The terrace at BULL hotel in Burford has been transformed into an atmospheric pizza and gelato restaurant this July 2025.
Bringing a taste of Naples to the Cotswolds, Sl’ice restaurant is now open from Thursday through Sunday, year-round.
It's being brought to life by chefs Michele Pascarella who was crowned '2025 pizza maker of the year' for Napoli on The Road in Chiswick and group executive chef Anshu Anghotra who oversees The Birley Clubs including Annabel’s, Mark’s, Harry’s and George.
With a relaxed atmosphere for casual dining, the outdoor space is covered by a stretch tent and dotted with potted olive and bay trees, with terracotta comfy sofas sitting alongside classic tables and chairs.
Seating around 30 diners, the menu features antipasti ranging from Nocellara del Belice olives served on crushed ice, to Italian Parma ham, an Italian crudité platter as well as cheesy garlic bread.
Salads, which change with the seasons, include shaved asparagus and artichoke; butter lettuce with Parmesan dressing and croutons; and rocket, Parmesan and cherry tomato.
While pizzas span classic favourites from margherita to marinara, with some specials such as double pepperoni and indulgent 'cheesewick' — featuring five cheeses along with homemade cherry tomato jam.
There are creative options for vegans, with a black truffle and asparagus pizza, that's served with vegan Mozzarella and pickled Jalapenos just one of the options.
When it comes to the sweet stuff, the generous gelato cart includes a wealth of rich flavours including tiramisu, banana and peanut butter, Alphonso mango, Bronte Pistachio from Sicily's Mount Etna as well as 70 per cent dark chocolate chip Callebaut Belgium chocolate.
There is also not just one but three types of affogato with the popular classic, alongside a scoop of 70 per cent dark chocolate or peanut butter.
Additional soft serve flavours feature black forest, packed with crushed cherries and there's also an unusual Fior Di Latte with olive oil, Parmesan and sea salt.
The new opening of Sl’ice sits alongside the hotel's restaurant Horn which is inspired by local ingredients and global influences and Wild which barbecues host of vegetables, fish and meat in the hotel's sunken courtyard.
