 Owned by Leigh and Duncan Taylor for the past 5 years, this 500yr old coaching inn has evolved into an elegant combination of swanky interior design and original features. The unique décor in each of our three dining rooms pays homage to our passion for individualism.  Here at the Bluebell we are totally driven by our genuine love of food. Our produce is locally and ethically sourced wherever possible and for kitchen team the thrill of the job is the continual learning process as British food constantly evolves. Our brigade has a wealth of experience within the industry and have worked in some of the country’s finest kitchens, many with Michelin status. We actively promote modern cooking techniques using sous-vide (under vacuum) technology. Cooking meat, fish and vegetables in a temperature controlled waterbath enables it to maintain its natural juices and the produce is not permeated by other flavours. This style of temperature controlled cooking means your food will be evenly cooked throughout. However, most impressive is our consistency. We owe this to our team, which we take great pride in, they are as dedicated to the Bluebell experience as we are.
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  Our recently appointed new Head Chef, Simon Malin, is bringing his expertise and award-winning skills to The Bluebell. Simon previously ran the acclaimed Malbec Restaurant in Stratford upon Avon which was awarded a Michelin Bib Gourmand Good Food Guide listing and Restaurant of the Year for Coventry and Warwickshire. Making great food accessible to everyone is what is important to Simon. Using the very best ingredients, sourced locally wherever possibly, his aim is to ensure that our dining guests experience his full potential and enjoy a menu of fantastic dishes.  The Bluebell was awarded 2 AA Rosettes in October 2011  Featured in the The Good Food Guide 2011 & 2012  The Observer Food Monthly Awards 2010 Runners-up  Featured as one of Alistair Sawday's 'Special Places' |
   Meshach Wilson, our dedicated Executive GM is100% committed to this ethos, since joining us in 2007, he has tirelessly researched the ‘perfect serve’ of over 130 drinks, from cocktails to cask ales. Whether it’s the perfect head on a beer or something as simple as swooping a wedge of lime around the glass of a Bacardi and Coke for just the right amount of acidity or the obligatory cucumber in a Hendricks G & T.  |
