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With the purchase of the Bell just over a year ago, two Michelin-starred chef Claude Bosi joined the growing rank of top chefs who also run a pub. The Bell is part traditional old boozer, part
modern gastropub & its food can be as olde English as its rambling, timbered interior suggests. The bar menu ranges from retro prawn cocktail to fish, chips & mushy peas, from home-cooked
ham & eggs to local Cumberland sausage with butter mash & grain mustard gravy. Head for the dining room, a gloriously converted barn with cider press & mill wheel still in situ, for
more up-to-date dishes from the monthly changing a la carte. Rustic, meaty duck rillettes with red onion marmalade might feature, ahead of tasty rump of Elwy Valley lamb, teamed with a gratin of
Mediterranean vegetables & basil, olive & tomato sauce. The large, leafy garden around two sides of the building is a magnet for both drinkers & diners.
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