A lovely eye-catching Victorian building, The Bell has the lovely wooden floors, flagstones and high ceilings you would expect along with open log fires, squishy sofas and a hotchpotch of tables and mismatching chairs, befitting a relaxed shabby-chic property as we are. We have two lovely intimate dining rooms serving our trademark relaxed good food, locally sourced and passionately prepared by Owner and Head Chef Jonathan Nicholson. Jonny in his early days was Sous Chef for Marco Pierre White at his first restaurant, Harveys in London's Wandsworth as well as Executive Chef for Sir Terence Conran at his Bluebird Restaurant and Club on Chelsea's Kings Road.
At The Bell, we have a lovely mix of vistors and residents along with locals popping in for a drink or a bite to eat. In our bar, we have draught local ales a well-stocked array of spirits and a short but interesting Liberty of London wine list.
Our ten rooms upstairs come in a range of sizes but all are full of character, spacious and en-suite. All the rooms come with tea and coffee-making facilities and Freeview TV; a full cooked breakfast is included in all our room rates.
The present Bell Hotel, as it is painted above the front door (we are definitively a laid-back restaurant-with-rooms now but the frontage is listed!), as built in 1842 on a site which had been occupied by an inn for centuries and it originally had stabling for 40 horses and six acres of pasture. King George II stayed at the Bell in January 1737 en-route by carriage from Lowestoft to Londo
Check-in: 14:00 (2:00) - 23:00 (11:00) ( Gli arrivi possono essere consentiti al di fuori di questa finestra se i piani di viaggio non possono essere modificati, tuttavia questo e` soggetto in base alla disponibilita`)
Check-out: Prima 11:00 (11:00)
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