Who doesn’t love spring? There’s something about those warmer days and the scent of fresh blossom in the air that influences your mood after those dark winter months, wouldn’t you agree? It does wonders for our mood, and it does wonders for our menu too here at The Bell. In fact, our kitchen team have been busy behind the scenes putting the finishing touches (and tastes) on our new spring menu. All we’ll say for now is that guests are in for a treat. After all, for lovers of seasonal fare, spring is truly the season that spoils us.
Starters to tempt you include our Spring Vegetable Tartlet—featuring asparagus, garden peas, broad beans, fresh truffle, and a delicate Parmesan crisp, topped with a poached hen’s egg. Seafood lovers will adore the Torched Mackerel Fillet, served with new potatoes, chorizo, and saffron aioli for an uplifting burst of flavour.
When it comes to mains, our Confit Lamb Shoulder is a standout dish, served with creamed potatoes, butternut squash, asparagus, and a rich redcurrant jus. Alternatively, you could opt for our Wild Mushroom Linguine, with fresh truffle, tossed with a wild rocket, and Parmesan salad, finished with a drizzle of herb oil.
Our bar menu has been refreshed, now featuring Rock Oysters alongside a delicious selection of sandwiches and classic bar favourites.
Under the guidance of new Head Chef Matty Roskosz, The Bell continues its field-to-fork philosophy. “Launching a new spring menu is always exciting,” he says. “We focus on quality, shared experiences, and seasonal ingredients at their peak. The dishes have a touch more finesse but stay true to our ethos—great food that brings joy. Local sourcing remains key, from premium meats to fresh seafood, showcasing the best regional produce. As we shift from winter’s hearty fare, our spring menu celebrates the season’s freshness and vibrancy.”
Our beautiful terrace is also now open—the perfect setting for a relaxed lunch or an early evening meal.
Fancy joining us? Book your table today and celebrate the season in style!
