Ye Olde Bell to relaunch Restaurant 1650 with chef Terry Phillips

Boutique hotel, Ye Olde Bell, is set to relaunch Restaurant 1650 this October with new executive chef, Terry Phillips at the helm.

Phillips joins the Restaurant 1650 at the hotel located on the borders of Nottinghamshire, Yorkshire and Lincolnshire, having previously worked at venues such as Chatsworth House and as the personal chef to Olympians during London 2012.

Restaurant 1650 currently holds an AA Rosette and the hotel said Phillips has re-designed the current a la carte menu to create a five-course dining experience with a focus on key quality ingredients from local suppliers. Terry will be sourcing seafood and fish from Whitby, meat from local butchers and vegetables from the extensive farms that surround the hotel.

The new seasonal five-course tasting menu, will change every four weeks and feature dishes of the likes of Roast duck breast, confit leg croquettes, braised sweetheart cabbage and cherries and Oyster with Guinness braised ox cheek & horseradish snow. A vegetarian menu will also be available.

Phillips said: “I am thrilled to join the team at Ye Olde Bell. I have worked at small restaurants to large hotels and even a stately home. The team at the hotel has been extremely supportive and we share the joint goal of creating a bespoke, elevated dining experience at Restaurant 1650.”

Named after the year of origin of the hotel, Restaurant 1650 features rich oak panelling and at its centrepiece an Art Deco-inspired bar.

General manager at Ye Olde Bell, Kate Firth, added: “We are proud of the cuisine at the hotel and hope Restaurant 1650 will become a special dining destination. Terry’s new menu is cause for celebration and we look forward to welcoming guests to experience this new culinary offering.”

Ye Olde Bell also features the St Leger Bistro which will continue to serve a menu of traditional classics.