The Five Bells combines the best of a traditional pub with the best of an upmarket restaurant, serving both modern takes on pub classics and refined dishes with a classical French influence. These two styles of cuisine are down to chef-owner Andy Wiles’ extensive experience both at local pubs and at the two-AA-rosette-awarded Pavilion Restaurant at the East Sussex National.
Andy and his team prepare absolutely everything themselves – they even marinate their own olives – so you can be sure that if it’s on the menu, they’ve made it. All the dishes are made with seasonal, local products, and Andy’s constant presence in the kitchen makes for consistent excellence, which has won The Five Bells a TripAdvisor Certificate of Excellence every year since 2015. The recent addition of a rear outside dining area along with the opening of the Purple Room – a private dining room seating up to 16 diners – has further increased the appeal of this already fantastic venue.
As well as a full range of drinks at the bar, the extensive wine list offers a great selection of fine French reds, and there’s a separate gin menu with around a dozen varieties of gins and tonics available.