Chef at Curry Leaf Cafe – Kanthi Kiran Thamma As Head Chef of the Curry Leaf Café, Kanthi Kiran Thamma has played a huge role in increasing the standard of Indian cuisine in Brighton and beyond. Along with business partner Euan Sey, the Curry Leaf Café currently has two permanent restaurants in the city in addition to…

Chef at Señor Buddha – John Reed In a city where there are so many restaurants vying for your attention you need something special to make you stand out from the crowd.  One restaurant that has successfully, and tastefully, done this is Senor Buddha on London road.  The restaurant has taken influences from Asia and…

Meet Lerato Umah-Shaylor, founder & chef at Lerato’s WILD AFRICA Lerato is a British-Nigerian food writer, TV chef and journalist living in Sussex. She writes a food column for The Guardian in Nigeria and creates private dining experiences, cookery classes and supper clubs in London and Sussex. Anyone who comes across Lerato either in person or…

Meet Sam Ireland, Head Chef at The Independent Pub When The Independent Pub were seeking a chef to take over the reins of their relatively new, but fast establishing pub restaurant they knew it was never going to easy but, when they met with Sam Ireland, previously of The Basketmakers, they knew they had their man! He…

Steven Edwards, Head Chef and Proprietor at etch. Trained by some of the best chefs in the country, Steven trained at the 5-star South Lodge Hotel in Horsham before going on to win MasterChef: The Professionals in 2013. He is now about to launch his first restaurant etch. in Hove in early 2017. How would you describe…

How to make Béarnaise sauce We visit the talented Mickael at Grow 40 in Brighton’s North Laine as he introduces the technique of making an outstanding Béarnaise sauce. Ingredients included shallots, tarragon, white wine, vinegar, egg yolks and a bit of tlc in the preparation. Served with halibut. Delicious! What Next? Make a Reservation on 01273622519…

Meet Apostolos Tanakas, Sous Chef, Browns Brighton Originating from Greece I am extremely passionate about food. There are some many different flavours and textures that I enjoy collaborating with and I find my job very exciting. Being a chef has its difficulties, i.e. long hours, however the rewards exceed all effects and I am lucky…

Meet Lee Redman, Head Chef, The Jetty, Brighton Harbour Hotel I’ve been in kitchens since the age of 13! Being moved from pot wash to learning how to prepare and cook (starting with endless amounts of peeling and picking parsley!) yet I still found it interesting… it must’ve been the £3.15p per hour! I completed a three…

“La Cave” is celebrating its 3rd birthday this summer.  David has been at the shop for two years and, working with his small team, offers the city something different – Specialising in a wide selection of artisan and farmhouse cheeses, charcuterie from across Europe and wines from France. Which is your favourite cheese? That’s a…

Meet Michael Bremner, 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 moved to London to further his experience in pastry by working…

Isaac Bartlett-Copeland, Isaac At Restaurant Isaac started cooking professionally in fine dining and luxury hotels restaurants in Sussex at 16 years old. Alongside this he attended Westminster Catering College to achieve his professional catering qualifications. Isaac (left) Passion For Food Isaac’s passion to always learn more about food led him to move to London to…

Fish Filleting Masterclass  Chef Dave Mothersill from The Salt Room in Brighton introduces us to a line caught seabass and the principles involved in filleting a fish. From using a flexible sharp knife to the technique of pin boning, here Dave shows us how easy filleting is (when you know how) as he prepares a…

Meet Lee Keeler, LangeLee’s – Head chef and owner Lee Keeler started working with food when he was 15 at his local bakery. Every Sunday morning he would go to work at 5am and bake bread for Monday’s deliveries. From there he worked at many big restaurant chains until 2007 when he moved to Brighton and met Michael.…

Meet Peter and Hilary Smith Little Miss Piggies is a small independent café run by a husband and wife, Peter and Hilary Smith, and assisted by the wonderful Vicky and Laura. Little Miss Piggies Café Our food is plain English home cooking which presents good value for money. Most of our food is cooked to…

Meet Kris Wydnski Shepherd and Dog Pub, Fulking Head Chef at the Shepherd and Dog Kris joined the Shepherd and Dog team in late 2013, taking over as head chef  from owner David Pearse, who moved into a general manager’s role. Kris brings nearly 20 years of experience in a variety of casual and fine…

Meet The Chef: Douglas McMaster, Silo Head Chef and owner of Silo, Douglas spent 6 years cooking in some of the U.K. and Europe’s best restaurants including St. John and Noma. Silo, owner, head chef, Doug McMaster The food he and his team create benefits from Douglas’ experience and is praised for its deliciousness as…

Charlie Brookman is the owner and head chef of The Chimney House, in Seven Dials. After holding the position of head chef at The Royal Court Theatre in London, Charlie took over the pub in his home town of Brighton in 2012 and is Brighton’s only restaurant that uses totally local, sustainable foraged ingredients. Which…

Meet Rebecca Weller From Stanmer House I’m the events and marketing manager for Whiting and Hammond, an award winning Pub Company whose ethos is to use fresh, locally sourced produce in all of its sites. All the staff, including myself, are passionate about providing unforgettable dining experiences throughout the company. Whiting and Hammond took on Stanmer…

