Chef Jean Delport being filmed picking gauze flowers

Foraging at Restaurant Interlude Michelin star Restaurant Interlude is set in the heart of 240-acre Grade I listed Leonardslee Lakes and Gardens. Foraged ingredients provide a key element in the restaurant’s twenty-plus course tasting menu. The land and the history of Leonardslee provide a story to the menu and highlights the beauty of what can…

Nostos Hove

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…

Falafel being assembled at Smorls. Toasted seeds being sprinkled on a full pitta

Smorl’s Brighton – Vegan Pitta Masterclass Not only do Smorl’s Brighton make, in our opinion, the best houmous you will ever taste, but they also serve hungry tummies, delicious and nourishing vegan lunches in Brighton’s Open Market. On the menu, a falafel bolognese, loaded salads, houmous pies, mezze cakes and their famous falafels pitta pockets, otherwise…

Julien Plumart Brighton

Macaron Masterclass with Julien Plumart Julian is a master of patisserie, macaron maker extraordinaire and owner of Julien Plumart cafe on Queens Road. Bringing a taste of Paris to Brighton, head here for brilliant coffee, specialty tea, and unforgettable cakes, pastries, and macarons. We were honored when Julien invited us in to learn the secrets…

The Roundhill Brighton - Vegan Seitan “Lamb” Masterclass

Vegan Seitan “Lamb” masterclass – The Roundhill Brighton Having just turned one, we thought it was about time for a masterclass with The Roundhill Pub. Their pure plant-based menu has gone down a storm since opening and we love them for the friendly vibes and welcoming atmosphere. Popular at The Roundhill are the seitan dishes…

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