The Bell Inn
The Bell Inn, Salisbury
At a glance
A historic country pub (licensed since 1737) on the Warminster Road at South Newton, about five miles north-west of Salisbury and handy for Stonehenge. Owner-run by chef David and Nicky, with rooms and food cooked fresh to order.
Gluten-free options
There's a strong, specific gluten-free signal here. The kitchen states all its chips and fries are gluten-free and cooked in a dedicated fryer with no cross-contamination — an unusually clear process claim. The menu marks plenty of dishes gluten-free too: ham, egg and chips; bangers and mash; chilli and rice; vegetable chilli and curry; a chestnut roast; and a gluten-free burger roll on request. Sunday roasts come with gluten-free gravy, and there are gluten-free puddings such as a salted pistachio semifreddo and sticky toffee pudding. The chef cooks fresh to order and says most of the menu can be adapted.
Before you order
The dedicated gluten-free fryer covers chips and fries — but the battered and breaded items aren't gluten-free, since the cod, fishburger and scampi are cooked in the pub's own beer batter and go in the standard fryer. Pies, naan, Yorkshire puddings and stuffing are the usual gluten items to swap or omit. Cooking is chef-led and allergen-aware, though there's no published coeliac cross-contact policy, so it's worth confirming the details for your order.
Worth asking?
Is the dedicated gluten-free fryer used only for gluten-free food, so the chips and fries stay clear of the battered cod and chicken? Can the Sunday roast be served fully gluten-free — the gravy's covered, but what about the roast potatoes, and omitting the Yorkshire and stuffing? Are the gluten-free burger rolls and gravy suitable for a medically-diagnosed coeliac, with cross-contact controlled?
What this means for coeliacs
The kitchen states chips and fries are cooked in a dedicated gluten-free fryer with no cross-contamination, and the menu carries extensive per-dish Gluten Free and Gluten-and-Dairy-Free markers alongside GF gravy and rolls — a genuine process-level commitment, though no formal coeliac accreditation has been published.
Last checked:
This information is researched but not guaranteed — menus and kitchen practices change. Always tell staff you are coeliac.