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.
Dress in your finest forties fashion and take a trip back in time with us on May 4th, for an evening of locally produced gin and a luxurious spin on an Occupation menu in the Bella Luce’s historic dining room.
We can’t wait to guide guests through a tasting of Wheadon’s Gin’s three expressions (each one featuring a local botanical) including Mr Wheadon’s latest bottling of yuzu, locally grown lemongrass and green tea gin, followed by a menu based on the foundations of The Guernsey Literary and Potato Peel Pie Society book. Our head chef has been busy researching and refining historic recipes and has created a very special menu for this forties themed event, which can be enhanced by the addition of a flight of specially paired wines.
“Will Thisbee was responsible for the inclusion of Potato Peel Pie in our society’s name. Germans or not, he wasn’t going to go to any meetings unless there were eats! So refreshments became part of our agenda.”
Amelia Maugery to Juliet Ashton, from The Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer & Annie Barrows
Potato Peel Pie utilised potato peelings for the pie crust as butter and flour became scarce on the island during the occupation, with a filling of mashed potatoes topped with beetroot. Whilst Potato Peel Pie makes an appearance in our Occupation menu’s main course, we’ve improved on the basic war-time recipe to create a “posh” version that is far more flavoursome and enjoyable than the original. This pie will accompany loin of local pork, referencing the roast pork dinner that was the foundation for the literary society in Mary Ann Shaffer and Annie Barrows’ bestselling novel.
MAY 4th OCCUPATION DINNER MENU
GUIDED GIN TASTING WITH WHEADON'S GIN
Mustard and Sourdough
Paired with J. Moreau & Fils Petit Chablis, Chablis, France, 2015
WHEADON'S GIN MARINATED SALMON
Pink Grapefruit and Soya
Paired with Château de la Jaubertie Rosé, Bergerac, France, 2015
JASON'S LOCAL PORK LOIN
"Posh" Potato Peel Pie, Red Cabbage and Onion
Paired with Léon Perdigal Côtes du Rhône, France, 2016
Paired with Château Simon Sauternes, Bordeaux, France, 2010
BLACK FOREST GÂTEAU
Paired with Wheadon's Sloe Gin
The Occupation Dinner at The Bella Luce takes place at 7.30pm on Friday May 4th. Tickets cost £45 per person excluding wine, or £70 including a flight of paired wines and can be booked by calling the Bella's front desk on 01481 238764.