Favourite Tables

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Favourite Tables Top Ten Restaurants

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The Favourite Tables Top Ten Restaurants from the last twelve months has been compiled from the number of visits to the restaurant’s page on the Favourite Tables website. This was then weighed against the social marketplace of active “Facebook” likes. More weight was given to restaurants with the most recent new likes on Facebook.

Unlike some other “lists” which are compiled from single “Food Experts” comments or the hit and miss “drive-by” reviews some “Travel” websites favour, the Favourite Tables list has been formed from analysing the locations that were most popular with ordinary people using the website to find great places to eat. With the restaurant’s social media activity across Facebook, where real people “like” a restaurant because they genuinely had a good experience and Twitter for follows and re-tweets were added as a rating.

The cumulative total creates a list of the most popular and best-loved restaurants: 


Topping the list is the very popular – Adams Restaurant in Birmingham

Head Chef: Tom Shepherd’s recent Interview with Chef’s Table HERE

Tom Shepherd Profile Adams_001

 

 

The Top Ten UK Places People Have Wanted To Eat At:

 

1) Adams Restaurant – Birmingham   Screen Shot 2018-09-25 at 14.43.03

(http://www.favouritetables.com/restaurant/adams/)

Position Last Year – 03

2) Ynyshir – North Wales

(http://www.favouritetables.com/restaurant/ynyshir/) – Head Chef Interview HERE

Position Last Year – Highest New Entry

3) Romulo Cafe – London

(http://www.favouritetables.com/restaurant/romulo-london/) – Head Chef Interview HERE

Position Last Year – New Entry

4) The Dining Room at Chewton Glen – Hampshire

(http://www.favouritetables.com/restaurant/dining-room-chewton-glen/)

Position Last Year – New Entry

5) 64 Degrees – Brighton

(http://www.favouritetables.com/restaurant/64-degrees/) – Head Chef Interview HERE

Position Last Year – 01

6) Lympstone Manor – Exmouth Devon

(http://www.favouritetables.com/restaurant/lympstone-manor/) – Head Chef Interview HERE

Position Last Year – 04

7) The Old Downton Lodge – Ludlow

(http://www.favouritetables.com/restaurant/old-downton-lodge/) – Head Chef Interview HERE

Position Last Year – New Entry

8) The Coal Shed – London Tower Bridge

(http://www.favouritetables.com/restaurant/the-coal-shed-london/)

Position Last Year – New Entry

9) Pale Hall – North Wales

(http://www.favouritetables.com/restaurant/pale-hall/) – Head Chef Interview HERE

Position Last Year – New Entry

10) Prevost – Peterborough

(http://www.favouritetables.com/restaurant/prevost) – Head Chef Interview HERE

Position Last Year – 05
A few restaurants have proved very popular recently and are just outside the Top Ten simply because they have only been listed for a short period so when looked at over the past twelve months the count of visits was lower.

Notably:
Alchemilla – Nottingham (http://www.favouritetables.com/restaurant/alchemilla/)

The Hand – North Wales (http://www.favouritetables.com/restaurant/the-hand-at-llanarmon/)

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Review – TheSet Brighton

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The Set Brighton is just waiting to be discovered…

The Set Brighton is one of those restaurants that once you discover you feel like you’ve missed out having never been here before now. It is a bit of a secret, hidden just out of the main shopping district of the city, in Regency Square, carefully tucked around the corner. That being said, it’s difficult not to spot with a bright sign on the door, marking it out upon the townhouse facades of its shoulder-to-shoulder companions round the square.

The Set Restaurant Brighton

Its location is enviable, the square begging to be flopped onto under the sun after dining, your stomach full and pleasantly content. The i360 is a stone throw away and you can hear the gulls squawking and waves lapping upon the shore. It’s small yet eccentric, part of the Artist Residence Hotel. In a nod to its namesake, it is decorated in such a way you almost crane your neck trying to look at everything at once. Rustic brick walls with contemporary artwork and chalkboards displaying the specials are complimented by large windows at the front of the restaurant, allowing the room to be flooded with light. If you are happy enough to sit here it’s a great spot to look out to the seafront. The tables and chairs are made of wood and you can choose to sit at the pass, a great opportunity to watch the chefs at work. It’s a space that’s as unpretentious as the staff, you feel comfortable and relaxed as soon as you enter and nothing is too much effort.

