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Bellita - Bristol
I’m extremely pleased to report that after three visits (just to be sure) it appears that Bellita has hit the ground running and is living up to the ‘enfant terrible’ of Bell’s tag; seemingly rather effortlessly. A fact that leaves me with the total non-dilemma of living smack-bang equidistant between my favourite restaurant (Bell’s) and its sibling, Bellita; Yes, I am the proverbial dog with two dicks.
The food at Bell’s Diner has always been superb and it’s their sous chef; Joe Harvey under Head Chef Sam Sohn-Rethel who has made the leap and is running the kitchen at Bellita; bringing a few favourites off their menu along, as well as a whole load of new dishes encompassing the same Spanish, North African, Mediterranean vibe that has made Bell’s Diner so consistently interesting.
As at Bell’s, Kate Hawking’s has pulled together a cracking, tight little wine list backed up by an interesting selection of shims (aperitifs) shrubs (fruit cordials made with fruit, sugar and vinegar) and shandies (ginger or raspberry) along with classic Negroni’s and Campari/Aperol Spritz.
I should mention the restaurant interior, because despite the food at Flinty Red being superb, I was never really taken with the actual room. It had something of a 1980’s wine bar feel about it and just seemed a bit Spartan and characterless. The new owners have addressed this somewhat, the colour scheme being subtly warmer. The large, ugly ceiling air-con panels have gone. There’s also some high tables and stools to perch on, with seating running down one side of the room. It’s definitely an improvement.
As I mentioned before, I’ve been a few times now and the potato and parmesan fritters are f*cking immense. Yeah, I do have a thing for potatoes…and cheese (which right minded person doesn’t?) but bloody hell, tres oui to the upmost. I’ll just say three words; hot, crisp, oozing. My work here is done.
The Jamon Iberico croqueta are similarly immense, but my ingrained; greedy bastardo, economy head reckons three spud and cheese fritters for £3, trumps Jamon Iberico croqueta at £2 each EVERY TIME! But then saying that, it’s all so reasonable; live a little and get some of those too.
Errrr….is it just me who thinks like this?
Moving swiftly on….
It’s obvious that the team at Bell’s Diner have got another huge success on their hands. The food is happily, very similar in terms of quality and style to what you’d find on the menu at Bellita’s older, more established sibling but there’s a slightly different vibe. It’s more informal and more about sticking your head in and propping up the bar with a few small plates rather than booking and sitting down to full on meals. Although you can definitely do that as well, I’m looking forward to ordering the Charcoal-grilled 8 year old Galician beef sirloin with chicken stock potatoes, for two; at some point.
So, in conclusion I’ve got a cracking little offshoot of my favourite Bristol restaurant just a 5 minute walk from my flat and Bristol has another superb restaurant to add to the existing handful of true belters. Winner-winner chicken stock fried potato dinner.
Bellita
34 Cotham Hill
Bristol
BS6 6LA
Telephone – 0117 923 8755
www.bellita.co.uk
Recipe - Spiced root veg with kale and yoghurt
As you can imagine, in the two years or so I've managed the place, I've eaten a hell of a lot of meat, perhaps too much (Although I remain an unrepentant beef brisket fiend) So its perhaps unsurprising that when I'm cooking at home, I often eat vegetarian.
Yes. What the actual f*ck. I really did just say that.
This Nigel Slater recipe was published in The Observer Magazine. A few weeks ago and I loved its simplicity, cheapness and the fact it was so open to individual interpretation.
Swede, turnip, potatoes, parsnips or a combination all work. Don't have spinach, use kale or chard instead. Its also pretty damn healthy I imagine. Most importantly its absolutely bloody delicious.
Winner, winner, chicken dinner! ...or...errr...not, in this instance.
Anyway..., here's the recipe...
Spiced root veg with kale and yoghurt
Serves 2
You'll need:-
1 kg Swede, Turnips, Potatoes, Parsnips (or a combination of any of them, I made it with just swede and it was banging.) Peeled and cut into large pieces
1 onion, peeled and roughly chopped
knob of butter
Splash of oil
1 tsp turmeric
1 tsp garam masala
1 tsp cumin seeds
200g of spinach, kale or chard washed
Maldon salt
Greek yoghurt
Fresh coriander
Cook your chosen root vegetables in salted boiling water, you're looking at around 15 mins for large chunks, stick a knife in to see if its cooked. Drain and put to one side.
In a shallow pan, fry the onion in a little butter and oil until soft, then add the turmeric, garam masala and cumin seeds. Stir and cook off on a moderate heat for a couple of minutes.
Put a large saucepan on the heat, and add the wet spinach, kale or chard and a pinch of Maldon salt. Let it steam until wilted for around 3 mins for spinach, a few minutes longer for kale or chard. Drain and press the water from it.
Add your root veg to the frying onions and continue cooking until they are lightly golden and are coated in some of the spices. Season and fold in the spinach, kale or chard.
Tip the lot it into bowls. Artfully blob with Greek yoghurt and a few coriander leaves. Season again if it needs it. Job-Jobbed.
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Hi there, are you still running supper clubs please?
Do you have any supper clubs this week?
Would love to meet you
Lia
Hello! Are you hosting a supper any time soon? I'd love to come along! I will be starting my own supper club in Broom Hill soon :)
Cheers
Juliet