Salmon Filleting Masterclass, Alan White – The Grand Hotel Brighton We meet Alan White, Executive Chef at the Grand Brighton and the GB1 restaurant as he demonstrates how to fillet a whole Scottish salmon. Here Alan explains the different techniques in filleting this huge fish as well as explaining all the different cuts and how…

Gin Cocktail at Hotel Du Vin, Brighton We meet Laurence from Hotel Du Vin in Brighton as he introduces us to one of his signature cocktails the Pama Club. Key ingredients include gin, Pama liquer (pomegranate liquer), lemon juice, sugar syrup and egg white. Here Laurence takes us through the art of cocktail preparation as…

Cooking on a Josper Oven Hugely passionate and driven, uncompromising with standards, Matthew Price has been at the Coal Shed since 2016 and cooks the majority of their dishes on the famous Josper Oven which gives ingredients a delicious flame grilled flavour. The Josper Oven Here is a short video which showcases Matt in action…

Plaice Recipe with Senor Buddha John Reed from Señor Buddha gives us an introduction to one of their fusion dishes ‘Plaice served with seaweed butter.’ Requiring the simplest of ingredients, John takes us through the different stages involved in preparing the dish at home. All you need are the ingredients, a blender and a frying pan.…

We meet chefs Andy and Alex from The Restaurant at Drakes who take us through curing and smoking of a duck breast – a great tip to use with any meat or fish at home! The Restaurant at Drakes, Brighton The Restaurant at Drakes is an award winning restaurant providing sumptuous cuisine and fine dining…

How to fillet a plaice John Reed from Señor Buddha gives step-by-step instructions for filleting a plaice. Señor Buddha, located on Preston Road in the Preston Circus area of Brighton, offers an ever changing menu of tapas style dishes, crafted in the restaurant’s open kitchen with a heavy East Asian influence. East Asian cuisine has…

How to Butcher a Chicken with Isaac Bartlett Copeland There’s something about Isaac Bartlett Copeland, Founder and Head Chef of Isaac At. Many comments have been made about his extensive knowledge and skill belying his young age, but he also exudes a drive and passion for cooking that has surely catapulted the restaurant into the limelight…

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…

Homemade Macaroons & Crème Pâtissière We meet Alex Savage-Boudot, Head Chef at 24 St Georges (now closed) as we go behind the scenes as he introduces how to make homemade macaroons. Learn about the ingredients required, how to make the crème pâtissière, then how to make the french meringue to complete the chocolate macaroons. All ingredients are featured…

Sussex Free Range Lamb – Lancing College Farm We meet Jon Hutcheon from Lancing College Estate Produce as he introduces to Sussex Free Range Lamb, as they are one of the suppliers to the reputable Schooner pub in Southwick. Sustainable Farming All of the livestock at Lancing College is grazed in a free range and sustainable…

Sussex Free Range Pork – Lancing College Farm We meet Jon Hutcheon from Lancing College Estate Produce as he introduces to Sussex Free Range Pork, as they are one of the suppliers to the reputable Schooner pub in Southwick. Situated in the heart of the South Downs National Park, all of the livestock at Lancing…

How to cure Mackerel with Lee Shipley at Senor Buddha Señor Buddha, located on Preston Road in the Preston Circus area of Brighton, offers an ever changing menu of tapas style dishes, crafted in the restaurant’s open kitchen with a heavy East Asian influence. East Asian cuisine has 4 main elements; hot, salty, sweet &;…

An introduction to Sherry by Market Restaurant Learn the secrets behind a great Sherry with Kate Alleston from Market Restaurant and Bar in Hove. Find out how sherry is made, how to match it with your food – and importantly – why a cream sherry isn’t just for your nan! What Next? Read our evening review for Market…

Butchering A Whole Lamb, 64 Degrees, Brighton Sammy from the award winning 64 Degrees introduces how to butcher or break down a whole lamb. Sam breaks down the whole lamb firstly into primary lamb cuts, then into smaller cuts. Smaller cuts include the lamb fillet, the neck, the shoulder, the loin, the belly and then…

The Josper Oven | Seafood Surf Board We meet Dave Mothersill from The Salt Room restaurant in Brighton as he introduces us to the Salt Room Surf Board and the Josper charcoal oven. Josper is an elegant combination of a grill and an oven in a single machine and is favoured by top chefs across the…

How to Cook The Perfect Pavé Steak Learn how to cook the perfect steak at home. We meet Sandra Castico from the Old Bank in Kemptown as she introduces us to the techniques involved in cooking the perfect pavé steak. The pavé steak is part of the rump and one of their customers’ favourite steaks on…

How to Make Pilau Rice We meet Alun Sperring head chef and owner of The Chilli Pickle – as he introduces how to make Pilau Rice. Book a table at The Chilli PickleBook Close Filmed at The Chilli Pickle, Jubilee Square in Brighton. More About Alun Sperring More about Alun Sperring. Alun Sperring has been…

Potli Kachori Masterclass Video: We meet Minesh and Maharaj as they prepare one of their favourite starters off their evening menu – delicate savoury parcels with a spiced pea filling. Served with pomegranate black sesame raita and tamarind sauce. Filmed at Indian Summer in Brighton. Indian Summer has recently relocated to their new premises. Situated…

How to Make English Muffins – Terre à Terre Restaurant We meet Matty Bowling head chef – as he introduces how to make English muffins which are a regular feature on this award winning restaurants brunch menu. Their brunch menu can be seen here and their muffin butty includes: a buttery toasted muffin filled with truffle…

