It’s such a pleasure for our chefs to wander through the gardens and pick full, compact-headed Treviso, radicchio, sugar loaf and ice queen lettuces and then take them back to the kitchen to prepare the menu. For all the winter news and more subscribe to Bells at Killcare newsletter .
I arrive in Dhaka on May Day, a public holiday for workers, and on this occasion, an unofficial day of national mourning, anger and disgrace for Bangladesh.
Congratulations to Jessica Pedemont for winning a Rob’s bespoke woodgrain bike . Second place goes to Chris Manos who has received a Prancing Horse and Ferrari Manfredi drive and dine experience. Third place goes to Marta Gurzeda, Edwina Howie and Carolina Schuiling who will join us for dinner at the next Italian Regional Dinner Series at Balla.
Travel to a new destination every month as Chef Stefano Manfredi takes you on a region-by-region Italian tour with menus inspired by traditional local recipes and produce.
This is our favourite time of year in the garden at Bells at Killcare . The blistering summer heat has moderated, the days are warm and even and the nights are cooling down. It’s perfect for growing vegetables.
Following the launch of their Classico blend in 2000, the duo will release Audacia and Chiaro blends along with a range of Ceramica di Manfredi, a colourful collection of ceramic cups.
Join Stefano Manfredi and Gabriele Taddeucci and the team from Balla as they continue their culinary journey through regional Italy.
Manfredi at Bells presents SCUOLA di Vino .Its all about good wine, good food and good company.
Starting dinner on Monday 17th and on offer each of Balla’s services, up to and including Friday 21st dinner service, Stefano Manfredi, Gabriele Taddeucci and Fabio Danzi have designed a special menu celebrating Lambrusco
We started with a lovely light antipasto of Insalata di frutti di mare, a seafood salad composed of prawns, calamari, mussels and octopus flecked with finely sliced celery and miro herbs, a popular dish in southern Italy.