Brighton, British, Modern Restaurant Guide

“This tiny stalwart” just up from the sea front is “always popular and deservedly so”. “Cosy but not stuffy, it has a lovely atmosphere and booking is a must” given the allure of its consistently “imaginative and skilful” cuisine. It’s been “a fixture of the local food scene” for 20 years, with founders Ben and Pamela McKellar opening a series of spin-off Gingers – Dog, Pig and Fox. Scheduled to open soon are Flint House tapas in the Lanes and Ginger Fish in the new Soho House Brighton.

“It’s great sitting at the pass watching the chefs” at (Great British Menu 2017 winner) Michael Bremner’s compact small-plates restaurant with open kitchen, which fans feel is “Brighton’s most adventurous restaurant by quite some way”. “Great combinations in sharing plate form are often classic (e.g. fettuccini with egg yolk and truffle) but the flavours are always amazing”.

“A newcomer from the people behind 64 Degrees, whose great beach side setting makes it a favourite in good weather”, when you can “sit outside, dining al fresco on the seafront, watching the world go by”. “A limited modern menu” (“more approachable than that at 64 Degrees”) is “well executed” – it’s “slightly pricey but forgiven because of the simply fantastic service”.

“For years this was Brighton’s standout special occasion venue”, and although this Kemptown boutique hotel has more rivals nowadays, it’s “still absolutely brilliant”…“just think how lovely it would be if it weren’t in a basement!”

With its candlelit communal high tables, eating at this Lanes oyster bar is a “unique experience”, combining “great decor and ambience”, “brilliantly fresh fish and seafood” and “attentive staff”. (There’s nowadays a spinoff venue in the arches along the beach promenade – see also).

“Not overly precious, but beautiful cooking” (and in “generous portions”) is the hallmark of this “always dependable”, “helpful and friendly” Hove gastroboozer from the local Gingerman group. A recent “refit has made the interior more modern”, as well as adding 11 boutique bedrooms upstairs.

“A young team who know their stuff serve locally sourced ingredients with the utmost care, in new and exciting combinations, supported by an all British wine list” at Isaac Bartlett-Copeland’s Scandi-esque North Laine “gem”. “Well worth a train rip to the coast – if this place was in London, it would be utterly mobbed!”

Dishes at this edgy former pop-up now attached to a hip boutique hotel are “intricate but powerful constructions”. There’s “little choice” available – just a list of set menus (although there are more options in the adjoining Set bar) – but they have “the confidence not to over-elaborate”. “Sit at the pass if you can to get a great view of the tiny kitchen and learn more from the chefs about the preparation of your dishes”.