During these uncertain times caused by the rapid spread of the coronavirus, and on behalf of The Bella Team, I want to reassure guests and customers of our firm commitment to you.
We know that all companies and markets have been affected by the current situation. Travel and supplies to and from the Islands are now also being effected.
The health and safety of all guest and staff is most paramount.
The hotel has been closed for the winter season, and we have liaised with all our staff both overseas and locally, and for their safety and that of our customers we have decided to review our re-opening for the summer season:
We will now re-open May the 1st 2020 and not April 1st as previously planned. We will continue to review and post updates on our website and social media accounts as they arise.
All existing reservations and bookings for April will be contacted ASAP to make alternative arrangements.
All future hotel and restaurant bookings, and general queries should be directed through: [email protected] / 01481 238764
Phil Collinson, General Manager
We guarantee that you’ll get the best deal when you book directly on our website.
This Saturday, September 15th, in an event that seamlessly blends Guernsey’s Food Festival into the annual Autumn Walking Festival, we invite you to go “off the eaten path” with the Bella’s Head Chef Patricio Filipe and owner Luke Wheadon of Wheadon’s Gin for a special foraging walk and dinner.
Guests will join Patricio and Luke on a foraging adventure around St Martins from 4pm, exploring the hedgerows, woodlands and south coast cliffs for delicious wild ingredients. This beautifully scenic environment is where Luke Wheadon collects the rock samphire for his signature gin, and where Patricio sources elements for many of his dishes.
The group will return to explore the grounds of the Bella Luce Hotel at 5.30pm looking for more edible plants, whilst Chef Patricio sets to work turning the baskets of collected ingredients into a wild gastronomic experience.
At 7pm Wheadon’s and tonics will be served, before all are invited to take their seats for a three-course menu featuring the foraged finds from the afternoon.
Tickets for this event, inclusive of guided foraging walk, a Wheadon’s and tonic on arrival and three course dinner are £40. Booking is essential. Please wear stout footwear and clothing appropriate for the weather forecast.