At the Blue Bell, we know that good quality food forms a huge part of many people’s social lives and we feel that you should be able to reward yourselves with excellent quality food at affordable prices. That’s why we employ the best chef’s, attentive staff and use top quality ingredients in all of our dishes.
Our menus offer a quintessentially English feel with a modern twist, creating modern classics from traditional fayre.
Many of our dishes feature seasonal produce and locally sourced meat & poultry to capture the essence of the seasons and our beautiful area.
Our dining areas provide a traditional setting to enjoy your freshly cooked food, which we feel is in keeping with the history of our building and its countryside location.
Due to our continued insistence on the best quality, freshly cooked food and the high standard of friendly service, it is advisable to book your table on 01477 500262 to avoid disappointment.
Our Head Chef, Ian Roy Turner has had a long and distinguished career spanning 25 years. Having worked for the Best Western Group & being crowned the North West’s Best Newcomer by Staffordshire Life, we were fortunate enough to secure Ian’s services and have allowed him to develop a range of foods which capture his creativity, culinary expertise and utilise a blend of traditional dishes with modern enhancements.
Providing a warm welcome from the moment you step inside, The Blue Bell is steeped in history, originally dating back to 1585ad, the original building was recorded as being a Farmstead and Ale House in 1727ad and was owned by a William Timmis. It wasn’t until 2009 that the Blue Bell finally became a freehold property and has subsequently been improved and extended to offer beautiful surroundings, great beers & fantastic quality food.
The Blue Bell Inn is situated just a few miles from Sandbach, Cheshire and is a five-minute drive from J17 of the M6 Motorway. This truly beautiful and historic public house is a must for everyone, offering a family friendly atmosphere and glorious surroundings.