Bellota, in Churchgate Street, Bury St Edmunds, sets opening date

A town’s new chef’s table restaurant is set to open at the end of the month.

Bellota, in Churchgate Street, Bury St Edmunds, which will be led by Ruben Aguilar Bel and his wife Gabriella Fogarasi alongside Hadleigh resident and seasoned restaurateur Linda Keenan, is due to open on April 30.

The venue will centre around a chef’s table and will have a nightly tasting menu for up to 20 guests which will focus on the vast range of produce Suffolk is famed for, evolving across the seasons while also honing in on Ruben’s Spanish roots.

The name Bellota derives from the Spanish word for acorn, a reference to Ruben’s heritage and name while playfully hinting to the acorn-fed pigs which produce the famous jamon found in his hometown of Teruel.

Linda said: “I met Ruben a few years ago and was totally blown away by his exceptional cooking. Bury is a happening place and fast becoming a foodie magnet for Suffolk so this seemed like an opportune moment to work together.

“The open kitchen, chef-led format is new to this area, and given the growing interest in gastronomy locally we are hoping that it will be well received.

“Our goal is for the restaurant to be a shared experience between guests and staff - everyone will be united by the theatre that enjoying a meal at Bellota provides.”

The restaurant will be open Wednesday to Saturday. Every evening will see Bellota offer a six to seven-course tasting menu, and Friday and Saturday evenings will play host to an extended 10 course tasting menu.

Lunch times will offer both a set menu and a selection of light à la carte plates.

The wine list will have an array of Spanish and English wines, with a Hungarian Tokaji dessert wine paying homage to Gabriella’s homeland.

Bellota will work with fisherman Paul Fitch, whose daily catch will feature on the ever-changing menu, beekeepr Ian Hart from Beehouse Honey and Woodbridge’s Tide Mill, which will provide the flour for its house-baked sourdough.

Sudbury-based Rendall and Wright design studio has brought to life Linda’s decor vision which was inspired by her visit to Ruben’s hometown.

Among the dishe on offer will be Puffed Pig with Smoked Yolk & Cured Jowl; Yaya Bel’s Iberian Ham Croquetas; Suffolk Coast Wild Bass with Catalan Calçots Parmentier & Green Asparagus.

Dessert options include Passion Fruit Brûlée with Chocolate Cream, Arbequina Mousse and a Citrus Sorbet with Gin Foam.