How to Shuck Oysters Restaurants Brighton meets Alan White, the Executive Chef at The Grand Brighton. 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 of…

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 The 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 techniques…

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 Pairing 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…

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 – How to Cook Seabass 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. What Next? Check out How to Cook Asparagus our masterclass with 64 Degrees

How to make Cauliflower Steak 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 to…