Root to Table

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A VISIT TO THATCHAM BUTCHERS

9th February 2017Ronnie Kimbugwe

A passion for good quality, locally sourced produce has always been a focal point for us at Bel & The Dragon’s, which is why we have worked hard to build a strong relationship with our suppliers; one of whom Thatcham Butchers were only too happy to invite some of our team to their Berkshire base.

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A Cut Above The Rest

27th September 2016Steve Rooney

If like me you appreciate fine food and have a taste for beef, then you may well have heard of Thatcham Butchers. Having built their name & reputation over many years, now serving many top restaurants & hotels throughout the country, their proficiency in meat retailing has won them critical acclaim and much respect within the food industry.

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Spirited Away: Bombay Sapphire

25th July 2016Sunny Rutherford

I have always had a passion for gin and rather fortuitously work with the spirit on an almost daily basis in my role as Bar Operations Manager at Bel & The Dragon. I have learnt to be discerning over the years – after all, quality is everything. We work with a number of artisan gin makers and Bombay Sapphire has long been a favoured brand.

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From Sea To Plate

6th July 2016Steve Rooney

Sustainable seafood is often high on the agenda of consumer opinion and many are mindful when it comes to buying fish. At Bel & The Dragon, our commitment to our guests is to serve the freshest, tastiest, most environmentally friendly seafood possible. On Monday I took some of our new team members to Brixham in Devon so that they could meet the fishermen as well as our friends at Kingfisher Brixham, and experience what I believe to be some of the best seafood in Britain…

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Root To Table: The Real Cornish Crab Company

20th June 2016Ronnie Kimbugwe

I love England at this time of year, not least because our shores produce an abundance of fresh seafood. The Real Cornish Crab Company are artisan suppliers of real Cornish handpicked crab – true to their name, only the best quality and best-tasting crab is selected. Owners & friends, Mark & Emma Rowse have been in business for 20 years and their first class produce and sustainable & traceable fishing practices make them our partner of choice.

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Kingsclere Kitchen Garden Project

14th June 2016Olivia Stanton

Bel & The Dragon have always favoured local produce. Our seasonally inspired menus also draw inspiration direct from our own homegrown harvests and change frequently depending on what we discover in our kitchen gardens. We work hard to make as much as we can on site – this is genuinely how we run our kitchens.

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Root To Table: Wester Ross Salmon

16th May 2016Ronnie Kimbugwe

Work & life are blissfully blurred for Daniel Knowlsome, owner of a small-scale (no pun intended) artisan smokehouse business in West Berkshire. Dan never set out to smell of bonfires on a daily basis but has always had an inherent love of food – he is a professionally trained chef who made the decision to try something a little different.

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Root To Table: Clarence Court

10th May 2016Kaz Suzuki

One of the great advances in British food is that everyone can enjoy a beautiful fresh egg – the sort of eggs traditionally sold by farmers. What’s more, the general wellbeing of the bird has significantly improved in recent years. Okay, so a genuine free range organic egg may cost a little more but who wouldn’t prefer to know the bird that laid it enjoyed a good quality of life?

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Come What May

3rd May 2016Ronnie Kimbugwe

The British asparagus season traditionally runs from St George’s Day (23rd April) until the summer solstice (20th June), but in truth, it is never quite as straightforward. Asparagus is a temperamental soul and will not raise its head above ground until the soil temperature reaches 12 degrees celsius. Some years it is early, others it is late; that is just the way it is. One thing is for sure, British asparagus is a fine crop – vibrant, tender, grassy, sweet and a true indicator of spring.

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Root to Table: Laverstoke Park

25th April 2016Rachel Borland

“You are what your animals eat. Healthy soil means healthy grass, healthy animals, healthy meat and healthy people.”

This is the philosophy behind Jody Scheckter’s enterprise at Laverstoke Park Farm. Founded almost half a decade ago by the ex-Formula One driver, Jody wanted to make tasty, healthy food for his family and so he set out to do just that. Needless to say, he did not stop there, quickly deciding to make his food available for us all. With 2,500 acres of parkland, he was able to fulfill his ambition and luckily for us, they are located just a few miles from our door, in Hampshire.

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