It turns out, Carne in Hove isn’t all about some of the best steaks this side of heaven. By goodness, they do good steak, and a tasty range of other dishes, too – but Carne’s events take foodies to an even higher state of happiness. And everyone is welcome.
The latest incarnation, brilliantly named Coals & Corks, celebrated the best of dreamy Mediterranean summer evening dining: Italian food and wine, and live-fire cooking, with every course prepared over glowing coals and every glass introduced by returning wine host Luca.
A Hidden Garden Made for Summer Evenings
It was easy to forget one was merely moments from Church Road when perched beneath the trees in Carne’s secluded garden. Seated in true Italian fashion on one long, communal table, the conversation flowed, and friendships were formed. And as the charcoal crackled and the aromas drifted, attention turned to dish anticipation.
A Perfect Pair
Guiding guests through the evening, Luca possessed an infectious enthusiasm for Italian wine with an easy, conversational style. He introduced every pairing by sharing the stories behind each bottle, explaining the regions, grape varieties and why each wine complemented the food. He made the wines approachable and engaging, encouraging diners to taste, compare and simply enjoy what was in their glasses.
The menu demonstrated just how sophisticated cooking over charcoal can be. Every dish emerged with beautifully balanced flavours, where gentle smokiness enhanced rather than dominated the ingredients. The focus remained firmly on quality produce, expertly cooked and thoughtfully paired with wines that lifted every bite.
Ingesting the Med
We began with smoked goat burrata, its molten centre pooling gently around charred BBQ peach, curls of prosciutto ham and a scattering of hazelnut – a dish that balanced smoke, sweetness and salt with real finesse.
Alongside it, Luca poured a Zagarus Vermentino from Puglia, its crisp, citrus-edged freshness cutting straight through the richness of the cheese and letting that smoky peach sing.
Next came the BBQ diver scallops, plump and lightly charred, topped with a melting pool of nduja butter with a lift of Amalfi lemon and the satisfying crunch of pangatto. It was a masterclass in contrast – sweet, spicy and bright all at once – and the La Presa Bardolino Chiaretto Rosé from Veneto matched it beautifully, its delicate red-berry fruit and gentle acidity refreshing the palate between each forkful.
The veal saltimbocca arrived full of confidence: tender BBQ veal wrapped with ham and sage, its edges kissed by smoke, finished with a glossy marsala reduction. This called for something with a little more structure, and the Nebbiolo Corte del Duca from Piedmont delivered exactly that, its firm tannins and dried-cherry depth standing shoulder to shoulder with the dish’s savoury richness.
Then, the evening’s centrepiece: spit roast porchetta, its skin crackling, served alongside a comforting potato salad, roast fennel and a punchy salsa verde to cut through the fat. The accompanying Chianti Classico Selezione Poggio ai Mandorli from Tuscany was the perfect foil – all bright acidity and rustic charm, built precisely for pork of this calibre.
The Sweet Finale
To finish, a pistachio tiramisu that reimagined the classic with real charm: layers of pistachio, cherry, mascarpone and coffee-soaked sponge, each spoonful softer and sweeter than the last. Closing the evening, the Spago Marzemino Rosso Colderove from Veneto brought a gentle, juicy sweetness of its own, its light effervescence and dark-fruit notes making for a joyful final pairing.
Events like this remind you that dining out can still feel genuinely special. Keep an eye on Carne’s Instagram for upcoming events.
