About us
Bellota is a chef-driven restaurant, through and through. We serve an elevated tasting menu in a relaxed and welcoming setting. Guests are seated around an open kitchen where Chef Ruben Aquilar Bel, his wife pastry chef Gabi and their team will prepare, present and serve each course themselves. Its an intimate, immersive setup that brings you into the creative process and the people behind it.
Our chefs relish connecting with guests, answering questions, sharing stories and seeing guest reactions. We encourage conversation, curiosity and connection.
Transparency is central to everything we do. Nothing is hidden. From our visible ‘back kitchen’ to our no service charge, no tipping policy, we believe hospitality should be open, honest and woven into every aspect of your experience. Our team is paid fairly and takes genuine pride in upholding an exceptional level of professionalism.
Because each course is timed and served in sequence, we kindly ask that all guests arrive promptly to enjoy the full experience as intended.
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Ruben Aguilar Bel - Chef Patron
Ruben’s love for cooking began at an early age.
Food was always at the heart of family life, with both his mother and grandmother being exceptionally skilled — and delightfully particular — home cooks. As a child, Ruben would keenly observe his mother in the kitchen, absorbing her every move as she prepared meals for the family.
The moment he could reach the kitchen counter-age 9 — he began making pizza from scratch and selling slices to his brother and sister after school — for the very reasonable price of 35p a slice.
Ruben later formalized his culinary training at the School of Hospitality in Aragon (Teruel, Spain), before securing a prestigious internship at the acclaimed Mugaritz (Michelin 2*). From there, his career took him through some of Spain's most celebrated kitchens, including Raco de Can Fabes (3*), Akelarre (3*) and working closely with the Torres brothers, currently at Cocina Hermanos Torres (3*) and Rafa Morales (former head chef at El Bulli) at La Hacienda de Benazuza (2*)
In 2010, Ruben moved to London to further refine his craft, working at respected establishments such as Brindisa, Sabor, and Petrus (1*).Now, Ruben is thrilled to be opening Bellota in Bury St. Edmunds. The open-kitchen concept allows him to not only prepare and serve food, but also connect directly with his guests —ensuring every visitor enjoys a memorable dining experience.
Gabi Fogarasi - Pastry Chef
Gabi’s entry into the world of pastry was a happy result of a sexist comment! After training at Budapest Hospitality School she was working in Hungary at Iberostar, a Spanish restaurant, working in the main kitchen. She was the only female in the kitchen and when the pastry chef was abruptly lost the head chef said “you are a woman you can do the pastry”. In a very short time she came to the realization that actually she enjoyed pastry more than what she had been doing.
That was at the height of the molecular cooking craze and while she could make strawberry caviar and all kinds of other crazy things but she was really quite uneducated regarding classic pastry skills… barely knowing how to soak gelatine!
So, when she moved to London, she looked for a position where she could learn the basic techniques. The position at Murano was perfect. Their desserts are simple, beautiful and tasty which remain her main objectives for desserts too. At Bellota, we are doing tasting menus, so she tries to make desserts as light as possible appreciating that after a tasting menu a heavy, rich dessert is not what people are looking for. Following seasonal fruits for the desserts and combining sweetness, tartness and texture (crunch) are key elements to her desserts. Whenever possible she tries to add a Spanish lift, for example the Albequina (olive oil) mousse.
Jack Grestock - Sous Chef
Jack has always had a keen interest in food. Although not from a foodie family even at the tender young age of 10 he was curious to seek new food experiences. Together with his Mom he made a list of unusual foods he wanted to try. Mussels, oysters, lamb heart, blue cheese and octopus were on the list... indeed challenging for a 10 year old.
Interest in being a professional chef was an outgrowth of a weekend job washing up dishes in a local restaurant. Following the departure of one of the chefs, Jack was moved to the starters section. He became committed to the profession and decided to attend catering school.
Since working with Ruben, Jack has learned to appreciate the many facets of Spanish cuisine. He enjoys the varied flavours and also learning about the history of the ingredients, recipes and famous chefs.
Jack also enjoys learning about wine and is following courses at the Wine and Spirits Educational Trust to formally enhance his knowledge. At the moment, he leans toward Albarino for drinking in the garden but also enjoys Rioja with more hearty, meatier dishes.
Jack sees himself at the beginning of a journey into the infinite world of cuisine. He enjoys trying new restaurants and meeting other chefs to share ideas.
Our Garden
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At Bellota, we grow our own herbs and seasonal vegetables right here in our garden. These home-grown ingredients inspire our dishes daily, bringing vibrant, local flavor straight from the soil to your table. It’s our way of staying rooted in the region and sharing something truly personal with every guest.
Relaxed Fine Dining
Relaxed fine dining combines exceptional contemporary Spanish cuisine with a warm welcoming atmosphere — free from any formality and stiffness. It’s chef-led, personal and approachable, inviting guests to engage with both the chefs and fellow diners. There are no unnecessary frills-just a focus on outstanding food and excellent conversation — the essence of great hospitality.