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's Caesar Salad Dressing

If you simply can’t wait for your next visit to the Bella Luce then our recipe series can help you to recreate a bit of the Bella experience in the meantime; whether it be one of our classic dishes, a seasonal special or your favourite cocktail, we’ll share some of the secrets to our best-loved dishes and drinks.

This spring our set menu has featured a Classic Caesar Salad that has proved enormously popular on sunny lunchtimes in particular. In this first installment in the Bella’s recipe series, Head Chef Sebastian Orzechowski shares the secret to making a great Caesar salad dressing:



  • 15g salted anchovies, chopped
  • 15g fine capers
  • ½ tbs Dijon mustard
  • 1 small clove garlic, finely chopped
  • 1 whole egg
  • 150ml olive oil
  • 150ml arachide oil (groundnut or peanut oil)
  • salt and milled black pepper
  • 75g grated parmesan
  • Juice of ¼ lemon


Boil the egg for 180 seconds, then scoop it out into a bowl. Whisk in the Dijon mustard and finely chopped garlic, and then slowly add the oils whilst still whisking. Add the capers, chopped anchovies, lemon juice and season to taste, then finish with the parmesan and a drop of tobasco.

Coat the leaves of your romaine lettuce with dressing just prior to assembling your Caesar salad by placing some dressing in a large bowl and tossing the leaves in that before removing to the individual bowls in which you'll finish and serve your Caesar salad. We’ve adjusted the quantities for this recipe as we ordinarily prepare more for use in the restaurant, so please alter the recipe as necessary depending on how many friends and family you’re feeding. Enjoy!


Written by:

Bella Luce