![\"Bells](\"https:\/\/centralcoastlifeandstyle.com.au\/wp-content\/uploads\/2017\/05\/Bells-at-Killcare2.jpg\")
<\/a>Bells at Killcare<\/p><\/div>\n
<\/a>Bells at Killcare<\/p><\/div>\n
To this day, Killcare attracts holidaymakers from all over Australia and the world, including none other than billionaire Bill Gates and his family (who ditched the train and ferry for a helicopter when they holidayed there last year).<\/p>\n
As well as the beautiful beaches and bushland, one of the main drawcards is boutique hotel and restaurant Bells at Killcare<\/a><\/strong><\/span>.<\/p>\n Since opening its Hamptons-esque doors in 2007, Bells has been leading the way in fine dining and luxury accommodation on the Central Coast and now, sans Stefano Manfredi, Bells is entering a new culinary era.<\/p>\n Bells at Killcare head chef Dean Jones<\/p><\/div>\n Killcare avocados at Bells at Killcare<\/p><\/div>\n Locals and proud Killcare ambassadors Karina and Brian Barry have\u00a0officially taken ownership of the acreage after managing it for its first ten years and have thrown their support behind Green Point chef Dean Jones\u00a0as he\u00a0takes the reins in the award-winning kitchen.<\/p>\n As the godfather of Italian cuisine, Manfredi\u2019s shoes are big ones to fill, but Dean is perfectly placed. He completed his apprenticeship under Manfredi in Bells\u2019 early days before travelling the world and spending some time cooking up a storm at London\u2019s famed River Caf\u00e9.<\/p>\n He has been back in the Killcare kitchen for a few years preparing to take on the role of Executive Chef.<\/p>\n Long lunch – Bells at Killcare<\/p><\/div>\n Sunday lunch – Bells at Killcare<\/p><\/div>\n Dean is intensely passionate about fresh, local produce and the paddock-to-plate ethos.<\/p>\n While touring the property\u2019s vegie patch, which is sprouting white mustard, sorrel, rhubarb, lemongrass, garlic, radish, chard, and endives, Dean speaks about his simple and unadulterated approach to food.<\/p>\n \u201cIt\u2019s hard yakka growing your own vegetables, but when you get it fresh on the plate, it’s worth it. You’re only as good as your produce and knowing where it comes from is really important to me,\u201d he said.<\/p>\n Garden party – Bells at Killcare<\/p><\/div>\n Amedei chocolate torte with Lincoln Rose ice cream – Bells at Killcare<\/p><\/div>\n During one of Bells\u2019 famous Sunday lunches we taste heirloom carrots with local honey from down the road, rainbow chard pulled\u00a0straight from the garden, oysters plucked from Hardys Bay and shucked before our eyes, mushrooms sourced from family-run Margin’s Mushrooms in Woy Woy and marron with homegrown avocados.<\/p>\n While the bitter amedei chocolate in the dessert torte has travelled all the way from Tuscany, the ice cream has been flavoured with the unmistakably sweet and delicate notes of Mr Lincoln Rose, grown around the property.<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a>