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 Luce Bloody Mary


There are few classic cocktails as ubiquitous as the Bloody Mary, and few more celebrated on a Sunday morning. Invented in Paris in 1921 by Ferdinand "Pete" Petiot at Harry’s New York Bar, the Bloody Mary is a drink with an international history; The New York Bar is an establishment at 5, Rue Daunou, that was first opened by American star jockey Tod Sloan in 1911 when he had a New York bar dismantled, shipped to France and rebuilt in Paris, and which was run and eventually named after famous Scottish bartender Harry MacElhone who purchased the bar and added his name in 1923. The bar was popular with expatriate Americans during the prohibition years, and the arrival in Paris in the early 1920s of Russian émigrés escaping the Russian Revolution meant the introduction of vodka to bar menus which Petiot began to experiment with. After many trials, he mixed vodka with tinned tomato juice from America (which during prohibition had been labeled “tomato juice cocktail”) and seasoning and the resulting drink was named the “Bucket of Blood” after a famous Chicago nightclub. It became a hit, so much so that in 1933 Petiot was hired to run the King Cole Bar at the St. Régis Hotel in New York, where his concoction was titled the “Red Snapper” and developed a reputation as a cure for hangovers, which is why it is such a classic Sunday drink. It is unknown when and how it became known as the Bloody Mary, however by the late 1930s it had become common and recipes bearing that name date back to the mid-1940s, with additions such as Worcester Sauce and the celery garnish becoming common.

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With Guernsey’s rich history of growing tomatoes (in the late 1960s nearly half a billion tomatoes were grown in the island’s greenhouses and shipped to England, but the industry has since declined to the point of closure) it seems appropriate to commemorate an industry that defined Guernsey by featuring a tomato-based cocktail that uses local produce on our bar menu. We use Haut Maison’s horseradish infused vodka in our Bloody Mary recipe, which is produced by Stephen and Katherine Paine using horseradish grown in their walled garden in St Sampson. If you picked up a bottle of Haut Mason’s Horseradish Vodka during your visit to Guernsey then you’ll be able to recreate a Bella Bloody Mary of your own at home, although the atmosphere of the Bella is something that you can only experience here, we’re afraid.

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Ingredients:

  • 50ml Vestal Vodka
  • 5ml Haut Maison Horseradish vodka
  • 25ml fresh Lemon juice
  • 150ml fresh Tomato juice
  • Salt and Pepper
  • 3-4 dashes of Tabasco
  • 3-4 dashes of Worcester Sauce
  • Celery stick and lemon slice to garnish

Method:

Fill a Boston cocktail mixing glass with ice and add the vodka, horseradish vodka and lemon juice, and top up with tomato juice. Season and add the tobasco and Worcester Sauce, then cover with the tin part of the cocktail shaker and shake well. Use a straw to test the seasoning and adjust if neccessary. Strain into a highball glass and garnish with the celery stick and slice of lemon.

Written by:

Bella Luce