64 Degrees – ‘Social Dining’ in Central Brighton

After being voted in at number 36 in the 2014 National Restaurant Awards eight months after opening, 64 Degrees has climbed a further 12 places to number 24 in 2015 and now number 16 in 2016.

It was hailed last year by The Guardian as: “Food-wise, the most exciting thing to hit Brighton for years, if not ever” – 64 Degrees has fast become the go to social dining hotspot.

Chef Michael Bremner [64 Degrees] and producer Edmund Jenner [Harvey's Brewery] collabarated on a dish [which Michael is pictured serving from the open kitchen] as Six top Sussex chefs each collaborate with a local producer in a culinary tour de force to create new dishes for diners during Brighton & Hove Food and Drink Festival's Food Lab event at 64 Degrees. photo ©Julia Claxton

Food Rules

Chef and owner Michael Bremner’s philosophy for his first independent venture is “the food rules”, and it’s clearly evident here at 64 Degrees – the open kitchen is literally the heart of the restaurant, and the chefs the focal point of the action.

With the majority of the seating at the pass, guests can interact with chefs as they prepare, plate and present the dishes. The ever-changing menu features a selection of modern and innovative plates of food – designed so that you can order several to share.

The modern-looking kitchen is as equally well designed and thought out – full of tech-gadgets, from water baths and dehydrators up to the induction range and plancha.

64 Degrees, Brighton restaurant

As to the name, Michael says:

64 Degrees is, in the literal sense, an exact cooking temperature, but it’s also about the way we aim to execute things here – with precision. The dishes are modern and have an extremely high technical standard, but are still simple and above all else, accessible.

This is reflected by the components on the constantly evolving menu; from confits egg yolks to fermented butternut squash.

64 Degrees, Brighton Restaurant

Sustainable & Seasonal

Sustainable and seasonal ingredients are carefully sourced from a trusted network of local suppliers – BNFS, the fish wholesaler, offers locally caught seafood from day boats – Westdene Butchers are supplying cutting edge porcine treats, seasonal fruit and vegetables hail from Finn and Farm, while the wine list offers a selection of award winning, local sparkling wines courtesy of Ridgeview Estate.

Jerk Salmon, 64 Degrees, Brighton Restaurant

With a flurry of positive reviews and a fast-growing international reputation we agree that 64 Degrees is the most exciting dining destination in the city. Go there & experience it for yourself.

Sample Dishes

Here are a selection of the sharing plates which give you a sample of the food on offer at 64 Degrees:

Cuttlefish, pancetta, celeriac, gomassio; Tomato, romesco, bread, ricotta; and ox tongue, pea, jowl.

Red wines include Pinot Noir, Willamette (Oregon, USA), Malbec Reserva, Viňa Falernia (Chilie), and Nuits-Saint-Georges 1er Cru, Alain Michelot (Burgundy, France)

White wines include Gruner Veltliner, Yealands (Malborough, New Zealand), The FMC Chenin Blanc, Ken Forrester (Stellenbosch, South Africa) and Sauvignon Blanc, Garuma Vineyard Viña Leyda (Chilie).

Check availability and make a booking online

Reviews of 64 Degrees

You can also call 64 Degrees on 01273 770115

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