The Eight Bells: Chipping Campden Pub Lunch

 

Set in the heart of Chipping Campden, The Eight Bells is a traditional Cotswold pub co-owned by Neil and Julie Hargreaves for almost 30 years. Built in the 14th-century to house the stonemasons who built St. James’ Church, the Inn got its name by later being used to store the eight bells that were hung in the church tower. The 17th-century saw the Inn rebuilt using most of the original stone and timbers, then was extended in the Georgian period into what stands today, an outstanding example of a traditional Cotswolds Inn with a cobbled courtyard, tremendously popular on a warm sunny day. 

With ales from Hook Norton Brewery and North Cotswold Brewery, gin from Cotswold Distillery, meat from butcher David Moore on Chipping Campden’s High Street and seasonal vegetables from the area, the Eight Bells prides itself on celebrating regional ingredients. Arriving for our first Sunday lunch while staying at Little Orchard, we enjoyed a lovely walk along the high street before being seated at a quiet corner table beside the wood burning fireplace and a view through the leaded glass windows onto utterly charming Church Street. 

Arriving with Harry, Wami and baby granddaughter Mia on a sunny Saturday, we began with a few pints of beer, as we explored the special weekend menu, and settled on some delicious starters including a spectacular Smoked Salmon Roulade with horseradish and cream cheese mousse, golden beetroot, new potato and red vein sorrel, as well as Grilled Goats Cheese with Glazed Figs, yellow beets, baby watercress, mixed nuts and balsamic dressing, and a luscious Homemade Roasted Tomato Soup. Entrées included Traditional Fish and Chips with tartare sauce and garden peas, Steak and Ale Short-Crust Pastry Pie with creamy mash and celery purée served with cherry vine tomatoes and red wine gravy, and Eight Bells signature Prime Beef Hamburger with chilli-bacon jam, Mozzarella, Costswold Relish, lettuce, jalapeno and marinated onion on a potato bun with fries and coleslaw.

Six handpumps at The Eight Bells serve local and regional ales and two ciders

Our cozy table in the adjacent dining room 

The Saturday Lunch menu

Special additions to the menu

Pale straw in colour, 1985 is a premium lager from the Wye Valley Brewery 

on the border between Wales and England

A Wye Valley Bitter

Grilled Goats Cheese with Glazed Figs, yellow beets, baby watercress, 

mixed nuts and balsamic dressing

Homemade Roasted Tomato Soup with bread and butter

Smoked Salmon Roulade with horseradish and cream cheese mousse with golden beetroot

new potato and red vein sorrel

Traditional Cod Filet deep-fried in beer batter with hand-cut chips, 

tartare sauce and garden peas

Steak and Ale Short-Crust Pastry Pie with creamy mash and celery purée

with cherry vine tomatoes and red wine gravy

Harry's Eight Bells Prime Beef Hamburger with chilli-bacon jam, Mozzarella,

Costswold Relish, lettuce, jalapeno and marinated onion on a potato bun with fries and coleslaw

eightbellsinn.co.uk