The Bell Hotel Saxmundham’s restaurant menu has finally been revealed and the buzz of excitement is already spreading through the town and beyond. That means our soft opening on the 12th December is going to give diners some hard choices. With the likes of pheasant terrine and glazed goat’s cheese for starters, how are you meant to save room for mains like the local farm partridge and the butternut squash risotto? And that’s before you even consider the dessert tray, Christmas two and three course prix fixe menu, and cocktail selection.

The Bell Hotel’s Head Chef Garry Cook has really outdone himself on this one, creating a menu that reflects his love for Suffolk and passion for locally sourced and grown produce. It’s well and truly the culmination of his long and distinguished career in some of the county’s most renowned kitchens.

“Myself and my team have been busy behind the scenes, in The Bell’s brand-new kitchen, working with local suppliers and producers to secure the finest and freshest ingredients, and developing a range of dishes that hit all the right notes. I love farm to fork, and that’s exactly what diners will experience here. From the oysters on the nibbles menu to the meats on our charcuterie board, and the freshly-caught fish and seafood to the Salter and King’s Suffolk Farm dry aged prime rump steak, we’re going to be delivering the real taste of Suffolk.”

Alongside the newly revealed starters and mains, guests will also find a cheeseboard that takes in many of East Anglia’s finest cheese makers, a range of hot beverages (served with mini mince pies), and a sumptuous dessert selection. It’s the kind of menu that beckons you to come in out of the cold and enter the warmth and comfort of the hotel.

Christmas dinner at The Bell.

The Bell Hotel will be offering guests the chance to experience a true Suffolk-style Christmas dinner, throughout the month of December, over two or three courses. With Pinney’s of Orford supplying the Oak Smoked Salmon starters, and Suffolk Bronze turkey courtesy of local farms, alongside vegetarian options including winter root vegetable risotto, the festive menu is already proving a hit – and tables are being booked up fast.

Something to quench your thirst.

 Alongside a large range of cask and bottled ales, and a sophisticated wine list, you’ll also find a selection of cocktails – and even mocktails too. Say the word, and our bar team will serve you up The Bell’s soon to be signature Cosmobellini, alongside the likes of a Suffolk Sling, Negroni and Bloody Mary. For non-drinkers and designated drivers, a vodka-free Virgin Mary and Pineapple and Ginger punch from the extensive mocktail selection are a great way to get in the festive spirit. Whether you’ve come in for a quiet pint, a bottle of wine with friends, or a hot toddy to heat your bones, it’s all here at The Bell Hotel.

Tables are going fast, but there’s still time to book your meal at the Bell Hotel if you act fast.

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