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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