Meet Giles Thompson Owner and Executive Chef of The Earl of March, Lavant, and The Partridge, Singleton. Chef Giles Thompson Giles Thompson is the former Executive Head Chef of the Ritz Hotel and has over 30 years experience in the food industry. He is very passionate about what he does and continually innovates in the kitchen…

Meet Dave Mothersill Dave Mothersill is Head Chef at The Salt Room in Brighton.  Having worked in kitchens since he was 16, he was worked in some of Brighton’s best restaurants including The Coal Shed,  The Ginger Pig, Havana, Hotel du Vin and The Real Eating Company. Which is your favourite food and/ or ingredient to…

Interview with Nick Mosley , the Brighton and Hove Food and Drink Festival Nick www.brightonfoodfestival.com  I’ve spent the past 8 years working in hospitality and tourism marketing and events in Brighton and surrounding Sussex, including 5 years at the helm of the Brighton & Hove Food and Drink Festival. In that time, with the help of…

 Chef Q & A – Alex Von Riebech Restaurant and Position: Limetree Kitchen. Chef proprietor. Alex is the 33 year old Chef and owner of Limetree Kitchen, a modern European restaurant in Lewes, East Sussex. He opened Limetree 3 years ago and is passionate about local, seasonal produce which is exhibited in his ingredient driven menus.…

The Profile of a Food Photographer                                Hi, I’m Lisa Devlin and I have been a photographer for over 20 years. The first half of that I spent travelling the world as a music industry photographer and then I switched to shooting…

Matt has worked his way through some of the country’s best restaurants to head up one of the most unique, focusing on tastes, flavours, temperature and textures to create food experiences rather than just meals. Matt left the The Pass restaurant in April 2016, after helping to achieve a Michelin Star and 4 AA Rosettes…

Meet Andrew Scott, Head Chef from The Curlew Restaurant in Bodiam, East Sussex The Curlew’s Head Chef is 30-year old Andrew Scott. Andrew has spent his entire career in Michelin-starred kitchens, training at Lords of the Manor and L’Enclume before joining Mallory Court. In 2010 he became Mallory Court Head Chef. You may also like..…

Meet Executive Chef, Andrew Wilson Andrew Wilson is located at the Anderida Restaurant at the Ashdown Park Hotel & Country Club in East Sussex. Ashdown Park is about award winning gourmet cuisine served in a relaxed bistro setting. Andrew Wilson has been Executive Chef at Ashdown Park Hotel since October 2011. You may also like..…

Meet Jérémie Vanderleenen the Head Chef from the New Steine Bistro in Kemptown Jérémie Vanderleenen has only recently taken over as the new Chef at the New Steine Bistro, and already his influence is being seen throughout the great and varied dishes from the kitchen.  With a brand new a la carte menu, daily specials…

The Profile of a Sussex Chef – Dan Catford Here is Dan Catford who has taken over taken as the head chef role at the newly refurbished Lamb at Angmering. You may also like.. Restaurants and Food Pubs in Sussex Brighton’s Best Food Pubs Foodie Things to Try in Brighton The Restaurants Brighton Top Ten…

Profile of a Chef : Phil Bartley, Hove Place Meet head chef Phil Bartley who is heading up the stylish Hove Place Bistro Pub and Gardens. With the best pub garden in the area, this popular venue is located just off Church Road in Hove (near Palmeria Square). Having undergone a stylish refurbishment in March 20 12,…

The Plough Inn, Rottingdean – A Chef Profile This week we meet Poitr Lyszyk, the Head Chef from the Plough Inn in Rottingdean. Tell us a little bit about yourself, your training and your ethos? I have been here in the UK for six years and trained here for my NVQ 3. I have been…

Full name:    Jaswant Singh Rajpurohit, Indian Summer Head Chef Born in the imperial world of marwar, Rajasthan. Jaswant Came to England in 2003 after meeting Minesh’s family (the owner) in India. Jaswant Is responsible of the day to day running of the kitchen. 3. Did you cook when you were growing up? I started cooking…

An interview with a Brighton Chef – Sean Dickens As a freelance chef I get to enjoy working in a variety of venues. I currently spend a lot of my time at Blanch House managing the kitchen for breakfast, private dining, wedding functions, celebrations and commemorative evenings. I am also launching a new company called…

Full name: Tina Horvath Restaurant and position: CanTina Brighton supper club hostess & events cook I have been running my Brighton and Hove based events cooking business since June 2010. It consists of a weekly stall each Wednesday at Churchill Squares farmers market and cooking for parties and events. I launched my supper club in…

Ben McKellar is also known as The Ginger Chef and has opened 4 food driven venues in Brighton and Sussex. Ben works alongside his wife and business partner Pamela McKellar. The Ginger Group consists of The Ginger Man, The Ginger Pig, The Ginger Dog and The Ginger Fox in Henfield. Here is the Restaurants Brighton…

Meet Charlie Tayler, Demi chef de partie – Pass restaurant  (1 Michelin star 4 AA rosette) in South Lodge Hotel Charlie Taylor is an aspiring young chef who has recently been nominated as a finalist for the young chef of the year award at the Sussex Food and Drink Awards. These take place towards the…

Head chef, pop up restaurants around Brighton. I am setting up pop up restaurants in and around Brighton, bringing my own style of cooking to the city. At each event I hope to change the style of the event and cuisine, serving it in a relaxed and fun environment where people can enjoy great food.…