Food at The Bell

“Red fire and charcoal, say the bells of Yarpole”

Although no one’s sure why the Yarpole bells of St Leonards are associated with red fire and charcoal*, it is strangely fitting that two chefs turned up in the village hell bent on cooking everything over a wood fire.

Iain and Nikki primarily cook and smoke on a large firepit rather than using conventional commercial cookers and ranges. This ancient and fulfilling method of cooking kinda sums up their approach to food – effort-filled simplicity! But that extra mile is what turns a simple hearty meal into a full blown taste experience.

*(See EM Leather, “The Folk-lore of Herefordshire”)

FOOD SERVED

Wednesday to Saturday:
12-2pm and 6-9pm

Sunday:
12-4pm

BOOKINGS

We allocate a handful of tables for bookings, but tables are also normally available for those who drop in.

If you are a large party of 8 or more, we appreciate you calling in advance on 01568 780 515 

MENUS

Our menus change season to season, and align with what supplies are available to us locally, and sometimes even on the day. If you want to know exactly which dishes, including specials, are available before your visit, please give us a call on 01568 780 515 .

The bar and à la carte menus are available Wednesday to Saturday. A traditional roast dinner plus light bite specials are served on Sundays.

We look forward to feeding you!

Allergies

We do all we can to cater for those with food allergies. However, we would ask that you call us to let us know your circumstances before visiting if possible, so we can be mindful of your situation and ensure your safety.

Field to fork philosophy

Food just tastes better when it comes straight off the field. The team at The Bell are looking to further transform the field at the back of the pub into a full working kitchen garden. The first stage is for the garden to supply the bulk of the herbs and garnishes used in the restaurant and bar.

Over time the plan is to extend the gardens to provide all fruit and veg needed to supply the restaurant. In the meantime, Iain and Nikki are working with local producers supplying fresh, seasonal fruit and veg, and the highest quality meat and dairy.