Bury St Edmunds to welcome Spanish chef’s table restaurant

A new Spanish-inspired chef’s table restaurant is set to open in Bury St Edmunds in Suffolk later this month.

Bellota is a joint venture from husband-and-wife duo chef Ruben Aguilar Bel and pastry chef Gabriella Fogarasi alongside investor Linda Keenan. Between them, they share experience from Pétrus, Canvas, Murano and the One Aldwych hotel in London and the three-Michelin-starred Akelarre in San Sebastián.

The restaurant is opening on 23 April and takes its name from the Spanish word for acorn, which is both a reference to Ruben’s heritage and the acorn-fed pigs that produce jamón in Teruel in eastern Spain.

Bellota will serve an evening tasting menu for up to 20 guests with a focus on local Suffolk produce with a Spanish twist, showcasing suppliers such as fisherman Paul Fitch, beekeeper Ian Hart and Barrios Alta Gastronomia.

Dishes will include the likes of puffed pig with smoked yolk and cured jowl; Yaya Bel’s Iberian ham croquetas (pictured); aged rice with charcoal-grilled rabbit, girolles and consommé veil, and passion fruit brûlée with chocolate cream, arbequina mousse and citrus sorbet with gin foam.

The restaurant will serve between six- (£72) and 10-course (£85) tasting menus depending on the day, while lunch will offer an à la carte selection.

The interiors from Sudbury-based Rendall and Wright design studio focus on earthy tones, Mudejar architecture and a centrepiece oak counter top.

Keenan 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 it will be well-received.”

Bury St Edmunds is also home to Lark, which won Menu of the Year at the 2024 Cateys.