{"id":3921,"date":"2026-04-13T12:15:06","date_gmt":"2026-04-13T12:15:06","guid":{"rendered":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/?p=3921"},"modified":"2026-04-13T12:15:06","modified_gmt":"2026-04-13T12:15:06","slug":"restaurants-in-lincolnshire-the-six-bells-witham-on-the-hill","status":"publish","type":"post","link":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/food-and-drink\/restaurants-in-lincolnshire-the-six-bells-witham-on-the-hill\/04-2026","title":{"rendered":"Restaurants in Lincolnshire: The Six Bells, Witham on the Hill"},"content":{"rendered":"\n

This month we\u2019re enjoying a return visit to The Six Bells, a country pub restaurant which retains its long-standing Michelin Bib Gourmand status for 2026, offering quality, value and a very friendly welcome<\/strong><\/p>\n\n\n\n

I\u2019ve always thought it curious that French dining, as a restaurant genre, hasn\u2019t permeated the British consciousness in the same way that restaurants offering Italian, Indian, Chinese or Thai cuisine have established themselves in our towns and cities.<\/p>\n\n\n\n

It\u2019s a common idiom to \u2018go out for an Italian,\u2019 for example,  but it\u2019d sound odd to say that you were \u2018going out for a French.\u2019 The lack of such a colloquial phrase is even more puzzling given that our continental copains<\/em> are renowned across the globe for their contribution to good food.<\/p>\n\n\n\n

Personally I\u2008adore good bread, tonnes of cream and butter,  good cheese, the judicious use of herbs and salt, glossy sauces… and a decent glug of red wine from the Rh\u00f4ne. <\/p>\n\n\n\n

The nice thing about French dining is that it doesn\u2019t need to be pretentious, expensive or fussy; just hearty and well-executed. Hence France\u2019s auberge restaurants, renowned for serving classic dishes like steak frites and moules marini\u00e8re in a comfy, relaxed and rustic setting. <\/p>\n\n\n\n

Joyfully, that\u2019s exactly what\u2019s available at The Six Bells at Witham on the Hill, every Monday evening. The pub restaurant serves a dedicated, fixed-price auberge menu offering a choice of three starters, main courses, and desserts each, all for \u00a328.<\/p>\n\n\n\n

Fewer local restaurants are open on a Monday, so it\u2019s perhaps for this reason, and for the fact that the pub restaurant\u2019s auberge offering is such decent value that, during our visit on Monday afternoon (when most places would be closed or deserted) the place was packed.<\/p>\n\n\n\n

But inexpensive Monday dining is by no means The Six Bells\u2019 only selling point. In February the Michelin Guide for Britain and Ireland announced this year\u2019s ratings, and reaffirmed the pub restaurant\u2019s Bib Gourmand status, defined as \u2018recognising restaurants that serve high-quality food at great value, helping diners discover outstanding meals for every occasion and every budget.\u2019<\/p>\n\n\n\n

The Six Bells was built in 1908 and commands a Grade II listing. It has been owned by the Trevor family since 2014, though Jim and Sharon previously ran The Jackson Stops inn at Stretton, Jim\u2019s Yard in Stamford and The Beehive in Peterborough prior to their arrival in Witham on the Hill. <\/p>\n\n\n\n

The two have long since handed over the day-to-day running of the place to son and daughter, James and Lauren who had been running The Queen\u2019s Head at Bulwick until rejoining The Six Bells in 2020. Last year, too, the family opened a sister restaurant, The Rose & Crown, in Thorney, whose feel, philosophy and food ethos is generally similar to that of The Six Bells.<\/p>\n\n\n\n

The pub restaurant\u2019s statement of intent, as quoted on its website, is \u2018simple foundations, honest food, prepared and cooked with care, using quality ingredients, combined with warm and welcoming hospitality.\u2019 Beyond that, The Six Bells\u2019 good value, and its long-standing Bib Gourmand status probably explain The Six Bells\u2019 popularity. Another reason, though, might be its reputation for consistency. <\/p>\n\n\n\n

As well as being under the same family\u2019s ownership since 2014, and retaining its Michelin Bib Gourmand status for 12 years on the trot, Head Chef Ben Poulton has been in post for over a decade. It\u2019s all but unheard of for a chef to stay in one place for so long, unless they own the restaurant. <\/p>\n\n\n\n

His presence has ensured consistent quality year after year, but with a second child on the way and a desire to spend more time with family, Ben will this month give way at the pass to his Sous Chef, Phil Evans, who has also worked at the pub restaurant for over a decade.<\/p>\n\n\n\n

Given that fact, we expect the quality and consistency of The Six Bells\u2019 dining to endure, and with Ben\u2019s partner, Danielle, the long-standing and much-loved General Manager of the place, you can still expect to see Ben popping into The Six Bells… probably pushing a pram.<\/p>\n\n\n\n

