Springtime at Bellanger

Birds eye view of a table of main course dishes. Table fully set up for service

Embrace the arrival of Spring at Bellanger

We’re heralding the advent of spring with some enticing seasonal additions to our menus – for lingering lunches or casual dinners – think fresh flavours with a hint of southern France. Available from 1st April.

Specially Curated Dishes by Head Chef, Mauro Ferri

Originally from a small town in Southern Italy, Mauro has always had a desire for trying new dishes, with an emphasis on seaside flavours. His motivation is fuelled by the inspiring chefs he has met along his career.

Food provenance and simplicity in seasonal ingredients is integral to his approach in menu development. As the days get longer and the weather warms up, our menu continues to reflect the charm of Southern France, focussing on fresh flavours and classic dishes, well-loved across the region, with a neighbourhood feel.

Mauro shares the details of the new additions here, plus the inspiration behind them.

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A table set up with a plate of three finely grated vegetables, quenelled.
carrot, celeriac and beetroot

Trio of Râpées

There is nothing more satisfying than a simple quenelle of grated raw vegetables, lightly dressed. This dish provides the perfect fresh taste to begin your Bellanger meal.

Lamb gigot steak on a plate, garnished with half a garlic bulb and fresh vegetables.
ratatouille and confit garlic

Lamb Gigot Steak

This dish is inspired by the first time I worked in a French brasserie, at the time I was working for one of the best French chefs in London, and the love and passion he put into this dish remains an inspiration to me. The smell of garlic and rosemary, alongside the vibrant colours of the ratatouille brings your soul to the South of France.

A close up shot of half of the dish cut in half, with cheese oozing out of the centre.
raclette and York ham

Cordon de Poulet Bleu

I have always been fascinated with the history of traditional dishes, and I consider this dish an icon in the culinary world.

A restaurant table set up with a plate containing a whole fish, and fresh vegetables.

Whole Baked Sea bass

Every time I cook this dish, it takes me back home. The smell and the flavour transport you ocean-side. It is a testament to the enduring skills of the chefs I grew up around, which have led me to where I am today.

Birds eye view of a plate, beetroot and goats cheese tarte is placed on the plate with a lightly dressed side salad next to it.

Beetroot, goats’ cheese & red onion tart tatin

Three ingredients that marry together perfectly. The creaminess of the goats cheese is complimented by the sweetness of the caramelised red onion, and the bite from the beetroot. It is all tied together with a flaky crust giving it the bite to make it a perfect entrée.

A birds eye view of a sausage roll on a plate, with cutlery set either side of it.
with confit d’orignon

Sausage roll

This simple dish celebrates both French and British cuisine. Originating in France, the sausage roll combines richly flavoured local meat, supported by the buttery flaky crust of the pastry. Now strongly considered a British staple, this dish is a great starter to give you a taste of Bellanger’s heritage.

Join us from the 1st April to discover our new spring menu.

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