In coaching days, horses needed changing frequently; The Bell was once such staging post. Over 15 years here, Hannah McNaughton supervises front-of-house, and husband Andrew, with worldwide cooking experience behind him, runs the kitchen. Wiltshire ales take precedence on pumps in the bar, while the restaurant provides the perfect ambience for a starter of house-smoked salmon with courgette frittata, followed by slow-roast West Overton hoggett with hotpot potatoes, green beans and carrots.
Open all year
Days closed: Sunday evening and Monday (excluding bank holidays)