The Bell Inn

The venue offers a modern country pub feel, showcasing the duo’s love for a hearty, classic British menu with the addition of wood-fired dishes and an extensive drinks menu, with great hospitality and ambience also a top priority.

Seasonal menus are ever-changing, sourced from local game dealers, farmers, butchers and fishmongers.

Showcasing the best ingredients are dishes such as venison faggots, Barrington partridge, pigs head scrumpet and salt pig saucisson.

Other dishes have included salted anchovy and chive flatbread; garlic, parsley, shallots and bone marrow flatbread; and Cotswold IPA rarebit with soldiers and pickles for starters.

Mains have included calves liver, mash, onion gravy and sage; chicken Milanese with garlic, green beans and parmesan; and aubergine caponata with burrata and chilli.

The pub also serves a good pizza and steak offering, with all dishes, including the steak, very reasonably priced. A good range of sides are also available to select.

For pudding, diners can expect classics such as sticky toffee pudding; rice pudding; and pear and almond tart with Neals Yard crème fraiche.

There is also a strong takeout menu, should you wish to take part of the pub on your travels with you.