Posted by Ellie Dillon on 30th March 2021
Traditional Greek Dessert – Saragli We chat with the head chef at Nostos restaurant in Hove, Alexandros Tzimos, as he shows us how to make their traditional Greek dessert, Saragli. This Greek dessert comes from Alexandros’ home town and is easy to recreate at home with no special equipment! Saragli is a lovely combination of…
The Perfect Roast Potato at The Cleveland Arms – Brighton We chat to Chloe Dixon, Sous Chef at The Cleveland Arms Brighton, and she shows us how to make the perfect roast potato. Family-run, independent pub The Cleveland Arms is located in the Fiveways area of Brighton and take pride in using local and sustainable…
Posted by Ellie Dillon on 11th March 2020
The Greekbream We chat to Alexandros Tzimos, head chef at Nostos restaurant in Hove, as he shows us how to make their delicious Greekbream dish – whole sea bream baked in a salt crust. This traditional Mediterranean recipe dates back to 330 BCE. Iconic Greek cuisine at Nostos The interior at Nostos is modern…
Posted by Ellie Dillon on 9th March 2020
The lobster club sandwich We chat to Luke, executive chef at Kemptown Project as he shows us how he makes their signature Lobster Club Sandwich dish at Redroaster in Brighton. This dish is listed under their comfort food part of their menu and includes prawn toast, lobster and crayfish, sambal aioli, bacon, tomato and leaves…
Posted by Nick on 31st July 2019
Brighton Hospitality | Phil Bartley We talk to Phil Bartley from Bartley Kitchen Management about his experiences in hospitality. From cheffing and chef development, to food design and his multi-venue management business. Sum up your work life right now in one sentence. Busy busy busy! What do you think is the best thing about being…
Steven Edwards Steven Edwards and his team celebrated the second birthday of etch. in March 2019 which is also the month they achieved top spot at the Brighton Restaurant Awards for best restaurant. Two years of the most Instagramable dishes in town, cocktail perfection, a sparkling wine list to die for and arguably the most…
Posted by Editor on 14th March 2019
Terre à Terre is very proud to have been a part of some high flying chefs culinary journeys! Fourth and Church, Flour Pot Bakery and Smorl’s, as well as The Fat Duck, The Ledbury and The French Laundry are just a few of the local gems that Terre à Terre chefs have gone onto work. Now running the…
Meet Michael Bremner Our quick fire Q & A with Michael Bremner from 64 Degrees. From Scotland to London Michael Bremner was born in Aberdeenshire, Scotland in 1978. He remained in Aberdeenshire to study one day per week while working as an apprentice at The Pittodrie House Hotel for five years. Once qualified he…
Say hello to Simon… Simon Broad is co-owner of Ten Green Bottles, which was founded originally as a specialist Italian wine importer back in 2007, and opened the doors of its central Brighton wine bar and shop in 2010. He oversees operations and buying, and particularly enjoys hosting wine tastings for customers. What do you…
Alan White | The Grand Brighton We meet Alan White, long standing Executive Chef at The Grand Hotel Brighton. In this interview he shares his passion for cooking, his words of advice for future chefs and hairdressing as an alternative career. Executive Chef Alan White Why restaurants? From a culinary perspective, there are always opportunities…
