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The Five Bells Inn

Head chef, Charlotte Vincent, oversees an impressive menu put together with expertise and great skill.

Charlotte was appointed head chef in 2019 following a 20 year career in catering, which included a decade as pastry chef at the Gidleigh Park and Royal Clarence Hotels.

Backing Charlotte is a team of two young chefs who are being imbued with her knowledge and skill to ensure standards at the Five Bells Inn remain exceptionally high.

The venue is owned by co-owners James and Charlie Garnham who took on the site in December 2017 with the view of making it a centre of gastronomy in the region.

On its pub classics menu, diners can choose from a strong selection of dishes including the The Five Bells Burger, with smoked cheddar, onion and ale chutney, house pickles, hand cut chips.

A series of pub classics are also served and include paprika-dusted whitebait; Scotch duck egg; and scorched gin-cured salmon for starters.

Classic mains include fish and chips, steak and chips and the Five Bells Burger.

There is also a regularly changing specials menu where Charlotte’s skills shine through further and include dishes like salt cod brandade with tartare and reduced malt vinegar; braise lamb neck and oat scrumpet with salted almond preserve and preserved apricot; as well as smoked cashew cheese puree with crispy artichoke, artichoke ceviche and nasturtium oil to start.

Mains have included dishes such as celeriac terrine with cep consommé and crispy enoki, cep caramel, slow-roasted cep and roasted crones; steamed turbot fillet with salt fish and yellow chilli dumplings; and fallow venison loin with salt-roasted crispy artichoke, celeriac, glazed turnip and dauphinoise.

It doesn’t need saying, but the Five Bells Inn’s kitchen under the watch of Charlotte is turning out some stunningly intelligent dishes.

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