The Bell Inn

Traditional country pubs may be ten a penny in the Cotswolds, but it’s rare to find one that’s a proper dog-friendly local which also crafts award-winning gourmet dishes.

At The Bell Inn, visitors are just as welcome to turn up in wellies for a pint and a pickled egg with a four-legged friend in tow as they are when dressed to indulge in a smart three-course feast.

Chef-proprietor Mark Payne has recently welcomed Martyn Davies to the kitchen as head chef. The new appointment signals a continuation of the inn’s long-held ethos: crafting standout dishes from hyperlocal, seasonal produce. Lamb comes from a neighbouring field, while vegetables are picked straight from Mark’s own allotment and kitchen garden.

The menu is refreshingly simple and places emphasis on quality ingredients cooked well. Dining options range from a lunchtime menu of pub classics, smaller bites and sandwiches on homemade sourdough, to dinner dishes that include the likes of whipped homemade basil ricotta with Wye Valley asparagus and marinated courgette salad. In winter, a rich slow-cooked blade of Gloucestershire beef with fondant potato, pea puree and king oyster mushroom is a house staple – and a must-order.

For pudding, indulge in the likes of dark-chocolate olive oil cake with white chocolate ice cream and pistachio oil.

Trencherman’s tip

The inn stocks 50 artisan gins – many distilled locally. Book a room for the night to let loose and explore the intriguing list.