th century BC, everyone from the Ancient Greeks, Romans, and Persians have played a hand in the evolution of pizza as we know it today. It is fair to say the modern-day pizza can…...

Market Garden Reawakening

From The Source

Market Garden Reawakening

22nd March 2024

Longer days, double-digit temperatures, and a flourish of colour on our plates; the arrival of spring in the Cotswolds is one of our favourite natural events, and throughout the year our menus evolve to feature the best of the season’s…...

Once Upon a Tile

Stories, Sustainability

Once Upon a Tile

9th February 2024

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…...

Farm & Field

From The Source

Farm & Field

8th February 2024

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…...

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

Recipes

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

24th November 2023

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…...

Venison carpaccio with walnut ketchup

Recipes

Venison carpaccio with walnut ketchup

26th September 2023

Autumnal seasonal highlights always include venison from our sister farm in Staffordshire. They are the first and largest red deer herd to be certified by the Soil Association. The deer are raised on an organic forage-based diet in ancient parkland,…...

Interiors & Artisan Craft

Stories, Sustainability

Interiors & Artisan Craft

8th September 2023

When we started to think about the interiors for The Bell at Charlbury, I thought it would be a wonderful opportunity to work with, and draw attention to, some of Britain’s talented artisans and craftspeople....

A Festive Getaway

Goings On

A Festive Getaway

8th September 2023

Relax in our pub rooms at The Bell and enjoy festive, seasonal food and raise a glass or two by the fire in our welcoming bar.

A Sustainable Renovation

Stories, Sustainability

A Sustainable Renovation

2nd September 2023

The historic market town of Charlbury can trace its roots back as far as the 7th century when it is thought to have been a monastic settlement. Its principal street names – Church Street, Market Street and Sheep Street –…...