The Bells of Peover
There’s a story behind the American and British flags that fly over the entrance to The Bells of Peover. During WWII, the nearby Peover Hall was requisitioned to host the US Third Army, led by US General George Patton. And it was in this pub that he met with president-to-be Dwight D Eisenhower to discuss plans for Operation Overlord, otherwise known as the D-Day Landings.
Its historic significance dates back much further than that though. The Bells of Peover was established in the 15th century, and it has all the charm and warmth of an old-fashioned country pub. A cobbled yard leads into the pub and well-lit dining room, complete with cosy snug and real fire. It’s just as appealing in summer as winter, with a large, landscaped beer garden for alfresco dining and drinks, and a beautiful wisteria that frames the front.
On the menu you’ll find the higher end of pub dining. It walks the line between fine-dining dishes and crowd-pleasing classics, some British and some distinctly Modern British. A typical option from head chef Adie Munt could be halibut with watercress sauce, crushed hazelnuts, and tempura courgette flower, or a trio of lamb rump, with crispy shoulder, mini shepherds pie, pea puree, and lamb jus.
Simpler dishes such as cheese and onion pie or steak and ale pie are equally successful. Seasonal and local produce is highlighted throughout, and all dishes are made fresh to order. We’d call it a gastropub but that term feels too 1990s for this menu which is bang up-to-date with its squid ink ravioli, katsu fries, and short rib hash.
The team behind this place have worked at Australasia, Manchester House, and Rosso, amongst other city centre favourites. The Bells of Peover might be out in the sticks and steeped in history but there’s nothing behind the times about the food here.