Coronavirus ~ Covid 19

During these uncertain times and spread of the coronavirus, on behalf of The Bella Team, I want to reassure all 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 continue to be affected.

The safety of all guests and staff is most paramount.

The hotel is presently closed and are following the Governments guidelines and updates and will continue to update this page and our social media sites.

All queries should be directed through:

[email protected] / 01481 238764

Phil Collinson
General Manager


Friday Foraging Experiences


Last Friday we welcomed guests to the Bella Luce for our first April afternoon and evening of wild food and gin.  With the hedgerows of St Martins bursting with life and beautiful spring bank holiday weather, there was so much to see, pick, and savour.  Led by Luke Wheadon and Head Chef Patricio Filipe, we explored the banks and hedges of the Water Lanes that lead down hill from the Bella’s front gate towards the sea at Moulin Huet, learning about the edible plants that grow here or on the rocky foreshore at Moulin Huet.  April is a fantastic season for foraging; we collected wild garlic, Alexanders, magnolia petals, sorrel and nettles along the Water Lanes, and sea beets, sea purslane, sea broccoli, sea kale and rock samphire from Moulin Huet, as well as discussing the various edible seaweeds that can be found on our coast.

We then all walked back up the hill to the Bella, and guests enjoyed a wild gin experience in our small batch distillery with Luke Wheadon talking them through how he uses foraged botanicals such as rock samphire in the creation of his gins.  Meanwhile, Patricio and his team in the kitchen got to work with the collected ingredients creating an incredible dinner featuring foraged elements in every course.  Once seated, guests enjoyed an appetiser, starter, fish course, meat course and dessert that they had helped to create by collecting ingredients just a few short hours previously:


Guernsey scallop, cauliflower puree, sea purslane, wild garlic flowers and seaweed butter

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Stinging nettle soup with 63* Castle Farm egg

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Pan seared Pollock, romesco sauce, sea beets and rock samphire

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Cured pork chop, garlic potato puree, sweet and sour Alexanders, sea broccoli and veal jus

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Magnolia panna cotta, chocolate soil, vanilla ice cream and sorrel flowers

The next “For-a-Gin” Foraging Friday takes place this coming Friday, April 26th.  Call us on 01481 238764 to check availability and book your space!

Written by:

Bella Luce