Bel's Kitchen

Saucisson ‘Vin de Cahors’ & Salt Baked Beetroot kicking off tonight’s proceedings..

A pair of drawings for sale Exhibition on all week 10am - 5pm

Party food for 80 last night including quinoa, grilled courgettes, feta & toasted seeds, mountain polenta, greens, hazelnuts & sage butter & aubergine parmigiana… & lots more colourful, seasonal salads & cooked dishes.

Long table feast 10th June
Tickets available on my website, link in bio

Tonight no experience necessary.

Hi Exeter folk, this little truck will make its first outing this Sunday May 8th at The Fore st Flea I’ll be making colourful food.. 🏳️‍🌈 Spiced lentils with ginger, coconut & lime leaves, colourful salads, crispy chilli, coriander & lemon dressing 🍋Come find us!

Exeter folk, my next event is lunch on April 8th, I’ll be serving mountain polenta with pork & fennel polpette, cooked in a light tomato sauce with thyme, lemon & Parmesan. Link in bio for tickets. Veggie & vegan options available as always 🍃

For my next event on March 25th THE HALL EXETER I’ll be pairing up with professional chef & food writer Claire Thomson.
We’ll be taking inspiration from her books & cooking a 4 course, seasonal feast.
For more info, full menu & tickets go to my website www.belskitchen.co.uk

A few tables left for next weeks supper club.. MENU..
Whipped Judion beans with coriander seed brown butter & sesame breadsticks
—Bruschetta with purple sprouting broccoli, ricotta, fennel seeds, green olives & lemon zest
—Braised Dexter beef shin with tomatoes & rosemary, butter beans, seasonal greens & aioli
or
-Tomato, rosemary & taleggio arancini, butter beans, seasonal greens & aioli
—Toasted almond & muscovado coeur a la creme with Rhubarb
Link in bio for tickets

Bel’s Kitchen Supper Club 3rd & 4th March:
Whipped judion beans with coriander seed brown butter
Purple sprouting bruschetta, green olives & marjoram
Braised Dexter beef, tomatoes, rosemary & aioli
Toasted almond & muscovado coeur a la crème with rhubarb

Link in bio for tickets 🎟

Chana Dal which I’ll be serving on 28/01/2022 for lunch… with all sorts of extras 🌶

Hand cut pappardelle for 28, to be served with winter chanterelles, lemon, mascarpone & rosemary

A table of 4 has become available for tonight’s Supper Club, DM me or book on my website if you’d like a spontaneous meal out tonight! link in bio

Any guesses what might be on the drinks menu this week…??

I don’t really do canapés very often, they’re a bit fiddly for my liking, but just found these photos from a few weeks back & they do look quite pretty I suppose

Tarama with pickled radish, shallots & sumac. Recipe testing for December - a dish that splits the crowd but no fear, there will also be cashew nut (not hummus)!

is tomorrow!! Come along for lunch, it’ll be looking something like this. Dal with a colourful array of salads, crunchy toppings & fresh herbs.

Getting ready for dinner tonight …

Anything goes (as long as it’s crunchy) chopped salad with cashews, lime, ginger & green chilli.

Tables for 2 + a few others available for next Friday ‘supper club’ link in bio for tickets…

Green fennel seeds, Italian delicata squash & pink carrots from the allotment.

Carrot & cold noodle salad, turmeric, peanut & lime leaf dressing. Heaps of chilli, ginger & sesame in there too.
Raided the larder, added carrot 🥕

Carrot & cold noodle salad, turmeric, peanut & lime leaf dressing, heaps of chilli, ginger & sesame too.
Raided the larder, added carrot 🥕

Full Menu for October 1st
'Friday Supper Club'

MENU

Ajo Blanco (V)
————
Sourdough, grilled leeks, sobrasada & parsley
or
Sourdough, grilled leeks, romesco & parsley (V)
————
Harissa roast aubergine, tahini, fried cumin & coriander seeds, wild flower honey & mint (V)
or
Spiced lamb kofta & roast aubergine, tahini, fried cumin & coriander seeds, wild flower honey & mint

Judion beans
————
Burnt butter treacle tart, clotted cream

Tickets available www.belskitchen.co.uk/events

events — BEL'S KITCHEN December Supper Club on the 03/12/21 : Tickets not released yet. Click here to subscribe to the invite list for re-release tickets.

Two tables available for October’s ‘Friday Supper Club’ The mighty aubergine will be taking centre stage, roasted with harissa & served with green tahini, toasted cumin, mint & wild flower honey. Should also mention the burnt butter & rye treacle tart to follow… link in bio for tickets 🎟

Back to roast patty pan on grilled sourdough, walnuts, creme fraiche, cold pressed rapeseed oil & orange gremolata. Thanks for delicious squash & bread.

A table of 2 or 4 has become available for tonight’s ‘Friday supper club’ (you know what strikes again). DM me if you fancy a spontaneous night out!