Restaurant-Guide.com
hand picked restaurants

With the opening of The Bell at Salford Priors, owners Sally and Dave Atkinson have brought a pub back to the heart of a village, which saw the building disused for more than six months. The décor is rustic and minimalist that is a reflection of the Salford Priors neighbourhood, and could be just the right place for a celebration meal with the family.

The kitchen's determination to 'always using local produce unless impossible!' aptly sums up their commitment to source fresh ingredients and rely on suppliers who rear and farm the ethical way. Creamy garlic mushrooms served on toast and handmade fishcake on dressed leaves with a citrus mayonnaise lead the way and main courses like a classic fillet of beef Rossini and slow cooked lamb kleftico in brown sauce are executed with equal skill and panache.

Homemade Baileys and strawberry cheesecake and poached pear in white wine and cointreau are just two of the delicious desserts on offer at The Bell.

For some time I made the mistake of thinking that no group of restaurants in the region of 200 locations could hope to maintain the quality for which I was looking.

Then one day I decided to put my prejudices to the test, walked into Oxford Ask! and discovered that I could not have been more mistaken. Their claim to serve freshly prepared quality food in stylish and comfortable surroundings with friendly and efficient service proved to be absolutely spot on.

Since then I have also discovered that a degree of consistency seems to operate throughout their restaurants, and that certainly does take some achieving, implying a degree of management that is enviable. They are perfect places for an impromptu snack, a bit of culinary grazing, or the full works, and families are catered for particularly well.

Their trendy décor usually comprises tiled floors and black furniture with well set tables that sparkle with glass, silver and spotless linen. Ten starters include crostini and bruschetta, followed by a range of salads, pasta and al forno, oven baked pasta, some with chicken.

The pizzas are stone baked in the oven, creating a crisp, authentic and delicious flavour, and they all come topped with mozzarella and tomato. Calzone introduce a touch of opulence with a folded pizza baked in the oven and topped with garlic butter and melted grana padano, whilst inside expect to find chicken or a vegetarian mix.

Amongst the specials may I warmly, in every sense, recommend the polpette al forno, a popular Milanese dish of beef meatballs sautéed in garlic with fire roasted peppers, caramelised onions, chilli and pomodoro sauce, with penne pasta, topped with cheese and oven baked.

An enticing selection of desserts list banoffee pie and tiramisu amongst them, and the coffee tastes like coffee, which may sound banal, but I guess you know what I mean.

Thanks to a well selected wine list speculative drinking can offer handsome dividends, even with prices rarely crossing the £20 barrier.