Food & Drink
Harry Russell (former Head Chef of the Beckford Bottle Shop, Bath) guides our food here at Bell. Beyond cooking with the seasons, and utilising the best of local produce; Harry's focus is simplicity. He serves our guests interesting food and unusual combinations without being overcomplicated. And that's why we love him.
You'll always find old classics dotted throughout our menu. Of which, veal liver and bacon seems to be a favourite. Our relationships with small and family-run local suppliers such as La Chasse (just over the road from us) means we're often privy to interesting little treats we'd struggle to get hold of otherwise.
Our drinks selection is well-formed but unfussy. Our primary focus when it comes to the strong stuff is giving our guests value. We don't think people should be punished from splashing out at dinner - and in fact we make exactly the same amount of money at the bottom of our list as we do at the top.
Ultimately, everything we do at the Bell is evaluated through the lens of asking ourselves whether or not it'll make people return. We are aware that businesses like ours rely on people coming time and time again. That's why we're generous with our offer; we change our menu frequently; and we'll serve you the best of what we can get hold of.