Tag Archives: Cotswolds

Christmas hotel Cotswolds

Christmas & New Year 2019/20 at the Bull

We are already delighted to announce that we will be welcoming guests for special stays over Christmas 2019 and New Year 2019/20.

Christmas 2019 at the Bull

This year we are offering a minimum 3-night Bed & Breakfast stay over Christmas with standard, superior and four-poster rooms available, plus the ability to book Champagne and chocolates on arrival for that little extra treat.

Separately, for both staying and non-staying guests, we will offer a superb 4-course Christmas Day lunch for £69 pp.

New Year 2019/20

To bring in the New Year in style and comfort, book our minimum 2-night stay at the Bull, again with every kind of room available.

Contact us NOW for best rates

To book for either Christmas or New Year, please contact our friendly staff, either by email info@bullatburford.co.uk or by phone +44 (0)1193 822220.

Historic Hotel in Burford with great food

Reviews fit for a king!

Let’s start with an interesting fact: recent research has shed light on the fact that King Charles II may have passed through the Bull with his mistress Nell Gwynne in the late 1600s.

Burford gets busy in the spring and summer but nowhere near as busy, relatively, as it was in the late 17th and 18th centuries. Back then it was a thriving stop on the route from London to Cheltenham and Wales, and the Bull prospered from that trade. The “Market Room” (now rooms 8 and 9) was in demand for meetings, sales, auctions, plays and balls. I wonder what kind of ‘reviews’ the Inn used to get…

300-400 years on, thanks to everyone for an amazing selection of reviews in April 2019! It appears that our rooms, new all-day menu and new Sunday roast price have gone down a treat.

Here are the first few reviews on both Tripadvisor and Facebook – please read more for yourself, and also don’t forget to leave your own review if you have stayed with us recently.

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Latest from Facebook (more >>)

Great food, chicken Sunday roast. Highly recommended. Nice atmosphere and hard working staff. Will be back. Very reasonable prices too”

Second to none! food is above average more of 5* restaurant. We stayed in room 18, boutique style, at the top of the house, attic, and took our dog cooper. Extremely clean, staff excellent, food excellent breakfast award winning! Couldn’t fault a thing. Will be a regular visitor there, without a doubt.”

Great room and lovely breakfast.”

Latest on Tripadvisor (more >>)

Marvellous visit, staff work above and beyond – Rooms were very clean and with comfortable beds. The building is beautiful. We dined one evening in the attached restaurant, I had the venison which was very tasty and cooked well, again with great service throughout. I would thoroughly recommend and would stay there again”

Easter Weekend – This place was fantastic. They were so accommodating, especially for the little dog we had with us. The girl on reception was just lovely and so helpful. Then the breakfast…..that is something to behold….. full cooked breakfast, huge buffet with cold meats, fruit, bread, cereal…..I could have stayed there all day….I wanted to.”

Mini Honeymoon – Cannot recommend this hotel enough. Staff are amazing, warm and friendly. It’s clean and welcoming. Food is fantastic. Dog friendly too. Will definitely be back. They are more than 5 stars I’d give them 10!”

Spacious quiet and well furnished courtyard room, perfect as travelling with a dog – Staff all extremely helpful, clean well stocked room which was lovely and warm on arrival. Much larger than it looks and although car park small a large free car park is about 4 minutes walk away. Good evening meal and excellent breakfast selection.”

Thanks again for all your reviews and we look forward to welcoming you to the Bull in the near future!

Welcome to Burford

Summer specials at the Bull

We’re entering into a really busy part of the year when the Cotswolds area, including Burford, receives thousands upon thousands of visitors. The staff really enjoy this as there’s nothing better than a busy hotel and our Manager Kali and Head Chef Pablo have put together two really great offers, both of which have hidden benefits!

The Sunday Stroll

I love this deal and wish other hotels would do it. Arrive at the Bull for a delicious Sunday lunch, with the additional benefit of an early check-in. If you feel up to it you can then head out for a walk in the country – and remember dogs are very much allowed and welcome at the Bull.

Then come back to us in time for a light evening meal, for which you receive a voucher towards the cost. Then a good night’s sleep and a delicious breakfast on Monday morning to set you up for the week! At £74.50 per person, based on two sharing, I think this is a great deal on a standard room, or you can upgrade to a superior for a little more.

3-night Midweek break

If you want something a little longer, and can get away during the week, our three-night stay could be just for you. This is available from Sunday to Thursday assuming three consecutive nights stay, bed and breakfast, with TWO nights’ dinner included in our restaurant or bar. And to get things off to the best possible start, you also have champagne on arrival.

Knowing how good our food is, from £199 per person for the three nights including the two dinner allowances, I think this is great value and again I wish more hotels would do something like it!

Book one of these offers now! We hope to see you soon.

Jean-Marie Lauzier, owner, Bull at Burford

Bull at Burford crumble

A perfect Cotswold Mother’s Day treat

I have just been reliably informed by our manager Kali that we still have a few tables spare for Mother’s Day, which can only mean that not enough people have heard about our special menu!

Head Chef Pablo has just changed the dinner menu for springtime, and at the same time he came up with a lovely Mothering Sunday menu, either two or three courses. You can take it from me that any of these choices will leave you – and more importantly your mother, daughter, wife, grand-mother etc – extremely happy with whatever you eat.

And for an extra-special experience, why not treat that special person to a night away too?

For this, you can either ring us up on 01993 822220 and ask about availability for the Saturday and/or Sunday night (I’m sure our reception staff will also do you a good package including the Sunday lunch), OR you can look at the Sunday Stroller that we already have in our current special offers.

