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 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.
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.
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.
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.
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
- Review 64 Degrees
- Video: Asparagus Masterclass
- Interview with Chef & Owner, Michael Bremner
- Interview with Chef de Partie, Johanna Tremblay
- Video: Butchering a whole lamb
You can also call 64 Degrees on 01273 770115