Blog Details

We are a Visit England Accredited Hotel with rooms situated throughout 4 floors. The hotel has no lift due to the grade 2 listed building status meaning we can't make alterations to install one. We will of course, help with luggage though.

Our food is traditional and cooked using fresh produce of fish, meats, vegetables & dairy sourced from Scilly & Cornwall where possible. Our style is not nouvelle cuisine or a fancy Michelin Star type restaurant.

Our experienced staff offer excellent & attentive service, far beyond the normal expectations for a 2 star rated hotel

Our swimming pool is 8 metres x 4 metres and so neither small, or Olympic size! An unusual extra facility compared to even many other hotels. Its size is governed by available space, and is covered in and heated.

Our rooms are comfortable & furnished to the same standard. All are en suite with either bath, shower or both, and some are compact, hence the special offer lower tariff for these.

The hotel is situated in the centre of Hugh Town, at the quieter side and is ideally positioned for easy access to the harbour for inter island boats to the inhabited islands of Tresco, Bryher, St Agnes & St Martins.

I try to post regular photographs of the islands, and you can see more of the hotel in the photo galleries on the right hand side of the page.

If you would like to contact us please feel free to email or telephone:
contact@bellrockhotel.co.uk Tel. 01720 422575

Saturday, 2 July 2011

Guest Email of Thanks

----- Original Message -----
From: Nigel.Porter@***********
To: bellrock.hotel@btclick.com
Sent: Friday, July 01, 2011 4:10 PM
Subject: My recent stay

Hello June, Chris , Daniel and all the staff

I must just write a few words to a big thank you to all of you for making my stay enjoyable and relaxing as ever. You manage to make everyone feel special and it is such friendly and warm place to stay. Also to Alison for allowing me to have a portion both of the ginger and syrup puddings (they were great) I now on a diet.

Already looking forward to next year.

Once again many thanks

Nigel Porter
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