The Six Bells

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Stamford
The Six Bells

Village pub with luxury bedrooms. Locally sourced, seasonal menus feat. rôtisserie chicken, wood-oven pizzas and sunday roasts. Bib Gourmand - Michelin guide.
(587)

23/04/2026

Cold spring sunshine well into the evenings now.
A few dishes from a busy April 🌷🌞

White lake farm goats curd with roasted purple & golden beetroots, walnut & apple.

House cured salmon with citrus crème fraîche, pickled fennel, cucumber & radish.

Portwood Norfolk asparagus with pea & wild garlic veloute, bacon & crispy egg.

Free range pork belly with mash, mixed vegetables, cabbage & Yorkshire black pudding roulade.

Blood orange pavlova with forced Yorkshire rhubarb.

10/02/2026

2023 😋 2024 😋 2025 😋 2026 😋

Congratulations to our lovely team on another Bib Gourmand from Michelin guide ♥️🥂 we’re proud to still be the only Michelin awarded restaurant in Lincolnshire 📍

https://michelinguide.app.link/NMY77SWTD0b

17/01/2026

A very wet Saturday 📸

Free range grain-fed Norfolk chicken. Brined for 24 hours before the rôtisserie, with garlic butter, french fries and dressed iceberg lettuce. Grimsthorpe venison - haunch today, not loin. Wood oven lemon tart.

15/01/2026

Gloomy Thursday morning 📸

Beautiful 12 kilo wild Scottish halibut delivered first thing. Small-boat-caught yesterday. Under the knife today. On the menu tomorrow, pan roasted with Shetland mussels, Norfolk keeper potatoes, wild leeks, fennel & lemon butter sauce. Gone by close of play Saturday.

13/01/2026

A mild grey Tuesday 📸

Kiln-dried log duties. Venison burger prep. Lincolnshire poacher soufflé, with creamed leeks and wholegrain mustard. Loin of Grimsthorpe venison, with dauphinois potatoes.

12/01/2026

Trigger warning ⚠️ Monday morning game prep 📸

Head chef Ben prepping local hare, muntjac and wild duck this morning.
Over the last eleven years we have taken thousands of pheasant and partridge during the season from fields surrounding the pub. Hundreds of red deer, fallow deer and muntjac in the fur from nearby Grimsthorpe estate. Along with woodcock, wood pigeon, duck, rabbit and hare. The local population of these animals is as healthy today as it was over a decade ago when we opened our door. All of our game is fully traceable, handled with skill and respect - and in our opinion - delicious.
In a society where strawberries, blueberries and avocados are shipped across the world, available in every British supermarket in December - and the industrialisation of the abattoir is hidden from sight at all costs. We are proud of this personal connection to the south Lincolnshire terroir - and to champion sustainable eating with minimal food miles 🌍♥️

11/01/2026

Icy cold Sunday morning 📸

Free range porchetta - before, during, and after the rôtisserie. Dry aged sirloin of beef and leg of Derbyshire lamb. Before, during and after the wood-oven.

10/01/2026

A crisp and sunny Saturday 📸

Cornish ray wing - with Shetland mussels, leeks, greens, new potatoes and lemon butter sauce.

31/12/2025

BTS from the past ten days 📸

Pheasant and partridge in the feather from Hale House shoot. Kitchen and extraction post deep-clean. Wisteria’s winter haircut.

We are hiring! 🔪
If you are interested in joining our kitchen team - we currently have vacancies in the positions of: chef de partie, commis chef, and junior sous chef.

Successful applicants will be dedicated team players, who are keen to learn in a proper kitchen. Live-in accommodation available for the right candidate. Contact [email protected] for more info 📨

20/12/2025

Saturday lunch service 📸

Thick December fog. Country game terrine with eight-grain bread. Locally shot partridge with gratin potatoes. Bramley apple, cherry and almond tart. White chocolate and honeycomb parfait with caramelised orange.

Address

Main St. Witham On The Hill
Stamford
PE100JH

Telephone

+441778590360

Website

http://www.sixbellswitham.co.uk/, http://the-six-bells.mytoggle.io/

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