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 round pub!
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.
Foraged Ingredients – Part I
In the first video Charlie talks about his unique approach to sourcing ingredients as we learn about the elder in three different formats: the elder flower, the pickled green elder berry and the elder berry.
Foraged Ingredients – Part II
In video two Charlie talks about foraged and fermented wild garlic from Sussex and two different types of water cress.
The different foraged ingredients discussed in the two videos can all be seen on the Restaurants Brighton Facebook page so you can see specifically what they look like.
For further information about wild and foraged ingredients or to find out more about the Chimney House, have a look at their website.