The Pack Taverns story began in 2015 when Charlie and Willow Crossley bought the 16th century Bull Inn in Charlbury. Their vision was to create a pub that was a 'home away from home’ and, as instinctive homemakers themselves with an innate eye for design, style and comfort, that original vision has definitely been realised.
The Bull has become a place where guests can instantly relax into the homely unpretentious atmosphere - like being at home, but rather better as it offers the understated luxury and comfort of a top quality hotel. You will find local and delicious food on the menu and the eight bedrooms designed by irrepressibly creative author, interior and floral stylist, Willow, are all different; each one beautiful in its own original, quirky and elegant way; each with an ensuite bathroom.
The renovation respected the Bull Inn’s historic character and layout. It has been lovingly nurtured back to life with careful attention paid to the intrinsic qualities and quirks of this ancient building. Attention to detail is crucial at the Bull, exemplified by Willow’s signature style of relaxed, colour filled spaces. In each bedroom, our supremely comfortable beds have boldly upholstered bespoke headboards; windows have generous curtains in unusual designer fabrics; the bed linen is top quality, piled with luxurious pillows and throws that emphasise our signature focus on home comforts. And when it comes to food, we offer a menu of lovingly prepared dishes, as local and seasonal as possible that we hope appeals to a wide range of tastes and appetites.
You will always be able to find our delicious burger, fish & chips, a pie and halloumi burger on the menu, as well as tempting bar snacks and delicious main courses. These change regularly throughout the season to get the best from the array of seasonal produce. Expect a few twists on the classics, whether incorporating some international influences in our main dishes or an update on a traditional choice of desserts.
We like to use as many local suppliers as possible, in fact you can’t get more local than our venison, which is from Cornbury, a stone’s throw away.
Of course our fish supply cannot be so local, but it is delivered fresh from Brixham everyday.
Details of all our suppliers you will find on our EAT page.
We are fortunate enough to have a solid team at The Bull with the same core group working all year round and the same group of part timers returning each holiday season.
Tom Tinson is our Head Chef.
Tom has worked at a variety of places in his career, ranging from large hotels to small boutique restaurants with three rosettes. Tom has a classical training and an interest in modern British cuisine ; he shares our concept of elevating classic pub dishes into something great /creating great elevated pub dishes. We are delighted that Tom has been joined by his Sous Chef, Ash Clare. Ash has worked at many high standard restaurants and pubs and brings his excitement and knowledge with him to the kitchen