Food at The Bull Inn, Stanford Dingley

The Bull Inn menus are entirely home made. We bake our own fresh bread daily, make our own chips, stocks, sauces, ice creams and sorbets to provide our guests with high quality delicious food, made with passion and a commitment to excellence.

The highest quality ingredients are used and sourced from reputable suppliers. Wherever he can, head chef and proprietor Andy Loupekine selects from local suppliers.

  • Fish & Shellfish from Andrew North, the Brixham Fishmonger
  • Rare Breed Meat from Lake District Farmers
  • Local Game fresh from the local shoot.

Bar Snacks – a selection of tasty light bites to nibble at the bar with a drink.
These are also very popular with children.

Sandwiches & Wraps – served with chunky chips.

Pub Classics – all of your favourites!  Fish & Chips, The Bull’s Cheeseburger and Chicken Parmagiana to name a few.

A La Carte at The Bull Inn – our A La Carte Menu incorporates seasonal fish and meat dishes as well as those legendary 28 day aged Galloway Steaks.

Call us now to reserve your table.


Local beer from the Two Cocks Brewery is exceptional and always on tap. For real ale enthusiasts we select ‘guest beers’ to tickle your taste-buds. The Bull Inn ‘guests’ have included Black Sheep, Timothy Taylor, Upham Brewery’s ‘Sprinter’, Andwell Brewery’s ‘King John’ and many others.

Local Cider  – Rick Wyatt’s Berkshire Gold

An exciting Wine List from award winning wine merchant Boutinot. With 14 wines by the glass to choose from, our customers love to try something new alongside their favourites.

Soft Drinks – we have selected a range of premium soft drinks for our guests including Fentimans, Fever Tree and the Pago Range of delicious real fruit juices.