The Set Restaurant BrightonThe Set Brighton Restaurant

The menu at the Set Bar is vast and varied and you can choose tapas style dishes which you can pair with glasses of wine. The dishes are seasonal and proudly British, with beautifully arranged combinations of flavour, of texture and colour.

The Set Brighton RestaurantThe menu of the Set Brighton is laid out with hot dishes, cold dishes and then desserts. It is delicious and the price tags are low – something you rarely get in places like this. Dishes on the cold menu include Maldon Oyster with ponzu/ shallot vinegar (£2.50) Burrata, pea pesto and rhubarb (£4) and Flint owl Sourdough and whipped butter (£2.50.) On the hot menu you can enjoy potatoes, buttermilk and herbs (£3), lamb meatball, goats cheese and anchovy crumb (£4) and Honeyed artichokes with tahini (£3) among a whole other host of delicious offerings. We recommend you pair wine with your main meal and swap to a cocktail for dessert.

The Set Brighton Restaurant

They’re simply too good it would be a crime not to try. Dessert wise, you can indulge in a dark chocolate & dolce lecce mousse (£3), Lamington with whipped cream (£3) or Carrot cake truffles (£3)

The Set Brighton Restaurant

The Set Brighton is somewhere you can go to enjoy fine wine, even finer food and leave without your bank balance having taken a major bashing. The atmosphere is great, the setting ideal and the location perfect. It is somewhere you will return to again and again, with friends, with family, with your other half and with everyone in between.

The Set Brighton
33 Regency Square
Brighton
BN1 2GG

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Favourite Five (plus one) for Brighton this May

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Favourite Tables recently had a great time visited Brighton and we wanted to find the top five dishes, from all the Favourite Tables restaurants, that we could say are the “must-try” dishes on menus and that are available during the whole of May.

So putting our money where our mouths are, several meals were consumed and this is our summary of the Best of the Best. So no matter how much time you will be spending in Brighton this month, a day trip, in town for business meetings or weekend away these are the tried and tested dishes that you simply need to discover for yourselves.

Fav5_Brighton

 

  • Jerk Monkfish Tail

Jerk Monk Fish Lion - The Set Restaurant

Jerk Monk Fish Tail – The Set Restaurant

Inside the Artists Residence, a 23-bedroom townhouse hotel at the top end of Regency Square is The Set Restaurants and their accompanying Cocktail bar, The Fix. The inside of both restaurants is original, relaxed and casual with a rustic and eclectic decor. Our first Favourite Five dish is a Jerk spiced Monkfish tail with Mango Salsa, chargrilled sweet corn, Jerk & Squid ink reduction and cornbread.

 

The Set Restaurant: Directions, Menus and Bookings

** Special mention for the uber-yummy Miso Marshmellow given to us as an appetiser.

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  • Suckling Pig Three ways “Assiette” 

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Assiette of Suckling Pig – Drakes Restaurant

The Restaurant at Drakes Hotel is featured in numerous food guides and has received many accolades recently. You can easily forget you are only a short distance from the busy city centre on Marine Parade, in this cool and calm restaurant. Service was, as you would expect, impeccable. The Trio of Suckling pig – Tenderloin, Loin Cutlet and Rolled Crispy Belly with Morcilla Slices, Red Lentils, Apple Sauce and Quince is one of the stars of our Favourite 5 for Brighton.
 

The Restaurant at Drakes – Directions, Menus and Bookings

 

** The Wagyu Beef Tartare, pre-starter was outstanding.

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  • Spiced Rack of Lamb

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Spiced Rack of Lamb – The Coal Shed Restaurant

The Coal Shed on Boyces Street (those visiting from London can now sample Coal Shed cuisine closer to home with the recent opening of a sister restaurant near Tower Bridge) is famed for its Steaks, the Rib-Eye being regularly mentioned by diners. However, following the recommendation of Nick our waiter we went for the Spiced Rack of Lamb. The lamb comes from a small holding in Oxford and is cooked medium rare, with a chickpea ragu made with tomato, onion, coriander, cumin & ras el hanout (similar to the Indian spice, garam masala), a ginger yoghurt dressing, sliced spring onions and Zhug (a Yemeni dressing made from, fresh coriander,parsley, chilli, olive oil, lime and garlic) The cooking of the lamb was stunning.

