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: Red Summer Slaw

Our red summer slaw is a crisp and refreshing side dish; we serve it with our Bella burger and it makes a great accompaniment to grilled meats. Perfect then, for the bank holiday weekend and what remains of BBQ season!

Coleslaw is a traditional side salad of shredded raw cabbage, often dressed with a vinaigrette or mayonnaise, that orginated in the Netherlands in the mid-1700s. The name coleslaw is an Anglicisation of the Dutch name “koolsla” (“cabbage salad”) with "cole" coming from the Latin word for cabbage, colis. Coleslaw has been interpreted and developed in many different ways, with the only key ingredient being raw cabbage; in the UK and USA a mayonnaise dressing is often used whilst countries to the east of the Netherlands tend to use a vinaigrette.

As it makes such a good side dish to serve at BBQs and can be prepared in advance and chilled, we asked the Bella’s Head Chef Patricio Filipe to share his red summer slaw recipe so that you can make it at home, and enjoy it beyond your visit to the Bella:


  • 100g finely shredded red cabbage
  • 100g finely sliced red onion
  • 100g finely shredded beetroot
  • 70g chopped chervil
  • Salt and pepper
  • 100g crème fraiche
  • 100g mayonnaise


  • Mix the shredded cabbage, red onion and beetroot together.
  • For the dressing, combine the crème fraiche, mayonnaise and then add the chopped chervil.
  • This summer slaw can be served with or without the crème fraiche mayonnaise (it is pictured here without) – if serving with then simply mix in enough of the crème fraiche mayonnaise to gently bind the shredded vegetables – it should be light and fresh.
  • Season with salt and pepper, and serve.

Written by:

Bella Luce