​THE NOVEMBER MEETING AT THE HOLLOW BOTTOM

FRIDAY 14 - SUNDAY 16 NOVEMBER

We’re all set for The November Meeting and bringing back the buzz of The Hollow... just like the good old days!

Join us all weekend for fantastic food, flowing drinks, and great company. On Friday night, we are joined by the incredibly talented Alex Harry and after racing on Saturday, the amazing Andrew James will be belting out some anthems all evening, making us the place to be after a day at Cheltenham.

We’ll be serving breakfast, lunch and dinner all weekend, with a marquee up for extra space. However, as you can imagine, tables are filling fast, so please book early to avoid missing out!

BOOK A TABLE

All food for The November Meeting will be served in the marquee.
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​WHAT'S ON

FRIDAY 14 NOVEMBER
ALEX HARRY
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SATURDAY 15  NOVEMBER
ANDREW JAMES
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BOOKING TERMS & CONDITIONS

RESTAURANT CANCELLATION POLICY

​​We are a small pub and when people don't show or cancel late, preventing other bookings, it really impacts our guests and our business. Here's our T&C's for booking a table;


All Bookings

All bookings are required to provide credit card details to secure the reservation. These details are securely stored by a third party payment system (Stripe) via the online booking system (ResDiary) and once input these details cannot be accessed by the Hollow Bottom staff.


All bookings must be re-confirmed 24 hours in advance (via Resdiary). Should a confirmation email not be received please note the pub will endeavour to make a courtesy call prior to confirm the reservation.

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Guests cancelling less than 24 hours before your scheduled reservation will be charged £30 per person. Guests who do not contact the restaurant and do not honour the booking will be charged £50 per person. Any charges will be taken from the credit card provided at the time of booking without further notice.

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For special days/events, we require 14 days notice, any cancellations within 14 days will be charged at a full price.  All cancellations must be made in writing and sent to [email protected]