 

 

The Coal Shed – Directions, Menus and Bookings

 

  • Tandoori Black Bream

Tandoori Black Bream - Indian Summer

Tandoori Black Bream – Indian Summer

One of, if not the, oldest restaurant serving Pan-Indian cuisine in Brighton. Try the Indian Summer’s Tandoori Black Bream, which is marinated in roasted spices and then cooked in the tandoor oven. Served with Mumbai Aloo (spiced potato) and a Sesame Raita, accompanied by a fresh Fennel, Pomegranate and Baby Tomato Salad. The fish was full of flavour, mildly spiced and the skin light and perfectly crispy.

 

Indian Summer – Directions, Menus and Bookings

 

  • Cuttlefish with Ink Tagliatelle
Cuttlefish Tagliatelle - 64 Degrees

Cuttlefish Tagliatelle – 64 Degrees

 

Restaurant 64 Degrees was voted Best Restaurant in the Brighton Top 20 Awards two years running (Head Chef Michael Bremner also won Best Chef both years) The restaurant is described as innovative, eclectic small-plate dining in a sleek, industrial-style space with an open kitchen. We sat at the Chef’s Counter to watch the preparation of our chosen dish, Cuttlefish with Ink Tagliatelle and Oregano. The short list of ingredients does not do justice to the flavour this dish delivers. The Cuttlefish soft and perfectly cooked, The Black Ink Tagliatelle thin and exactly prepared to add texture to the dish.  

 

Restaurant 64 Degrees – Directions, Menu’s and Bookings

 

And our “Plus One”

  • Pumpkin Seed Icecream
Pumpkin Seed Ice Cream - Silo Brighton

Pumpkin Seed Ice Cream – Silo Brighton

 

We had intended to just feature five dishes for our Favourite Five for Brighton, However, when we tasted this Pumpkin Seed Ice cream it just had to be listed. Silo of Brighton is described as a Zero Waste establishment or Pre-Industrial food preparation Kitchen, that said they do create beautiful, innovative dishes which are full of incredible flavours. The slightly nutty not too sweet creamy ice cream, subtle pine oil and the Oats and Seeds topping is just incredible.

 

Silo Brighton – Directions, Menu’s and Bookings

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Lunch By The Sea – A Favourite Tables Offer

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The Restaurant at Drakes reflects the same high level of excellence and quality that has made the hotel famous and provides one of the finest dining experiences along the South Coast. Through the evident skills of a devoted Head Chef and his dedicated team, The Restaurant still sets the standard in Brighton for top quality accomplished fine dining with warm yet professional service and innovative menus.

The Restaurant at Drakes has again received the highest score awarded to Brighton restaurants in The Good Food Guide 2018, for the 9th consecutive year.

We are very proud that Favourite Tables has been chosen to make this fabulous 

SPRING LUNCH OFFER 

available to all users of our #BestRestaurants platform.

Three Courses For The Price Of Two

Please let the restaurant know you have seen the Favourite Tables Offer at the time of booking by calling 01273 696934 then Option 2 for The Restaurant

This Exclusive Offer Runs Until 23rd April 2018

March lunch menu copy

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Chef Patron Michael Bremner Talks To Chef’s Table

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Michael Bremner is originally from Aberdeen in the North East of Scotland, he started out washing pots in the country house hotel where his mother worked as a chef. Remaining in Aberdeenshire he started a five-year apprenticeship at The Pittodrie House Hotel and attended a local college one day per week. Once qualified he moved to London to further his experience working as a Demi-Chef de Partie in the pastry section at the Michelin starred Orrery Restaurant. Staying in London he gained experience at a few restaurants including working for Curtis Stone at the award winning restaurant, Quo Vadis.

Michael then worked and travelled for a couple of years spending time in Australia and then Canada where he combined his love of snowboarding with cooking and was a chef in the kitchen of Pan Pacific Hotel, Whistler in Canada, before returning to the UK and settling in Brighton where he now runs his own restaurant 64 Degrees.

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Since it opened, 64 Degrees has gone from strength to strength, each year being awarded a Bib Gourmand by Michelin, awarded the number one spot on the Brighton Top 20 in 2016 & 2017 and being voted number 30 in the National Restaurant Top 100 list 2017.

Michael now has more than one restaurant to his name, he has recently opened a relaxed eatery called Murmur (the name comes from the word for a flock of birds moving in unison, a Murmuration) in the arches on the Brighton promenade.

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2017 has been a busy year for him as he also appeared, for the second time, on the popular BBC programme The Great British Menu, where his Main Course dish was selected for the final banquet held at Wimbledon.

