Coronavirus (COVID-19) Latest Information

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

Recipe: The Bella Bramble

The Bramble is a British cocktail that has become a contemporary classic in the relatively short period of time since its invention in the mid 80s. 

A gin sour with the addition of sweet blackberry liqueur, the Bramble is the creation of London barman Dick Bradsell in homage to his childhood summers spent blackberry picking on the Isle of Wight.  Dick was a barman at Fred’s Club on Carlisle Street in Soho in the 80’s, which at the time was a fashionable members club frequented by music stars and models.  He wanted to make a truly British cocktail, however ended up finding that the best blackberry flavour came from French crème de mûre, and his preferred vehicle for the blackberry flavour was a gin sour of which neither the sugar syrup or lemons are particularly associated with Britain!  Nonetheless, Bradsell found that the balance of the sweet and sour worked well with the crème du mûre, and that the thick syrupy nature of the liqueur could be negated by using crushed ice which dilutes what would otherwise be a short drink.  Originally, Bradsell used crushed ice because Fred’s club shared a kitchen with the seafood restaurant next-door which had a crushed ice machine for its display counter.  The liqueur is traditionally drizzled over the crushed ice and allowed to “bleed” down into the drink.

The Bramble’s brilliant balance, memorable name (inspired by Bradsell’s childhood scratches from trying to get the best blackberries from the top of the bramble bushes) and relative easy recipe made it a fast favourite.  It now appears on the International Bartenders Association (IBA) list of cocktails for use in the annual World Cocktail Competition, where it is classed as a “New Era” drink.

Here at the Bella we use sloe gin (made in-house each winter using our own Wheadon’s Gin) to add an additional hedgerow element, and muddle soft forest fruits (in homage to Bradsell’s original garnish of a raspberry) with the crème de mûre to thicken it enough to “float” on top of the drink.  We also make our own sweet and sour bar mix, which is equal parts simple syrup and lemon and lime juice – you can purchase this ready-made, but it is easy to make, keeps in the fridge, and allows you to achieve your preferred balance of sweet and sour.

The Bella’s Bramble Recipe


  • 50 ml Wheadon’s Sloe Gin
  • 25 ml Sweet & Sour (homemade)
  • 20 ml Creme de Mûre
  • A couple of raspberries and blueberries, plus a single blackberry to garnish
  • Slice of lemon
  • Crushed ice


  • Place the raspberries and blueberries in a glass Boston shaker, add the crème de mûre, and muddle together.
  • Add crushed ice to a rocks or old fashioned glass, and pour over the sloe gin and sweet and sour mixture, stirring with a bar spoon. 
  • Carefully drizzle over the crème de mûre and fruit mix, so that it bleeds into the drink. 
  • Garnish with a fresh blackberry (if in season) and a slice of lemon.

Written by:

Bella Luce