The Bell Inn

“We absolutely love our land (the Cotswolds) and revived The Bell Inn with a focus on the much-loved country pub-feel, showcasing a hearty, classic, British menu with the addition of wood-fired dishes and an extensive wine and beer list. We are very keen on having organic and biodynamic wines on our list and our coffee is fair trade. We use a number of small-scale food and beverage producers, such as Cacklebean eggs, Wood Brothers Distillery, Kelmscott Country Pork, and Rollright cheese.”

Burrata and Wye Valley asparagus with oregano, chilli, and lemon; garlic, parsley, and bone marrow flat bread; and wild boar meatballs with soft polenta, Parmesan, and sage.

Tom Noest is a genius of a cook and Peter Creed a genius of a host. What they have done with this pretty old pub is nothing short of divine. Putting in a proper pizza oven was brilliant, allowing them to serve pizza to locals who might come in (with kids) four times a week, but also allows the means to create a majestic garlic, parsley, and bone marrow flatbread, the bread crisp and chewy, running with buttery bone fat, and verdant with chopped parsley. So pure, so honest, so tear-jerkingly real and true. Roll in a slice of the roast dry-aged sirloin, spread it with fresh horseradish, and dip the whole thing into the gravy pot. Then write to us to say, “Thank you.”