Out & About Autumn 2021

Out & About food & drink

it and he certainly conquered his nemesis. We could have been tempted by apple and rhubarb crumble, affogato, (whipped cream, ice cream and espresso), PX (chef ’s dessert, ice cream and sherry) and Eton mess. Over cappuccinos we chatted to Mark Hamilton, the Five Bells’ chef who was previously at the Bel & The Dragon, Kingsclere. Originally from Theale, he says that the Five Bells was closed during lockdown, although they managed to offer grocery boxes and takeaways for locals, which were enthusiastically received. We compliment him on the menu and he adds: “Everyone chef, Duncan Jones, Phil, the general manager and myself – we are a really good team.” Mark’s journey to becoming head chef was a surprising one as he says he fell into ‘chefing’ after living in Scotland and working front of house at a hotel there. After 18 years he was tempted by an advert for a chef at the Bel & The Dragon which turned out really well for him as he got the job and went on several courses. He met Duncan Jones, the owner of The Five Bells at Kingsclere, and has been involved with the renovation of The Five Bells from the beginning. This is Mark’s first head chef job and he couldn’t be happier. “People are starting to come back now that lockdown’s over. We never know what each day is going to bring, but we’re on the up and up.” has an influence on the menu, the owner and ex-

Rump steak and chips

et Maine, ‘Chereau Carre’ to accompany my pan-fried, buttery, fillets of seabass with fennel, peppers and a crunchy salad of asparagus, green beans, avocado and radish. John has a red Australian Shiraz, ‘Boundary Line’ to go with his succulent rump steak and chips. The chips have been cooked three times and that must be the secret to their soft centres and crunchy outsides as I steal a few and wish I had ordered some myself. They’re obviously popular as a man on a neighbouring table orders 10 chips exactly – and I don’t think he ordered anything else to go with them! Next, we are tempted by the puddings. John orders chocolate nemesis, a brownie with elderflower berries and vanilla creme fraiche. I throw all caution to the wind at this stage, to have the sticky toffee pudding and vanilla ice cream. We have no regrets. Mine was heavenly, a pudding to break hearts – and diets – and John said his was so sublime he couldn’t share

Sticky toffee pudding and vanilla ice cream

Brownie with elderflower berries and vanilla creme fraiche

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O&A AUTUMN 2021