64_Degrees_GBM

Q: If you were not a chef, what could you have been?

A: When I was younger I always wanted to be a stuntman.

Q: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

A: The Ledbury

Q: Is there a food or style of preparing food you would not eat?

A: I like to think that I’m quite adventurous but I don’t think I could ever eat dog.

Q: With the increased TV food programmes, is there a greater rivalry among chefs?

A: With my experience of being on Great British Menu I’d honestly have to say no. I think everyone involved is kind of in the same boat – it’s a very tough, high-pressure environment so if anything there’s a lot of unity between everyone.

Even between the chefs in Brighton, I would say that it’s the same unity rather than rivalry – we actually end up doing a lot of collaborations together

Q: How are you spreading your time between your two restaurants and what are the challenges of having two locations?

A; It’s not easy, I’m not going to lie! I am lucky enough to have a great team at 64 Degrees so at the moment I don’t have to be there every day to make sure the day-to-day running of the kitchen is how it should be, although I’m still heavily involved with working alongside Sam, my Head Chef, in developing the menu.

With Murmur, we opened just as the summer holidays were starting. In Brighton. On the seafront. It’s been pretty crazy and I’ve been in the kitchen there for the vast majority of my time over the past few weeks. It’s all coming together now though and the eventual aim is to get to a point where I’ll be splitting my time evenly between both restaurants. By then I might have forgotten how hard it is and try and open another one!

 

Q: What is your favourite dish on the current menu/s in which you use produce from your most local supplier?

A: It’s got to be the braised ox tongue, as much for sentiment than anything, as this is the dish I won Great British Menu with. In terms of the suppliers, pretty much everyone we use is local – BNFS for their great fresh fish, Barfields Butchers, plus at 64 Degrees we get a whole lamb each week from local Saddlescombe Farm and butcher it ourselves, serving different cuts throughout the week.

Grass is Greener

 

Q: If you could invite any Chef past or present to cook alongside you for one night who would that be and why?

A: I would love to have the opportunity to cook with Bob Ovington, who was the guy who first trained me at the Pittodrie House Hotel in Aberdeenshire. Without him, I wouldn’t be where I am today

Bob Ovington

 

My Favourite Tables – Two restaurants I have visited and why?

 

 

Locally I’d say that my favourite place is The Chilli Pickle. It’s such a great place to eat and my two little girls love it there too so we end up going quite a lot.

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The other place I eat at a lot is Pho. I really enjoy Vietnamese noodle soup and their spicy beef brisket pho dish is right up there for me.

food_comtam food_pho

 

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Afternoon Tea at The Salt Room – Brighton

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The Salt Room Afternoon Tea

The Salt Room Afternoon Tea

Award-winning restaurant The Salt Room on Brighton’s seafront (recently included in the Sunday Times top 100) is pleased to announce the launch of their highly anticipated Afternoon Tea available from the 20th February.

Famed for locally sourced seafood and uninterrupted sea views, Afternoon Tea at The Salt Room plays to the restaurants strengths with captivating sweet and savoury offerings.

First, choose your tipple! Options include a variety of interesting JING teas, Roasted Bean Coffee Co. coffee or Champagne or a “Tea-Tail” cocktail for an added touch of luxe.

Then there are 5 options to choose from the Savoury Section including Truffled grilled cheese and Aged beef tartare & egg yolk jam sandwich – an innovative play on a traditional finger sandwich. Candy floss, Pistachio & raspberry Battenberg and a Rhubarb & custard macaroon are just a few of the treats on offer from the Sweet Section. Full menu below.

 

AFTERNOON TEA

JING tea or Roasted Bean Co., 24.95

 Jing flowering tea, 26.95

 East London G & T, 29.95

Taittinger Champagne, 34.95

 

SAVOURY (CHOICE OF 4)

Crab Scotch egg

 Rockeffeller oyster

Truffled grilled cheese

Salmon & squid ink bun

 Aged beef tartare & egg yolk jam sandwich

 

SWEET

Candy floss

 Plain scones

 House made clotted cream & strawberry elderflower jam

Chocolate pebbles

Pistachio & raspberry Battenberg

 Rhubarb & custard macaroon

Orange & yuzu posset

 

To book please call 01273 929488 or book via Favourite Tables or www.saltroom-restaurant.co.uk
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The Salt Room in Brighton celebrates its second Anniversary in style

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February 2017 sees award winning Restaurant The Salt Room celebrating their second anniversary. Located on the Brighton seafront opposite the new i360 Tower The Salt Room focuses on delivering the finest seafood to the table.

