The story
On the corner of Sheep Street in Charlbury, The Bull has been a local landmark since the early 1500s. For centuries it has been the cornerstone of the town, and while it has seen many iterations, its charm and character remain intact. Today, it is primarily a local pub serving good beer, but also houses a restaurant centred around open fire cooking.
The kitchen’s philosophy is direct: cut out the middle man. Daily conversations with farmers and growers mean the menu is constantly changing. The Bull’s own Market Garden at Bruern Farms serves as a primary vegetable supplier, managed by head grower Thomas, who believes in a holistic way of managing the soil. This connection to the land is reflected in dishes that change with the seasons.
The Bull has earned a Michelin Bib Gourmand, an award that recognises good quality, good value cooking. It’s a fitting nod to a kitchen that puts honest, well-sourced ingredients at the forefront. The open fire is the heart of the cooking, and the sample menu shows the range: oysters, raw beef with mustard, chicken liver with rhubarb, and The Bull Pie. Mains include hake with mussels, skate with fennel, and a double-boned pork chop. The wine list is thoughtfully assembled, with choices from France, Italy, Spain, and beyond, plus classic cocktails and a good selection of beers.
Beyond the restaurant, The Bull offers rooms perfect for a single night or a long weekend away, with freestanding baths and super king-sized beds. The pub is only a short train ride from London Paddington, with Charlbury station an eight-minute walk away, making it an easy escape from the city.
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