Posted by Nick on 25th July 2017
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…
Posted by Nick on 8th July 2017
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…
Posted by Nick on 24th April 2017
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…
Posted by Nick on 17th January 2017
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.…
Posted by Nick on 28th November 2016
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…
Posted by Nick on 9th November 2016
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…
Posted by Editor on 21st October 2016
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…
Posted by Editor on 28th September 2016
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…
Posted by Editor on 16th August 2016
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…
Posted by Editor on 28th July 2016
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…
