ResDiary Thank you - The Bell at Charlbury

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From The Source

Squash

Autumn is a season of abundance. As summer crops give way to heartier harvests, the kitchen fills with ingredients that lend themselves to slower cooking and comforting meals. Among them, squash stands out as one of the season’s most versatile…...

Stories

Introducing Head Chef Jason Christie

Jason Christie brings an ingredient-led approach to the kitchen at The Bell, shaped by a career that has taken him from the Cotswolds to South Africa, South Korea and Italy. He believes good cooking begins with the soil produce is…...

From The Source

Grouse

As the heather comes into bloom across Britain’s moorlands, the arrival of grouse season marks the beginning of one of the most anticipated periods in the shooting calendar. Running from August through to December, it celebrates one of the country’s…...

Our cocktail menu takes its cue from the season, bringing autumnal flavours to our bar alongside plenty familiar favourites.

#TheBellAtCharlbury

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Our cocktail menu takes its cue from the season, bringing autumnal flavours to our bar alongside plenty familiar favourites.

#TheBellAtCharlbury

Dishes guided by the best of the season.

Discover our autumn menu at The Bell. Book your table via the link in our bio.

#TheBellCharlbury

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Dishes guided by the best of the season.

Discover our autumn menu at The Bell. Book your table via the link in our bio.

#TheBellCharlbury

The Bell, a place to settle this new season.

#TheBellCharlbury

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The Bell, a place to settle this new season.

#TheBellCharlbury

A favourite spot to settle into.

#TheBellCharlbury

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A favourite spot to settle into.

#TheBellCharlbury

From twin rooms tucked away in the eves and spacious rooms located in the oldest part of the pub, to dog-friendly rooms above The Barn, plan your autumn escape via the link in our bio.

#TheBellCharlbury

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From twin rooms tucked away in the eves and spacious rooms located in the oldest part of the pub, to dog-friendly rooms above The Barn, plan your autumn escape via the link in our bio.

#TheBellCharlbury

Twice baked Daylesford cheddar soufflé.

#TheBellCharlbury

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thebellcharlbury

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Journal

From The Source

Squash

Stories

Introducing Head Chef Jason Christie

From The Source

Grouse

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