The Bluebell at Cocking
4G
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Address:
The Bluebell at Cocking
MIDHURST
West-Sussex
England
GU29 0HU
5 rooms
The Bluebell at Cocking
4G
Self-Accredited
Customer rating:
5/6
Prices from £65.00
The Bluebell Restaurant with Rooms....
Five Individual Rooms Four En Suite....Two Rooms as a Family Suite...
Superb Brass Beds with Luxury Mattresses....Tony and Julia took over the almost derelict Blue Bell Public House in November 2009 and have created The Bluebell at Cocking a Restaurant with Rooms which opened on December the 14th 2009.Tony is a former Master Chef of Great Britain and New Zealand and in New Zealand he hosted his own cable television show dishin it out.
He is passionate about his food.
He was Chief Judge at the 1993 New Zealand Salon Culinare and went on to win the New Zealand Chicken Dish of the Year in 1994.
We buy Fish and Shellfish from Jordans at Rose Green.
Fruit and Vegetables from Munneries at East Wittering are local and seasonal where possible.
Meats from Swandean at Worthing are British and fresh seasonal game is local The understated menu changes a little bit all the time making the most of fresh seasonal produceServed in a style that is stunning ye
Five Individual Rooms Four En Suite....Two Rooms as a Family Suite...
Superb Brass Beds with Luxury Mattresses....Tony and Julia took over the almost derelict Blue Bell Public House in November 2009 and have created The Bluebell at Cocking a Restaurant with Rooms which opened on December the 14th 2009.Tony is a former Master Chef of Great Britain and New Zealand and in New Zealand he hosted his own cable television show dishin it out.
He is passionate about his food.
He was Chief Judge at the 1993 New Zealand Salon Culinare and went on to win the New Zealand Chicken Dish of the Year in 1994.
We buy Fish and Shellfish from Jordans at Rose Green.
Fruit and Vegetables from Munneries at East Wittering are local and seasonal where possible.
Meats from Swandean at Worthing are British and fresh seasonal game is local The understated menu changes a little bit all the time making the most of fresh seasonal produceServed in a style that is stunning ye
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