from the day we opened back in march 2001, our ethos has been to provide seasonal menus using locally-sourced food from responsible and trustworthy suppliers. something that our new head chef rupert taylor is totally at one with.

the bell’s wonderful suppliers include brian george of talgarth in the brecon beacons, who supplies us with traditionally hung welsh beef, spring lamb and welsh breed pork. the welsh venison centre in bwlch, along with mr robertson from madley, supply us with roe and fallow venison.  madgett's farm at tidenham chase, near chepstow, provides us with the most delicious free range duck and seasonal game is usually provided by william!  all our eggs are free range, laid in nearby garway and our cream is from the local jersey herd at bower farm in grosmont.  the bell's little tubs of organic ice cream from yew tree farm in garway have become something of a 'must have' and are especially popular with our walkers.  

since 2006, we have been growing much of our own vegetables, herbs, soft fruits and salads in the bell's kitchen garden which was officially ordained organic in may 2009.  do take time during your stay with us to walk around the garden and feel free to ask our head gardener michele civil any questions, she has some interesting methods.

the bell's menus can be seen and mulled over at leisure by visiting 'the lunch menu', 'the sunday lunch menu' and 'the dinner menu' by clicking on the appropriate button below.  we regularly organise interesting events such as wine dinners and special lunches and you may find these menus on 'the forthcoming menu' button as and when.