If it were me, I would start with the fantastic fish platter, which I wrote about in my last Bulletin, and then I’d either go for the salmon or the pork. Or maybe the chicken, or the beef. Or the risotto! And I am not really a pudding person so would go for the cheese board, but all the desserts are made in the kitchen and absolutely delicious.

Make sure you ring soon or you’ll miss the last few tables..

Fresh fish at at Bull at Burford

The most perfect fish dish

We’ve had a lot of positive feedback to the last couple of Bull Bulletins where Pablo gave his tips for how to cook a poached egg and how to make a hollandaise sauce, so I thought I’d share one of my favourite recipes from growing up in the south of France.

When I was a young boy in the early 60s my mother (pictured) used to work on the fish market in the middle of Montpellier. It was hugely popular and people came from far and wide to buy their fresh fish.

It’s difficult to believe now, but in those days monkfish was cheap and hardly anybody wanted to cook it. On Saturdays I would often walk all the way to the market to wait for my mother, who’d been there since 05:30, and walk home with her for lunch. I vividly remember her boss often telling her to take some monkfish home for Sunday lunch. Money was tight, so funnily enough we had Monkfish most Sundays!

My mother had developed her own version of ‘Bourride de Lotte’, which did not involve expensive ingredients and was very easy to cook. Obviously these days buying monkfish tails is a bit more expensive, but you’ll never eat a more delicious fish dish so I wanted to share the recipe.

The perfect monkfish recipe

To cook this for four people you’ll need monkfish tails for four people, ideally with the bone in (buy a couple of medium sized pieces of fish per person). And for the all-important sauce you’ll need 6 large tomatoes, 1 large onion, 4 leeks, 4 cloves of garlic, some parsley and a bouquet garni (you can buy these ready-made in the supermarket).

1. Steam the 6 large tomatoes, peel them and cut them up to remove all the grains, then chop them up into small pieces.

2. Finely chop the large onion, the whites of four leeks and four cloves of garlic, and some parsley, equivalent to two full table spoons.

3. Prepare a fresh 2-eggs mayonnaise (do not use shop-bought mayonnaise!) Let me know via a facebook comment if you need help with this and we’ll do it next time!

4. In a large casserole, put a glug of olive oil add first the chopped onions, the leeks and garlic, then the tomatoes and finally the parsley and the bouquet garni.

5. Season all that with salt and pepper and cook on a light heat for 20 minutes, tasting to make sure the seasoning’s right.

6. When this garnish is cooked, add in the fish pieces and cook for a further 20 minutes, again on a low heat, making sure the fish is covered by the sauce. (The monkfish will release quite a bit of water, that’s normal and good!)

7. When cooked, remove the fish, put into a serving dish and keep warm.

8. A little at the time, add your homemade mayonnaise to the sauce and stir in. When the sauce is ready pour over the fish and serve.

Take it from me that this is delicious served quite simply with boiled potatoes – that’s all we had back in those days – and if you want add some large croutons. (For the croutons: take slices of a baguette and cook lightly in olive oil. Not the healthiest addition but delightful with this dish.)

Bon appetit!

Couple in Bull at Burford Restaurant

Autumn offers and Pablo’s perfect Hollandaise

August was very busy, which is one reason I haven’t written in a while, and September looks to be the same. With 18 bedrooms that guarantees a lot of hustle bustle at the Bull and our staff love it when the hotel is busy, foremost among them our assistant Kali and head chef Pablo, pictured.

One thing we can never quite set our clock by, though, is how busy the restaurant will be and I have a theory that this comes down to human nature.

Burford is a picture-perfect town in the heart of the Cotswolds. It’s a great place to wander and pass the time and it also offers a lot of different places to eat, so in many ways I can understand why clients sometimes end up ‘eating out’, even if it means they’re missing out on the best food in Burford!

It all comes down to taste of course but I think our food is hard to beat and the dinner, bed and breakfast rate we’re offering is tough to find anywhere else. Click HERE to see what I mean.

Eye for a photo?

One thing we’ve been missing is some nice pictures of the food we serve. Our chef Pablo recently took some photos of a selection of dishes, which are on our Facebook page, but he’s no David Bailey!

So I am offering someone the chance to ‘win’ a meal for two at the Bull, in return for coming in and taking some beautiful photos of Pablo’s best work. If you’re local and a budding photographer – ideally with experience of photographing food – send some examples of your work to us at info@bullatburford.co.uk and we could invite you and your camera into the kitchen, in return for a meal for two!

Pablo’s Perfect Hollandaise!

Finally, in my last Bulletin I shared our tips for the perfect poached egg. You’ve been asking about the hollandaise sauce to go with it, so here is Pablo’s recipe. Read this with a strong Spanish accent if you can:

1. It all starts with your eggs and I like them to be fresh! Separate two eggs, the whites and yolks into separate bowls.

2. Melt about 100g of unsalted butter in a pan and transfer to a jug.

3. Bring a pan of water to a gentle boil and put the bowl of egg yolks over it, adding a tablespoon of tarragon-infused vinegar and a bit of mustard. Whisk all of that in the pan over the gentle heat.

4. From your jug, add small splashes of butter to the bowl with the yolks, still whisking, until you’ve added all the butter. You should have a smooth sauce?

Some top tips: add a bit of white wine vinegar if the mixture has become too tight. Also, when adding the butter if the mixture starts to split add an ice cube and whisk – this might help! And use the egg whites to make meringues – the kids will love them.

Next time… Bearnaise sauce!