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Salt Room’s fruits of the sea

The Salt Room will be launching a brand new menu from the 16th February that boasts fresh and locally sourced seafood and some of the finest cuts of meat paired with delicate ingredients resulting in irresistible flavour combinations.

Fish Burger

Fish Burger

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Fresh Crab

The new menu will be divided into ten sections:

Snacks – Oysters – Raw Bar – The Starters – Crustaceans – Whole Fish & Share Dishes – Mains – Lobster – Meat and Side Dishes. With choices ranging from:

  • Seaweed Sourdough with Brown Crab Mayo and Tarragon Butter
  • Salt Cod Fritters with Whipped Smoked Cod’s Roe
  • Oyster served with shallot vinegar, verjus or horseradish and lime
  • Raw Beef with Cured Yolk, Sesame and Ponzu
  • Scallops in the Shell with Rosemary, Orange and Smoked Paprika
  • Bouillabaisse with Saffron and Red Pepper
  • Truffle Gnocchi with Mushrooms and Berkswell Cheese.

The now legendary seafood platter, ‘Surf Board’ will also be on offer from the new menu. Think oysters, langoustines, crab claws, clams and prawns garnished with wedges of juicy lemon and unusual sea herbs, all piled high onto a board for the table to share!

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Since it opened in 2015, The Salt Room have received several accolades and has been highly praised  in National and Regional press including Sunday Times Magazine, The Independent, Time Out, Stylist and many more.

The restaurant is owned by Razak Helalat who also runs the very successful sister restaurant The Coal Shed which opened nearly 6 years ago. Raz has teamed up with Head Chef Dave Mothersill whose cooking style has helped to define The Salt Room’s individuality, creativity and competitive edge.

Sharing Roast

Sharing Roast Lamb

“I’m absolutely thrilled to be going into our 3rd year in business at The Salt Room. Since opening nearly 2 years ago, we’ve continued to grow internally and constantly overcome challenges. This has helped us to remain innovative in Brighton’s continually competitive restaurant scene. I’m absolutely delighted with everything that we have achieved so far and am looking forward to the future of both The Salt Room and The Coal Shed.”

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A day at the beach with Chef Lee Redman

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Favourite Tables talks to Chef Lee Redman of the newly opened The Jetty at Brighton’s Harbour Hotel for “Chef’s Table”

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FT: are you a born Chef?

Lee: it does feel like that! I’ve been in kitchens since the age of 13. Like most teenagers, I wanted more cash in my pocket, so took on a weekend job working in a local pub. Like a lot of chefs I talk to, I started as a pot washer and stuck at it… it must’ve been the £3.15 per hour! Then slowly I started learning how to prepare and cook (I remember endless amounts of peeling and sorting parsley!) Once, when the owners were away, the agency chef covering messed up and from then on I got more and more involved in the kitchen.

FT: How did thing progress for you?

Lee: I completed a three year course at a local college, 2 years studying an AVCE in Hospitality & Catering Industry, then a further year completing Level 3 NVQ Practical Cookery & Food Service. I moved from that first pub to a local bistro/restaurant and then to a local hotel. I landed my first Head Chef job at the very young age of 22 at a beautiful gastropub near Arundel and retained 1 Rosette, before moving on to London as it was always a wish to further my knowledge working there.

Here I started working at The Stafford Hotel  in St. James’s as Junior Sous. After three years moving to The Bluebird in Chelsea which is a 2 Rosette Brasserie, then on to Galvin at Windows  in the Park Lane Hilton which has 1 Michelin Star and 3 Rosette where I ran the the fish section.

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FT: Who has influenced or helped you along the way?

Lee: After a few years in London the Head Chef from The Stafford Hotel, Chef Mark Budd, approached me. We had worked really well together and our styles of cooking complemented one another. Mark asked me to come and work back in Sussex as his Senior Sous at Alexander House Hotel & Spa. Here I was given the opportunity to work across the kitchen and we took the Hotel from a 4 Star to 5 Star, and the restaurant to 3 AA Rosettes, whilst retaining 1 Rosette in the Brasserie

FT: Would you say you are settled in your style and how would you describe it?

