Suffolk &amp; Cambs


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="2000" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/11/angelo-pereira.jpg" alt="" class="wp-image-42935" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/11/angelo-pereira.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/11/angelo-pereira-600x800.jpg 600w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/11/angelo-pereira-750x1000.jpg 750w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/11/angelo-pereira-300x400.jpg 300w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/11/angelo-pereira-1152x1536.jpg 1152w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h3 class="wp-block-heading" id="h-how-would-you-describe-your-cooking-style">How would you describe your<strong> cooking style</strong>?</h3>



<p>I’d describe it as <em>modern British with a seasonal twist</em>, rooted in the idea of letting high-quality, local ingredients speak for themselves. I believe in using what&#8217;s freshest and in season, particularly from Suffolk&#8217;s rich local produce –whether it’s seafood, game, or fresh vegetables. My philosophy revolves around simplicity, balance, and respect for ingredients. I love to take classic British dishes and cook them with modern techniques or a touch of international influence, but without overcomplicating things.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="996" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/food-the-bell-chef-interview.jpg" alt="" class="wp-image-42733" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/food-the-bell-chef-interview.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/food-the-bell-chef-interview-800x531.jpg 800w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/food-the-bell-chef-interview-1000x664.jpg 1000w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/food-the-bell-chef-interview-400x266.jpg 400w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>For me, food should feel comforting yet exciting, and it’s important to create dishes that people connect with, whether it’s a nostalgic favourite or something completely new. My ultimate goal is to ensure that every plate not only tastes delicious but tells a story about the local landscape and season. Whether I’m cooking at The Bell Hotel or at home, I focus on keeping flavours clean, well-balanced, and driven by the ingredients themselves</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/roast-dinner-the-bell-hotel-saxmundham-.jpg" alt="" class="wp-image-40563" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/roast-dinner-the-bell-hotel-saxmundham-.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/roast-dinner-the-bell-hotel-saxmundham--800x533.jpg 800w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/roast-dinner-the-bell-hotel-saxmundham--1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/roast-dinner-the-bell-hotel-saxmundham--400x267.jpg 400w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h3 class="wp-block-heading" id="h-who-s-your-favourite-chef">Who’s your favourite chef?</h3>



<p>It’s hard to pick just one chef, but I really admire Tom Kerridge for his approach to British classics with a twist. I also draw a lot of inspiration from Rick Stein for his love of seafood. Being so close to the Suffolk coast, I can relate to his passion for fresh, local ingredients.</p>



<h3 class="wp-block-heading" id="h-what-s-your-favourite-type-of-cuisine-to-eat-and-cook">What’s your favourite type of cuisine to eat and cook?</h3>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="996" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/food-the-bell.jpg" alt="" class="wp-image-42732" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/food-the-bell.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/food-the-bell-800x531.jpg 800w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/food-the-bell-1000x664.jpg 1000w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/food-the-bell-400x266.jpg 400w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>I have a soft spot for Mediterranean cuisine – simple, flavourful dishes that let the ingredients shine. But I also love working with local Suffolk ingredients, especially seafood and game, and putting a modern British spin on them.</p>



<h3 class="wp-block-heading" id="h-what-s-your-favourite-ingredient-and-why">What’s your favourite ingredient and why?</h3>



<p>It has to be Suffolk asparagus – it’s so fresh and versatile when in season. I love the subtle sweetness and how it pairs perfectly with everything from fish to eggs. The short season makes it something special to look forward to.</p>



<h3 class="wp-block-heading" id="h-what-s-the-best-dish-you-re-serving-at-the-bell-at-the-moment">What’s the best dish you’re serving at The Bell at the moment?</h3>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="998" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/the-bell-sax-restaurant-1.jpg" alt="" class="wp-image-40559" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/the-bell-sax-restaurant-1.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/the-bell-sax-restaurant-1-800x532.jpg 800w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/the-bell-sax-restaurant-1-1000x665.jpg 1000w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/the-bell-sax-restaurant-1-400x266.jpg 400w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>Right now, I’m particularly proud of our Confit Duck Leg Cassoulet with spicy sausage, white beans, croutons and parsley<strong><em>.&nbsp;</em></strong>The flavours are vibrant, and the freshness of the meat really shines through.</p>



<h3 class="wp-block-heading" id="h-what-do-you-whip-up-for-dinner-when-you-re-tired-after-a-day-at-work">What do you whip up for dinner when you’re tired after a day at work?</h3>



<p>When I’m tired, I keep it simple. I’ll make a quick stir-fry with whatever veggies I have on hand, some rice or noodles, and maybe a bit of leftover fish or chicken. I always finish it off with fresh herbs – it makes even a quick meal feel special</p>



<h3 class="wp-block-heading" id="h-what-are-your-favourite-places-to-eat-in-suffolk-and-any-favourite-local-markets-suppliers">What are your favourite places to eat in Suffolk? And any favourite local markets/suppliers?</h3>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="750" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2020/02/the-unruly-pig.jpg" alt="exterior of the unruly pig" class="wp-image-14916" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2020/02/the-unruly-pig.jpg 1000w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2020/02/the-unruly-pig-150x113.jpg 150w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2020/02/the-unruly-pig-300x225.jpg 300w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2020/02/the-unruly-pig-667x500.jpg 667w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>I’m a big fan of The Unruly Pig in Bromeswell – amazing seasonal food with bold flavours. For something more casual, Pinney’s of Orford is fantastic for fresh seafood. As for markets, Snape Maltings is brilliant for quality local produce, and Saxmundham market itself has some wonderful suppliers for fresh vegetables and artisanal goods.</p>



<h3 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip">Tell us your best ever cooking tip?</h3>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="996" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/dish-the-bell.jpg" alt="" class="wp-image-42734" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/dish-the-bell.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/dish-the-bell-800x531.jpg 800w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/dish-the-bell-1000x664.jpg 1000w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/10/dish-the-bell-400x266.jpg 400w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>My top tip &#8211; always season as you go! Taste your food throughout the cooking process. It helps build layers of flavour and ensures your dish is balanced by the time it’s plated.</p>



<h3 class="wp-block-heading" id="h-what-dish-are-you-most-proud-of-creating">What dish are you most proud of creating?</h3>



<p>I once created a dish featuring wild venison with a blackberry and red wine reduction – it really captured the essence of Suffolk’s countryside. It was one of those dishes that came together perfectly.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="998" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/the-bell-hotel-saxmundham-front-view.jpg" alt="exterior view of the bell hotel Saxmundham in suffolk" class="wp-image-40562" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/the-bell-hotel-saxmundham-front-view.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/the-bell-hotel-saxmundham-front-view-800x532.jpg 800w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/the-bell-hotel-saxmundham-front-view-1000x665.jpg 1000w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/06/the-bell-hotel-saxmundham-front-view-400x266.jpg 400w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p><em>Feeling hungry? Try Adam&#8217;s seasonal Suffolk food at The Bell Hotel in Saxmundham by booking here. </em></p>


What’s Cooking? Angelo Pereira, Head Chef at The Bell Hotel, Saxmundham

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