REAL FIRES MAKE A COMEBACK
Posted by web_administrator | Category : The Bull
Trendy or comforting, whatever your reason, a real fire means enjoying a glowing fire in the hearth this winter.
The thought of curling up in front of a fire in the winter is one which has comforted people throughout the ages. Its appeal remains undimmed as more of us discover the truth of its attraction.
If you don’t have a real fire at home then why not venture out into the beautiful Buckinghamshire countryside and visit The Bull Hotel in Gerrards Cross. Steeped in history, The Bull offers a friendly welcome and an open fire to warm your toes.
The Jack Shrimpton Bar offers a range of home cooked dishes, perfect for a leisurely lunch or dinner. Choose from a freshly made Bacon, Brie and Grape Toasted sandwich with Kettle Crisps for just £7.95 to Salerno Style Chicken with Mozzarella, Neapolitan Sauce and Crushed New Potatoes for £12.90. Or why not pop in for a drink before heading to The Beeches restaurant for a two or three course meal; also offering a traditional carvary Sunday lunch.
The log fire is lit all through the winter months and with Gerrards Cross Common just opposite the hotel it is the perfect location for a stroll in the fresh air before relaxing in front of a roaring fire within traditional surroundings and enjoying great food.
The Jack Shrimpton Bar offers a range of home cooked dishes, perfect for a leisurely lunch or dinner. Choose from a freshly made Bacon, Brie and Grape Toasted sandwich with Kettle Crisps for just £7.95 to Salerno Style Chicken with Mozzarella, Neapolitan Sauce and Crushed New Potatoes for £12.90. Or why not pop in for a drink before heading to The Beeches restaurant for a two or three course meal; also offering a traditional carvary Sunday lunch.
The log fire is lit all through the winter months and with Gerrards Cross Common just opposite the hotel it is the perfect location for a stroll in the fresh air before relaxing in front of a roaring fire within traditional surroundings and enjoying great food.
Submitted by Rebecca Laing, Business Development Manager at The Bull
