Bell Street Bistro
Bell Street Bistro recently opened on Bell Street, Reigate, writes Maggie Walsh. Run by General Manager Simon Brencher, the restaurant serves modern British cuisine with a European influence
As with any new venture the team at Bell Street Bistro suffered a few teething problems, but my recent experience has confirmed that it’s now all systems go for this fledging eatery.
I visited one Monday evening with my husband, Paul. As we entered the restaurant we were immediately struck by the transformation of the former men’s grooming parlour, Brent Walsh.
The light, fresh contemporary interior featured a cocktail bar (buzzing at weekends no doubt) and an open kitchen design complete with chargrill oven. No hope for chefs following in raging Ramsey’s footsteps – but thankfully this chef, Michael Beugnet, works his team quickly and calmly under the watchful eye of all his patrons.
We were welcomed by Louise, our friendly waitress, who guided us to the cocktail bar. A hard day at work and I usually opt for a traditional G&T, but on seeing a tantalising selection of mixers on the cocktail menu, I went for a Pink Lady – a gin cocktail mixed with peach, lemon juice & egg white.
The wine list is extensive, featuring wines from around the world. We opted for a French Chablis with our meal.
For starters Paul ordered Seared Scallops, with slow cooked Pork Belly with Butternut Squash Mousseline & Bisque Dressing, while I chose Salmon Fishcake with Poached Egg and Hollandaise Sauce.
The fishcakes were a little dry, but enjoyable topped with a runny egg. Paul’s scallops were delicious with the tangy sauce adding to the flavour.
For main course Paul ordered Pan Seared Fillet Steak, Braised Pork Cheeks and Fondant Boulangere Potatoes with Red Win Jus. A lover of rare meat he can be quite fussy when it comes to a steak not cooked correctly – but this was perfect.
I opted for the Pan Roast Cod Fillet with Crispy Pancetta – and yet another poached egg. The fish was delicately cooked and the saltiness of the pancetta made a perfect combination. Throughout the meal our waiter was very attentive, keeping our wine glasses topped up.
Full, but with an urge for something sweet, we chose the Trio of Deserts – mini portions of Crème Brulee, Strawberry and Coconut Cappuccino and Chocolate Praline Mousse.
A delightful finish to an enjoyable evening.