Tutto, an ambitious new Italian restaurant from the team behind Brighton’s Salt Room, is to open this summer in a revamped 1930s bank on Marlborough Place – just a few minutes’ walk from the Brighton Pavilion. The kitchen will run by Sardinian-born Mirella Pau, who is from a restaurant-owning family. Mentored in London by Angela Hartnett, […]
Stem had Jay Rayner from the amuse-bouche. He was looking for reassurance, having never eaten at the chef’s previous restaurants, and not quite knowing what to expect, but “a tiny, exceedingly crisp tart filled with a deep chive emulsion, all onion kick and adoration” did the trick. The menu of “good clean English, and full […]
Brighton’s Chilli Pickle has reached its £700,000 crowdfunding target to bankroll an expansion into four “affulent market towns” in southern England. The first new branch is expected to open this summer. Chef Alun Sperring and his wife Dawn opened the original Chilli Pickle, serving authentic regional Indian cuisine, in Brighton’s Lanes in 2007. Having twice outgrown its surroundings […]
Brighton grill specialist The Coal Shed is to open a branch in London at the new One Tower Bridge development on the south bank of the Thames later this year. It will be the first foray into the capital for restaurateur Raz Helatat, six years after he launched the original Coal Shed – described by this year’s […]
From the folks behind Brighton’s “great burgers and steak” joint The Coal Shed comes a seafood grill spot with an impressively lengthy cocktail list. The Salt Room will open on the seafront, in Kings Road, tomorrow (20 February). Head chef Dave Mothersill has created a menu of sustainably sourced seafood dishes including cuttlefish, oysters, lobster, […]
Recent news that 64 Degrees, Brighton, has plans to bring its particular brand of ‘social dining’ to the capital got us thinking more generally about what’s happening in London-on-Sea. So, this week, we shine a spotlight on Brighton…… NEWS 64 Degrees Possibly the most exciting restaurant ever to hit Brighton, according to Marina O’Laughlin, 64 Degrees […]