Monday\u2019s auberge menu gives way to an \u00e0 la carte menu served from Tuesday to Saturday and offering four seasonally-changing dishes during lunchtime and evening service. The menu also runs an offering of Napoli-style wood-fired oven-baked pizzas, and the availability of half-r\u00f4tisserie chicken, brined and flavoured with fresh herbs snipped from the pub restaurant\u2019s in-house allotment.<\/p>\n\n\n\n

Residual heat from the same wood-fired oven that bakes pizzas on Saturday evening is used to slow-roast the 28-day-aged sirloin of beef and loin of lamb for Sunday lunch. The dry, slightly smoky heat from local kiln-dried logs lazily imparts exceptional flavour and ensures a tender, rosy-pink and succulent roast.<\/p>\n\n\n\n

Across The Six Bells\u2019 menus, butchery is supplied by Derbyshire-based Owen Taylor, who works with farmers across the East Midlands, including those in Lincolnshire. <\/p>\n\n\n\n

Lamb is supplied by Sophie Arlott of Lavinton Lamb who also supplies a number of one, two and three-Michelin starred British restaurants. <\/p>\n\n\n\n

Sustainable line-caught fish is supplied by Wild Harbour, game is from local shoots and  veg is sourced from the Fens via Accent Fresh.<\/p>\n\n\n\n

The Six Bells bakes its own no-knead eight-grain bread. Surplus loaves of this are available to purchase and take home. Truffles and fudge served with coffee are made in-house too. Local ales are supplied by Nene Valley, Oakham and Grainstore breweries and local spirits include Multum Gin Parvo.<\/p>\n\n\n\n

The Edwardian pub is also traditional and comfortable, with wood burning stoves if it\u2019s cool this month. Meanwhile, a timber and glass canopy with patio heaters at the front of the building, as well as outdoor seating enables diners to hedge their bets in terms of the weather. Dogs are welcome under the canopy too.<\/p>\n\n\n\n

The bar and two restaurants provide a total of 55 covers with an additional 25 covers on the terrace. Private dining for up to 12 diners is available too, ideal for family celebrations. Last year\u2019s\u2008new car park isn\u2019t exactly the sexiest thing to mention, but it does make life easier, given the restaurant\u2019s popularity.<\/p>\n\n\n\n

Overall, The Six Bells is excellent, and excellence is never an accident. A\u2008great setting, attentive, friendly service and seasonal dishes with locally-sourced ingredients all make this lovely pub restaurant a highly recommended experience, one that\u2019s a credit to its lovely team and to the lovely family who own it.<\/p>\n\n\n\n

\ufeffOn the Menu at The Six Bells
Starters
<\/strong>Soup of the day, \u00a39.Chicken liver p\u00e2t\u00e9, tomato and pear chutney and toasted sourdough, \u00a312.Lincolnshire Poacher souffl\u00e9, creamed leeks and wholegrain mustard \u00a314.
Oak-smoked salmon, lemon & capers, \u00a313.
Chicken and smoked ham hock terrine, homemade chutney plus wood-oven bread, \u00a313.
Burrata mozzarella, fig, rocket and parma ham, \u00a313.<\/p>\n\n\n\n

Main Courses
<\/strong>Smoked haddock, Norfolk Keeper potatoes, monks beard, leeks and lemon butter sauce, \u00a326.Roast rump of lamb, minted new potatoes, seasonal vegetables red wine sauce, \u00a330.
Cornish monkfish with wild leeks, lemon, parsley and aged Parmesan risotto, \u00a329.
Dry-aged sirloin steak with green beans, French fries and peppercorn sauce, \u00a330.
Honey-glazed pork collar with black pudding, mash, Bramley apples, seasonal vegetables and a red wine sauce, \u00a327.
Roast rump of beef, with mini shin cottage pie, dauphinois potato, seasonal vegetables and smoked bone marrow sauce, \u00a332.<\/p>\n\n\n\n

Desserts
<\/strong>Chocolate Nemesis with cr\u00e8me fra\u00eeche.
Bramley apple and plum crumble, vanilla ice cream.
NB: Sample menu and featured dishes, subject to availability and change.<\/p>\n\n\n\n

The Six Bells, Witham on the Hill<\/strong>
The Pitch:<\/strong> \u201cAn independent family business, a village pub with bedrooms, a south Lincolnshire institution and a restaurant serving locally sourced, seasonal dishes, seven days a week. Awarded the coveted Bib Gourmand from the Michelin Guide in 2014; retained the accolade for 2026.\u201d
Opening Hours:<\/strong> Open seven days. Lunch Mon to Sat, 12 noon-2pm, Sunday 12 noon-5pm. Dinner served Monday to Saturday 6pm-9pm.
The Six Bells <\/strong>Main Street, Witham on the Hill, Bourne, Lincolnshire, PE10 0JH. Call 01778 590360 or see www.sixbellswitham.co.uk.<\/p>\n","protected":false},"excerpt":{"rendered":"

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