A perfect excuse to visit
As the editor of Restaurants Brighton, I’ve had the luck to dine at Furna a few times, and I’m a big fan – of the consistently delicious food, the friendly team, and the surprisingly excellent playlist. But until recently, my other half had never had the pleasure. He’s not in the habit of whinging (much), but he had mentioned once or twice that if the chance for supper at Furna came up, he’d be very keen. The NHS / Hospitality evening seemed like the perfect excuse to make his dreams come true (again).
What You’ll Love
- 50% off the à la carte menu on the first Wednesday of every month
- Delicious, refined, seasonal cooking from chef Dave Mothersill
- A genuinely thoughtful offer for NHS and hospitality workers
- Standout dishes you’ll be dreaming about afterwards
- Expert wine pairings and rare pours from the team and Brunswick Wines
A shared spirit of care
On the first Wednesday of every month, Furna celebrates diners who work for the NHS or in hospitality with a very special offer. NHS and hospitality might sound like strange bedfellows, but as someone who works with the hospitality industry and is also the wife of an NHS surgeon, I’m going to say they’re not.
Let’s start with some casual etymology. Hospital and hospitality: both words come from the same Latin root, hospes, meaning guest, host, friend. You see where we’re going with this…
People who work in these industries put in long hours looking after the rest of us. They also don’t get out much. Whether it’s your partner, your mate, or someone you work alongside, chances are you know someone who qualifies – and they’re probably more than due a great night out.
Just once a month, these everyday heroes can claim a generous 50% off the à la carte menu at Furna. Tables are limited, so booking early is recommended.
A signature start
We started with a treat you’ll always find on the Furna menu: their signature bread – the lovechild of brioche and Japanese milk bread – and a total knockout. An enriched, Charlotte-shaped wonder of soft, sweet loveliness to tear apart, balanced by a clever cultured butter.
Alongside, we ordered the smoked cod’s roe with pickles and preserves. The pillowy sweetness and salinity of the roe is perfectly offset by the gentle tartness of the pickles – it’s so elegant you’ll probably feel you need to wait until no one is watching before you scoop up the last spoonful with your finger. Probably. A glass of Chapel Down Grand Reserve was a classically good opener, while my husband ordered one of the bespoke cocktails.
The season on a plate
‘Seasonal’ is probably an overused term in modern food writing – I mean, why eat food that’s not in season unless you have to? But chef Dave Mothersill takes this commitment to the next level. His menu is built on the very best local catch and the freshest field-to-fork produce, and you can absolutely taste it.
Full of the joys of spring, I chose the white asparagus next. Julienned and served in a little pot with slow-cooked yolk, walnut and parmesan, it was somehow warm and fresh at the same time. The delicate flavour of the asparagus was complemented by the rich umami depth of the walnut and parmesan, with the unctuous yolk bringing everything together in a delicate, foamy concoction that makes my mouth water even now.
Earlier that day, I had seen (on Furna’s Insta) a very fine-looking fish ready for prep, so I was primed to order the South Coast brill with Torbay shrimp and purple sprouting broccoli as my main course. You see what I’m saying about ‘seasonal’ – this was practically the definition of the word served on a plate. The fish was as fresh as a daisy, flaking beautifully alongside tiny, juicy shrimp and the season’s best brassica. We added pink fir potatoes with wild garlic butter because we were told they were delicious. Of course they were.
Leave the wine to the experts
If you’re happy to leave your wine choices in the hands of the team, do. They are passionate and extremely knowledgeable about their pairings. I particularly enjoyed the Big Salt Gewürztraminer from Oregon and a red provided by Furna’s neighbouring Brunswick Wines, which is exclusive to the restaurant. Pairing perfection.
Don’t skip dessert
To finish, we agreed to share a plate of Furna’s soon-to-be-famous sticky toffee madeleines, straight from the oven. Look, these are a no-nonsense nostalgic pleasure which we enjoyed immensely. But on balance (and in hindsight), sharing was a mistake. Two desserts are always better than one. We live and we learn.
We finished with a pot of Portuguese peppermint tea (a hybrid of spearmint and watermint), delicate, flavourful and gently medicinal – just right after an indulgent meal.
How to book
The offer runs on the first Wednesday of every month – just be sure to mention it when booking and bring proof of eligibility, as tables are in high demand.
A little nudge
At its heart, this is hospitality looking after hospitality, and no one is going to argue with that. If you’re not NHS or hospitality, I’ll bet you know someone who is – send this to them now, they’ll thank you for it later.
For the rest of you – food for thought – is this reason enough to consider a career change? It might just be.