How to Cook Scallops Book a table at GB1 Seafood and Oyster Bar Book Close Restaurants Brighton meets Alan White, the Executive Chef at GB1 Restaurant, Grand Hotel, Brighton. Alan introduces us to Sussex Scallops from the East Sussex headland, Beachy Head (Eastbourne). He gives us a few top tips on what to look for…

How to Make Tarka Dal We meet Alun Sperring head chef and owner – as he introduces how to make Tarka Dal. Filmed at The Chilli Pickle Brighton. Tarka Dal Ingredients: Masoor dal – 500g, ghee – 100ml garlic crushed -1 heaped tspn cumin seeds -1 tspn dried chilli sliced – 1 tspn tomato diced…

How to : Saffron Poached Pear  Restaurants Brighton meets Tomas Kowalski, the Head Chef at Food For Friends Brighton as we go into their kitchen and watch him prepare this classic dessert from scratch. Saffron poached pear with hazelnut parfait Tomas prepares his favourite dessert which is saffron poached pear with hazelnut parfait and sultana…

How to Shuck Oysters Restaurants Brighton meets Alan White, the Executive Chef at GB1 Restaurant, Grand Hotel. Here Alan introduces us to oysters from Poole Bay in Dorset and he gives us an introduction to the art of shucking oysters. Using an oyster knife with towel in hand, here Alan executes the opening or shucking…

How to Create Latte Art We meet Oli, Tom and Hal, baristas from Moksha Caffe on York Place. Here we enjoy a lesson in latte art at their Brighton premises as we are shown how to make the latte heart, a leaf and a tulip using their skilled techniques. Moksha Caffe is one of Brighton’s…

Mussels Masterclass Restaurants Brighton meets Alan White, the Executive Chef at GB1 Restaurant, Grand Hotel. Here Alan introduces us to Shetland Mussels as he gives us an introduction to what to look for when preparing them and how to cook them with a Piri Piri style sauce. A quick fire introduction which demonstrates the simple…

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…

Piada masterclass Piada is an Italian style flat bread traditionally rolled or folded – at Eatalio in Brighton they serve the rolled version. The Eatalio menu gives you a choice of three different bases for your lunch or dinner: including their Angel Hair pasta bowl, Piada, or mixed salad leaves. Have a look at the Eatalio video which shows a Piada…

Wine Paring Masterclass In prepration for the launch of Market Restaurant & bar in September 2015, here is something to whet the appetite as we spend some time with their resident wine expert Kate. MARKET Restaurant and Bar is the latest creation from the experienced restaurateur and designer/chef duo Kate Alleston and Neil Mannifield that…

What is a growler? Nick meets Nick and Jack from Bison Beer and he learns about the growler – what it is and what it means to an avid beer drinker. Here we get introduced to the concept, the technology behind the growler and most importantly we learn about the benefits of buying and drinking…

Spice Masterclass with the Curry Leaf Cafe Today we meet Kanthi Kiran Thamma from the Curry Leaf Cafe Brighton and he introduces us to the world of Indian spices and he summarises just a handful of Indian spices that you could consider using at home. Kanthi then goes on to create a mint and coriander herb chutney, along…

Asparagus Masterclass Restaurants Brighton meet Michael Bremner and his team at 64 Degrees where we learn about how to prepare one of their signature seasonal dishes – Asparagus with Grapefruit Hollandaise. Recently hailed by the Guardian as “Food-wise, the most exciting thing to hit Brighton for years, if not ever” 64degrees is the go to…

Flat White Masterclass with taylor st baristas We meet Andrew Tolley (co-founder, head of coffee) and Rob (head barista) from the award winning taylor st baristas in Brighton. Here we enjoy a flat white masterclass as Rob executes the delivery of a perfect flat white coffee, while Andrew gives us the low down on what makes…

Video Masterclass – The Salt Room Restaurant, Brighton Restaurants Brighton meet Dave Mothersill from The Salt Room where we learn about how to fillet a fish and serve one of their signature seabass dishes. The Salt Room is already creating a buzz around Brighton and Sussex and it has been one of the hottest openings in…

Video Masterclass – Silo Restaurant, Brighton We meet Doug from Silo and learn about one of their most popular and signature dishes, the cauliflower steak. At Silo they choose to provide quality through purity, adopting a more primitive diet with techniques both modern and ancient. Silo choose food sources that respect the natural order, allowing ingredients…

Local Shellfish with Fresh Grey Mullet GB1’s philosophy is quality with simplicity. The 2 AA Rosette restaurant offers a fantastic choice of the finest and freshly caught seafood from Brighton’s shores. Executive Chef Alan White’s brigade of passionate and inventive chefs add a contemporary touch to classic British cuisine and seafood favourites. RBTV meets Alan White as…

How to: Cook The Perfect Steak Delivering a perfect steak relies on sourcing the best quality cuts of meat and preparing the ingredients perfectly. In this video we meet Andy MacKenzie, the head chef at the Restaurant at Drakes who talks about where he sources his beef, how it is aged and the techniques used in…

Cocktail Masterclass with Oki-Bar: The Manhattan Meet Henry from Oki-Nami restaurant and Oki-Bar on New Road in Brighton. Here Henry introduces you to his cocktail masterclass where he shows us how to make the ever popular Manhattan cocktail. For more information about Oki-Nami and their fabulous cocktail bar visit www.okinami.com The Oki Nami Japanese restaurant…

Foraging in Sussex – The Chimney House in Brighton Charlie Brookman is the owner and head chef of The Chimney House, in Seven Dials. Formerly the Marquess of Exeter, The Chimney House serves outstanding food, a great selection of quality drinks and it ticks many boxes as an unpretentious, rustic, retro and a good all…