Lee: I would say my approach to food is to always strive to get the best out of the ingredients, from sourcing the correct quality and as local as possible through to executing precisely on the plate. My style would have to be classic French / British with modern touches.  As to being settled, I will focus on the classics, however I am keen to learn new techniques and styles and will incorporate those that can help me deliver exciting seasonal dishes with great flavours to our customers.

FT: How did you find yourself working in Brighton?

Lee: I believe I have built a good reputation working within Hotel restaurants and was approached about the possible position of Head Chef for what would be a totally refurbished Brighton Hotel, which had me already interested.  When finding out the group was Harbour Hotels, it was literally a no brainer. The company is extremely well set up with good solid knowledge through all departments in all venues, award winning & great place for a chef. We have developed a great menu and I am lucky in having an incredibly talented brigade working with me. The Jetty has really achieved incredible results and we are getting full services every day and incredible customer feed back.

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FT: What are your favourite dishes to cook at home and in the restaurant?

Lee: That is a hard questions for any chef to answer because of using seasonal ingredients and what’s available……….You’re not going to let me away with that answer are you….

OK, If I’m cooking at home for my wife then it has to be my Beef Chilli and I add a few squares of dark chocolate (trust me!) It has to be good quality chocolate I use Valrhona

In the restaurant the best dishes are those when you don’t do too much to the signature ingredient. I love to use Hand Dived Scallops and my favourite dish is Scallop, oyster emulsion, oyster leaf, oyster foam, tempura cockles, razor clam, pickled kohlrabi, seaweed butter. It is great to eat and really keeps the freshness of the sea.

FT: now chef, where are your two favourite tables, the restaurants you like to visit when ever you can?

Lee: Locally I’ve been eating at one of the restaurants belonging to a small group called the Gingerman company, the Ginger Pig in Hove is a real favourite at the moment, great menu, lovely presentation and flavours with all locally sourced produce and clever usage of it.

When I get up to London then it’s Gilgamesh right by Camden Market. The presentation of the food is just brilliant and so fresh. As it’s Pan-Asian you can have dishes from across the region Sushi, Dim Sum, Tempura and Wok dishes

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FT: When we asked if you were a born chef you laughed, can we ask why…..

Lee: Ah you noticed.. I know many chefs would say they were inspired by their Grandmothers or Mothers and in a way my mum did get me interested in cooking, it was a survival thing………..(her cooking was terrible). please don’t send this to her!  But she did burn most things and then just flip it over and dish it up, sorry mum! So I was inspired to to become a good cook……my mum still tells me how to cook when I visit, thanks mum!

 

 

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Indian Summer

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Authentic regional cooking with a mix of  traditional family recipes passed down through the generations and new creations with a modern gastro twist.

Nawabi Murgh Min and Byron

The menus features popular Mumbai street foods such as the Bhel Puri – a tasty  snack of puffed rice, gram flour sticks with potatoes,  chickpeas, tomatoes and red onions.

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My main of Indian Summer Nariyali Swordfish steak in a coconut, chilli, mint & yoghurt marinade served with roasted fennel potatoes, mixed salad and cumin raita was outstanding.  This was followed by an excellent Chilli & Chocolate Sponge with vanilla ice cream Mango Bruleé with shortbread .

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On a different planet to the Bangladeshi fast food curry houses that populate every high street in the UK which serve ersatz Indian foods, which their chefs would never eat at home.

 

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Superhero in Brighton

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Well his suit anyway. The Batsuit worn by Christian Bale in The Dark Knight rises will be on display at Brighton Museum’s fashion and style gallery for a month from today.

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So if you plan to take the kids down to see it (Taking the kids is always a good excuse) you may want to check-out some of the great restaurants in the area, heres a few that Mrs. FT gives her stamp of approval to:

Silo, http://www.favouritetables.com/restaurant/silo/ slightly off the beaten track but you will pat yourself on the back for making the effort…

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The Salt Room, http://www.favouritetables.com/restaurant/the-salt-room/ Right on the sea front with outside tables if weather permits.

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64 Degrees, http://www.favouritetables.com/restaurant/64-degrees/ Have the chef cook your plates of food and then deliver them straight to you. Located in the middle of the “lanes: area of Brighton.

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All of the above are bookable direct from the Favourite Tables Website.

Finally, a recent addition to Mrs. FT’s approved list, The Set restaurant. As part of the Artists Residence in Regency Square and with a great Cocktail bar next door it well worth the stroll.

 

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