At the the Bull we specialise in simple, beautifully cooked food. Eat fresh, local and seasonal food in our unique Cotswold Inn.
Please check menus for more descriptions and to see what is available.
Call us on: 01608 810 689.
Local fishermen give us an amazing supply of the freshest fish available, from sea bass, Dover sole and skate through to grey mullet and cod. We source many other sustainable varieties when in season. During the summer we also supply lots of local lobsters, crabs and shellfish.
Working with day boat suppliers around the south coast who supply a fantastic selection of fish from our local waters such as red mullet, plaice, turbot and brill. We also have links to ports all around the UK enabling us to source day boat fish from other parts of the country where necessary.
Kingfishers are first hand buyers at the main south west coastal fish auctions, including our local Brixham market along with Plymouth, Looe and Newlyn.
A family run Butchers that’s been trading in the heart of West Oxfordshire for over 50 years. Sourcing local Meat, Poultry and Game our aim is to provide you, the customer with the best service and products we can.
Where possible, Yes! We try and source all of our meat as locally as we can. Our Beef and Lamb is sourced from Ducklington, our Venison is from Cornbury Park in Charlbury. We also source Goat from various Oxfordshire farms. Our Pork is sourced from Suffolk, so its not local to us but it is still British and it’s a very high quality Free Range Pork.
Four Seasons Fruiterers is set in the rolling hills of rural Wiltshire and supply fruit and veg, an extensive range of dry goods and even the more specialist items from further afield, all available for delivery 6 days a week in our temperature controlled vans.
Quality of produce is of paramount importance to us, which is why we always strive to balance providing the best possible products at a fair price. Despite our continued growth, we are still family run and customer service still lies at the heart of what we do – nothing is too much trouble.
Mark is a self-taught and award-winning baker, specialising in sourdough bread.
Mark started making sourdough six years ago, as a hobby, baking it in his Aga. Inspired by The Food Programme on Radio 4 about the slow food movement, Mark set about trying to see if he could make a sourdough loaf for his family using only the best and most local ingredients. Enjoying his craft, he started to make more than his family could eat, giving his bread away to friends and neighbours.